Spiced Pumpkin Soup Cream (Printer-friendly)
Velvety pumpkin soup with warming spices and creamy finish, perfect for comforting autumn days.
# What You'll Need:
→ Vegetables
01 - 2.2 lbs pumpkin, peeled and diced
02 - 1 medium onion, chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, chopped
→ Liquids
05 - 3 cups vegetable broth
06 - 3/4 cup plus 2 tbsp heavy cream, divided
→ Spices & Seasonings
07 - 1 tsp ground cumin
08 - 1/2 tsp ground coriander
09 - 1/4 tsp ground cinnamon
10 - 1/4 tsp ground nutmeg
11 - 1/2 tsp chili flakes (optional)
12 - Salt and freshly ground black pepper, to taste
→ Fats
13 - 2 tbsp olive oil
→ Garnish
14 - Fresh parsley or chives, chopped (optional)
15 - Toasted pumpkin seeds (optional)
# How to Prepare:
01 - Heat olive oil in a large saucepan over medium heat. Add chopped onion and carrot, sauté for 5 minutes until softened.
02 - Incorporate minced garlic, ground cumin, coriander, cinnamon, nutmeg, and chili flakes if using. Cook for 1 minute until fragrant.
03 - Add diced pumpkin to the pan and cook for 3 minutes, stirring occasionally.
04 - Pour in vegetable broth, bring mixture to boil, then reduce heat and simmer for 20 to 25 minutes until pumpkin is tender.
05 - Remove from heat and blend soup until smooth using an immersion blender or in batches with a countertop blender.
06 - Return the blended soup to the pot if needed. Stir in 2/3 cup heavy cream. Season with salt and pepper to taste and warm gently without boiling.
07 - Ladle soup into bowls. Drizzle remaining cream over each serving and garnish with chopped herbs and toasted pumpkin seeds if desired.
# Expert Advice:
01 -
- It tastes like autumn in a bowl but comes together faster than you'd think.
- The spices warm you from the inside, and there's something deeply satisfying about blending something raw into velvet.
- It's naturally vegetarian and gluten-free if you check your broth, which means it works for almost any table.
02 -
- Don't skip the spice-blooming step in oil—it's the difference between spiced soup and soup that tastes like you just sprinkled in powder.
- Add the cream off heat or very gently heated, because hot soup can break cream if things get too aggressive.
03 -
- Buy your pumpkin a day or two before so you're not rushing to peel it—it's easier to work with and less of a production.
- Toast your spices in a dry pan for 30 seconds before grinding them if you have whole spices, because the difference in aroma and flavor is honestly wild.