Pin It I stumbled into this soup by accident one October evening when I had half a pumpkin left over from carving and couldn't bear to waste it. The kitchen smelled like woodsmoke and spice as everything roasted, and I remember thinking it was too simple to be impressive. But when I blended it smooth and tasted that first spoonful, I realized I'd been overthinking soup my whole life.
I made this for a small dinner party last November, and my friend who claims she hates soup asked for the recipe before dessert even arrived. There's something about the way the cream swirls into the bowl and the seeds catch the light that makes people slow down and actually savor it. It became my go-to whenever I want to feel like I have my life together, even when I don't.
Ingredients
- Pumpkin: Choose a sugar pumpkin or any sweet variety, the flesh should be firm and bright orange for the best flavor and color.
- Onion and garlic: These roast alongside the pumpkin and turn jammy and sweet, building a deep savory base without any fuss.
- Carrot: Adds a hint of earthiness and a touch more natural sweetness that rounds out the soup beautifully.
- Cumin and nutmeg: Cumin brings warmth without heat, nutmeg adds that cozy autumn feeling, together they make the whole kitchen smell like a hug.
- Vegetable stock: Use a good quality stock or homemade if you have it, it's the backbone of the soup's flavor.
- Heavy cream: This is what makes the soup silky and luxurious, but coconut cream works just as well if you want to keep it dairy-free.
- Pumpkin seeds: Toasting them in a little oil and salt transforms them into the perfect crunchy, nutty topping.
Instructions
- Roast the vegetables:
- Preheat your oven to 200°C and toss the pumpkin, onion, garlic, and carrot with olive oil and spices on a baking sheet. Roast for 30 minutes, stirring halfway, until everything is golden and fork-tender.
- Toast the seeds:
- While the vegetables roast, heat a small skillet with a bit of olive oil and toast the pumpkin seeds with a pinch of sea salt until they smell nutty and turn golden. Set them aside so they stay crispy.
- Simmer and blend:
- Transfer the roasted vegetables to a large pot, pour in the vegetable stock, and bring it to a gentle simmer for 10 minutes. Use an immersion blender to puree everything until it's completely smooth and velvety.
- Finish with cream:
- Stir in the heavy cream and let it warm through for a couple of minutes. Taste and adjust the seasoning, then ladle into bowls and scatter the toasted seeds on top.
Pin It The first time I served this, my nephew refused to believe it was made from a vegetable he usually ignored. He ate two bowls and declared it magic, and honestly, watching a six-year-old get excited about pumpkin soup felt like a small victory. It reminded me that the simplest recipes sometimes mean the most.
Storage and Reheating
This soup keeps beautifully in the fridge for up to four days and actually tastes better the next day once the flavors have melded. Reheat it gently on the stovetop, adding a splash of stock or water if it's thickened up. You can also freeze it in portions for up to three months, just leave out the cream and stir it in fresh when you reheat.
Serving Suggestions
I love serving this with thick slices of crusty sourdough or a simple green salad dressed with lemon and olive oil. If you want to make it feel more substantial, a grilled cheese sandwich on the side turns it into the coziest lunch imaginable. A crisp white wine like Sauvignon Blanc cuts through the richness perfectly if you're serving it for guests.
Variations and Substitutions
If you want to make this vegan, swap the heavy cream for coconut cream and it'll still be incredibly rich and creamy. For a bit of heat, add a pinch of chili flakes or a dash of cayenne when you toss the vegetables. You can also roast a whole head of garlic instead of just two cloves if you're a garlic lover like me.
- Try adding a handful of fresh sage leaves to the roasting tray for an herbal note.
- Substitute butternut squash if pumpkin isn't available, the flavor is almost identical.
- Drizzle a little maple syrup over the top just before serving for a sweet contrast.
Pin It This soup has become my quiet ritual every autumn, a way to welcome the season and slow down for an hour. I hope it brings you the same kind of warmth it's brought to my table.
Recipe FAQs
- → What spices enhance the pumpkin flavor?
Ground cumin and nutmeg complement the pumpkin's sweetness, adding warmth and depth to the soup.
- → Can I use a dairy-free alternative for cream?
Yes, coconut cream is a great substitute that maintains the soup's creamy texture without dairy.
- → How are the pumpkin seeds prepared for topping?
Toasted in a small skillet with olive oil and sea salt until golden and fragrant for a crunchy finish.
- → Is this soup suitable for gluten-free diets?
Yes, using gluten-free vegetable stock ensures the soup meets gluten-free requirements.
- → What is the best way to achieve a smooth texture?
Puree the roasted vegetables and broth thoroughly using an immersion or countertop blender for a smooth consistency.
- → Can I add heat to this dish?
A pinch of chili flakes can be added during roasting or final seasoning to introduce gentle warmth.