Description
This easy pumpkin soup is a comforting, creamy recipe perfect for chilly days. Made with sautéed pumpkin, sweet potato, carrot, and onion, seasoned with warm spices and brown sugar, then simmered in chicken stock and blended until smooth. A touch of cream adds extra richness, making it a delicious starter or light meal.
Ingredients
Scale
Vegetables
- 1 medium onion, roughly diced
- 1 carrot, peeled and roughly chopped
- 1 small sweet potato, peeled and roughly chopped
- 2 pounds pumpkin, peeled and deseeded, roughly chopped
Seasonings
- 1 tablespoon butter
- 1/2 tablespoon brown sugar
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- Salt and pepper, to taste
Liquids
- 5 cups chicken stock (or water + bouillon)
- 1 bay leaf
- Cream, to taste (optional)
Instructions
- Sauté the vegetables: Melt the butter in a large Dutch oven over medium heat. Add the onion, carrot, sweet potato, and pumpkin and cook for 2-3 minutes to begin softening the vegetables.
- Season the soup: Sprinkle in the brown sugar, nutmeg, cumin, ginger, salt, and pepper. Continue to cook and stir occasionally for 3-4 minutes until the vegetables start to soften and develop some browning for enhanced flavor.
- Cook the soup: Pour the chicken stock over the vegetables in the pot. Add the bay leaf, then bring the mixture to a boil. Lower the heat to a simmer and cook uncovered for 15 minutes, until all the vegetables are tender.
- Blend the soup: Remove the pot from the heat and allow it to cool slightly for safety. Use a stick blender directly in the pot, or carefully transfer the soup to a blender in batches, and blend until smooth and creamy.
- Finish the soup: Return the blended soup to medium heat and warm through. Stir in cream to adjust the consistency and richness as desired. Heat for an additional 2-3 minutes, then remove from heat and serve hot.
Notes
- You can substitute chicken stock with vegetable stock to make the soup vegetarian.
- Adjust spices to your taste, especially nutmeg, which can be intense if added in excess.
- For a vegan version, replace butter with olive oil and omit the cream or use a plant-based alternative.
- The soup thickens as it cools, so add extra broth or cream if reheating.
- Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 1 month.
