ADVERTISEMENT
Introduction
As the air turns crisp and golden leaves begin to fall, nothing warms the soul quite like a bowl of homemade pumpkin soup. Rich, velvety, and subtly spiced, this comforting dish is perfect for chilly evenings or cozy family dinners. Whether you're a seasoned home cook or just learning your way around the kitchen, this easy pumpkin soup recipe offers both nourishment and elegance in a single bowl. Let’s explore how you can turn a simple pumpkin into a heartwarming, flavorful masterpiece.
Ingredients
To prepare this flavorful soup, you’ll need the following ingredients:
2 tablespoons olive oil or butter
1 medium onion, finely chopped
2 garlic cloves, minced
4 cups pumpkin puree (fresh roasted or canned)
3 cups vegetable or chicken broth
1 cup coconut milk or heavy cream
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
Salt and black pepper to taste
Optional: a pinch of cayenne for heat
Garnish: roasted pumpkin seeds, fresh parsley, or a swirl of cream
Directions
Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Stir in the garlic and cook for another 1 minute.
Add Pumpkin and Spices: Mix in the pumpkin puree, ginger, nutmeg, salt, and pepper. Cook for 2–3 minutes to blend the flavors.
Simmer the Soup: Pour in the broth and stir to combine. Bring to a gentle boil, then reduce heat and simmer for about 15 minutes, allowing the flavors to deepen.
Blend Until Smooth: Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, transfer it to a blender in batches.
Stir in Cream: Add the coconut milk or cream and stir well. Heat through but do not boil. Taste and adjust seasoning as needed.
Serve Warm: Ladle into bowls and garnish with your favorite toppings.
Serving and Storage Tips
Serving Suggestions: Pair this soup with crusty bread, a green salad, or a grilled cheese sandwich for a complete meal.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing: This soup freezes well! Let it cool completely and freeze in portion-sized containers for up to 3 months. Thaw and reheat gently on the stovetop.
Variations
ADVERTISEMENT
