Creamy Pumpkin Soup
A warm and comforting soup perfect for fall, blending roasted pumpkin with aromatic spices and creamy richness.
Ingredients
Vegetables
- 4 cups Pumpkin (Roasted or canned, pure)
- 1 piece Onion (Chopped)
- 3 cloves Garlic (Minced)
- 1 piece Potato (Peeled and diced, optional)
- 3 –4 cups Vegetable Broth (As needed)
- 2 tbsp Olive Oil or Butter (For sautéing)
- 1 tsp Salt (Adjust to taste)
- ½ tsp Black Pepper (Freshly ground)
- ½ tsp Ground Cumin (Optional)
- ¼ tsp Cinnamon or Nutmeg (Optional)
- ½ cup Cream or Coconut Milk (To make it creamy)
Garnish
- Fresh Herbs (Parsley/Sage) (For garnish)
Instructions
- Heat oil or butter in a large pot, sauté onion for 5–7 minutes until soft, then add garlic and cook 1 minute.
- Add pumpkin and optional potato, cook for 2–3 minutes, then pour in broth to cover ingredients. Bring to a boil and simmer for 15–20 minutes.
- Puree the soup until smooth using an immersion blender or countertop blender in batches.
- Stir in cream or coconut milk, simmer for 5 minutes, then taste and adjust seasoning.
- Ladle into bowls, garnish with herbs, and serve hot.
Notes
For a richer flavor, roast the pumpkin beforehand.