Velvety Pumpkin Spiced Cream Soup (Printable)

Velvety pumpkin blended with aromatic spices and cream for a comforting autumn bowl.

# 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 and 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 - Cream or coconut milk for drizzling
13 - Toasted pumpkin seeds
14 - Fresh parsley or chives, chopped

# Method:

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, then sauté for 2 minutes until the mixture becomes fragrant.
03 - Add the diced pumpkin, ground cumin, nutmeg, cinnamon, and chili flakes if desired. 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 the soup into bowls and garnish with a drizzle of cream, toasted pumpkin seeds, and fresh herbs as desired.

# Expert Pointers:

01 -
  • It transforms a humble pumpkin into something luxuriously creamy without fussing around for hours.
  • The spice blend is warm enough to actually taste like comfort, not just look pretty in a bowl.
02 -
  • Blending hot soup can be dangerous; if using a blender, let it cool slightly first and never fill it more than halfway, or the lid might pop off and coat your ceiling with pumpkin.
  • Taste before adding all the salt and pepper—vegetable broth varies wildly, and you might find you need less than you think.
03 -
  • Keep a spoon nearby while blending to avoid splatters, and remember that silky soup comes from patience, not power—blend in pulses rather than one long whir.
  • If your soup feels too thick after blending, thin it with a splash more broth or cream rather than trying to blend it further, which only breaks down the texture more.
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