Velvety Pumpkin Autumn Soup

A velvety, comforting pumpkin soup infused with warming spices and finished with a touch of cream—perfect for chilly autumn days. This dish brings the essence of the season into a single bowl, offering both nutrition and soul-warming flavor.

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This recipe transforms simple vegetables like pumpkin, carrots, and onions into a sophisticated meal. The addition of cumin, nutmeg, and cinnamon creates a depth of flavor that complements the natural sweetness of the pumpkin perfectly.

Ingredients

• Vegetables: 1 kg (2.2 lbs) pumpkin (peeled, seeded, and diced), 1 medium onion (chopped), 2 cloves garlic (minced), 1 medium carrot (peeled and diced)
• Liquids: 1 liter (4 cups) vegetable broth, 200 ml (3/4 cup plus 1 tbsp) heavy cream or coconut milk
• Spices & Seasonings: 1 tsp ground cumin, 1/2 tsp ground nutmeg, 1/2 tsp ground cinnamon, 1/4 tsp chili flakes (optional), salt and freshly ground black pepper
• Garnishes: A drizzle of cream or coconut milk, toasted pumpkin seeds, fresh parsley or chives

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Instructions

Step 1

In a large pot, heat a splash of oil over medium heat. Add the onion and cook until soft, about 3 minutes.

Step 2

Stir in the garlic and carrot, and sauté for 2 minutes until fragrant.

Step 3

Add the diced pumpkin, cumin, nutmeg, cinnamon, and chili flakes (if using). Cook, stirring, for 2–3 minutes.

Step 4

Pour in the vegetable broth, bring to a boil, then reduce heat and simmer for 20–25 minutes, until the pumpkin and carrots are very tender.

Step 5

Remove the pot from the heat. Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches.

Step 6

Stir in the cream (or coconut milk), and season with salt and pepper to taste. Reheat gently if needed.

Step 7

Ladle into bowls and garnish with a drizzle of cream, toasted pumpkin seeds, and fresh herbs if desired.

Zusatztipps für die Zubereitung

For extra richness, roast the pumpkin pieces at 200°C (400°F) for 25 minutes before adding them to the soup pot. This intensifies the sugars and adds a smoky depth to the final dish.

Varianten und Anpassungen

You can easily substitute butternut squash for pumpkin if preferred. To make the recipe dairy-free or vegan, simply use coconut milk instead of heavy cream.

Serviervorschläge

Serve this soup with warm, crusty bread for a heartier meal. For the perfect pairing, enjoy it with a glass of crisp white wine, such as Sauvignon Blanc.

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This pumpkin soup is a timeless favorite that brings warmth to any table. Whether served as a quick lunch or an elegant starter, its creamy texture and rich spice profile make it an unforgettable autumn treat.

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Recipe FAQ

→ Can I use butternut squash instead of pumpkin?

Yes, butternut squash is an excellent substitute for pumpkin in this soup. It has a similar texture and sweetness, and will work perfectly with the warming spices.

→ How do I make this soup dairy-free?

Simply replace the heavy cream with coconut milk. The coconut milk adds a rich, creamy texture while keeping the soup completely dairy-free and vegan-friendly.

→ Can I roast the pumpkin beforehand for more flavor?

Absolutely! Roasting the pumpkin pieces at 200°C (400°F) for 25 minutes before adding them to the pot intensifies the natural sweetness and adds a deeper, caramelized flavor to the soup.

→ How long can I store leftover pumpkin soup?

Store the soup in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months. Reheat gently on the stovetop, stirring occasionally.

→ What can I serve with this soup?

This soup pairs beautifully with crusty bread, homemade croutons, or a fresh green salad. For beverages, try a crisp Sauvignon Blanc or a warm apple cider.

→ Can I adjust the spice level?

Yes, the spice level is easily adjustable. Add more chili flakes for heat, or omit them entirely for a milder version. You can also adjust the cumin and nutmeg to suit your taste preferences.