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Pumpkin Soup
DifficultyBeginner
Warm up with this velvety smooth pumpkin soup made with roasted pumpkin, aromatic spices, and creamy coconut milk or cream. Perfect for cozy nights or festive holiday starters, this comforting dish is easy, nourishing, and full of flavor.
Yields4 ServingsPrep Time15 minsCook Time30 minsTotal Time45 mins
For the Soup
2tbspolive oil or butter
1medium yellow onion, chopped
3clovesgarlic, minced
2 ¼lbspumpkin, peeled and cubed (sugar pumpkin or butternut squash)
1medium carrot, peeled and sliced (optional for added sweetness)
4cupsvegetable broth
1tspground cumin
½tspground nutmeg
½tspcinnamon
Salt and pepper to taste
1cupcoconut milk or heavy cream
Optional: pinch of chili flakes for heat
For Garnish
A swirl of cream or coconut milk
Pumpkin seeds (toasted)
Fresh parsley or thyme leaves
Croutons (optional)
Sauté Aromatics
1
Heat olive oil or butter in a large pot over medium heat. Add chopped onion and sauté for 3–4 minutes until translucent. Add garlic and sauté another minute until fragrant.
Cook Vegetables
2
Add pumpkin cubes and carrot slices (if using) to the pot. Stir for 2–3 minutes, then add the cumin, nutmeg, cinnamon, salt, and pepper.
Simmer
3
Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 20–25 minutes or until the pumpkin and carrot are very soft.
Blend
4
Use an immersion blender directly in the pot to puree the soup until smooth. Alternatively, blend in batches using a countertop blender (carefully!).
Add Creaminess
5
Stir in the coconut milk or cream and adjust seasoning. Simmer for an additional 2–3 minutes until heated through.
Serve
6
Ladle into bowls and garnish with a swirl of cream, toasted pumpkin seeds, herbs, or croutons.
Pairing Suggestions
7
Bread: Crusty sourdough, garlic bread, or rosemary focaccia
Salad: Pear and arugula salad with walnuts
Wine: Light white wine such as Chardonnay or Riesling
Drink (non-alcoholic): Spiced apple cider or ginger tea
2 ¼lbspumpkin, peeled and cubed (sugar pumpkin or butternut squash)
1medium carrot, peeled and sliced (optional for added sweetness)
4cupsvegetable broth
1tspground cumin
½tspground nutmeg
½tspcinnamon
Salt and pepper to taste
1cupcoconut milk or heavy cream
Optional: pinch of chili flakes for heat
For Garnish
A swirl of cream or coconut milk
Pumpkin seeds (toasted)
Fresh parsley or thyme leaves
Croutons (optional)
Directions
Sauté Aromatics
1
Heat olive oil or butter in a large pot over medium heat. Add chopped onion and sauté for 3–4 minutes until translucent. Add garlic and sauté another minute until fragrant.
Cook Vegetables
2
Add pumpkin cubes and carrot slices (if using) to the pot. Stir for 2–3 minutes, then add the cumin, nutmeg, cinnamon, salt, and pepper.
Simmer
3
Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 20–25 minutes or until the pumpkin and carrot are very soft.
Blend
4
Use an immersion blender directly in the pot to puree the soup until smooth. Alternatively, blend in batches using a countertop blender (carefully!).
Add Creaminess
5
Stir in the coconut milk or cream and adjust seasoning. Simmer for an additional 2–3 minutes until heated through.
Serve
6
Ladle into bowls and garnish with a swirl of cream, toasted pumpkin seeds, herbs, or croutons.
Pairing Suggestions
7
Bread: Crusty sourdough, garlic bread, or rosemary focaccia
Salad: Pear and arugula salad with walnuts
Wine: Light white wine such as Chardonnay or Riesling
Drink (non-alcoholic): Spiced apple cider or ginger tea
