Pumpkin Creamy Velvety Soup (Print)

Smooth pumpkin puree blended with warm spices and cream, ideal for cozy gatherings.

# What You Need:

→ Vegetables

01 - 1.65 pounds pumpkin, peeled, seeded, and diced
02 - 1 medium onion, chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, peeled and diced

→ Liquids

05 - 3.17 cups vegetable broth
06 - 3/4 cup heavy cream or coconut cream for dairy-free option

→ Spices & Flavorings

07 - 1/2 teaspoon ground nutmeg
08 - 1/2 teaspoon ground cumin
09 - Salt, to taste
10 - Black pepper, to taste
11 - 2 tablespoons olive oil

→ Garnish (optional)

12 - Roasted pumpkin seeds
13 - Fresh chives or parsley, chopped
14 - A drizzle of cream

# How to Make:

01 - Heat olive oil in a large pot over medium heat. Add onion and carrot, sautéing for 5 minutes until softened.
02 - Incorporate minced garlic and cook for 1 minute until fragrant.
03 - Add diced pumpkin, ground nutmeg, and ground cumin. Cook for 2 minutes, stirring occasionally.
04 - Pour in vegetable broth. Bring to a boil, reduce heat to low, cover, and simmer for 20 minutes until pumpkin is tender.
05 - Remove from heat and purée soup using an immersion blender until completely smooth.
06 - Stir in heavy cream and season with salt and pepper. Warm the mixture without boiling.
07 - Ladle hot soup into bowls and garnish with roasted pumpkin seeds, fresh chives or parsley, and a drizzle of cream as desired.

# Expert Advice:

01 -
  • It tastes expensive and restaurant-quality, but comes together in less than an hour with minimal effort.
  • The cream melts into the pumpkin so naturally that even non-soup people ask for the recipe.
  • It's naturally vegetarian and gluten-free without feeling like a compromise version of anything.
02 -
  • Never boil the soup after you add cream, or it will curdle and separate into sad, broken bits; gentle heat is everything.
  • If your soup ends up too thick, thin it with more broth rather than cream—cream added later can turn grainy, but broth blends seamlessly.
  • The soup tastes noticeably better the next day once the flavors have had time to get to know each other.
03 -
  • Don't skip the immersion blender step; it's what transforms this from vegetable stew into restaurant-quality velvet that coats your mouth.
  • Taste and season as you go—salt blooms differently at different temperatures, so your final adjustment at the end makes all the difference.

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