Pumpkin Vegetable Soup
Warm up with a comforting bowl of Pumpkin Vegetable Soup, a hearty and wholesome recipe brimming with vibrant autumn flavors. Packed with nutrient-rich ingredients like creamy pumpkin, tender carrots, celery, and sweet red bell pepper, this soup is seasoned with aromatic spices including cumin, coriander, and a touch of nutmeg for a subtle hint of warmth. Blended to velvety perfection, it’s enriched with fresh thyme for an herby finish and can be elevated with a splash of heavy cream for an extra indulgent texture. Ready in just under an hour, this easy-to-make soup is perfect for a cozy meal or as a stunning starter for fall gatherings. Garnish with fresh parsley for a burst of color and flavor. Whether you're seeking a vegan-friendly option or a creamy indulgence, this Pumpkin Vegetable Soup is sure to be a favorite!
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Recipe Information
Ingredients
- 4 cups pumpkin
- 2 tablespoons olive oil
- 1 medium, diced onion
- 3 minced garlic cloves
- 2 medium, sliced carrot
- 2 sliced celery stalks
- 1 medium, diced red bell pepper
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground nutmeg
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon, chopped fresh thyme
- 0.5 cup heavy cream (optional)
- 0.25 cup, chopped for garnish parsley
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook until translucent, about 5 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Add the sliced carrots, celery, and diced red bell pepper to the pot, stirring occasionally, and cook for about 5 minutes until they begin to soften.
Add the pumpkin, vegetable broth, ground cumin, coriander, nutmeg, salt, and pepper.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes until all vegetables are tender.
Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a countertop blender and blend until smooth, then return to the pot.
Stir in the chopped fresh thyme and, if using, the heavy cream. Cook for an additional 2 minutes until heated through.
Taste and adjust the seasoning if necessary.
Serve hot, garnished with chopped parsley.
Nutrition Facts
Calories |
1530 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.9 g | 106% | |
| Saturated Fat | 34.8 g | 174% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 5120 mg | 223% | |
| Total Carbohydrate | 177.2 g | 64% | |
| Dietary Fiber | 34.4 g | 123% | |
| Total Sugars | 67.7 g | ||
| Protein | 38.0 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 760 mg | 58% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 7189 mg | 153% | |
*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.
