Pumpkin Soup
This creamy pumpkin soup is a comforting dish, perfect for fall or winter. It blends pumpkin, spices, and cream for a rich and satisfying flavor, making it an ideal starter or light meal.
Equipment
- 1 Large pot or Dutch oven
- 1 Blender or immersion blender
- 1 Cutting board
- 1 Measuring cups and spoons
- 1 Wooden spoon
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- ½ teaspoon ground cinnamon
- 4 cups pumpkin puree canned or fresh
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- to taste salt
- to taste pepper
- optional fresh pumpkin seeds for garnish
- optional fresh parsley or cilantro for garnish
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
- Stir in the minced garlic, ground cumin, ground ginger, and ground cinnamon. Cook for an additional 2 minutes until fragrant.
- Add the pumpkin puree and broth to the pot. Stir well to combine and bring the mixture to a gentle boil.
- Reduce the heat and let the soup simmer for about 20 minutes, stirring occasionally.
- Remove the pot from heat. Using a blender or immersion blender, puree the soup until smooth and creamy. If using a traditional blender, allow the soup to cool slightly before blending in batches.
- Stir in the heavy cream and season with salt and pepper to taste. Warm the soup over low heat if necessary, but do not bring it to a boil.
- Serve hot, garnished with fresh pumpkin seeds and chopped parsley or cilantro if desired.
Notes
For a spicier version, add a pinch of cayenne pepper or a dash of hot sauce.
You can substitute coconut milk for heavy cream for a lighter version or to make it dairy-free.
This soup can be made ahead of time and stored in the refrigerator for up to 3 days. It also freezes well.