Velvety Pumpkin with Warming Spices (Printable)

Velvety pumpkin blended with warming spices and cream for ultimate comfort.

# What You Need:

→ Vegetables

01 - 2.2 lbs pumpkin, peeled, seeded, and diced
02 - 1 medium onion, chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, peeled and diced

→ Liquids

05 - 4 cups vegetable broth
06 - 3/4 cup plus 1 tablespoon heavy cream or coconut milk

→ Spices & Seasonings

07 - 1 teaspoon ground cumin
08 - 1/2 teaspoon ground nutmeg
09 - 1/2 teaspoon ground cinnamon
10 - 1/4 teaspoon chili flakes, optional
11 - Salt and freshly ground black pepper to taste

→ Garnishes

12 - Heavy cream or coconut milk for drizzling
13 - Toasted pumpkin seeds
14 - Fresh parsley or chives, chopped

# How-To:

01 - Heat a splash of oil in a large pot over medium heat. Add the chopped onion and cook until softened, approximately 3 minutes.
02 - Stir in the minced garlic and diced carrot, then sauté for 2 minutes until fragrant.
03 - Add the diced pumpkin, ground cumin, ground nutmeg, ground cinnamon, and chili flakes if using. Cook while stirring for 2 to 3 minutes to release aromatic oils.
04 - Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 20 to 25 minutes until the pumpkin and carrots are very tender.
05 - Remove the pot from heat. Use an immersion blender to puree the soup until smooth, or carefully transfer to a countertop blender in batches.
06 - Stir in the cream or coconut milk, then season with salt and freshly ground black pepper to taste. Reheat gently if necessary.
07 - Ladle into bowls and garnish with a drizzle of cream, toasted pumpkin seeds, and fresh herbs if desired.

# Expert Advice:

01 -
  • The warming spices create layers of flavor that unfold with each spoonful, making even the simplest weeknight feel like a special occasion.
  • Its incredibly forgiving, perfect for those days when youre not feeling particularly precise but still want something that tastes like you spent hours in the kitchen.
02 -
  • Cutting corners on the simmer time will leave you with a grainy texture no amount of blending can fix, so be patient and let those vegetables fully surrender.
  • If the soup seems too thick after blending, add warm broth a little at a time rather than cold liquid which can shock the soup and affect its silky texture.
03 -
  • The soup actually tastes better the next day after the flavors have had time to meld, so consider making it ahead and gently reheating when needed.
  • If you're serving this for a dinner party, prepare everything except adding the cream, then finish with that final touch just before serving for the freshest flavor and smoothest texture.
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