Creamy Pumpkin Soup
A warm and comforting soup perfect for fall, blending roasted pumpkin with aromatic spices and creamy richness.
Ingredients
Vegetables
- 4 cups Pumpkin (roasted or canned, pure)
- 1 piece Onion, chopped
- 3 cloves Garlic, minced
- 1 piece Potato, peeled and diced (optional)
- 3 cups Vegetable Broth As needed
- 2 tbsp Olive Oil or Butter For sautéing
- 1 tsp Salt Adjust to taste
- ½ tsp Black Pepper, freshly ground
- ½ tsp Ground Cumin (optional)
- ¼ tsp Cinnamon or Nutmeg (optional)
- ½ cup Cream or Coconut Milk To make it creamy
Garnish
- to taste Fresh Herbs (Parsley/Sage) For garnish
Instructions
- Sauté chopped onion in olive oil until soft, then add garlic and cook 1 minute.
- Add pumpkin and diced potato, cook for 2–3 minutes.
- Pour in broth, bring to a boil, then simmer for 15–20 minutes.
- Puree the soup until smooth using an immersion blender or countertop blender.
- Stir in cream or coconut milk, simmer 5 minutes, then adjust seasoning.
Notes
For a richer flavor, roast the pumpkin beforehand.