Description
This Easy Pumpkin Soup recipe is a comforting and flavorful autumn classic, perfectly creamy and seasoned with warm spices like cumin, ginger, and nutmeg. It’s made with simple ingredients including pumpkin, sweet potato, carrot, and onions, simmered in chicken stock and finished with a touch of cream for richness. Ideal as a cozy starter or light meal, this soup is straightforward to prepare and brings the essence of fall to your table.
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 & Flavorings
- 1 tablespoon butter
- 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
Liquids
- 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 and cook for 2-3 minutes to soften the vegetables slightly.
- Season the soup: Sprinkle in the brown sugar, ground cumin, ground ginger, ground nutmeg, and add salt and pepper to taste. Continue cooking the vegetables for another 3-4 minutes, stirring occasionally until they begin to soften further and develop some browning.
- Cook the soup: Pour the chicken stock over the sautéed vegetables and add the bay leaf. Bring the mixture to a boil, then reduce the heat to a simmer and let it cook gently for 15 minutes, allowing flavors to meld and vegetables to become tender.
- Blend the soup: Remove the pot from the heat and let it cool slightly. Using a stick blender, blend the soup directly in the pot until smooth. Alternatively, transfer portions carefully to a regular blender and puree, then return the soup to the pot.
- Finish the soup: Place the blended soup back over medium heat and gently reheat. Stir in cream as desired to adjust the consistency and add richness. Warm the soup for an additional 2-3 minutes, then serve hot.
Notes
- You can substitute chicken stock with vegetable stock to make the soup vegetarian.
- If you prefer a thicker soup, reduce the amount of stock or simmer longer before blending.
- Adjust the spices according to your taste preferences, especially the nutmeg if you’re sensitive to its flavor.
- For a vegan version, replace butter with olive oil and cream with coconut cream or omit entirely.
- Be cautious when blending hot liquids to avoid splatters; blend in batches if using a regular blender.
