Velvety Pumpkin Soup with Spices (Printable Version)

Silky pumpkin soup with warming spices and cream. Perfect comfort food for chilly autumn days.

# What You'll Need:

→ Vegetables

01 - 2.2 lbs pumpkin, peeled, seeded, and diced
02 - 1 medium onion, chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, peeled and diced

→ Liquids

05 - 4 cups vegetable broth
06 - 3/4 cup plus 1 tablespoon heavy cream or coconut milk

→ Spices and Seasonings

07 - 1 teaspoon ground cumin
08 - 1/2 teaspoon ground nutmeg
09 - 1/2 teaspoon ground cinnamon
10 - 1/4 teaspoon chili flakes, optional
11 - Salt and freshly ground black pepper to taste

→ Garnishes

12 - Drizzle of cream or coconut milk
13 - Toasted pumpkin seeds
14 - Fresh parsley or chives, chopped

# How to Prepare:

01 - In a large pot, heat a splash of oil over medium heat. Add the onion and cook until softened, about 3 minutes.
02 - Stir in the garlic and carrot, and sauté for 2 minutes until fragrant.
03 - Add the diced pumpkin, cumin, nutmeg, cinnamon, and chili flakes if using. Cook, stirring, for 2 to 3 minutes.
04 - Pour in the vegetable broth, bring to a boil, then reduce heat and simmer for 20 to 25 minutes, until the pumpkin and carrots are very tender.
05 - Remove the pot from heat. Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches.
06 - Stir in the cream or coconut milk, and season with salt and pepper to taste. Reheat gently if needed.
07 - Ladle into bowls and garnish with a drizzle of cream, toasted pumpkin seeds, and fresh herbs if desired.

# Expert Suggestions:

01 -
  • It's one of those soups that tastes like you've been simmering it for hours, but you'll have it on the table in less than an hour.
  • The spices do something almost magical—they transform simple pumpkin into something that feels fancy enough to serve to guests, but humble enough to eat alone with crusty bread.
  • Whether you're using heavy cream or coconut milk, the result feels indulgent without being heavy, especially on those in-between autumn days.
02 -
  • The biggest mistake I made early on was over-blending—if you go too long with an immersion blender, the friction actually heats the soup and can break the cream, leaving you with a grainy texture instead of silky smoothness.
  • Roasting the pumpkin pieces at 400°F for twenty-five minutes before adding them to the soup concentrates the flavor and adds a subtle caramelized depth that takes this from good to unforgettable.
03 -
  • Make a double batch and freeze half in portions—this soup reheats beautifully and tastes just as good thawed and warmed gently on the stove as it does fresh.
  • Always taste your soup before serving, because every broth and pumpkin is slightly different, and a bit of extra salt might be exactly what it needs to feel balanced and complete.
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