Creamy Pumpkin Soup Recipe
I love this creamy pumpkin soup recipe because it perfectly blends cozy fall flavors with a hint of elegance, making it ideal for impressing friends at a casual dinner party. Plus, it’s versatile enough to accommodate my vegan friends by swapping in coconut milk, ensuring everyone can join in on the comforting goodness!
This pumpkin cream soup is a delightful dish to enjoy on a crisp autumn day. There is a wonderful depth of flavor here in the combination of the pumpkin puree and just a hint of cinnamon and nutmeg.
And it’s so convenient: Just throw everything into the blender, add a bit of olive oil and some cooked onion at the end if you like (I do), and whirl away. To feed my family of four, I served the soup with a drizzle of heavy cream over the top and some pepitas I quickly roasted in the oven for a crunchy topping.
Ingredients
Pumpkin puree is abundant in fiber and vitamins.
It offers a rich, creamy texture.
Olive oil: healthy fats help make you feel full, and they give the oil its flavor.
Garlic: Provides flavor and may boost the immune system.
Cream or coconut milk: Adds rich, creamy texture to the soup.
Cinnamon, when ground, gives off a warm and barely sweet aroma.
Pumpkin seeds: Provide protein and a satisfying crunch.
Ingredient Quantities
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 cups pumpkin puree
- 4 cups vegetable or chicken broth
- 1 cup heavy cream or coconut milk
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Salt, to taste
- Freshly ground black pepper, to taste
- Pepitas (pumpkin seeds) or croutons, for garnish
- Fresh parsley or chives, chopped, for garnish (optional)
Instructions
1. In a large pot, warmed over medium heat, the olive oil gives way to the chopped onion. Sauté this mixture until the onion yields its translucence, about 5 minutes.
2. In a pot, combine the sautéed onion and the minced garlic. Sauté for 1-2 more minutes until the garlic is fragrant, then proceed to add the next ingredients accordingly.
3. Mix well with the onion and garlic; stir in the pumpkin puree.
4. Add the vegetable or chicken broth, and stir to combine. Bring the mix to a gentle simmer.
5. Incorporate the soup with the addition of ground cinnamon and ground nutmeg.
6. Let the soup simmer for about 15-20 minutes, stirring now and then, to allow the flavors to meld.
7. Remove the soup from heat and use an immersion blender to blend the soup smooth. If you do not have an immersion blender, let the soup cool slightly and blend it in a regular blender in batches.
8. Put the pot back on low heat and add in the heavy cream or coconut milk. Stir until the soup is creamy and well blended. Season with salt and freshly ground black pepper to taste.
9. Maintain gentle heat on the soup, allowing it to reach a temperature just below boiling, until the entire soup is warmed through.
10. Serve the creamy pumpkin soup hot, garnished with croutons and pepitas, and with optional chopped parsley or chives.
Equipment Needed
1. Large pot
2. Wooden spoon or spatula
3. Measuring spoons
4. Measuring cups
5. Chef’s knife
6. Cutting board
7. Immersion blender or regular blender
8. Ladle
9. Small bowls (for garnishes preparation)
FAQ
- Can I use fresh pumpkin instead of puree?Indeed, you can. Just roast or steam the pumpkin until it is tender, then blend it until smooth.
- How can I make the soup vegan?Use vegetable broth and replace the heavy cream with coconut milk.
- Can I freeze the soup?Certainly. Allow the soup to cool completely before moving it to airtight containers and freezing it. You can keep it frozen for 2 months.
- What can I use instead of nutmeg?For a similar warmth, you can swap out nutmeg for a small pinch of allspice or clove.
- Is this soup gluten-free?Indeed, the soup is naturally gluten-free. Just make sure that the broth you use doesn’t contain any gluten additives.
- How can I thicken the soup?The soup can be simmered longer to reduce it, or you can add a cubed and peeled potato while cooking, then mix it up to make the soup smooth and creamy.
- Can I use other toppings instead of pepitas?Certainly, croutons, crispy bacon bits, or a swirl of cream for variety.
Substitutions and Variations
Substitute butter or coconut oil for olive oil to get a different flavor profile.
Shallots or leeks can serve as a milder substitute.
Replace heavy cream or coconut milk with Greek yogurt or cashew cream for a lighter version.
Cinnamon, in its purest form, is found in ground form. It doesn’t come much simpler than that. Suspected by some to be the spice of life, when unfurled from sticks and described in terms of its nutty, warm fragrance, the key ingredients of the cinnamon experience can be summarized as follows:
– Ground cinnamon
– Pumpkin pie spice can be used for a more complex flavor.
Cucurbitaceae seeds: Substitute sunflower seeds or slivered almonds for garnishing.
Pro Tips
1. Roast the Pumpkin: For an extra depth of flavor, you can use roasted pumpkin instead of canned puree. Simply roast pumpkin chunks in olive oil until tender and then blend them for your puree. This caramelization adds a subtle sweetness and richness to the soup.
2. Spice Enhancement: Toast your spices (cinnamon and nutmeg) in a dry pan for about 30 seconds before adding them to the soup. This activates the oils in the spices and will give your soup a more intense aroma and flavor.
3. Acidity Balance: Add a splash of apple cider vinegar or a squeeze of fresh lemon juice at the end of cooking. This brightens the soup and balances the creaminess, providing a subtle tang that enhances the overall flavor profile.
4. Customized Creaminess: If you prefer a lighter soup, you can replace half of the heavy cream or coconut milk with unsweetened almond milk or a similar plant-based milk. This will give a creamy texture without being too rich.
5. Textural Contrast: Add the pepitas or croutons just before serving to ensure they remain crunchy. You can even lightly toast pepitas with a pinch of sea salt and paprika for an added layer of flavor.
Creamy Pumpkin Soup Recipe
My favorite Creamy Pumpkin Soup Recipe
Equipment Needed:
1. Large pot
2. Wooden spoon or spatula
3. Measuring spoons
4. Measuring cups
5. Chef’s knife
6. Cutting board
7. Immersion blender or regular blender
8. Ladle
9. Small bowls (for garnishes preparation)
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 cups pumpkin puree
- 4 cups vegetable or chicken broth
- 1 cup heavy cream or coconut milk
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Salt, to taste
- Freshly ground black pepper, to taste
- Pepitas (pumpkin seeds) or croutons, for garnish
- Fresh parsley or chives, chopped, for garnish (optional)
Instructions:
1. In a large pot, warmed over medium heat, the olive oil gives way to the chopped onion. Sauté this mixture until the onion yields its translucence, about 5 minutes.
2. In a pot, combine the sautéed onion and the minced garlic. Sauté for 1-2 more minutes until the garlic is fragrant, then proceed to add the next ingredients accordingly.
3. Mix well with the onion and garlic; stir in the pumpkin puree.
4. Add the vegetable or chicken broth, and stir to combine. Bring the mix to a gentle simmer.
5. Incorporate the soup with the addition of ground cinnamon and ground nutmeg.
6. Let the soup simmer for about 15-20 minutes, stirring now and then, to allow the flavors to meld.
7. Remove the soup from heat and use an immersion blender to blend the soup smooth. If you do not have an immersion blender, let the soup cool slightly and blend it in a regular blender in batches.
8. Put the pot back on low heat and add in the heavy cream or coconut milk. Stir until the soup is creamy and well blended. Season with salt and freshly ground black pepper to taste.
9. Maintain gentle heat on the soup, allowing it to reach a temperature just below boiling, until the entire soup is warmed through.
10. Serve the creamy pumpkin soup hot, garnished with croutons and pepitas, and with optional chopped parsley or chives.