This pumpkin soup is warm and cozy, perfect for chilly days! Made with fresh pumpkin, cream, and spices, it’s creamy and full of flavor. Plus, it’s super easy to make!
Honestly, nothing beats a bowl of this soup on a rainy day. I love adding a sprinkle of nutmeg on top! It’s like a warm hug in a bowl—who wouldn’t want that? 😄
This recipe is so simple; just blend the ingredients and heat them up! I usually serve it with some crusty bread for dipping. It’s a tasty way to brighten any meal!
Ingredients & Substitutions
Olive Oil or Butter: I prefer using olive oil for its rich flavor, but butter adds a nice creaminess. You can swap it for any neutral oil if needed, like canola or sunflower oil.
Onion: A medium onion adds a sweet base to the soup. If you have a yellow onion, that works well. For a milder flavor, use a sweet onion like vidalia.
Pumpkin Puree: Fresh pumpkin is great if you have it, but canned pumpkin puree is just as good and saves time. Make sure it’s 100% pumpkin, not pumpkin pie filling!
Heavy Cream or Coconut Milk: For a rich flavor, I use heavy cream. If you prefer a dairy-free option, coconut milk adds a lovely creaminess and light coconut flavor.
Garnishes: Toasted pumpkin seeds give a nice crunch, but sunflower seeds or chopped nuts can also work. For a little kick, red chili flakes add heat, but you can leave them out or replace them with a dash of paprika.
How Can I Make My Soup Extra Creamy?
If you want that perfect creamy texture, blending is key. You can use an immersion blender directly in the pot, or transfer the soup in batches to a blender. Just be cautious with hot liquids!
- Allow the soup to cool slightly before blending to prevent splatters.
- Blend until completely smooth. You can add a little more broth if the soup seems too thick.
- Reheat it gently after blending, but avoid boiling once you add cream to keep it from curdling.
These steps will ensure your pumpkin soup comes out silky and delicious each time! Enjoy making it your way! 🍲
Delicious Pumpkin Soup Recipe
Ingredients You’ll Need:
- 2 tbsp olive oil or butter
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 4 cups pumpkin puree (fresh or canned)
- 4 cups vegetable or chicken broth
- 1/2 cup heavy cream or coconut milk
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Salt and pepper, to taste
- Pumpkin seeds (pepitas), toasted (for garnish)
- Red chili flakes (for garnish)
- Fresh cilantro or parsley leaves (for garnish)
- Optional: swirl of cream or yogurt for serving
How Much Time Will You Need?
This pumpkin soup recipe takes about 10 minutes to prepare and around 20-25 minutes to cook, making it a perfect dish for a quick weeknight meal or a cozy weekend treat. Just 35 minutes total, and you’ll be savoring a delicious bowl of soup!
Step-by-Step Instructions:
1. Sauté the Veggies:
Start by heating the olive oil or butter in a large pot over medium heat. Add the chopped onion and let it cook for about 5 minutes until it becomes soft and translucent. This step releases all the yummy flavors!
2. Add Garlic:
Next, toss in the minced garlic and cook for another minute. You’ll smell that delicious aroma filling your kitchen!
3. Combine the Soupy Ingredients:
Stir in the pumpkin puree, broth, cinnamon, nutmeg, and season with salt and pepper. Bring this mix to a boil, then reduce the heat and let it simmer for about 15-20 minutes. This helps all the flavors blend beautifully.
4. Blend Until Smooth:
Remove the pot from heat. Using an immersion blender, blend the soup until it’s smooth and creamy. If you don’t have an immersion blender, carefully transfer it to a blender in batches and puree it that way.
5. Add the Cream:
Stir in the heavy cream or coconut milk. Taste the soup and adjust the seasoning if you’d like—sometimes a little extra salt or pepper is all it needs!
6. Gently Reheat:
If needed, gently reheat the soup until it’s warm again, but make sure to avoid boiling it after adding the cream to keep everything nice and smooth!
7. Serve and Garnish:
Now it’s time to serve! Pour the soup into bowls and garnish with toasted pumpkin seeds, a sprinkle of red chili flakes for some heat, and fresh cilantro or parsley leaves for that pop of color and flavor. A little swirl of cream or yogurt on top makes it look extra nice!
8. Enjoy!
Dig in and savor every spoonful of your homemade pumpkin soup. It pairs wonderfully with crusty bread or your favorite side! This creamy, flavorful soup is sure to warm your heart and fill your belly!
Enjoy your cooking adventure and the delightful taste of this pumpkin soup! 🍂🍲
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you have fresh pumpkin, you can roast and puree it before adding it to the soup. To prepare fresh pumpkin, cut it into chunks, roast it in the oven until tender, and then blend until smooth. This adds a fantastic flavor!
Can I Make This Soup Vegan?
Yes! Simply replace the heavy cream with coconut milk or any plant-based cream substitute. Use vegetable broth to keep it vegan, and you’ll have a delicious, plant-based version of this soup!
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm it gently on the stove or in the microwave, stirring occasionally to ensure even heating.
Can I Freeze the Pumpkin Soup?
Yes, you can freeze the soup! Allow it to cool completely, then transfer it to a freezer-safe container. It should keep well for up to 3 months. When ready to enjoy, thaw it in the fridge overnight and reheat on the stove.
