This pumpkin soup is warm, creamy, and perfect for chilly days! Made with fresh pumpkin, stock, and a sprinkle of spices, it’s a cozy bowl of comfort.
I love how simple it is to whip up—just blend and heat! Top it with a dollop of cream or some crunchy croutons for a tasty treat. Yum!
Key Ingredients & Substitutions
Pumpkin: Fresh pumpkin brings sweetness and a nice texture to your soup. If it’s out of season, canned pumpkin puree works perfectly too. Just make sure it’s pure pumpkin and not pie filling!
Onion: I like using yellow onions for their sweet, mild flavor. If you’re in a pinch, shallots or even leeks could work. Just adjust the quantity since leeks can be a bit stronger.
Spices: Ground cumin, cinnamon, and nutmeg create warmth in this soup. If you don’t have them, you can try pumpkin pie spice for a blend of flavors, but note it may taste slightly sweeter.
Cream: Heavy cream adds richness, but coconut milk is a great dairy-free option that keeps it creamy while adding a hint of coconut flavor. You could also use almond milk, but it may be thinner.
How Do I Make Sure My Soup Is Smooth and Creamy?
Getting that smooth texture requires a little technique! After simmering your pumpkin mix, here’s how to blend it perfectly:
- Use an immersion blender directly in the pot for easy blending without transferring hot soup. Just make sure to blend until completely smooth.
- If using a blender, let the soup cool slightly first. Blend in batches, filling your blender only halfway to avoid spills. Always cover the lid with a towel to catch splatters.
- After blending, return the soup to low heat and stir in your chosen cream for added silkiness.
Keep tasting and adjusting seasoning before serving to get the perfect balance. Enjoy!
How to Make Creamy Pumpkin Soup with Toasted Pumpkin Seeds
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil or butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups peeled and cubed pumpkin (about 1 small pumpkin or 2 cups canned pumpkin puree)
- 3 cups vegetable or chicken broth
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Salt and black pepper, to taste
- 1/2 cup heavy cream or coconut milk (optional for extra creaminess)
For the Garnish:
- Pumpkin seeds (pepitas), toasted for garnish
- A pinch of chili flakes or smoked paprika for garnish (optional)
Time Needed:
This recipe takes about 10 minutes to prep and about 30 minutes to cook, plus some time to toast the seeds. Overall, you’ll have a deliciously warm and creamy pumpkin soup ready in about 40 minutes!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Heat the olive oil or butter in a large pot over medium heat. Once hot, add the diced onion. Sauté for about 5 minutes until the onion is soft and translucent. This adds a lovely base flavor!
2. Add the Garlic:
Now, toss in the minced garlic and cook for another minute. You want it fragrant but be careful not to burn it!
3. Incorporate the Pumpkin and Spices:
Add the cubed pumpkin to the pot along with the cumin, cinnamon, nutmeg, salt, and pepper. Stir everything together and cook for about 2-3 minutes. This helps the spices release their flavors.
4. Simmer It Down:
Pour in the broth and bring the mixture to a boil. Then, lower the heat and let it simmer until the pumpkin is very soft, about 15-20 minutes. You want it nice and tender so it blends easily!
5. Blend the Soup:
Using an immersion blender, blend the soup until smooth and creamy right in the pot! If you don’t have one, carefully transfer it to a regular blender in batches and blend until smooth.
6. Add Creaminess:
Return the blended soup to low heat. Stir in the heavy cream or coconut milk, if using. Taste and adjust the seasoning as needed. A little more salt and pepper can go a long way!
7. Toast the Pumpkin Seeds:
In a dry skillet over medium heat, add the pumpkin seeds. Stir them frequently until they start to brown and pop, about 3-5 minutes. Keep an eye on them so they don’t burn!
8. Serve and Garnish:
Pour the hot soup into bowls and top with the toasted pumpkin seeds. If you like a bit of heat, sprinkle a pinch of chili flakes or smoked paprika on top.
9. Enjoy!
Relish in every warm, creamy bite of your delicious pumpkin soup! It pairs wonderfully with crusty bread for dipping.
Can I Use Canned Pumpkin Instead of Fresh?
Absolutely! Canned pumpkin puree is a great time-saver and works perfectly in this recipe. Use about 2 cups of canned pumpkin for equivalent flavor and texture without the hassle of peeling and cubing.
How Can I Store Leftover Pumpkin Soup?
Store any leftover soup in an airtight container in the fridge for up to 3-4 days. You can also freeze it! Just let it cool completely before transferring to a freezer-safe container, where it will last for up to 3 months. Thaw in the fridge overnight before reheating.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option or a dairy-free alternative, coconut milk or almond milk work well. Coconut milk will add a slight coconut flavor, while almond milk will keep it neutral. For a richer taste, use half-and-half or whole milk.
Can I Add Other Vegetables to the Soup?
Definitely! Feel free to add vegetables like carrots, sweet potatoes, or butternut squash alongside the pumpkin for extra flavor and nutrients. Just chop them into similar sizes and adjust the cooking time if necessary until everything is tender.
