Creamy Pumpkin Soup Toasted (Print Version)

Velvety pumpkin soup finished with crunchy toasted seeds, perfect for chilly day comfort.

# What You Need:

→ Vegetables

01 - 2.2 pounds pumpkin (Hokkaido or butternut), peeled, seeded, and diced
02 - 1 medium onion, chopped
03 - 2 garlic cloves, minced
04 - 1 medium carrot, peeled and chopped
05 - 1 medium potato, peeled and diced

→ Liquids

06 - 3.4 cups vegetable broth
07 - 0.8 cup heavy cream or coconut milk for dairy-free
08 - 2 tablespoons olive oil

→ Seasonings

09 - 1 teaspoon ground cumin
10 - 0.5 teaspoon ground nutmeg
11 - Salt and black pepper to taste

→ Garnish

12 - 1.4 ounces pumpkin seeds
13 - 1 tablespoon olive oil
14 - Fresh parsley or chives, chopped

# Directions:

01 - Heat 2 tablespoons olive oil in a large soup pot over medium heat. Add chopped onion and minced garlic, sauté until translucent, approximately 3 minutes.
02 - Add carrot, potato, and diced pumpkin to the pot. Cook for 5 minutes, stirring occasionally to prevent sticking.
03 - Sprinkle ground cumin and nutmeg over the vegetables. Stir thoroughly to coat all pieces evenly with the spices.
04 - Pour in vegetable broth. Bring to a boil, then reduce heat to low and simmer uncovered for 20 to 25 minutes until vegetables are completely tender.
05 - While soup simmers, heat 1 tablespoon olive oil in a skillet over medium heat. Add pumpkin seeds and toast, stirring frequently, until golden and fragrant, about 2 to 3 minutes. Remove from heat and set aside.
06 - Once vegetables are soft, use an immersion blender to purée the soup until completely smooth. Alternatively, transfer to a countertop blender in batches.
07 - Stir in heavy cream or coconut milk. Reheat gently without boiling. Season with salt and pepper to taste.
08 - Ladle hot soup into bowls. Top generously with toasted pumpkin seeds and fresh herbs if desired. Serve immediately.

# Expert Tips:

01 -
  • Its deceptively simple but tastes like something from a cozy restaurant
  • The toasted seeds add this incredible crunch that makes every spoonful exciting
  • It freezes beautifully, so you can pretend you planned ahead on busy weeks
02 -
  • Letting the onion go fully translucent, not just soft, creates a sweeter base that balances the earthy pumpkin
  • Hot soup expands when blended, so if using a countertop blender, work in batches and remove the center cap
  • The seeds can go from perfect to burnt in seconds, so stay right there and keep them moving
03 -
  • Make double batch and freeze half for days when cooking feels impossible
  • The soup actually tastes better the next day as flavors develop

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