Description
This easy pumpkin soup recipe is a comforting and creamy fall favorite, combining roasted pumpkin, sweet potato, and warm spices for a rich, velvety texture. Perfectly seasoned with cumin, nutmeg, and ginger, this soup is ideal for chilly days and serves 8 people. It’s simple to make on the stovetop and can be finished with a swirl of cream for extra indulgence.
Ingredients
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
- 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
Other Ingredients
- 1 tablespoon butter
- 5 cups chicken stock (or water + bouillon)
- Cream, to taste (optional)
Instructions
- Sauté the vegetables: Melt the butter in a large Dutch oven over medium heat. Add the onion, carrot, sweet potato, and pumpkin, and cook for 2-3 minutes, stirring occasionally to soften and start releasing flavors.
- Season the soup: Sprinkle in the brown sugar, nutmeg, cumin, ginger, salt, and pepper. Continue roasting the vegetables for another 3-4 minutes, stirring occasionally, until they begin to soften and brown lightly.
- Cook the soup: Pour the chicken stock over the vegetables and add the bay leaf. Bring to a boil, then reduce the heat to a simmer. Let it cook uncovered for 15 minutes until all vegetables are tender.
- Blend the soup: Remove the pot from heat and allow the soup to cool slightly. Blend the soup until smooth using an immersion stick blender or carefully transfer to a regular blender and blend according to manufacturer’s instructions for hot liquids.
- Finish the soup: Return the pureed soup to medium heat. Stir in cream to achieve desired consistency, if using, and warm for another 2-3 minutes. Adjust seasoning with salt and pepper as needed. Serve hot.
Notes
- For a vegetarian version, substitute chicken stock with vegetable stock or water + vegetable bouillon.
- You can omit cream or replace with coconut milk for a dairy-free option.
- If the soup is too thick, add a little more stock or water to reach preferred consistency.
- This soup freezes well; store cooled soup in airtight containers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
