Velvety Pumpkin Soup Warming Spices (Printable Page)

Smooth and comforting autumn blend with warming spices and creamy finish

# What You Need:

→ Vegetables

01 - 2.2 pounds pumpkin, peeled, seeded, and diced
02 - 1 medium onion, chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, peeled and diced

→ Liquids

05 - 4 cups vegetable broth
06 - 3/4 cup plus 1 tablespoon heavy cream or coconut milk

→ Spices & Seasonings

07 - 1 teaspoon ground cumin
08 - 1/2 teaspoon ground nutmeg
09 - 1/2 teaspoon ground cinnamon
10 - 1/4 teaspoon chili flakes, optional
11 - Salt and freshly ground black pepper to taste

→ Garnishes

12 - Heavy cream or coconut milk for drizzling
13 - Toasted pumpkin seeds
14 - Fresh parsley or chives, chopped

# Steps:

01 - In a large pot, heat a splash of oil over medium heat. Add the chopped onion and cook until softened, approximately 3 minutes.
02 - Stir in the minced garlic and diced carrot, then sauté for 2 minutes until fragrant.
03 - Add the diced pumpkin, ground cumin, nutmeg, cinnamon, and chili flakes if using. Cook while stirring for 2 to 3 minutes.
04 - Pour in the vegetable broth, bring to a boil, then reduce heat and simmer for 20 to 25 minutes until pumpkin and carrots are very tender.
05 - Remove the pot from heat. Use an immersion blender to puree the soup until smooth, or carefully transfer to a countertop blender in batches.
06 - Stir in the cream or coconut milk, and season with salt and pepper to taste. Reheat gently if needed.
07 - Ladle into bowls and garnish with a drizzle of cream, toasted pumpkin seeds, and fresh herbs if desired.

# Expert Advice:

01 -
  • It feels like a warm hug in a bowl, but comes together faster than you'd expect.
  • The combination of spices creates this perfect balance where nothing overpowers the other, and the pumpkin stays the star.
  • You can easily make it dairy-free or dress it up with simple garnishes depending on who's eating it.
02 -
  • Don't skip the initial sautéing of onions and garlic, as this step develops flavors that make the final soup taste restaurant-quality rather than one-dimensional.
  • If your soup breaks or seems grainy after blending, it usually means it was too hot when you blended it, so let it cool slightly next time and blend in smaller batches.
03 -
  • Make a double batch on a lazy Sunday and freeze half in portions, so you have autumn comfort ready to go whenever you need it most.
  • If your blender clogs with thick pumpkin, thin it slightly with more broth first, then return it to thicker consistency with more cream once it's smooth.
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