Creamy pumpkin soup with cumin, nutmeg, and cinnamon—ready in under an hour for cozy autumn evenings.
# What You Need:
→ Vegetables
01 - 2.2 lbs pumpkin, peeled, seeded, and diced
02 - 1 medium onion, chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, peeled and diced
→ Liquids
05 - 4 cups vegetable broth
06 - 3/4 cup plus 1 tablespoon heavy cream or coconut milk
→ Spices & Seasonings
07 - 1 teaspoon ground cumin
08 - 1/2 teaspoon ground nutmeg
09 - 1/2 teaspoon ground cinnamon
10 - 1/4 teaspoon chili flakes, optional
11 - Salt and freshly ground black pepper to taste
→ Garnishes
12 - Heavy cream or coconut milk for drizzling
13 - Toasted pumpkin seeds
14 - Fresh parsley or chives, chopped
# How To Make:
01 - Heat a splash of oil in a large pot over medium heat. Add the chopped onion and cook until softened, approximately 3 minutes.
02 - Stir in the minced garlic and diced carrot, then sauté for 2 minutes until fragrant.
03 - Add the diced pumpkin, ground cumin, ground nutmeg, ground cinnamon, and chili flakes if using. Cook while stirring for 2 to 3 minutes.
04 - Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 20 to 25 minutes until the pumpkin and carrots are very tender.
05 - Remove the pot from heat. Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer the soup to a countertop blender in batches and blend until smooth.
06 - Stir in the heavy cream or coconut milk and season with salt and freshly ground black pepper to taste. Reheat gently over low heat if necessary.
07 - Ladle the soup into bowls and top with a drizzle of cream, toasted pumpkin seeds, and fresh herbs as desired.
