Description
This Classic Pumpkin Soup is a creamy, comforting, and simple autumn dish. Made with fresh pumpkin, it’s the perfect cozy meal for fall. Its beautiful color and delicious flavor make every spoonful satisfying.
Ingredients
Scale
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1 onion, chopped
- 1.5 kg pumpkin, peeled and cubed
- 1 large carrot, chopped
- 1 potato, peeled and chopped
- 1 litre vegetable broth
- Salt and pepper, to taste
- 1/2 cup cream or coconut milk (optional)
- Fresh herbs, toasted pumpkin seeds, or olive oil for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic, cook for 2-3 minutes until fragrant.
- Add pumpkin, carrot, and potato to the pot. Stir and cook for 5 minutes.
- Pour in vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes until vegetables are soft.
- Use an immersion blender to puree the soup until smooth.
- Season with salt and pepper. Stir in cream or coconut milk, if using, and heat gently. Serve warm.
Notes
- Use Kent, butternut, or sugar pumpkin for the best texture.
- For a vegan version, use coconut milk instead of cream.
- Roast your pumpkin first for deeper flavor.
- Top with toasted seeds or herbs for an autumn aesthetic.
- Pairs well with sourdough, garlic bread, or cheese toasties.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup, Comfort Food, Fall Recipes
- Method: Simmering, Blending
- Cuisine: Comfort Food, Seasonal Autumn
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 6g
- Sodium: 540mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg