Description
This Easy Pumpkin Soup recipe is a warm, comforting dish perfect for chilly days. Made with fresh pumpkin, sweet potato, carrot, and aromatic spices, it’s cooked gently on the stovetop and blended to a smooth, creamy consistency. The addition of cream is optional but enhances the velvety texture and richness. Quick to prepare and serving 8, this soup is ideal for a nourishing lunch or dinner.
Ingredients
Scale
Vegetables and Spices
- 1 tablespoon butter
- 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
- 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
Liquids
- 5 cups chicken stock (or water plus bouillon)
- 1 bay leaf
- 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. Cook for 2-3 minutes, stirring occasionally, to begin softening the vegetables.
- Season the soup: Add the brown sugar, ground nutmeg, cumin, and ginger along with salt and pepper to taste. Continue to cook, roasting the vegetables for another 3-4 minutes while stirring occasionally until they start to soften and develop some browning for deeper flavor.
- Cook the soup: Pour in the chicken stock (or water with bouillon) and add the bay leaf. Bring the mixture to a boil, then reduce heat to a gentle simmer. Let it cook uncovered for 15 minutes until all the vegetables are tender and the flavors meld.
- Blend the soup: Remove the pot from heat and allow it to cool slightly. Using a stick blender, blend the soup directly in the pot until completely smooth. Alternatively, carefully transfer to a conventional blender and puree in batches as per manufacturer’s instructions for hot liquids.
- Finish the soup: Return the blended soup to medium heat. Stir in cream a little at a time to reach your desired consistency and richness, if using. Warm the soup for an additional 2-3 minutes, then remove from heat and serve hot.
Notes
- You can substitute vegetable stock to make this soup vegetarian.
- Adjust the ground nutmeg amount depending on your preference for spiciness.
- Use a stick blender for easy blending right in the pot.
- Adding cream is optional but gives a smoother, richer texture.
- Serve with crusty bread or a sprinkle of fresh herbs for extra flavor.
