Velvety Pumpkin Soup Spices (Printable Version)

Smooth pumpkin with warm spices for a cozy, comforting dish on cold days.

# What You'll Need:

→ Vegetables

01 - 4.4 lbs pumpkin, peeled, seeded, and cubed
02 - 1 medium onion, chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, sliced

→ Liquids

05 - 4 cups vegetable broth (gluten-free if required)
06 - 3/4 cup coconut milk or heavy cream

→ Spices & Seasonings

07 - 1 tsp ground cumin
08 - 1/2 tsp ground nutmeg
09 - 1/2 tsp ground black pepper
10 - 1 tsp salt, or to taste
11 - 2 tbsp olive oil

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add the chopped onion, sliced carrot, and minced garlic. Cook for 4 to 5 minutes until softened.
02 - Add the cubed pumpkin to the pot and cook for an additional 3 minutes, stirring occasionally.
03 - Incorporate ground cumin, nutmeg, salt, and black pepper. Cook for 1 minute to release the aromas.
04 - Pour in the vegetable broth. Bring to a boil, then reduce the heat and simmer for 20 minutes until the pumpkin and carrot are tender.
05 - Remove from heat and puree the soup until smooth using an immersion blender or a countertop blender in batches.
06 - Stir in coconut milk or heavy cream. Warm the soup gently for 2 to 3 minutes, then adjust seasoning as needed.
07 - Ladle the soup into bowls and garnish with a swirl of coconut milk or cream and fresh herbs, if desired.

# Expert Advice:

01 -
  • It's ridiculously simple to make, yet tastes like you spent hours in the kitchen
  • The velvety texture and warming spices make it feel like a cozy hug on cold days
  • It's naturally vegetarian and gluten-free, so everyone at your table can enjoy it without worry
02 -
  • Don't skip blending—the difference between chunky and silky is the entire experience of this soup. That smoothness is what makes it feel like you're drinking comfort
  • Taste as you go, especially the seasoning. Spices can vary, and you might find you prefer a touch more cumin or nutmeg than the recipe calls for—trust your palate
03 -
  • Use an immersion blender rather than a regular blender when possible—it keeps the soup warm and saves you from the awkward task of carefully transferring hot liquid
  • The real secret to depth of flavor is not rushing the initial sauté—let those aromatics turn golden, and let the finished soup cool slightly before blending so the spices have time to bloom

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