This pumpkin soup is cozy and warm, perfect for chilly days. Made with creamy pumpkin and a touch of spice, it feels like a hug in a bowl!
I love how easy it is to whip up—just blend everything together and enjoy! Pair it with some crusty bread, and you’re all set for a comforting meal!
Key Ingredients & Substitutions
Olive Oil: I recommend olive oil for its light flavor and health benefits. You can swap it with avocado oil or melted butter if you prefer a richer taste.
Onion: A medium onion is key for that aromatic base. If you’re in a hurry, shallots or green onions work well, too!
Pumpkin Puree: You can use homemade pumpkin puree or canned varieties. If you’re looking for a change, try using butternut squash puree instead for a slightly different flavor.
Heavy Cream: I love using heavy cream for its richness, but coconut milk makes a great dairy-free option. It adds a lovely hint of sweetness, too!
Roasted Pumpkin Seeds: These add a nice crunch! If you’re out of pumpkin seeds, try using sunflower seeds or crushed nuts like almonds or walnuts for garnish.
How Do You Make Sure Your Pumpkin Soup is Smooth and Creamy?
A pivotal step in achieving that silky texture is the blending process. If you’re using an immersion blender, just blend in the pot until smooth. If using a countertop blender, allow the soup to cool slightly before blending in batches to avoid splatters.
- Start by blending only a portion of the soup, filling the blender only halfway. This prevents overflow.
- Once blended, return the soup to the pot and mix in the cream.
Always taste and adjust seasonings afterward. You can even add more spice if you want a bit more kick!
How to Make Creamy Pumpkin Soup with Spiced Toppings
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 4 cups pumpkin puree (fresh or canned)
- 3 cups vegetable broth or chicken broth
- 1 cup heavy cream or coconut milk
- Salt and black pepper, to taste
- 1/4 cup roasted pumpkin seeds (pepitas), for garnish
- 2 tablespoons chili oil or chili paste, for garnish (optional)
- Whole grain or crusty bread, for serving
How Much Time Will You Need?
This delicious pumpkin soup will take about 10 minutes to prep and 30 minutes to cook, total taking around 40 minutes to prepare. It’s a quick and satisfying dish for any day!
Step-by-Step Instructions:
1. Sauté the Base:
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until the onion becomes soft and translucent. This will create a flavorful base for your soup!
2. Add Aromatics:
Next, stir in the minced garlic, ground cinnamon, and ground nutmeg. Sauté for another minute until you can smell the lovely fragrance of spices filling your kitchen.
3. Incorporate Pumpkin and Broth:
Now it’s time to stir in your pumpkin puree and vegetable broth. Bring the mixture to a gentle simmer and let it cook for about 15 minutes. This will really allow all those delicious flavors to meld together.
4. Blend Until Smooth:
After simmering, remove the pot from heat. You can use an immersion blender to puree the soup until smooth right in the pot. If you don’t have an immersion blender, carefully transfer the soup to a blender (in batches if necessary) and blend until creamy.
5. Add Creaminess:
Return the blended soup to low heat and stir in the heavy cream or coconut milk. Warm the soup through but don’t let it boil. Taste the soup and season with salt and black pepper to your liking.
6. Assemble and Garnish:
Ladle the hot soup into bowls. If you’d like a little heat, drizzle some chili oil or add small dollops of chili paste on top. Then, sprinkle roasted pumpkin seeds generously over the soup for that crunchy texture.
7. Serve:
Enjoy your creamy pumpkin soup hot, paired with slices of whole grain or crusty bread. Perfect for a comforting meal on a cool day!
Enjoy your hearty, creamy pumpkin soup that perfectly combines sweet pumpkin with warm spices and a hint of chili! Happy cooking!
Can I Use Fresh Pumpkin Instead of Canned Puree?
Absolutely! If using fresh pumpkin, you’ll need to peel, seed, and cube it before cooking. Boil or roast the pumpkin until tender, then puree it in a blender or food processor to achieve a smooth consistency for your soup.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter or dairy-free option, coconut milk is a great substitute! It adds a nice flavor and is perfect for a creamy texture. You can also use half-and-half or a plant-based cream alternative like cashew cream.
How Long Can I Store Leftovers?
Store any leftover pumpkin soup in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 2-3 months. Just thaw in the fridge overnight before reheating!
What Other Toppings Can I Use?
Get creative with your toppings! Some delicious options include croutons, a drizzle of balsamic glaze, or a sprinkle of fresh herbs like cilantro or parsley. For added protein, try adding cooked, shredded chicken or chickpeas!
