Pumpkin soup is the perfect comfort food for a cozy fall evening. This soup is easy to make and packed with flavor. It’s also a great way to use up any leftover pumpkin from your Halloween decorations! The sweetness of the pumpkin pairs perfectly with the warm spices like cinnamon and nutmeg. This recipe is vegetarian and gluten-free, making it a great option for anyone with dietary restrictions.
Ingredients
- 1 kg pumpkin
- 1 onion
- 2 cloves of garlic
- 1 liter vegetable broth
- 150 ml heavy cream
- 2 tbsp olive oil
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- Salt and pepper to taste
Instructions
- Preheat your oven to 200°C.
- Cut the pumpkin into small pieces and remove the seeds. Place on a baking sheet and drizzle with olive oil. Roast in the oven for 20-25 minutes or until the pumpkin is soft.
- In a large pot, heat some olive oil over medium heat. Add the chopped onion and garlic and sauté until softened.
- Add the roasted pumpkin to the pot and pour in the vegetable broth. Bring to a boil and let it simmer for 10 minutes.
- Remove from heat and blend the soup until smooth using an immersion blender or a regular blender. If using a regular blender, let the soup cool down a bit before blending to avoid any accidents.
- Add the heavy cream, cinnamon, nutmeg, salt and pepper to the pot and stir well.
- Serve the soup hot with some croutons or bread on the side.
Variations
Vegan Pumpkin Soup
To make this soup vegan, simply omit the heavy cream and use coconut cream instead. You can also use vegetable oil instead of olive oil if you want to avoid any animal products.
Spicy Pumpkin Soup
If you like your soup with a bit of a kick, add some chili flakes or cayenne pepper to the soup while it simmers. You can also top the soup with some sliced jalapeños for an extra spicy touch.
Pumpkin and Apple Soup
Add some diced apples to the soup while it simmers to give it a bit of sweetness and tartness. Top with some chopped walnuts for some crunch.
Pumpkin and Carrot Soup
Add some diced carrots to the soup while it simmers to give it some extra nutrients and color. You can also top the soup with some chopped parsley for a fresh touch.
Enjoy your warm and comforting pumpkin soup!
FAQ
How do I make pumpkin soup?
To make pumpkin soup, you will need to sauté onions and garlic in a pot. Add pumpkin, broth, and spices, and cook until the pumpkin is tender. Blend the mixture until it’s smooth, and serve hot.
What type of pumpkin should I use for pumpkin soup?
You can use any type of pumpkin for pumpkin soup. However, sugar pumpkins are the best for soups because they have a sweeter taste and have a smoother texture.
Can I use canned pumpkin instead of fresh pumpkin?
Yes, you can use canned pumpkin instead of fresh pumpkin. However, the taste of the soup may be slightly different.
Can I freeze pumpkin soup?
Yes, you can freeze pumpkin soup. Allow the soup to cool down and then pour it into an airtight container. The soup can be stored in the freezer for up to 2 months.
Can I use vegetable broth instead of chicken broth?
Yes, you can use vegetable broth instead of chicken broth in this recipe to make it vegan.
Can I make pumpkin soup in a slow cooker?
Yes, you can make pumpkin soup in a slow cooker. Simply add all the ingredients to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
How can I make the pumpkin soup thicker?
To make the pumpkin soup thicker, you can add less broth or more pumpkin. You can also add a tablespoon of cornstarch mixed with water to thicken the soup.
Do I need to remove the seeds from the pumpkin before cooking?
Yes, you should remove the seeds from the pumpkin before cooking. Simply cut the pumpkin in half and scoop out the seeds with a spoon.
Can I add cream to pumpkin soup?
Yes, you can add cream to pumpkin soup to make it creamier. However, this is optional and the soup is still delicious without it.
What can I serve with pumpkin soup?
Pumpkin soup goes well with a crusty bread, croutons, or a salad. You can also top it with shredded cheese or a dollop of sour cream.
