Velvety Pumpkin Soup (Print Version)

Silky pumpkin soup infused with warming spices and cream, ready in 45 minutes for cozy autumn dining.

# What You 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 and 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

# Directions:

01 - Heat a splash of oil in a large pot over medium heat. Add the onion and cook until softened, approximately 3 minutes.
02 - Stir in the garlic and carrot, sautéing for 2 minutes until fragrant.
03 - Add the diced pumpkin, cumin, nutmeg, cinnamon, and chili flakes if using. Cook while stirring for 2 to 3 minutes.
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 the pot from heat. Using an immersion blender, purée the soup until smooth, or carefully transfer to a countertop blender in batches.
06 - Stir in the cream or coconut milk and season with salt and pepper to taste. Reheat gently if necessary.
07 - Ladle into bowls and garnish with a drizzle of cream, toasted pumpkin seeds, and fresh herbs if desired.

# Expert Suggestions:

01 -
  • It comes together faster than you'd expect, leaving you time to do something besides cook.
  • The spice balance hits that sweet spot between warming and subtle, never overpowering the natural sweetness of pumpkin.
  • One pot, minimal fuss, and it tastes like you spent hours on it when really it was closer to forty-five minutes.
02 -
  • Don't skip tasting before you serve; soup is forgiving but it does need proper seasoning, and what tastes right to you matters more than any recipe instruction.
  • If you prefer a brothier soup, add more liquid, but remember that blending naturally thickens things, so taste before adding extra broth.
03 -
  • If your soup tastes flat despite proper seasoning, add a squeeze of lemon juice at the end—acidity brings everything into focus without making the soup taste sour.
  • Toasted pumpkin seeds on top aren't just pretty; they add a subtle nuttiness that makes people pause and ask what that flavor is.
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