Creamy Pumpkin Soup Toasted

The first time I made this soup was on a particularly grey November afternoon, when my apartment felt too large and too quiet. Something about the transformation of rough orange chunks into something silky and golden felt like an act of kitchen magic. I stood over the pot, inhaling cumin and nutmeg, and realized this was exactly what comfort should taste like.

Last winter, my neighbor came over shivering from a long commute, and I served this soup in mismatched bowls with way too many seeds scattered on top. She texted me three days later asking for the recipe, which is basically the highest compliment my cooking has ever received.

Ingredients

• 1 kg pumpkin: Hokkaido or butternut work beautifully here—they naturally sweeten as they roast and have a velvety texture when blended
• 1 medium onion: The foundation of flavor, so take those three minutes to let it turn properly translucent
• 2 garlic cloves: Minced fresh, nothing from a jar, it makes a difference you can actually taste
• 1 medium carrot: Adds subtle sweetness and depth without overpowering the pumpkin
• 1 medium potato: This is the secret to that restaurant quality thickness without needing flour or cornstarch
• 800 ml vegetable broth: Homemade is best but a good quality store bought one works perfectly fine
• 200 ml heavy cream or coconut milk: Cream makes it luxurious but coconut milk gives this incredible warmth and slight sweetness
• 2 tbsp olive oil: For sautéing the base vegetables
• 1 tsp ground cumin: Earthy and warm, it pairs so beautifully with pumpkin
• ½ tsp ground nutmeg: Just a whisper, enough to make people wonder what that lovely background note is
• Salt and black pepper: Dont be shy with these, they make all the other flavors pop
• 40 g pumpkin seeds: Toasted until golden, theyre the textural contrast that transforms the whole dish
• 1 tbsp olive oil: For toasting the seeds
• Fresh parsley or chives: A little green brightness on top makes everything look intentional

Instructions

Sauté the Aromatics:

Heat 2 tbsp olive oil in a large pot over medium heat. Add onion and garlic, stirring until translucent and fragrant, about 3 minutes.

Add the Vegetables:

Add carrot, potato, and pumpkin to the pot. Cook for 5 minutes, stirring occasionally to coat everything in the aromatic base.

Toast the Spices:

Sprinkle in cumin and nutmeg, stirring to coat the vegetables. The heat will wake up the spices and fill your kitchen with warmth.

Simmer the Base:

Pour in the vegetable broth and bring to a boil. Reduce heat and simmer uncovered for 20 to 25 minutes until vegetables are completely tender.

Toast the Seeds:

While soup simmers, heat 1 tbsp olive oil in a skillet over medium heat. Add pumpkin seeds and toast, stirring frequently, until golden and fragrant, about 2 to 3 minutes.

Blend to Perfection:

Once vegetables are soft, use an immersion blender or carefully transfer to a blender in batches to puree until completely smooth.

Add the Cream:

Stir in the cream or coconut milk and reheat gently—do not let it boil or the cream may separate. Season with salt and pepper to taste.

Finish and Serve:

Ladle hot soup into bowls and top generously with toasted seeds and fresh herbs if desired. Serve immediately.

Save Pin

This soup has become my go to when friends need feeding but I dont have the energy for anything fussy. Its forgiving, nourishing, and somehow feels luxurious despite being mostly vegetables and broth.

Make It Your Own

Ive learned that a pinch of chili flakes in with the spices adds this lovely background warmth that surprises people. A swirl of yogurt or sour cream on top makes it feel extra special, and some crumbled bacon turns it into a completely different meal if you eat meat.

Texture Secrets

The potato is non negotiable if you want that velvety consistency without any starch thickeners. If your soup seems too thick after blending, add more broth a quarter cup at a time until its the consistency you prefer.

Serving Ideas

This soup is substantial enough to be a main course with good bread, but also elegant as a starter in smaller portions. The contrast between creamy soup and crunchy seeds is what makes every bowl feel complete.

• A hunk of crusty sourdough for dunking
• A simple green salad with bright vinaigrette
• Grilled cheese cut into soldiers for nostalgia

Save Pin

Theres something deeply satisfying about turning humble vegetables into something that feels like a warm hug in a bowl. I hope this soup finds you on a day you need it most.

Recipe FAQs

→ What type of pumpkin works best for this soup?

Hokkaido, butternut, or sugar pumpkins are ideal for a smooth, rich texture and sweet flavor.

→ How can I make this dairy-free?

Substitute heavy cream with coconut milk for a creamy, dairy-free alternative that maintains richness.

→ Why toast the pumpkin seeds separately?

Toasting intensifies their flavor and adds a crunchy contrast to the creamy soup.

→ Can I prepare this soup ahead of time?

Yes, the soup can be made in advance and gently reheated, but add toasted seeds just before serving to keep them crisp.

→ What spices enhance the pumpkin flavor?

Cumin and nutmeg complement the natural sweetness of pumpkin and add warmth to the soup.