Description
A warm, velvety pumpkin soup with a rich, earthy flavor—perfect for cozy autumn days. Easy to make and customizable with simple pantry ingredients.
Ingredients
Scale
- 4 cups pumpkin, peeled and cubed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 2 tbsp olive oil
- 1/2 cup heavy cream or coconut milk (optional)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp ground nutmeg
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and cook until translucent, about 5 minutes.
- Stir in minced garlic and cook for another minute until fragrant.
- Add the cubed pumpkin and cook for 5-7 minutes, stirring occasionally.
- Pour in the broth, ensuring the pumpkin is fully covered. Bring to a boil.
- Reduce heat and simmer for 20-25 minutes, or until the pumpkin is tender.
- Use an immersion blender to puree the soup until smooth, or blend in batches using a regular blender.
- Return the soup to the pot and season with salt, black pepper, and a pinch of nutmeg.
- Stir in heavy cream or coconut milk for added creaminess, if desired.
- Heat through for a few more minutes, then serve hot.
Notes
- Add a chopped carrot or sweet potato for a hint of sweetness.
- Use curry powder or ginger for a spiced twist.
- Top with roasted pumpkin seeds or a swirl of cream before serving.
- Stir in cooked lentils for a heartier soup.
- Garnish with fresh herbs like thyme or parsley.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 180
- Sugar: 6g
- Sodium: 550mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 10mg