Velvety Pumpkin Soup Warming Spices (Printable Version)

Velvety smooth pumpkin blended with warming spices and cream for ultimate autumn comfort.

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

# How-To Steps:

01 - Heat oil in a large pot over medium heat. Add chopped onion and cook until softened, approximately 3 minutes.
02 - Stir in minced garlic and diced carrot, 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, bring to a boil, then reduce heat and simmer for 20 to 25 minutes until pumpkin and carrots are very tender.
05 - Remove pot from heat. Use an immersion blender to puree soup 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. Reheat gently if needed.
07 - Ladle into bowls and garnish with cream drizzle, toasted pumpkin seeds, and fresh herbs as desired.

# Expert Advice:

01 -
  • The warming spices create layers of flavor that unfold with each spoonful, making it impossibly comforting without being complicated.
  • You can make it ahead on Sunday and enjoy it throughout the week, and somehow it tastes even better on day two when the flavors have had time to get acquainted.
02 -
  • If your soup turns out too thick, thin it with warm broth rather than cold liquid, which can affect both texture and temperature.
  • I once discovered that blending the soup for a full minute longer than you think necessary creates an unbelievably silky texture without straining.
03 -
  • The color of your soup is directly related to the variety of pumpkin you use, with sugar pumpkins producing a deeper orange than carving varieties, which can be watery and pale.
  • To reduce dishes, use the same pot for everything, even toasting the pumpkin seeds by simply removing them to a plate while you cook, then adding them back to the empty, still-hot pot with a sprinkle of salt after serving the soup.
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