Creamy Pumpkin Soup
Warm up with a bowl of velvety **Creamy Pumpkin Soup**, a comforting blend of roasted pumpkin, fragrant garlic, and a touch of nutmeg for a hint of autumnal spice. This hearty and wholesome recipe combines the natural sweetness of fresh pumpkin with the richness of heavy cream, creating a silky texture that’s perfect for cozy evenings. With just 15 minutes of prep time and a total cook time of 45 minutes, you can effortlessly enjoy this fall-inspired dish. Garnished with toasted pumpkin seeds for an added crunch, this soup is a crowd-pleaser for everything from weeknight dinners to festive holiday appetizers. Packed with bold flavors and nutritious ingredients, it’s everything you love about seasonal cooking in a single bowl. Perfect for pumpkin lovers and soup enthusiasts alike!
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Recipe Information
Ingredients
- 1 kg pumpkin
- 2 tablespoons olive oil
- 1 medium onion
- 3 cloves garlic
- 1 liters vegetable stock
- 250 ml heavy cream
- 0.5 teaspoon nutmeg
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons pumpkin seeds
Instructions
Cut the pumpkin into quarters and remove the seeds. Peel and cube the pumpkin into roughly 2 cm pieces.
In a large pot, heat the olive oil over medium heat. Dice the onion and mince the garlic.
Add the onion to the pot and sauté for about 5 minutes or until translucent.
Add the minced garlic and cook for an additional 2 minutes until fragrant.
Add the cubed pumpkin to the pot. Pour in the vegetable stock and bring to a boil.
Reduce heat to low, cover, and let the soup simmer for 20 minutes or until the pumpkin is tender.
Remove the pot from the heat and use an immersion blender to puree the soup until smooth. Alternatively, blend in batches in a countertop blender, returning to the pot afterward.
Stir in the heavy cream and add nutmeg, salt, and black pepper to taste.
Reheat the soup over low heat until it is hot, being careful not to let it boil.
In a small dry pan, toast the pumpkin seeds over medium heat for about 2-3 minutes until they start to pop and have a nutty aroma.
Ladle the soup into bowls and garnish each with toasted pumpkin seeds.
Serve hot and enjoy your creamy pumpkin soup!
Nutrition Facts
Calories |
471 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.5 g | 42% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 1102 mg | 48% | |
| Total Carbohydrate | 36.7 g | 13% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 12.2 g | ||
| Protein | 8.6 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 108 mg | 8% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 1407 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
