Pumpkin soup

Pumpkin soup is a comforting and flavorful dish that captures the essence of autumn. This creamy soup combines the natural sweetness of pumpkin with savory spices, creating a warm and satisfying meal perfect for chilly days.

Why You’ll Love This Recipe

• Simple and Quick: With minimal ingredients and straightforward steps, this pumpkin soup is easy to prepare, making it ideal for both novice and experienced cooks.
• Nutritious: Pumpkins are rich in vitamins, antioxidants, and fiber, contributing to a healthy and balanced diet.
• Versatile: This soup can be customized with various toppings and spices to suit your personal taste preferences.
• Comforting: Its creamy texture and warm flavors make it a perfect choice for cozy meals during the fall and winter months.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 4 cups pumpkin purée (canned or homemade)
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon ground cinnamon
• Salt and freshly ground black pepper to taste
• 1 cup coconut milk or heavy cream
• Fresh parsley or cilantro for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent and fragrant, about 5 minutes.
2. Add Spices: Stir in the ground cumin, ground coriander, and ground cinnamon. Cook for an additional minute to toast the spices, enhancing their flavors.
3. Incorporate Pumpkin and Broth: Add the pumpkin purée to the pot, followed by the vegetable broth. Stir well to combine all ingredients.
4. Simmer: Bring the mixture to a boil, then reduce the heat to low. Let the soup simmer gently for about 15-20 minutes, allowing the flavors to meld together.
5. Blend the Soup: Using an immersion blender, purée the soup until it reaches a smooth and creamy consistency. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender, then return it to the pot.
6. Add Creaminess: Stir in the coconut milk or heavy cream, mixing thoroughly. Taste the soup and adjust the seasoning with salt and freshly ground black pepper as needed.
7. Serve: Ladle the hot pumpkin soup into bowls, garnishing each serving with fresh parsley or cilantro. Serve immediately, accompanied by crusty bread if desired.

Servings and Timing

• Servings: This recipe yields approximately 4 servings.
• Preparation Time: 10 minutes
• Cooking Time: 30 minutes
• Total Time: 40 minutes

Variations

• Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to introduce some heat to the soup.
• Herb Infusion: Incorporate fresh herbs like thyme or rosemary during the simmering process for an aromatic depth.
• Protein Addition: For a heartier meal, add cooked chicken, crispy bacon bits, or roasted chickpeas as toppings.
• Flavor Twist: Experiment with different spices such as nutmeg or smoked paprika to create unique flavor profiles.

Storage/Reheating

• Storage: Allow the soup to cool to room temperature before transferring it to an airtight container. Store in the refrigerator for up to 3 days.
• Freezing: This pumpkin soup freezes well. Pour the cooled soup into freezer-safe containers, leaving some space at the top for expansion. Freeze for up to 3 months.
• Reheating: To reheat, place the desired amount of soup in a saucepan over medium heat, stirring occasionally until warmed through. If the soup has thickened during storage, add a splash of vegetable broth or water to achieve the preferred consistency.

FAQs

What type of pumpkin is best for this soup?

Sugar pumpkins or pie pumpkins are ideal due to their sweet and tender flesh. Avoid using large carving pumpkins, as they can be watery and less flavorful.

Can I use canned pumpkin purée?

Yes, canned pumpkin purée is a convenient and time-saving option. Ensure that you use pure pumpkin purée and not pumpkin pie filling, which contains added sugars and spices.

How can I make this soup vegan?

To make the soup vegan, use vegetable broth and substitute the heavy cream with coconut milk or another plant-based cream alternative.

Can I add other vegetables to the soup?

Absolutely. Adding roasted carrots, sweet potatoes, or butternut squash can enhance the flavor and texture of the soup.

How do I make the soup thicker or thinner?

For a thicker soup, reduce the amount of vegetable broth or let the soup simmer longer to evaporate some liquid. To thin the soup, add more vegetable broth or water until the desired consistency is reached.

What toppings go well with pumpkin soup?

Popular toppings include toasted pumpkin seeds, a drizzle of olive oil or cream, croutons, crispy bacon bits, or a sprinkle of fresh herbs like parsley or cilantro.

Is it necessary to blend the soup?

Blending the soup creates a smooth and creamy texture. If you prefer a chunkier consistency, you can skip the blending step or only partially blend the soup.

Can I make this soup ahead of time?

Pumpkin soup

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• Author: Emma
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

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Description

This Pumpkin Soup is a cozy and creamy dish that embodies the flavors of autumn. Made with pumpkin purée, warm spices, and either coconut milk or heavy cream, it’s a simple yet satisfying meal perfect for chilly days. Enjoy it as a starter or a main course with crusty bread for a comforting, wholesome meal.

 

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Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 4 cups pumpkin purée (canned or homemade)
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon ground cinnamon
• Salt and freshly ground black pepper to taste
• 1 cup coconut milk or heavy cream
• Fresh parsley or cilantro for garnish

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Instructions

• Sauté Aromatics – In a large pot, heat olive oil over medium heat. Sauté onion and garlic until fragrant and translucent (about 5 minutes).
• Add Spices – Stir in cumin, coriander, and cinnamon. Cook for another minute to release their flavors.
• Combine Ingredients – Add pumpkin purée and vegetable broth, stirring well.
• Simmer – Bring to a boil, then reduce heat and let simmer for 15-20 minutes.
• Blend – Use an immersion blender to purée the soup until smooth. If using a countertop blender, blend in batches and return to the pot.
• Add Creaminess – Stir in coconut milk or heavy cream. Season with salt and black pepper to taste.
• Serve – Ladle into bowls, garnish with parsley or cilantro, and enjoy with crusty brea

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Notes

• Adjust thickness by adding more broth for a thinner soup or simmering longer for a thicker consistency.
• Spice it up with red pepper flakes or hot sauce.
• Store in the fridge for 3 days or freeze for up to 3 months.