Creamy Pumpkin Soup (Print Version)

Velvety pumpkin with warming spices and cream, ready in 45 minutes

# 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 & 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 - Heavy cream or coconut milk for drizzling
13 - Toasted pumpkin seeds
14 - Fresh parsley or chives, chopped

# How to Make It:

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

# Additional Tips::

01 -
  • It comes together in under an hour and tastes like you spent the whole day on it.
  • The spices are subtle but cozy, nothing overpowering—just pure comfort in a bowl.
  • You can make it dairy-free without sacrificing any of that velvety richness.
02 -
  • Don't skip tasting and adjusting the seasonings at the end—a pinch more nutmeg or a grind of pepper can transform a good soup into one that tastes like you've been simmering it for hours.
  • If your blended soup seems too thick, thin it with a splash more broth rather than cream; you want that pumpkin flavor to shine, not be diluted.
03 -
  • Toast your pumpkin seeds in a dry pan while the soup simmers—they're ready when they stop popping and smell nutty, and they're the perfect finishing touch.
  • Always taste your broth before using it, as store-bought versions vary wildly in saltiness, and this will save you from over-seasoning.
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