Creamy Homemade Pumpkin Soup
As the leaves start to change color and the air gets crisper, there’s nothing more comforting than a bowl of warm creamy pumpkin soup. This recipe is a quintessential autumn delight, combining the earthy sweetness of pumpkin with a rich, velvety texture. Perfect for cozy nights in or as a festive starter for your holiday meals, this soup is sure to please any crowd.
Ingredients:
- 1 medium-sized pumpkin, peeled, deseeded, and chopped into cubes
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- Pinch of nutmeg (optional)
- Toasted pumpkin seeds for garnish (optional)
- Fresh cream or sour cream for garnish (optional)
- Chopped fresh parsley for garnish (optional)
Instructions:
- Preheat your oven to 400°F (200°C). Toss the pumpkin cubes with one tablespoon of olive oil and spread them on a baking sheet. Roast for 25-30 minutes or until the pumpkin is tender and slightly caramelized at the edges.
- In a large pot, heat the remaining olive oil over medium heat. Add the chopped onions and a pinch of salt, sautéing until they are soft and translucent, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.
- Add the roasted pumpkin to the pot along with the vegetable broth. Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes.
- Using an immersion blender, purée the soup until it is smooth. Alternatively, you can use a regular blender, working in batches if necessary.
- Stir in the heavy cream and continue to simmer the soup for an additional 5 minutes. Season with salt, pepper, and a pinch of nutmeg if desired.
- Ladle the soup into bowls and, if using, garnish with toasted pumpkin seeds, a drizzle of fresh cream or a dollop of sour cream, and chopped fresh parsley.
Cook’s Notes:
This pumpkin soup can be stored in an airtight container in the refrigerator for up to 3 days, or it can be frozen for later use. If the soup is too thick upon reheating, simply add a bit more broth or water to reach your desired consistency.
For a vegetarian version, ensure that your vegetable broth is free from animal byproducts. For a vegan variation, substitute the heavy cream with coconut milk or another plant-based alternative.