This creamy pumpkin soup is warm and comforting, perfect for chilly days! With sweet pumpkin and a touch of spice, it’s tasty and easy to make from scratch.
I love how quickly it comes together. Just roast, blend, and enjoy! It’s like a cozy hug in a bowl, perfect with some crusty bread on the side. Yum!
Key Ingredients & Substitutions
Pumpkin Puree: You can use fresh pumpkin or canned puree. If using fresh, roast the pumpkin, scoop out the flesh, and blend until smooth. Canned pumpkin is quicker and convenient; I often choose it for ease!
Coconut Milk: This gives the soup a creamy texture. If you’re not a fan, you can substitute with heavy cream or even almond milk for a lighter version, but the flavor will differ slightly.
Ground Spices: Cumin and nutmeg add warmth to the soup. If you’re in a pinch, ground ginger or cinnamon can also work, but be careful not to overpower the pumpkin flavor.
Pumpkin Seeds: Roasted pumpkin seeds add crunch. If you don’t have them, try crushed nuts or croutons for some texture!
How Do I Make the Soup Extra Creamy?
To achieve that luxuriously creamy texture, blending is key! Here’s how to do it:
- Cook your onion and spices until fragrant; it builds flavor!
- After simmering the soup, let it cool slightly before blending to avoid splatters.
- An immersion blender makes this super easy! If using a countertop blender, blend in batches and ensure to vent the lid for steam.
- Finally, add your coconut milk or cream and gently warm it back up. Avoid boiling to keep the soup silky.
With these tips, your pumpkin soup can turn out perfectly creamy and flavorful every time!
How to Make Creamy Pumpkin Soup with Seeds and Herb Garnish
Ingredients You’ll Need:
For the Soup:
- 4 cups pumpkin puree (fresh or canned)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk or cream
- 2 tablespoons olive oil, plus extra for drizzling
- 1 teaspoon ground cumin
- 1/2 teaspoon ground nutmeg
- Salt and black pepper to taste
For the Garnish:
- 2 tablespoons roasted pumpkin seeds (pepitas)
- 1 tablespoon chili oil or a few drops of hot sauce
- Fresh or dried herbs for garnish (e.g., parsley, thyme)
Time Needed:
This delicious pumpkin soup can be prepared in about 35-40 minutes. You’ll need around 10 minutes for preparation and about 25-30 minutes to cook and blend everything together. Plus, it’s a breeze to make!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion and sauté it until it’s soft and translucent, which should take about 5 minutes. This step builds the flavor base for your soup!
2. Add Garlic and Spices:
Once your onion is ready, toss in the minced garlic and let it cook for another minute. You’ll smell that lovely aroma! Then stir in the ground cumin and nutmeg, cooking for about 30 seconds to really bring out their flavors.
3. Combine Pumpkin and Broth:
Now it’s time to add the pumpkin puree to the pot. Mix it well with the onion and spices. Then, pour in your vegetable broth, stirring everything together. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for about 15-20 minutes. This helps to blend all those lovely flavors!
4. Blend Until Smooth:
Remove the pot from the heat. Using an immersion blender, puree the soup until it’s nice and smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender, then return it to the pot.
5. Add Coconut Milk:
Stir in the coconut milk or cream, and warm the soup gently without boiling it. Taste and add salt and pepper to your liking!
6. Serve and Garnish:
Time to serve! Ladle the soup into bowls, and give each a drizzle of olive oil and chili oil or hot sauce for that spicy kick. Top it with roasted pumpkin seeds and your choice of fresh or dried herbs for garnish!
7. Enjoy Your Soup!
This comforting pumpkin soup is perfect for chilly days and tastes great with some crusty bread on the side. Enjoy the rich, spicy flavors that will warm your heart!
Can I Use Fresh Pumpkin Instead of Canned Puree?
Absolutely! If using fresh pumpkin, roast it until tender, scoop out the flesh, and puree it until smooth. This gives a lovely, fresh taste to your soup!
What Can I Substitute for Coconut Milk?
If you’re not a fan of coconut milk, you can use heavy cream for a richer flavor, or almond milk for a lighter option. Just keep in mind the flavor will change slightly!
How Should I Store Leftover Soup?
Store any leftover pumpkin soup in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove or in the microwave, adding a splash of broth or water if it thickens up too much.
Can I Add Additional Vegetables to the Soup?
Definitely! Feel free to add other veggies like carrots or sweet potatoes for extra nutrients and flavor. Just chop them into small pieces and sauté them with the onions at the beginning.
