This cozy pumpkin soup is creamy and warming, perfect for chilly days. With just a few simple ingredients like pumpkin, onions, and spices, it’s super easy to whip up!
I love topping it with a sprinkle of pumpkin seeds for a nice crunch. Plus, if you enjoy it a bit spicier, a dash of chili powder makes it even better! 🍂
Key Ingredients & Substitutions
Pumpkin: Fresh pumpkin gives the best flavor, but you can use canned pumpkin puree in a pinch. Just skip the peeling and chopping, and reduce the cooking time.
Onion: I prefer yellow onions for their sweetness, but white or red onions work too. If you’re in a hurry, leeks can be a good alternative.
Broth: Vegetable broth makes this soup vegan, while chicken broth adds a richer taste. You could even use water if you don’t have broth; just season well.
Cream: If you want to keep it lighter, use coconut milk or a dairy-free alternative. Greek yogurt can also add creaminess without the fat of heavy cream.
Pumpkin seeds: If you can’t find pumpkin seeds, try sunflower seeds or pecans for topping. They add a nice crunch to the soup!
How Do You Achieve the Perfect Creamy Texture?
The key to creamy pumpkin soup is blending it smoothly. Using an immersion blender right in the pot is the easiest method, but a regular blender works too. Just be careful with hot liquids!
- Cook the pumpkin until tender, ensuring it blends easily.
- Blend until silky smooth. If it’s too thick, add more broth or water to adjust.
- For extra creaminess, mix in cream or coconut milk after blending. Heat through to avoid curdling.
How to Make Creamy Pumpkin Soup with Spiced Pumpkin Seeds
Ingredients You’ll Need:
Main Ingredients:
- 1 medium pumpkin (about 3-4 cups pumpkin flesh), peeled, seeded, and chopped
- 1 medium onion, chopped
- 2 tablespoons olive oil or butter
- 3 cups vegetable broth or chicken broth
- 1 cup water (optional, as needed for desired consistency)
- 1 clove garlic, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- Salt and black pepper, to taste
- 1/2 cup heavy cream or coconut milk (optional, for creamier texture)
For Topping:
- 1/4 cup roasted pumpkin seeds (pepitas)
- 1/4 teaspoon chili flakes or a few drops of hot sauce (optional)
- Fresh parsley or cilantro, chopped for garnish
How Much Time Will You Need?
You’ll spend about 10 minutes prepping the ingredients and around 30 minutes cooking the soup. This will give you a total of about 40 minutes from start to finish. Perfect for a cozy meal!
Step-by-Step Instructions:
1. Sauté the Onions:
Start by heating the olive oil or butter in a large pot over medium heat. Once hot, add the chopped onion. Cook for about 5 minutes, stirring occasionally, until the onion becomes translucent and soft. This adds a lovely flavor base to your soup!
2. Add Garlic and Spices:
Next, add the minced garlic, ground cumin, and ground cinnamon to the pot. Stir everything together and cook for another minute, just until the spices become fragrant. You’ll smell their wonderful aroma filling the kitchen!
3. Add the Pumpkin:
Now, it’s time to add the chopped pumpkin. Mix it well with the onion and spice mixture. This helps to coat the pumpkin in all those delicious flavors.
4. Pour in the Broth:
Next, pour in the vegetable or chicken broth and bring everything to a boil. Once boiling, reduce the heat and let it simmer for about 20 minutes, or until the pumpkin is tender. You can check this by piercing the pumpkin with a fork—it should poke through easily!
5. Blend the Soup:
Once the pumpkin is soft, it’s time to blend the soup. If you have an immersion blender, use that directly in the pot to puree the soup until it’s smooth and creamy. If you’re using a regular blender, carefully transfer the soup in batches and blend until you achieve your desired creaminess. Feel free to add water if the soup is too thick for your liking.
6. Finish with Cream:
After blending, stir in the heavy cream or coconut milk, if using. Season the soup with salt and black pepper to taste, and heat through for an additional couple of minutes. This will make it wonderfully creamy!
7. Toast the Pumpkin Seeds:
In a dry skillet over medium heat, lightly toast the pumpkin seeds until they start to pop. Keep an eye on them to prevent burning! If you want a little kick, sprinkle in some chili flakes while toasting.
8. Serve and Enjoy:
To serve, ladle the hot pumpkin soup into bowls. Top with the spiced pumpkin seeds and a sprinkle of fresh parsley or cilantro for a pop of color. Enjoy your comforting bowl of pumpkin soup with a nice piece of bread on the side!
Happy cooking!
Can I Use Canned Pumpkin Purée Instead of Fresh Pumpkin?
Absolutely! If you choose to use canned pumpkin purée, you can skip the peeling and chopping steps. Just add it in during the blending step and adjust the seasonings to taste!
How Can I Make This Soup Vegan?
To make the soup vegan, simply use vegetable broth and replace the heavy cream with coconut milk or a plant-based cream alternative. It will still be creamy and delicious!
Can I Freeze Leftover Pumpkin Soup?
Yes, you can freeze leftover pumpkin soup! Just let it cool completely, then transfer it to airtight containers or freezer bags. It will keep well in the freezer for up to 3 months. When you’re ready to enjoy it, thaw it in the fridge overnight and reheat on the stove or in the microwave.
What’s a Good Side to Serve with Pumpkin Soup?
This soup pairs wonderfully with crusty bread or a fresh salad. You could also serve it with grilled cheese sandwiches for a comforting meal!
