Description
This easy pumpkin soup recipe is a comforting, creamy dish perfect for chilly days. Made with fresh pumpkin, carrots, sweet potato, and aromatic spices, it’s simmered to perfection and blended until smooth. Finished with a touch of cream, it’s a hearty, flavorful starter or light meal that’s simple to prepare and sure to please.
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 & Spices
- 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
Other Ingredients
- 1 tablespoon butter
- 5 cups chicken stock (or water plus bouillon)
- Cream, to taste (optional)
Instructions
- Sauté the vegetables: Melt the butter in a large Dutch oven over medium heat. Add the diced onion, chopped carrot, sweet potato, and pumpkin. Cook for 2-3 minutes, stirring occasionally to soften the vegetables slightly.
- Season the soup: Sprinkle in the brown sugar, nutmeg, cumin, ginger, salt, and pepper. Continue to cook the vegetables for another 3-4 minutes, stirring intermittently, until they begin to soften and take on a light brown color.
- Cook the soup: Pour the chicken stock over the sautéed vegetables. Add the bay leaf and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and let it cook gently for 15 minutes to allow the flavors to meld and the vegetables to become tender.
- Blend the soup: Remove the pot from the heat and let it cool slightly. Use a stick blender directly in the pot or transfer the soup in batches to a blender suitable for hot liquids and blend until completely smooth.
- Finish the soup: Return the blended soup to medium heat and warm through. Stir in cream gradually to reach your desired consistency if using. Heat for an additional 2-3 minutes, then remove from heat and serve hot.
Notes
- You can substitute chicken stock with vegetable stock to make the soup vegetarian.
- Adjust the amount of cream or omit it for a lighter soup.
- To enhance flavor, garnish with toasted pumpkin seeds or a drizzle of olive oil before serving.
- Use fresh pumpkin for the best texture and flavor; canned pumpkin can be used but adjust cooking times accordingly.
- The soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
