Description
This easy pumpkin soup recipe is a comforting and flavorful dish perfect for chilly days. Made with fresh pumpkin, sweet potato, carrot, and aromatic spices, it simmers to a smooth, creamy texture and can be customized with cream for added richness. Quick to prepare and simple to make, this soup serves as a delightful appetizer or light meal for up to 8 people.
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 & Spices
- 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 & Fats
- 1 tablespoon butter
- 5 cups chicken stock (or water with 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. Cook for 2 to 3 minutes, stirring occasionally, to allow the vegetables to start softening.
- Season the soup: Sprinkle the brown sugar, ground nutmeg, cumin, ginger, salt, and pepper over the vegetables. Continue to cook for another 3 to 4 minutes, stirring occasionally, until the vegetables start to brown and become fragrant.
- Cook the soup: Pour the chicken stock over the seasoned vegetables. Add the bay leaf and increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to low and let the soup simmer gently for 15 minutes, allowing the flavors to meld and vegetables to become tender.
- Blend the soup: Remove the pot from heat and allow it to cool slightly for safety. Using a stick blender, blend the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a regular blender and blend carefully according to manufacturer’s instructions for hot liquids.
- Finish the soup: Return the blended soup to medium heat and warm it through for 2 to 3 minutes. Stir in cream gradually to reach your preferred consistency and richness. Adjust seasoning with additional salt and pepper if needed. Serve the soup hot.
Notes
- For a vegan version, substitute butter with olive oil and use vegetable stock instead of chicken stock.
- The nutmeg quantity can be adjusted or omitted if you prefer a milder spice flavor.
- Using a Dutch oven helps with even cooking and heat retention during simmering.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 1 month.
- Be cautious when blending hot liquids; blend in batches if necessary to avoid splatters and burns.
