Pumpkin Creamy Soup (Printable)

A velvety pumpkin soup featuring creamy texture and warming spices for ideal cozy moments.

# What You'll Need:

→ Vegetables

01 - 1.65 pounds pumpkin, peeled, seeded, diced
02 - 1 medium onion, chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, peeled and diced

→ Liquids

05 - 3.17 cups vegetable broth
06 - 0.85 cup heavy cream or coconut cream

→ Spices & Flavorings

07 - 1/2 teaspoon ground nutmeg
08 - 1/2 teaspoon ground cumin
09 - Salt, to taste
10 - Black pepper, to taste
11 - 2 tablespoons olive oil

→ Garnish (optional)

12 - Roasted pumpkin seeds
13 - Fresh chives or parsley, chopped
14 - A drizzle of cream

# How-to Steps:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion and diced carrot; sauté for 5 minutes until softened.
02 - Add minced garlic to the pot and cook for 1 minute until fragrant.
03 - Stir in diced pumpkin, ground nutmeg, and ground cumin. Cook for 2 minutes, stirring occasionally.
04 - Pour in vegetable broth. Bring to a boil, then reduce heat to low and simmer, covered, for 20 minutes until pumpkin is very tender.
05 - Remove from heat and purée the soup using an immersion blender until completely smooth.
06 - Stir in heavy cream and season with salt and black pepper. Warm through gently without boiling.
07 - Ladle soup into bowls and garnish with roasted pumpkin seeds, fresh chives or parsley, and a drizzle of cream if desired.

# Expert Pointers:

01 -
  • It comes together in under an hour, which means weeknight dinner or last-minute entertaining without stress.
  • The cream melts into the pumpkin so smoothly that it feels indulgent without being heavy.
  • Those warm spices—nutmeg and cumin—hit differently than expected, making it feel sophisticated without tasting complicated.
02 -
  • Don't skip the simmering time—pumpkin needs those 20 minutes to become tender enough to blend into true silk, not just a chunky mash.
  • The cream should go in after blending and off the heat, because adding it earlier sometimes causes an odd texture, and boiling it afterward can make it separate or taste slightly burnt.
  • Taste the soup before it's fully cold, because seasoning needs are different when a dish is warm; what seems perfectly salted hot can taste bland once cooled.
03 -
  • An immersion blender saves you from the awkward ballet of transferring hot soup to a countertop blender in batches, which is especially helpful when you're tired or in a hurry.
  • Keep the broth warm in a separate pot if you need to thin the soup after blending—cold broth will shock the temperature and disrupt the velvety texture you've worked to achieve.

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