Velvety Spiced Pumpkin Soup (Printable)

Creamy pumpkin soup with warming spices, ready in 45 minutes. Vegetarian and gluten-free comfort in a bowl.

# What You'll Need:

→ Vegetables

01 - 2.2 lbs pumpkin, peeled, seeded, and diced
02 - 1 medium onion, chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, peeled and diced

→ Liquids

05 - 4 cups vegetable broth
06 - 3/4 cup plus 1 tablespoon heavy cream or coconut milk

→ Spices & Seasonings

07 - 1 teaspoon ground cumin
08 - 1/2 teaspoon ground nutmeg
09 - 1/2 teaspoon ground cinnamon
10 - 1/4 teaspoon chili flakes, optional
11 - Salt and freshly ground black pepper to taste

→ Garnishes

12 - Cream or coconut milk for drizzling
13 - Toasted pumpkin seeds
14 - Fresh parsley or chives, chopped

# How-To Steps:

01 - In a large pot, heat a splash of oil over medium heat. Add the onion and cook until soft, approximately 3 minutes.
02 - Stir in the garlic and carrot, and sauté for 2 minutes until fragrant.
03 - Add the diced pumpkin, cumin, nutmeg, cinnamon, and chili flakes if using. Cook, stirring, for 2 to 3 minutes.
04 - Pour in the vegetable broth, bring to a boil, then reduce heat and simmer for 20 to 25 minutes, until the pumpkin and carrots are very tender.
05 - Remove the pot from the heat. Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches.
06 - Stir in the cream or coconut milk, and season with salt and pepper to taste. Reheat gently if needed.
07 - Ladle into bowls and garnish with a drizzle of cream, toasted pumpkin seeds, and fresh herbs if desired.

# Expert Suggestions:

01 -
  • It transforms humble pumpkin into something silky and restaurant worthy without any fancy techniques.
  • The spices create warmth without overpowering the natural sweetness of the squash.
  • You can make a big batch and freeze half for those nights when cooking feels impossible.
  • It works beautifully whether you keep it simple or dress it up with garnishes for guests.
02 -
  • If you skip seasoning with enough salt at the end, the soup will taste flat no matter how good your spices are, so taste it twice before serving.
  • Blending hot soup in a countertop blender can be dangerous if you fill it too full, always leave space at the top and hold the lid down with a towel.
  • Roasting the pumpkin before adding it to the pot deepens the flavor dramatically, it's an extra step but worth it when you have time.
03 -
  • Adding a tiny pinch of smoked paprika at the end gives the soup a subtle depth that people notice but can't quite name.
  • If the soup tastes too sweet, a squeeze of lemon juice or a dash of apple cider vinegar will balance it out beautifully.
  • Use the freshest nutmeg you can find, preferably whole and grated yourself, because pre ground nutmeg loses its magic quickly.
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