Velvety Pumpkin Soup Warming Spices (Printable Version)

Silky smooth pumpkin pureed with aromatic cumin, nutmeg, and cinnamon, finished with a touch of cream.

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

# How To Make:

01 - Heat a splash of oil in a large pot over medium heat. Add the chopped onion and cook until softened, approximately 3 minutes.
02 - Stir in the minced garlic and diced carrot, sautéing for 2 minutes until fragrant.
03 - Add the diced pumpkin, ground cumin, nutmeg, cinnamon, and chili flakes if using. Cook while stirring for 2 to 3 minutes to bloom the spices.
04 - Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 20 to 25 minutes until the pumpkin and carrots are very tender.
05 - Remove from heat. Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer to a countertop blender in batches and blend until velvety.
06 - Stir in the heavy cream or coconut milk. Season with salt and freshly ground black pepper to taste. Reheat gently if necessary.
07 - Ladle into serving bowls and garnish with a drizzle of cream, toasted pumpkin seeds, and fresh herbs as desired.

# Helpful Hints:

01 -
  • The way the spices bloom in the oil first, creating layers of flavor that develop beautifully as the soup simmers
  • It comes together in under an hour but tastes like something that simmered all afternoon
  • That first spoonful when the cream swirls in and suddenly it's restaurant quality
02 -
  • Hot soup expands violently in blenders, always let it cool slightly and never fill more than halfway, or use an immersion blender to avoid any risk
  • The soup thickens considerably as it cools, so keep some extra broth warmed if you plan to reheat leftovers the next day
03 -
  • Use butternut squash if pumpkin isn't available or you prefer something slightly sweeter and nuttier
  • Adding a peeled diced potato makes the soup even creamier without needing more cream
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