Creamy Pumpkin Soup
This Creamy Pumpkin Soup is smooth, comforting, and filled with warm flavors from ginger, cumin, and nutmeg. Made with pumpkin puree, savory stock, and cream, it comes together in just 40 minutes for an easy lunch or cozy dinner.
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Equipment
- Large pot
- Wooden spoon
- Immersion blender or countertop blender
- Ladle
Ingredients
- 2 tablespoons olive oil or butter
- 1 medium red onion chopped
- 2 cloves garlic minced
- 1 teaspoon ground ginger or fresh ginger, grated
- ½ teaspoon ground cumin
- ½ teaspoon nutmeg
- 4 cups pumpkin puree canned or homemade
- 4 cups vegetable or chicken stock
- 1 cup heavy cream
- salt and pepper to taste
- pumpkin seeds or croutons optional toppings
Instructions
- In a large pot, heat the olive oil or butter over medium heat. Add the chopped onion and sauté until soft and translucent, about 5–7 minutes.Add the minced garlic, ground ginger, cumin, nutmeg, salt and pepper. Cook for another 1–2 minutes until fragrant.
- Stir in the pumpkin puree. Mix well to combine with the onion and spices.Pour in the vegetable or chicken stock and bring the mixture to a gentle boil. Reduce heat and let it simmer for about 15–20 minutes.
- Remove the pot from the heat. Use an immersion blender to blend the soup until smooth. If using a countertop blender, allow the soup to cool slightly before blending in batches.
- Return the blended soup to low heat and stir in the heavy cream, mixing until warmed through.
- Serve: Ladle the soup into bowls and garnish with your choice of toppings, such as toasted pumpkin seeds, croutons, or a swirl of cream.
Notes
- Pumpkin puree can be canned or homemade.
- Vegetable or chicken stock can be used.
- If using a countertop blender, allow the soup to cool slightly and blend in batches.
- Garnish with toasted pumpkin seeds, croutons, or a swirl of cream if desired.
- Serves about 4–6.
Servings: 6