Pumpkin Soup with Cinnamon Crema and Roasted Pumpkin Seeds
Warm up with a bowl of rich, velvety Pumpkin Soup with Cinnamon Crema and Roasted Pumpkin Seeds, a fall-inspired dish that’s both comforting and visually stunning. This creamy soup is made with wholesome pumpkin purée, aromatic spices like cinnamon and nutmeg, and a touch of heavy cream for a lusciously smooth texture. Topped with a drizzle of cinnamon-infused crema—sweetened with a hint of honey—and a sprinkle of crunchy roasted pumpkin seeds, this recipe achieves the perfect balance of sweet, savory, and spiced flavors. Ready in just 45 minutes, this crowd-pleasing soup is ideal for cozy weeknight dinners, autumn gatherings, or Thanksgiving starters. Garnish with a dash of paprika for a pop of color and serve steaming hot for a seasonal treat that will delight every palate!
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Recipe Information
Ingredients
- 3 cups Pumpkin puree
- 3 cups Chicken or vegetable stock
- 1 cup Heavy cream
- 1 Yellow onion, diced
- 2 Garlic cloves, minced
- 2 tablespoons Olive oil
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 cup Sour cream
- 0.5 cup Roasted pumpkin seeds (pepitas)
- 1 teaspoon Honey
- 0.25 teaspoons Paprika (optional, for garnish)
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion and sauté for 5-6 minutes, or until softened and translucent.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the pumpkin puree, chicken or vegetable stock, 1 teaspoon of cinnamon, nutmeg, salt, and black pepper to the pot.
Stir well to combine and bring the mixture to a simmer over medium heat. Reduce heat to low and allow the soup to simmer gently for 20 minutes to meld the flavors.
Use an immersion blender to blend the soup until smooth and velvety. Alternatively, allow the soup to cool slightly and blend in batches using a regular blender. Return the soup to the pot if using a regular blender.
Stir in the heavy cream and adjust seasoning as needed by adding more salt or pepper.
In a small bowl, mix the sour cream, remaining 0.5 teaspoons of cinnamon, and honey. This will be the cinnamon crema used for topping.
Ladle the soup into bowls and drizzle the cinnamon crema on top using a spoon or piping bag for a decorative swirl.
Sprinkle each bowl with roasted pumpkin seeds and, if desired, a pinch of paprika for added color and flavor.
Serve hot and enjoy your Pumpkin Soup with Cinnamon Crema and Roasted Pumpkin Seeds!
Nutrition Facts
Calories |
350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.9 g | 38% | |
| Saturated Fat | 13.1 g | 65% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 52 mg | 17% | |
| Sodium | 798 mg | 35% | |
| Total Carbohydrate | 16.1 g | 6% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 6.7 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 81 mg | 6% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 395 mg | 8% | |
*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.
