Pumpkin Soup

A comforting, velvety soup that highlights the natural sweetness of fresh pumpkin, gently balanced with savory aromatics and a touch of cream. Simple to make yet deeply satisfying—perfect for warming up on chilly days or serving as an elegant starter.

Why You’ll Love This Recipe

• Rich, Autumnal Flavor – Roasting the pumpkin and carrots in butter and oil brings out their caramelized, nutty sweetness.
• Creamy and Smooth – Blended to a silky consistency and finished with cream for luxurious texture.
• Quick and Ingredient‑Friendly – Uses basic pantry staples for a cozy, homemade soup in under an hour.
• Customizable and Versatile – Easily adjusted for dietary preferences or personalized with herbs and spices.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 kg fresh pumpkin (about 2 pounds), ripe and sweet, skinned and deseeded, chopped into small cubes
• 2 medium carrots, chopped
• 2 tablespoons butter
• 1 teaspoon oil (vegetable or olive oil)
• 1 medium onion, chopped
• 1 tablespoon garlic, minced
• 4 cups vegetable or chicken stock
• 2 sprigs thyme
• ½ cup cream
• Salt and pepper, to taste

Directions

1. Prepare the vegetables:
   • Skin and deseed the pumpkin, then roughly chop it into small cubes. Chop the carrots and onion; mince the garlic.
2. Sauté aromatics:
   • In a heavy-bottomed pan or Dutch oven, melt the butter and add the oil over medium heat.
   • Add the chopped onion and minced garlic; cook until the onion softens and the garlic becomes fragrant.
3. Roast pumpkin and carrots:
   • Add the chopped carrot and pumpkin to the pan. Roast for about 10–15 minutes, stirring occasionally, until the pumpkin develops light golden-brown spots.
4. Simmer in stock:
   • Pour in the stock, add the thyme sprigs, and season with salt and pepper.
   • Cover and cook until the vegetables are tender, about 15–20 minutes. Once done, remove the thyme sprigs.
5. Blend until smooth:
   • Using a hand blender (immersion blender), puree the soup directly in the pot until completely smooth and creamy.
6. Finish with cream:
   • Return the pot to the stove over low heat for a couple of minutes to warm through.
   • Stir in the cream, adjust seasoning if needed, and remove from heat.
7. Serve:
   • Ladle into bowls and garnish as desired—fresh thyme leaves, a swirl of cream, or crispy croutons make lovely finishing touches.

---

Servings And Timing

• Serves: Approximately 4–6
• Prep time: 10 minutes
• Cook time: 25–30 minutes
• Total time: Around 40 minutes

---

Variations

• Spiced Twist: Add a pinch of nutmeg or cinnamon for warmth, or a dash of smoked paprika for depth.
• Make It Vegan: Substitute plant-based butter and cream (such as coconut cream or oat cream); use vegetable stock.
• Add Heat: Stir in a small dash of chili flakes or cayenne for a gentle spicy kick.
• Herbal Swap: Replace thyme with sage or rosemary for a different herbal note.

---

Storage / Reheating

• Storage: Refrigerate cooled soup in an airtight container for up to 3 days.
• Freezing: Freeze portions in freezer-safe containers for up to 2 months. Thaw in the fridge before reheating.
• Reheating: Warm gently on the stovetop over low heat, stirring occasionally. You may add a splash of stock or cream to refresh the texture.

---

FAQs

1. Can I use canned pumpkin instead of fresh?

Yes—use about 3 cups of pure pumpkin puree, but reduce the initial roasting step and cook extra aromatics to build flavor.

2. What if I don’t have fresh thyme?

You can substitute with dried thyme (use ½ teaspoon) or try sage, rosemary, or even fresh parsley after blending.

3. Is cream optional?

Absolutely—omit it for a lighter soup or use plant-based alternatives like coconut cream or cashew cream.

4. How do I make the soup smoother?

Ensure thorough blending. For extra silkiness, pass the blended soup through a fine mesh sieve or blend longer on high speed.

5. Can I add other vegetables?

Yes—sweet potato, parsnip, or butternut squash work well. Just adjust roasting and cooking times accordingly.

6. Why did my soup turn liquidy after cooling?

Natural separation of fat and water can occur—simply whisk or reheat gently, adding a small splash of stock or cream.

7. How do I prevent the soup from sticking while cooking?

Stir occasionally, and maintain a gentle simmer rather than a rolling boil.

8. Can I make this in a slow cooker?

Yes—roast or sauté aromatics and vegetables first, then transfer to a slow cooker with stock. Cook on low for 4–5 hours, then blend and finish with cream.

9. What’s the best garnish for presentation?

Try a swirl of cream, fresh thyme leaves, toasted pumpkin seeds, or a sprinkle of smoked paprika for color and texture.

10. Can I halve or double the recipe?

Of course—just adjust ingredient quantities and cook time accordingly. Blending may take longer with larger volumes.

---

Conclusion

This Pumpkin Soup is a timeless favorite—silky, cozy, and bursting with autumnal flavors. With minimal fuss, rich texture, and endless ways to adapt, it’s a perfect fit for quick lunches, family dinners, or elegant starters. Let me know if you’d like ideas for pairing or serving suggestions!

Print