Creamy Pumpkin Soup

This creamy pumpkin soup offers a warm, velvety texture and a naturally sweet, earthy flavour enhanced with aromatic seasonings and fresh herbs. It is a comforting and elegant dish suitable for cosy evenings, festive meals, or a nourishing lunch.

Why You’ll Love This Recipe

This soup stands out for its smooth and luxurious consistency, simple preparation, and versatility. It uses wholesome ingredients and delivers a refined flavour with minimal effort. Whether served as a starter or a main course, it provides warmth, balance, and a beautiful presentation.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Pumpkin, peeled and cubed

• Onion, chopped

• Garlic, minced

• Carrots, diced (optional)

• Vegetable or chicken broth

• Olive oil or butter

• Heavy cream or coconut milk

• Salt and black pepper

• Ground nutmeg or paprika (optional)

• Fresh herbs such as parsley or cilantro for garnish

Directions

1. In a large pot, heat olive oil or butter over medium heat.

2. Add the chopped onion and sauté until softened.

3. Stir in the garlic and carrots, cooking briefly until fragrant.

4. Add the pumpkin cubes and pour in enough broth to cover the vegetables.

5. Bring to a boil, then reduce heat and simmer for 20–25 minutes until all vegetables are tender.

6. Using an immersion blender or countertop blender, blend the soup until completely smooth.

7. Return the soup to the pot and stir in cream or coconut milk.

8. Season with salt, pepper, and optional nutmeg or paprika.

9. Simmer for a few minutes to combine the flavours.

10. Serve garnished with fresh herbs and a drizzle of cream if desired.

Servings and Timing

• Servings: 4

• Preparation Time: 10 minutes

• Cooking Time: 30 minutes

• Total Time: 40 minutes

Variations

• Add roasted garlic for deeper flavour.

• Replace pumpkin with butternut squash or sweet potato.

• Add ginger for a warm aromatic twist.

• Make it vegan using coconut milk instead of dairy cream.

• Incorporate red lentils for added protein and heartiness.

Storage/Reheating

• Refrigerate in an airtight container for up to 4 days.

• Reheat on the stovetop over low heat, stirring occasionally.

• Freeze for up to 3 months; thaw overnight in the refrigerator before reheating.

FAQs

Can I use canned pumpkin?

Yes, canned pumpkin purée works well and reduces cooking time. Adjust the broth amount to maintain the desired thickness.

Do I need to peel the pumpkin?

Yes, fresh pumpkin should be peeled before cooking to achieve a smooth texture.

What type of pumpkin is best?

Sugar pumpkins or pie pumpkins are ideal due to their naturally sweet and creamy flesh.

Can I make this soup without cream?

Absolutely. Use broth only or substitute with coconut milk for a dairy-free version.

How do I make the soup thicker?

Reduce the amount of broth or simmer longer after blending.

Can I add spices?

Yes, cumin, curry powder, chili flakes, and ginger all complement pumpkin beautifully.

Can I roast the pumpkin instead of boiling it?

Roasting intensifies flavour and adds natural sweetness; simply blend roasted pumpkin with the broth.

How do I prevent the soup from becoming grainy?

Blend thoroughly and add the cream only after the soup has slightly cooled.

Can this be served cold?

While traditionally served hot, it can be enjoyed chilled as a refreshing summer soup.

Is this soup suitable for meal prep?

Yes, it reheats well and maintains its texture after storage.

Conclusion

This creamy pumpkin soup is a comforting, flavourful, and versatile dish that highlights the natural richness of pumpkin. Its smooth texture and warm spices make it ideal for both everyday meals and special gatherings. With simple ingredients and countless variations, it is a recipe to return to throughout the year.

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