Description
This easy pumpkin soup recipe is a creamy, comforting dish perfect for chilly days. Made with fresh pumpkin, sweet potato, and fragrant spices, it uses a simple stovetop sauté and simmer method before blending the soup smooth. The addition of cream gives the soup a rich texture, making it ideal as a starter or light meal for family and friends.
Ingredients
Scale
Vegetables
- 1 medium onion, roughly diced
- 1 carrot, peeled and roughly chopped
- 1 small sweet potato, peeled and roughly chopped
- 2 pounds pumpkin, peeled and deseeded, roughly chopped
Seasonings and Flavorings
- 1 tablespoon butter
- 1/2 tablespoon brown sugar
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- Salt and pepper, to taste
- 1 bay leaf
Liquids
- 5 cups chicken stock (or water with bouillon)
- Cream, to taste (optional)
Instructions
- Sauté the vegetables: Melt the butter in a large Dutch oven over medium heat. Add the onion, carrot, sweet potato, and pumpkin, and cook for 2-3 minutes until the vegetables begin to soften.
- Season the soup: Add brown sugar, ground nutmeg, cumin, ginger, salt, and pepper. Continue cooking for another 3-4 minutes, stirring occasionally, until the vegetables start to soften further and develop some color.
- Cook the soup: Pour the chicken stock over the vegetables and add the bay leaf. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook uncovered for 15 minutes until all the vegetables are tender and flavors meld.
- Blend the soup: Remove the pot from heat and allow it to cool slightly. Using a stick blender, blend the soup until smooth. Alternatively, carefully transfer the soup in batches to a regular blender and puree according to the manufacturer’s instructions for hot liquids.
- Finish the soup: Return the blended soup to medium heat and warm through. Stir in cream as desired to adjust the soup’s consistency and richness. Heat for an additional 2-3 minutes, then serve hot.
Notes
- For a vegan option, substitute butter with olive oil and use vegetable stock instead of chicken stock, and omit the cream.
- You can adjust the spices to your preference—reduce nutmeg if you prefer a milder flavor.
- If the soup is too thick after blending, add a little more stock or water to reach desired consistency.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
- This soup pairs well with crusty bread or a dollop of sour cream or yogurt as garnish.
