Name: Pumpkin Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 lbs Sugar Pumpkin, peeled and cubed; 1 large Yellow Onion, chopped; 3 cloves Garlic, minced; 4 cups Vegetable Broth; 0.5 cup Heavy Cream; 2 tbsp Olive Oil; 1 tsp Fresh Ginger, grated; 0.25 tsp Ground Nutmeg; 1 tsp Salt; 0.5 tsp Black Pepper

Soups & Stews

Pumpkin Soup

This velvety roasted pumpkin soup is the ultimate comfort food for crisp autumn days. Infused with aromatic ginger and a touch of nutmeg, it delivers a rich, savory flavor profile with a luxuriously smooth finish that pairs perfectly with crusty bread.

Prep

15m

Cook

40m

Serves

Calories

245kcal

Qty	Ingredient
2 lbs 900 g	Sugar Pumpkin, peeled and cubed
1 large 150 g	Yellow Onion, chopped
3 cloves 9 g	Garlic, minced
4 cups 960 ml	Vegetable Broth
0.5 cup 120 ml	Heavy Cream
2 tbsp 30 ml	Olive Oil
1 tsp 2 g	Fresh Ginger, grated
0.25 tsp 0.5 g	Ground Nutmeg
1 tsp 6 g	Salt
0.5 tsp 1 g	Black Pepper

2 Method

Step 1. Preheat your oven to 400°F (200°C). Toss the pumpkin cubes with one tablespoon of olive oil, salt, and pepper on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.

Step 2. In a large pot or Dutch oven, heat the remaining tablespoon of olive oil over medium heat. Sauté the chopped onion until translucent, then add the garlic and ginger, cooking for another 2 minutes until fragrant.

Step 3. Add the roasted pumpkin and vegetable broth to the pot. Bring the mixture to a gentle boil, then reduce the heat and simmer for 10 minutes to allow the flavors to meld.

Step 4. Use an immersion blender to puree the soup directly in the pot until completely smooth. If using a standard blender, transfer in small batches and blend with the lid slightly ajar to allow steam to escape.

Step 5. Stir in the heavy cream and ground nutmeg. Taste and adjust seasoning with additional salt and pepper if needed. Heat through for another 2 minutes without boiling, then serve hot.

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For a vegan alternative, substitute the heavy cream with full-fat coconut milk for a similar creamy texture.
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Roasting the pumpkin is essential as it concentrates the natural sugars and adds a smoky depth that boiling cannot achieve.
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Garnish with toasted pepitas (pumpkin seeds) and a drizzle of balsamic glaze for a restaurant-quality presentation.
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Choose 'Sugar' or 'Pie' pumpkins rather than large carving pumpkins for the best flavor and texture.

? FAQ

Can I use canned pumpkin puree for this recipe?

Yes, you can substitute two 15-ounce cans of pumpkin puree. Skip the roasting step and add the puree directly to the sautéed aromatics before adding the broth.

How long does pumpkin soup last in the refrigerator?

Stored in an airtight container, this soup will stay fresh for up to 4 to 5 days.

Is this soup freezer-friendly?

Yes, you can freeze it for up to 3 months. For the best results, freeze it before adding the cream, and stir the cream in while reheating.

What can I serve with pumpkin soup?

It pairs beautifully with crusty sourdough bread, a crisp kale salad, or a grilled cheese sandwich.