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pumpkin soup

Heartwarming Homemade Pumpkin Soup Recipe

A cozy, creamy pumpkin soup bursting with warm spices—perfect for fall evenings and soul-soothing comfort.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 4 People
Calories: 200
Ingredients Method Notes

Ingredients
  

  • 3 cups Pumpkin
  • 2 tbsp Olive oil
  • 1 medium Onion
  • 2 cloves Garlic
  • 1 medium Carrot
  • 3 cups Vegetable broth
  • ¾ cup Coconut milk or heavy cream
  • ½ tsp Ground cinnamon
  • ¼ tsp Nutmeg
  • to taste Salt & black pepper

Method
 

  1. Sauté the Aromatics: In a large soup pot, heat olive oil over medium. Add chopped onion and cook until translucent, about 3–4 minutes.
  2. Add Spices & Pumpkin: Stir in cinnamon and nutmeg. Let them bloom in the oil for 30 seconds, then stir in the pumpkin puree. Cook for 2–3 minutes to blend flavors.
  3. Pour in the Broth: Add vegetable broth gradually while stirring. Bring to a simmer, cover partially, and cook for 10–12 minutes.
  4. Blend Until Smooth: Use an immersion blender or carefully transfer the soup to a blender in batches. The smoother the texture, the more luxurious the soup.
  5. Stir in Cream or Coconut Milk: Return the soup to low heat and stir in your cream of choice. Heat gently—don’t boil or the cream may separate.
  6. Adjust Seasoning & Serve: Taste and adjust salt and pepper. Ladle into bowls and top with toasted seeds, a swirl of cream, or a drizzle of chili oil.

Notes

  • Depth Starts with the Roast: Pumpkin’s natural sugars caramelize beautifully when roasted, giving you a rich, nutty base. Skip boiling—it dulls the flavor. Roasting transforms it into something soulful.
  • Aromatics Need Gentle Patience: Onion, garlic, and carrot should sweat slowly in olive oil. Low and slow is the mantra—this releases their natural sweetness and creates a mellow, rounded background for the pumpkin to shine.
  • Spice Is the Soul, Not the Star: Don’t overpower the soup with heavy spice. A hint of cinnamon or nutmeg is enough to warm the palate without stealing the show. The pumpkin should always be center stage.
  • Cream or Coconut, But With Balance: Whether you go dairy or plant-based, stir in cream at the very end off heat. This preserves the soup’s silkiness without breaking the texture or muting the flavor.
  • Top Like a Pro: Finish with roasted pumpkin seeds, a swirl of cream, or a dash of chili oil. These aren’t just for looks—they bring crunch, contrast, and complexity to every comforting spoonful.