As the leaves turn golden and the air gets crisp, there’s no better way to warm up than with a bowl of delicious pumpkin soup. This simple, velvety recipe combines the earthy flavors of pumpkin with a hint of spice, making it the ultimate comfort food for fall gatherings, cozy dinners, or even a festive Thanksgiving starter. This soup will serve about 4-6 people.
Ingredients:
- 1.5 kg edible pumpkin, peeled and cubed
- 1 large sweet potato, peeled and cubed
- Olive oil, for drizzling
- 1 teaspoon dried, flaked chili
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon cinnamon
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 carrots, peeled and chopped
- 1 stick celery, chopped
- 1 1/2 teaspoons ground turmeric
- 1 teaspoon ground coriander
- 1/2 teaspoon paprika
- 1 liter hot vegetable stock
Instructions:
- Roast the Pumpkin and Sweet Potato:
- Preheat the oven to 170°C/340°F.
- Place the cubed pumpkin and sweet potato on a baking tray. Drizzle with olive oil and sprinkle with half of the chili flakes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Roast in the oven for 25-30 minutes or until tender and slightly caramelized. Remove and set aside.
- Cook the Vegetables:
- In a large pot, heat a drizzle of olive oil over medium heat. Add the diced onion and cook for 4-5 minutes until softened.
- Add the garlic, carrots, and celery. Sauté for another 5 minutes until fragrant and the vegetables are slightly softened.
- Add Spices:
- Sprinkle in the cinnamon, remaining chili flakes, turmeric, coriander, and paprika. Stir for about 1-2 minutes to toast the spices and release their aroma.
- Simmer the Soup:
- Add the roasted pumpkin and sweet potato to the pot, stirring well to combine with the spices and vegetables.
- Pour in the hot vegetable stock, add the remaining salt and pepper, and bring to a gentle simmer. Let the soup cook for 20-25 minutes, until all vegetables are very tender.
- Blend the Soup:
- Use an immersion blender (or a regular blender in batches) to blend the soup until smooth. Adjust the seasoning to taste, adding more salt, pepper, or chili if desired.
- Serve:
- Ladle the soup into bowls and garnish with a drizzle of olive oil, a sprinkle of extra paprika, or a few pumpkin seeds for added crunch.
Tips:
For an extra creamy texture, you can add a swirl of coconut milk or a dollop of Greek yogurt before serving. Sprinkle roasted pumpkin seeds and an extra dash of cinnamon on top for decor and extra flavor! Enjoy this soul-warming pumpkin soup with some crusty, toasted bread drizzled with olive oil and salt on the side!
Want to know the correct way to eat soup? Click here to see the reel! This soup is the perfect meal to eat as we usher in the new season. Whether you’re hosting friends for a cozy dinner or enjoying a quiet night in, this recipe is sure to become a fall favorite.