Velvety Pumpkin Soup (Printable)

A smooth, creamy blend of pumpkin and aromatic spices finished with rich cream.

# Ingredient List:

→ Vegetables

01 - 2.2 pounds 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 Steps:

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.
04 - Pour in the vegetable broth, bring to a boil, then 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, puree 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 as desired.

# Expert Advice:

01 -
  • The blend of warming spices transforms an ordinary pumpkin into something that tastes like it took hours of expert attention, but its actually beginner friendly.
  • Its incredibly adaptable to what you have on hand—Ive made it with butternut squash during pumpkin shortages and it still drew compliments from dinner guests who swore they didnt like squash soup.
02 -
  • If your soup develops small lumps after adding cream, its likely because the cream was too cold—I learned to always let it sit at room temperature for 15 minutes before incorporating it.
  • The flavor deepens remarkably if you let the finished soup rest for 20 minutes before serving, something I discovered accidentally while waiting for tardy dinner guests.
03 -
  • The soup can develop a grainy texture if boiled after adding cream—I maintain the gentlest possible heat by removing the pot from the burner and letting residual warmth do the work.
  • Save the pumpkin seeds when prepping, rinse them thoroughly, toss with olive oil and salt, then toast them while the soup simmers for the freshest possible garnish.
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