Description
This easy pumpkin soup is a comforting and flavorful dish perfect for chilly days. Made from fresh pumpkin, sweet potato, and aromatic spices, it offers a creamy texture and warm taste that can be enjoyed as a starter or light meal. The soup is gently sautéed and simmered before blending to create a smooth and hearty consistency, with an optional touch of cream for added richness.
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
Spices & Seasonings
- 1/2 tablespoon brown sugar
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- Salt, to taste
- Black pepper, to taste
Liquids & Fats
- 1 tablespoon butter
- 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, stirring occasionally to soften and lightly develop flavors.
- Season the soup: Sprinkle in the brown sugar, ground nutmeg, ground cumin, ground ginger, salt, and pepper. Continue to cook and stir for another 3-4 minutes until the vegetables start to soften and lightly brown.
- Cook the soup: Pour the chicken stock over the sautéed vegetables. Add the bay leaf and increase heat to bring it to a boil. Once boiling, reduce the heat to a simmer and cook uncovered for 15 minutes to allow the vegetables to fully soften and flavors to meld.
- Blend the soup: Remove the pot from heat and let it cool slightly to avoid splattering. Using a stick blender, blend the soup directly in the pot until completely smooth. Alternatively, transfer the soup carefully in batches to a countertop blender and blend according to manufacturer’s instructions for hot liquids.
- Finish the soup: Return the blended soup to medium heat and warm through for 2-3 minutes. Stir in cream to thin the soup to your preferred consistency and add richness, if desired. Adjust seasoning with salt and pepper, then serve hot.
Notes
- You can substitute chicken stock with vegetable stock for a vegetarian option.
- Adjust spices according to taste, especially nutmeg as it can be overpowering in large amounts.
- Use a ladle to carefully transfer hot soup to a blender if a stick blender is unavailable, to prevent spills.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- For a vegan version, replace butter with olive oil and use plant-based cream or coconut milk as a finishing touch.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
