This creamy pumpkin soup is warm and cozy, perfect for chilly days. It’s made with fresh pumpkin and spices that give it a lovely taste that’s hard to resist!
Making this soup is a breeze! Just blend everything together, and you’ve got a bowl of happiness. I like to add a swirl of cream on top—because why not make it extra special? 😊
Key Ingredients & Substitutions
Pumpkin: Fresh pumpkin is the star of this soup! If you can’t find one, you can use canned pumpkin puree instead. Just make sure it’s pure pumpkin and not pie filling, and skip the roasting step.
Onion: A medium yellow onion adds sweetness, but you can substitute with shallots or red onion if you prefer a milder flavor.
Broth: Vegetable broth keeps this soup vegetarian, but chicken broth works great too. If you’re low on broth, water with seasoning can work in a pinch.
Cream: I love using heavy cream for a rich texture, but coconut milk is an excellent dairy-free option. If you want less fat, try half-and-half or Greek yogurt (stir in when the soup is off heat).
Spices: Ground cinnamon and nutmeg are key here. If you’re a fan of more warmth, try adding a pinch of cayenne pepper or smoked paprika for a little kick.
How Do I Get a Smooth and Creamy Soup?
To achieve that velvety texture, blending is key. Here’s how to do it perfectly:
- Use an immersion blender directly in the pot for ease, or transfer to a regular blender in batches. Make sure to let it cool a bit first to avoid splattering.
- Add cream after blending. This way, you can control the consistency: add more cream for richness or skip it for a lighter soup.
- Don’t skip toasting the pumpkin seeds! It enhances their flavor and adds a nice crunch to your soup.
Keeping the soup on low heat after blending helps meld those flavors together without boiling it, which can change the taste.
How to Make Creamy Pumpkin Soup with Pumpkin Seeds and Herbs
Ingredients You’ll Need:
For the Soup:
- 1 medium pumpkin (about 3-4 cups pumpkin flesh, peeled and cubed)
- 1 tablespoon olive oil or butter
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 4 cups vegetable broth or chicken broth
- 1/2 cup heavy cream or coconut milk (plus extra for drizzling)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Salt and black pepper, to taste
For the Topping:
- 2 tablespoons pumpkin seeds (pepitas), toasted
- Fresh herbs (such as thyme or sage), for garnish
How Much Time Will You Need?
This recipe takes about 40 minutes to prepare and cook. You’ll spend around 10 minutes cutting and prepping the pumpkin, 30 minutes cooking, and about 5 minutes on blending and garnishing. A perfect dish for a cozy meal!
Step-by-Step Instructions:
1. Prepare the Pumpkin:
Preheat your oven to 400°F (200°C). Cut the pumpkin in half and scoop out the seeds and any fibrous parts. Then, peel and cube the pumpkin flesh into bite-sized pieces. Spread these cubes evenly on a baking sheet and drizzle with a little olive oil. Roast them in the oven for about 25-30 minutes, or until they’re tender and have nice caramelized edges.
2. Sauté the Aromatics:
While the pumpkin is roasting, grab a large pot and heat your olive oil or butter over medium heat. Add the chopped onion and sauté for about 5 minutes, or until the onion is soft and translucent. Then, stir in the minced garlic and cook for another 1-2 minutes, stirring often so it doesn’t burn.
3. Combine and Simmer:
Once the pumpkin is roasted, add the pumpkin cubes to the pot with the sautéed onions and garlic. Pour in the vegetable or chicken broth and bring it to a gentle boil. Then, reduce the heat and let it simmer for about 10 minutes. This helps all the flavors meld beautifully!
4. Blend the Soup:
To make the soup creamy, you can use an immersion blender directly in the pot or carefully transfer the mixture in batches to a regular blender. Blend until completely smooth and creamy. If using a regular blender, allow it to cool a bit before blending to prevent splattering.
5. Stir in the Cream:
Return the blended soup to the pot (if needed) and stir in the heavy cream or coconut milk for extra creaminess. Season with cinnamon, nutmeg, salt, and black pepper to taste. Gently warm through, but be careful not to boil it!
6. Toast the Pumpkin Seeds:
While the soup is warming, toast the pumpkin seeds in a dry skillet over medium heat for about 3-5 minutes, or until they start to pop and turn golden brown. Stir frequently to avoid burning.
7. Serve and Garnish:
Now it’s time to serve! Pour the hot pumpkin soup into bowls. Drizzle a little extra heavy cream or coconut milk on top, sprinkle the toasted pumpkin seeds over, and finish with fresh herbs like thyme or sage for that extra touch.
8. Enjoy Your Soup!
Dig in and enjoy this cozy, flavorful pumpkin soup that’s as delicious as it looks!
Can I Use Canned Pumpkin Instead of Fresh?
Absolutely! Canned pumpkin puree is a great substitute. Use about 2 cups of puree, and skip the roasting step. Just blend it with the other ingredients to create a creamy soup.
How Can I Make This Soup Vegan?
To make this soup vegan, simply use coconut milk instead of heavy cream and vegetable broth instead of chicken broth. The flavors will still be rich and delicious!
Can I Freeze Leftover Pumpkin Soup?
Yes, you can freeze pumpkin soup! Let it cool completely, then transfer it to an airtight container and freeze for up to 3 months. To reheat, thaw overnight in the fridge and warm gently on the stove, stirring occasionally.
What Other Toppings Can I Use?
Feel free to get creative with toppings! Croutons, a sprinkle of cheese, or a drizzle of balsamic reduction can add extra flavor. Fresh herbs like cilantro or parsley also work wonderfully!
