Velvety Pumpkin Soup with Spices (Printable version)

Creamy pumpkin soup with warming spices, finished with cream. Vegetarian, gluten-free, ready in 45 minutes.

# What You'll Need:

→ Vegetables

01 - 2.2 lbs pumpkin, peeled, seeded, and diced
02 - 1 medium onion, chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, peeled and diced

→ Liquids

05 - 4 cups vegetable broth
06 - 3/4 cup plus 1 tablespoon heavy cream or coconut milk

→ Spices & Seasonings

07 - 1 teaspoon ground cumin
08 - 1/2 teaspoon ground nutmeg
09 - 1/2 teaspoon ground cinnamon
10 - 1/4 teaspoon chili flakes, optional
11 - Salt and freshly ground black pepper to taste

→ Garnishes

12 - Drizzle of cream or coconut milk
13 - Toasted pumpkin seeds
14 - Fresh parsley or chives, chopped

# How-To Steps:

01 - Heat a splash of oil in a large pot over medium heat. Add the chopped onion and cook until softened, approximately 3 minutes.
02 - Stir in the minced garlic and diced carrot, sautéing for 2 minutes until fragrant.
03 - Add the diced pumpkin, cumin, nutmeg, cinnamon, and chili flakes if using. Cook while stirring for 2 to 3 minutes.
04 - Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 20 to 25 minutes until the pumpkin and carrots are very tender.
05 - Remove the pot from heat. Using an immersion blender, puree the soup until smooth, or carefully transfer to a countertop blender in batches.
06 - Stir in the cream or coconut milk and season with salt and pepper to taste. Reheat gently if needed.
07 - Ladle into serving bowls and garnish with a drizzle of cream, toasted pumpkin seeds, and fresh herbs if desired.

# Expert Hints:

01 -
  • It tastes like you spent all day cooking, but honestly takes less time than scrolling through your phone.
  • The spices create this gentle warmth that settles into you on cold evenings.
  • You can make a huge batch and eat it for days without getting tired of it.
02 -
  • Don't be afraid to taste as you season—what feels right to your palate matters more than any recipe rule.
  • Roasting the pumpkin before adding it creates a deeper, more complex flavor that feels like you've been cooking since morning.
03 -
  • An immersion blender makes this soup infinitely easier than transferring hot liquid in batches, and cleanup is half the battle.
  • Make double and freeze it in portions—this soup actually improves after a day or two as flavors settle and become friends with each other.
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