Pumpkin Soup
A creamy, warmly spiced pumpkin soup that's perfect for Halloween. This version adds ginger, cinnamon, and nutmeg for a cozy flavor boost, and uses vegetable stock to keep it vegetarian. Ready in about 45 minutes, it's a comforting bowl for chilly autumn evenings.
A creamy, warmly spiced pumpkin soup that's perfect for Halloween. This version adds ginger, cinnamon, and nutmeg for a cozy flavor boost, and uses vegetable stock to keep it vegetarian. Ready in about 45 minutes, it's a comforting bowl for chilly autumn evenings.
Ingredients
10 ingredients- Calories
- 150 kcal
- Fat
- 7g
- Carbs
- 20g
- Protein
- 3g
Whole recipe (4 servings): 600 kcal
- 1 kg pumpkin flesh (from about half a large pumpkin), cut into 2-inch chunks
- 1 large onion, roughly chopped
- 3 garlic cloves, peeled and smashed
- 1 tablespoon olive oil
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 vegetable stock cube, dissolved in 750 ml hot water
- Salt and black pepper, to taste
- 60 ml heavy cream (optional, for serving)
Method
7 steps- Heat the olive oil in a large pot over medium heat. Add the onion and cook until soft and translucent, about 5 minutes.
- Add the garlic, ginger, cinnamon, and nutmeg. Cook for 1 minute until fragrant.
- Add the pumpkin chunks and stir to coat with the spices. Pour in the vegetable stock and bring to a boil.
- Reduce heat to low, cover, and simmer for 20-25 minutes, until the pumpkin is tender and easily pierced with a fork.
- Remove from heat and let cool slightly. Use an immersion blender to puree the soup until smooth, or transfer in batches to a blender and blend carefully.
- Return the soup to the pot (if blended separately) and season with salt and pepper to taste. If desired, stir in the heavy cream for extra richness.
- Serve hot, with a drizzle of cream if you like.
Recipe notes
Helpful tips
- For a smokier flavor, add a pinch of smoked paprika.
- If you prefer a thinner soup, add a little more stock or water.
- Garnish with toasted pumpkin seeds for crunch.
Equipment
- Large pot
- Immersion blender or countertop blender
- Knife and cutting board
- Measuring spoons
- Wooden spoon
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.
Additional tips
- Be careful when blending hot soup; allow it to cool slightly and vent the blender lid.
Recipe inspiration
Inspired by Warren Nash
Estimated nutrition
Per serving: 150 calories
Fat: 7 g · Carbs: 20 g · Protein: 3 g
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