Description
This Easy Pumpkin Soup is a comforting and creamy dish perfect for chilly days. Made with pumpkin, sweet potato, carrot, and warming spices like cumin and nutmeg, it’s a hearty yet light soup that comes together quickly on the stovetop. Finished with a touch of cream for extra richness, this soup is both nutritious and delicious, ideal for a cozy 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 & Seasonings
- 1/2 tablespoon brown sugar
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg (adjust to taste)
- Salt and pepper, to taste
Liquids & Fats
- 1 tablespoon butter
- 5 cups chicken stock (or water plus bouillon)
- Cream, to taste (optional)
Others
- 1 bay leaf
Instructions
- Sauté the vegetables: Melt the butter in a large Dutch oven over medium heat. Add the onion, carrot, sweet potato, and pumpkin and cook for 2-3 minutes, allowing the flavors to start developing.
- Season the soup: Add brown sugar, nutmeg, cumin, ginger, salt, and pepper. Continue cooking the vegetables for another 3-4 minutes, stirring occasionally, until they begin to soften and brown slightly, enhancing their natural sweetness.
- Cook the soup: Pour in the chicken stock and add the bay leaf. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Let it cook for 15 minutes, allowing the vegetables to become tender and the flavors to meld.
- Blend the soup: Remove the pot from heat and let it cool slightly. Use a stick blender to puree the soup directly in the pot until smooth. Alternatively, carefully transfer the mixture in batches to a regular blender and blend according to the manufacturer’s instructions for hot liquids.
- Finish the soup: Return the blended soup to medium heat and warm through. Stir in cream to achieve your preferred soup consistency if desired. Heat for an additional 2-3 minutes, then serve hot for a comforting meal.
Notes
- Adjust the amount of nutmeg based on your preference for spiciness and warmth.
- Using chicken stock adds depth, but vegetable stock or water with bouillon can be substituted for a vegetarian version.
- For a vegan adaptation, substitute butter with olive oil and omit cream or use a plant-based alternative.
- Be cautious when blending hot soup to avoid splatters—blend in batches if necessary.
- This soup freezes well; store in airtight containers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
