Description
This easy pumpkin soup recipe is a comforting and flavorful dish perfect for chilly days. It features sautéed pumpkin, sweet potato, carrot, and onion simmered with aromatic spices and chicken stock, then blended to a smooth, creamy texture. Optional cream adds richness, and the soup can be enjoyed as a hearty starter or light meal.
Ingredients
Scale
Vegetables
- 1 medium onion, roughly diced
- 1 carrot, peeled and roughly chopped
- 1 small sweet potato, peeled and roughly chopped
- 2 pounds pumpkin, peeled and deseeded, roughly chopped
Spices & Seasoning
- 1/2 tablespoon brown sugar
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg (or less, optional)
- Salt and pepper, to taste
- 1 bay leaf
Liquids & Others
- 1 tablespoon butter
- 5 cups chicken stock (or water with bouillon)
- Cream, to taste (optional)
Instructions
- Sauté the vegetables: Melt the butter in a large Dutch oven over medium heat. Add the onion, carrot, sweet potato, and pumpkin, cooking for 2-3 minutes to begin softening the vegetables.
- Season the soup: Add the brown sugar, ground cumin, ground ginger, nutmeg, salt, and pepper to the pot. Continue roasting the vegetables for 3-4 minutes, stirring occasionally until they start to soften and brown.
- Cook the soup: Pour in the chicken stock and add the bay leaf. Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 15 minutes until all vegetables are tender.
- Blend the soup: Remove the pot from the heat and allow it to cool slightly. Using a stick blender or regular blender (following manufacturer instructions for hot liquids), blend the soup until smooth and creamy.
- Finish the soup: Return the blended soup to medium heat and warm through. Stir in cream to reach your desired consistency, if using, and heat for another 2-3 minutes. Serve hot.
Notes
- You can substitute chicken stock with vegetable stock for a vegetarian version.
- The addition of cream is optional but adds richness and smoothness to the soup.
- Adjust spices according to your taste preference, especially nutmeg which can be strong.
- This soup stores well in the refrigerator for up to 3 days and freezes beautifully for up to 3 months.
