Description
Pumpkin soup is the ultimate cozy comfort in a bowl — velvety, rich, and filled with warm autumn spices. It’s easy to make and perfect for chilly days, with creamy texture and a beautiful balance of sweet and savory flavors.
Ingredients
- Pumpkin puree (or roasted pumpkin flesh)
- Onion, chopped
- Garlic, minced
- Carrot, chopped
- Vegetable or chicken broth
- Olive oil or butter
- Heavy cream or coconut milk (optional, for creaminess)
- Ground cinnamon
- Ground nutmeg
- Salt and pepper
- Fresh thyme or parsley (optional, for garnish)
Instructions
- Heat olive oil or butter in a large pot over medium heat. Sauté onion, garlic, and carrot until softened and fragrant, about 5–7 minutes.
- Stir in pumpkin puree, ground cinnamon, nutmeg, salt, and pepper. Cook for 2–3 minutes to enhance flavor.
- Add broth and bring to a simmer. Cook for 20–25 minutes, until carrots are tender.
- Use an immersion blender (or regular blender in batches) to puree until smooth and velvety.
- Stir in heavy cream or coconut milk if using, and adjust seasoning to taste.
- Serve hot, garnished with fresh thyme or parsley if desired.
Notes
- Add curry powder or fresh ginger for extra warmth and depth.
- Roast pumpkin with maple syrup beforehand for a sweeter flavor.
- Top with toasted pumpkin seeds, crumbled feta, or a swirl of cream.
- Use coconut milk and vegetable broth for a vegan version.
- Soup thickens as it sits — add extra broth when reheating if needed.
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 8g
- Sodium: 520mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 10mg
