Description
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.
Ingredients
1 kg fresh pumpkin, skinned, deseeded, and cubed
2 medium carrots, chopped
2 tablespoons butter
1 teaspoon oil (vegetable or olive)
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
Instructions
- Skin, deseed, and chop the pumpkin. Prepare carrots, onion, and garlic.
- Heat butter and oil in a pot, then sauté onion and garlic until fragrant.
- Add pumpkin and carrots, roasting in the pot for 10–15 minutes until lightly golden.
- Pour in stock, add thyme sprigs, season, cover, and cook 15–20 minutes until tender. Remove thyme sprigs.
- Blend until smooth and creamy using an immersion blender.
- Return to stove, stir in cream, adjust seasoning, and warm through.
- Serve hot with garnishes like thyme, cream swirls, or croutons.
Notes
- Add nutmeg, cinnamon, or smoked paprika for extra flavor.
- Make vegan with plant-based butter, stock, and cream alternatives.
- Stir in chili flakes for heat or swap thyme with rosemary or sage.
- Sweet potato or butternut squash can be used instead of pumpkin.
- Blend longer or strain through a sieve for extra smoothness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Sautéing, Simmering, Blending
- Cuisine: International
Nutrition
- Serving Size: 1 bowl
- Calories: 190 kcal
- Sugar: 7 g
- Sodium: 480 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 25 mg
