Pin It I was standing in my kitchen on a gray October afternoon, staring at a pumpkin I'd bought on impulse at the farmers market. It sat there for three days before I finally decided to roast it with whatever I had on hand. The smell that filled the house—sweet, earthy, slightly caramelized—made me realize I'd been missing out on something simple and beautiful. That batch of soup disappeared faster than I expected, and I've been making it every fall since.
One evening I made this for a friend who'd just moved into a new apartment with no furniture yet. We sat on the floor with bowls balanced on our knees, the soup still steaming, and she said it tasted like comfort in a spoon. I think about that night every time I stir in the cream and watch the color turn pale and velvety.
Ingredients
- Pumpkin: Choose one that feels heavy for its size, the flesh should be firm and bright orange once you cut in.
- Onion and garlic: Roasting them whole with the pumpkin makes them mellow and sweet, no harsh bite left behind.
- Carrot: Adds a subtle earthiness and a hint of natural sugar that rounds out the flavor.
- Cumin and nutmeg: These warm spices make the soup feel cozy without overpowering the pumpkin.
- Vegetable stock: Use a good quality one, it's the backbone of the soup and you'll taste the difference.
- Heavy cream: This is what makes it luxurious, but coconut cream works beautifully if you want to keep it dairy free.
- Pumpkin seeds: Toasting them fresh adds crunch and a nutty finish that contrasts perfectly with the silky soup.
Instructions
- Roast the vegetables:
- Toss everything with olive oil and spices, then spread it out so the pieces have room to breathe. You want caramelization, not steam.
- Toast the seeds:
- Keep the heat medium and stir constantly, they go from golden to burnt in seconds. The smell will tell you when they're ready.
- Simmer with stock:
- Once the roasted veg hits the pot with the stock, let it bubble gently for ten minutes. This is where all the flavors start to meld together.
- Blend until smooth:
- An immersion blender makes this easy, but if you're using a countertop blender, do it in batches and leave the lid slightly open to let steam escape. You want it completely silky.
- Finish with cream:
- Stir it in gently and let the soup warm through without boiling. Taste it now and add more salt or pepper if it needs it.
Pin It There's something about ladling this soup into bowls and watching people take that first spoonful. The pause, the surprised smile, the second spoonful that follows immediately. It reminds me why I love cooking for others, even when it's something this simple.
Storage and Reheating
This soup keeps in the fridge for up to four days in an airtight container. Reheat it gently on the stove, adding a splash of stock or cream if it's thickened up. It also freezes beautifully for up to three months, just leave out the cream and stir it in fresh after thawing.
Serving Suggestions
I love pairing this with thick slices of crusty bread, still warm and slathered with butter. A crisp green salad on the side cuts through the richness, and if you're feeling fancy, a glass of chilled Sauvignon Blanc ties the whole meal together. Sometimes I add a drizzle of good olive oil and a few extra seeds on top just before serving.
Variations and Swaps
If you want a little heat, toss in a pinch of chili flakes before roasting or swirl in some harissa at the end. Butternut squash works just as well as pumpkin if that's what you have. You can also skip the cream entirely for a lighter version, the roasted vegetables have enough body on their own.
- Try adding a handful of fresh sage leaves to the roasting tray for an herbal note.
- A squeeze of lemon juice at the end brightens everything up.
- For extra richness, stir in a spoonful of tahini along with the cream.
Pin It This soup has a way of making ordinary evenings feel special. I hope it does the same for you.
Recipe FAQs
- → How do I roast pumpkin for the soup?
Cube the peeled pumpkin and toss with olive oil and spices, then roast at 200°C (400°F) for about 30 minutes until tender and golden.
- → What spices enhance the flavor?
Ground cumin, nutmeg, black pepper, and salt create a warm, aromatic profile that complements the pumpkin’s sweetness.
- → Can I make the soup dairy-free?
Yes, substitute heavy cream with coconut cream to maintain the creamy texture without dairy.
- → How are the pumpkin seeds prepared?
Toast pumpkin seeds in olive oil with a pinch of sea salt over medium heat until golden and fragrant, then use as garnish.
- → What kitchen tools are needed?
A baking sheet for roasting, a large pot for simmering, and an immersion or countertop blender for pureeing are essential.