This creamy pumpkin soup is a cozy treat perfect for chilly days. With sweet pumpkin, warm spices, and a smooth texture, it’s like a warm hug in a bowl!
Making this soup is super easy! I love how I can toss everything in and let it simmer. Plus, it’s healthy, so I feel good about seconds—no guilt here! 🥣
Key Ingredients & Substitutions
Pumpkin: Use a medium pumpkin for the best flavor. If fresh pumpkin is unavailable, canned pumpkin puree works well too! Just reduce the cooking time since it’s already cooked.
Onion: A yellow onion gives a nice sweetness, but you can substitute a shallot or even a leek if that’s what you have on hand.
Broth: Vegetable broth is my go-to for a vegetarian option, but chicken broth can add a richer flavor. If you’re low on broth, water will work too, just add more seasoning.
Coconut Milk or Heavy Cream: Coconut milk adds a creamy, dairy-free touch, while heavy cream is richer. You can also use almond milk for a lighter option.
Pumpkin Seeds: These are great for crunch but if you don’t have them, try sunflower seeds or even croutons for a similar effect!
How Do I Get a Smooth and Creamy Soup?
Getting your soup to that perfect, velvety texture is key. After simmering the pumpkin until it’s tender, use an immersion blender to puree the soup right in the pot. If using a regular blender, be careful with the hot liquid!
- Blend in batches, filling the blender no more than half full to avoid splattering.
- Always vent the lid with a towel to let steam escape, ensuring safety.
After blending, stir in the coconut milk or cream and gently heat through, but don’t let it boil. This step keeps it creamy and prevents curdling. Follow these steps, and you’ll have a deliciously smooth soup!
How to Make Creamy Pumpkin Soup with Toasted Pumpkin Seeds
Ingredients You’ll Need:
For the Soup:
- 1 medium pumpkin (about 3-4 pounds), peeled, seeded, and chopped into chunks
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth)
- 1 cup coconut milk or heavy cream
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- Salt and freshly ground black pepper to taste
For the Toppings:
- 1/2 cup pumpkin seeds (pepitas)
- 1 tablespoon butter or olive oil (for toasting seeds)
- Fresh parsley or chives, chopped (for garnish)
- Optional: dollop of sour cream or crème fraîche for serving
How Much Time Will You Need?
This delicious pumpkin soup will take about 40 minutes in total: 10 minutes for prep work and about 30 minutes to cook and blend the soup. You’ll be enjoying a warm, comforting meal in no time!
Step-by-Step Instructions:
1. Sauté the Onions and Garlic:
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until they turn translucent, about 5 minutes. Don’t rush this step; it brings out the sweetness of the onion!
Next, add the minced garlic to the pot and cook for another minute until it’s fragrant. Your kitchen will start smelling amazing!
2. Add Pumpkin and Spices:
Add the chopped pumpkin chunks to the pot, along with the ground cumin and ground cinnamon. Stir everything together to coat the pumpkin with those beautiful spices and let it cook for another 2-3 minutes. This helps the flavors to deepen.
3. Simmer the Pumpkin:
Now it’s time to add the broth. Pour it in, ensuring the pumpkin is mostly submerged. Bring it to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the pumpkin is super tender. This is the time to let all those flavors mingle!
4. Toast the Pumpkin Seeds:
While the soup is cooking, heat a small skillet over medium heat. Add the butter or olive oil and then the pumpkin seeds. Toast the seeds while stirring frequently, until they are golden brown and start to pop, about 3-5 minutes. Remove them from the heat and set them aside—they’ll add a nice crunch to your soup!
5. Blend the Soup:
Once the pumpkin is tender, it’s time to make it creamy. Use an immersion blender to puree the soup until smooth, or carefully transfer the soup in batches to a blender. Blend until you have a silky texture.
6. Final Touches:
Stir in the coconut milk or heavy cream and gently heat through without boiling. Taste the soup and season with salt and freshly ground black pepper to your liking.
7. Serve and Enjoy:
Ladle the soup into bowls and, if you like, add a drizzle or dollop of sour cream or crème fraîche for extra creaminess. Sprinkle chopped fresh parsley or chives on top and finish with a generous spoonful of toasted pumpkin seeds for that delightful crunch.
Serve hot with warm crusty bread or your favorite crackers. Now sit back, relax, and enjoy your cozy pumpkin soup!
Can I Use Canned Pumpkin Instead of Fresh Pumpkin?
Absolutely! Canned pumpkin is a great time-saver. Use about 1 ½ to 2 cups of canned pumpkin puree to replace the fresh pumpkin. Since it’s already cooked, you can skip the simmering time and just blend it with the other ingredients.
How Can I Adjust the Spice Level?
If you prefer a little heat, you can add a pinch of cayenne pepper to the spices. For a milder flavor, you can reduce the amount of cumin and cinnamon. Taste as you go to find your perfect balance!
How Do I Store Leftover Pumpkin Soup?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it on the stove over low heat, stirring occasionally, or in the microwave. Add a splash of broth or water if it’s too thick.
Can I Freeze Pumpkin Soup?
Yes, you can freeze this soup! Allow it to cool completely, then freeze in an airtight container for up to 3 months. Thaw in the fridge overnight before reheating, and give it a good stir to restore the creamy texture!
