This cozy pumpkin soup is a warm hug in a bowl! It’s made with pureed pumpkin, spices, and a splash of cream to make it smooth and tasty. Perfect for chilly days!
I love serving it with crusty bread for dipping. It’s such an easy recipe, even my cat comes to check if I’m cooking! 🐱
Key Ingredients & Substitutions
Pumpkin Puree: You can use fresh pumpkin for a more vibrant taste. Simply roast and blend it into puree. Canned pumpkin is convenient and works well, too. Just check you’re using pure pumpkin, not pumpkin pie filling!
Onion and Garlic: Sweet onions can replace yellow ones for a milder flavor. Shallots are also a great alternative. If you’re short on garlic, garlic powder can work in a pinch, though the fresh version is always my favorite.
Heavy Cream or Coconut Milk: For a lighter soup, use half-and-half or evaporated milk. Coconut milk will add a subtle sweetness and is perfect for dairy-free options. I love the creaminess of heavy cream, but the coconut flavor can be delightful too!
Spices: Ground cumin adds warmth. If you don’t have any, pumpkin pie spice or curry powder can be used instead. Both will change the flavor profile but contribute a nice depth.
Pumpkin Seeds: You can substitute with sunflower seeds or nuts for a different crunch. Roasting them gives extra flavor, but you can skip this step if you’re short on time!
How Do I Get the Soup Extra Creamy?
To achieve that silky smooth texture, you’ll want to blend the soup well. Here are some tips:
- Using an immersion blender is the easiest way to puree the soup. Just blend it right in the pot.
- If you’re using a traditional blender, allow the soup to cool slightly before blending in batches. This prevents hot soup from splattering!
- Another tip is to blend the cream with the soup, as it adds to that creamy texture.
Adjusting the cream or coconut milk at the end can help too! If you prefer it creamier, feel free to add more gradually until you get your desired consistency.
With these insights, you’ll create a deliciously smooth pumpkin soup that warms your heart and delights your taste buds! Enjoy!
Creamy Pumpkin Soup with Roasted Pumpkin Seeds
Ingredients You’ll Need:
For The Soup:
- 4 cups pumpkin puree (fresh or canned)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 tablespoons olive oil (divided)
- 3 cups vegetable or chicken broth
- 1/2 cup heavy cream or coconut milk
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika, plus extra for garnish
- Salt and black pepper, to taste
For The Garnish:
- 1/4 cup pumpkin seeds (pepitas)
- Fresh thyme sprigs, for garnish
How Much Time Will You Need?
This creamy pumpkin soup takes about 10 minutes for prep and 20 minutes of cooking, so you can have a delicious meal ready in about 30 minutes. Perfect for a quick weeknight dinner or a cozy weekend treat!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, heat 2 tablespoons of olive oil over medium heat. Once hot, add the chopped onion. Sauté until the onion is translucent, which takes about 5 minutes. Then, stir in the minced garlic and sauté for another minute until it’s fragrant but not browned—yum!
2. Combine the Ingredients for the Soup:
Add the pumpkin puree, vegetable broth, ground cumin, smoked paprika, salt, and black pepper to the pot. Give everything a good stir. Bring the mixture to a gentle simmer and let it cook for about 15 minutes, allowing all the flavors to blend beautifully.
3. Toast the Pumpkin Seeds:
While the soup is simmering, grab a small skillet. Heat the remaining 1 tablespoon of olive oil over medium heat. Add the pumpkin seeds and toast them, stirring frequently, for about 3 to 5 minutes. You’ll know they’re done when they turn golden and start popping. Take them off the heat and set aside.
4. Purée the Soup:
Remove the pot from the heat. If you have an immersion blender, use it to puree the soup until it’s perfectly smooth. If not, carefully transfer the soup in batches to a blender and blend until creamy. Just remember to let it cool a bit if you’re using a traditional blender!
5. Add Cream and Final Seasoning:
Stir in the heavy cream (or coconut milk if you prefer) and taste the soup to adjust the seasoning with more salt and pepper if needed. Heat it through on low but try not to bring it to a boil—just warming it up is perfect!
6. Serve and Garnish:
Serve the soup hot in bowls. For a touch of elegance, garnish each bowl with a swirl of cream, a sprinkle of toasted pumpkin seeds, a dash of smoked paprika, and a few fresh thyme sprigs.
7. Enjoy!
This creamy pumpkin soup is not just a treat for your taste buds but also a warm hug for your soul. Pair it with some crusty bread for dipping and enjoy every spoonful!
This recipe yields a silky smooth pumpkin soup, delightful with a hint of smoky spice and a satisfying crunch from the toasted seeds. Perfect for chilly days or a festive autumn gathering!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If using fresh pumpkin, roast it first until tender, then scoop out the flesh and blend it to make your puree. This will give your soup a fresher taste!
What Can I Substitute for Heavy Cream?
If you want a lighter version, you can use half-and-half or evaporated milk. For a dairy-free option, coconut milk adds a lovely creaminess and a hint of sweetness!
How Do I Store Leftovers?
Store any leftover pumpkin soup in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove over low heat, stirring occasionally to ensure even heating.
Can I Freeze This Soup?
Yes, pumpkin soup freezes well! Let it cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 3 months. Thaw in the fridge overnight before reheating!
