This cozy pumpkin soup is full of warm flavors and creamy goodness. It’s perfect for chilly days and makes your kitchen smell amazing!
Whip it up in no time by just blending roasted pumpkins with spices. I love topping mine with some crunchy seeds for a tasty twist! 🥣✨
Key Ingredients & Substitutions
Pumpkin Puree: Fresh pumpkin is the best for this soup, but canned puree works just as well and saves time. If canned is available, I recommend using that!
Onion: A yellow onion adds sweetness, but you can use a white onion if that’s what you have. Shallots are another great option for a milder flavor.
Coconut Milk: This gives the soup a creamy texture. If you’re not a fan of coconut, heavy cream or cashew cream are great alternatives. Both will keep it rich and smooth!
Spices: The spices are key to the soup’s warmth. Feel free to adjust or omit the cinnamon if you prefer a less sweet flavor or switch up the spices to add a bit of heat with some cayenne pepper!
How Do I Make My Soup Creamy and Smooth?
Getting that perfect creamy texture in pumpkin soup is all about blending! After cooking the ingredients, follow these steps to ensure your soup is smooth.
- For a super creamy finish, use an immersion blender directly in the pot. This saves time and you won’t need to transfer hot soup to a blender.
- If using a traditional blender, do this in batches. Fill the blender halfway to avoid overflow, and keep a kitchen towel on top to catch any splatter.
- Return the blended soup to the pot and stir in the coconut milk or cream last. This helps keep it from breaking and maintains richness. Don’t boil again after adding the cream!
With these tips, you’ll have a beautifully creamy pumpkin soup ready in no time! Enjoy the warm flavors and cozy vibes.
How to Make Creamy Pumpkin Soup with Coconut Cream and Pumpkin Seeds
Ingredients You’ll Need:
- For the Soup:
- 2 tablespoons olive oil or butter
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon (optional)
- 4 cups pumpkin puree (freshly roasted or canned)
- 3 cups vegetable broth or chicken broth
- 1 cup coconut milk or cream, plus extra for garnish
- Salt and freshly ground black pepper to taste
- Fresh cilantro or parsley, chopped (for garnish)
- Pumpkin seeds (toasted, for garnish)
How Much Time Will You Need?
This creamy pumpkin soup will take about 10 minutes for preparation and 30 minutes of cooking time, making it a perfect dish to whip up in around 40 minutes from start to finish!
Step-by-Step Instructions:
1. Start With the Base:
In a large pot, heat the olive oil or butter over medium heat. Add the finely chopped onion and cook until it’s soft and translucent, which should take about 5-7 minutes. Don’t rush this step; a good base is key!
2. Add the Aromatics:
Add the minced garlic, ground cumin, ground coriander, and ground cinnamon (if you like a hint of sweetness) to the pot. Stir everything together and cook for another 1-2 minutes until it’s fragrant, filling your kitchen with wonderful smells.
3. Mix in the Pumpkin:
Now it’s time to add in the 4 cups of pumpkin puree along with the 3 cups of vegetable or chicken broth. Stir well to combine all the ingredients. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 15 minutes. This will help the flavors blend beautifully!
4. Blend It Up:
Using an immersion blender, carefully puree the soup until it’s smooth and creamy. Alternatively, if you’re using a traditional blender, do this in batches. Just be cautious with the hot soup and blend until silky smooth before returning it to the pot.
5. Final Touches:
Once blended, stir in the coconut milk or cream for that lovely richness. Season with salt and freshly ground black pepper to taste, and warm it through gently, but don’t let it boil.
6. Serve and Enjoy:
Serve the hot soup in bowls. For a finishing touch, swirl in some extra coconut cream, add a sprinkle of toasted pumpkin seeds, and garnish with chopped cilantro or parsley. Enjoy every warm and comforting spoonful of this delicious soup!
Feel free to customize the toppings and enjoy this velvety pumpkin soup this fall!
Can I Use Fresh Pumpkin Instead of Canned Puree?
Absolutely! If you prefer fresh pumpkin, you’ll want to roast it first. Cut it in half, remove the seeds, and roast at 400°F (204°C) until tender, about 45 minutes. Once cooled, scoop out the flesh and blend until smooth for your puree.
How Can I Make This Soup Vegan?
To make this soup vegan, simply use vegetable broth and coconut milk, which it already incorporates. It’s rich and creamy without any dairy!
What’s the Best Way to Store Leftover Pumpkin Soup?
Allow the soup to cool completely before storing it in an airtight container. It can be kept in the fridge for 3-4 days. For longer storage, consider freezing it for up to 3 months. Just make sure to leave some space in the container, as the soup will expand when frozen.
Can I Adjust the Spice Level?
Definitely! If you prefer a spicier soup, add a pinch of cayenne pepper or some diced jalapeño when cooking the onions. Just start with a small amount; you can always add more to taste!
