Introduction
Hey there, friends! Today, I’m sharing one of my go-to comfort dishes that’s perfect for those cozy fall evenings: pumpkin soup. There’s just something about the rich texture and warm spices that makes this soup a hug in a bowl. And honestly, who doesn’t need a little extra comfort during busy weeks?
I remember one evening last autumn when I had a craving for something soothing but quick. The kids had finally settled with a movie, and all I wanted was to curl up with a hot bowl of goodness. That’s when I whipped up this pumpkin soup, and it’s been a family favorite ever since! If you’re in the mood for more cozy recipes, why not check out my butternut squash risotto?
Why you’ll love this recipe
This pumpkin soup is a blend of simplicity and taste that’ll make you thank your past self for cooking it. Here’s why you’ll love it:
- Quick to prepare: With a cooking time of just 15 minutes, you’ll have dinner ready in no time.
- Nutritious: Packed with vitamins and minerals, it’s a great way to sneak veggies into your meal.
- Customizable: Feel free to adjust the spices to suit your family’s tastes or add cream for extra richness.
- Minimal cleanup: Everything cooks in one pot — less dishwashing is always a win!
Ingredients
Here’s a list of what you’ll need:
- 1 tablespoon butter
- 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
- 5 cups water or chicken stock
- ½ tablespoon brown sugar
- ½ teaspoon ground cumin
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg (optional)
- Salt and pepper to taste
- 1 bay leaf
- Cream to taste (optional)
Step-by-step instructions
Prepare your veggies
Start by gathering all your ingredients. Melt the butter in a large Dutch oven over medium heat. Add the onion, carrot, sweet potato, and pumpkin. Let them cook for about 2-3 minutes, stirring occasionally.
Season and roast
Stir in the brown sugar, cumin, ginger, nutmeg, salt, and pepper. Roast the veggies while stirring occasionally to ensure they don’t stick, for another 3-4 minutes, until they begin to soften and brown.
Simmer to perfection
Pour the chicken stock over the roasted veggies. Drop the bay leaf in and bring everything to a boil. Then, reduce the heat to a simmer and allow it to cook for 15 minutes.
Blend and adjust
Once cooked, remove the bay leaf and blend the soup until smooth. You can use an immersion blender directly in the pot or transfer the mix to a blender.
Final touch
Put the soup back over medium heat, stirring in cream if you prefer it richer. Heat through for about 2-3 minutes and serve hot.
Recipe tips & variations
- Spice it up: If you like a bit of heat, consider adding a pinch of cayenne or a few red pepper flakes.
- Texture preference: For a chunkier soup, blend only half of the veggies or pulse instead of blending completely.
- Add protein: Cooked chicken or turkey can be tossed in at the end for extra protein.
- Vegan option: Replace butter with olive oil and use vegetable stock instead of chicken stock.
Storage & reheating
Got leftovers? No problem! Store your pumpkin soup in an airtight container in the fridge for up to 4 days. If you want to keep it longer, it freezes well for up to 3 months.
For reheating, just gently warm it on the stovetop over low heat, stirring occasionally. If it’s too thick, add a splash of water or cream to reach your desired consistency.
FAQs
Can I use canned pumpkin instead of fresh pumpkin?
Yes, you can! Canned pumpkin can be a real time-saver. Just remember to adjust the texture with a bit more stock if needed.
What can I serve with pumpkin soup?
Crusty bread or a simple side salad works wonderfully. You might also try pumpkin soup with a grilled cheese for a delightful combo.
Can I make this soup in advance?
Absolutely! Just prepare the soup and store it in the refrigerator. Reheat on the stove when you’re ready to serve.
How can I make this soup creamier?
Adding a touch more cream or coconut milk can enhance the creaminess, or blending some cooked potato can thicken the soup.
Recipes you may like
If you’re in the soup mood, here are a few more recipes to try:
Enjoy your cozy evening, and don’t forget to share your pumpkin soup stories with me! Stay warm and happy cooking!
Print
Comforting Pumpkin Soup
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: vegetarian
Description
A quick and nutritious pumpkin soup perfect for cozy fall evenings.
Ingredients
- 1 tablespoon butter
- 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
- 5 cups water or chicken stock
- 1/2 tablespoon brown sugar
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg (optional)
- Salt and pepper to taste
- 1 bay leaf
- Cream to taste (optional)
Instructions
- Start by gathering all your ingredients. Melt the butter in a large Dutch oven over medium heat. Add the onion, carrot, sweet potato, and pumpkin. Let them cook for about 2-3 minutes, stirring occasionally.
- Stir in the brown sugar, cumin, ginger, nutmeg, salt, and pepper. Roast the veggies while stirring occasionally to ensure they don’t stick, for another 3-4 minutes, until they begin to soften and brown.
- Pour the chicken stock over the roasted veggies. Drop the bay leaf in and bring everything to a boil. Then, reduce the heat to a simmer and allow it to cook for 15 minutes.
- Once cooked, remove the bay leaf and blend the soup until smooth. You can use an immersion blender directly in the pot or transfer the mix to a blender.
- Put the soup back over medium heat, stirring in cream if you prefer it richer. Heat through for about 2-3 minutes and serve hot.
Notes
- If you like a bit of heat, consider adding a pinch of cayenne or a few red pepper flakes.
- For a chunkier soup, blend only half of the veggies or pulse instead of blending completely.
- Cooked chicken or turkey can be tossed in at the end for extra protein.
- Replace butter with olive oil and use vegetable stock instead of chicken stock for a vegan option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: soup
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 200
- Sugar: 3g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 15mg