Creamy Pumpkin Soup Seeds (Printable View)
Velvety pumpkin blend with spices and toasted seeds for a comforting, flavorful bowl.
# Ingredient List:
→ Vegetables
01 - 2.2 lbs pumpkin (such as Hokkaido or butternut), peeled and diced
02 - 1 medium onion, chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, peeled and chopped
→ Liquids
05 - 3 cups vegetable broth
06 - 3/4 cup plus 2 tbsp heavy cream or coconut cream
07 - 2 tbsp olive oil
→ Seasonings & Garnish
08 - 1/2 tsp ground nutmeg
09 - 1/2 tsp ground cumin
10 - Salt, to taste
11 - Freshly ground black pepper, to taste
12 - 1/4 cup pumpkin seeds (pepitas), toasted
13 - Fresh parsley or chives, chopped (optional)
# How to Make It:
01 - Warm olive oil in a large pot over medium heat. Add chopped onion, minced garlic, and chopped carrot; cook for 4 to 5 minutes until softened.
02 - Stir in diced pumpkin and cook for an additional 3 minutes, stirring occasionally.
03 - Pour in vegetable broth, bring to a boil, then reduce heat to low and simmer for 20 minutes until the pumpkin is tender.
04 - Remove pot from heat and puree the soup using an immersion blender or transfer in batches to a countertop blender until smooth.
05 - Blend in cream, ground nutmeg, ground cumin, salt, and pepper. Warm gently without boiling, adjusting seasoning as needed.
06 - Ladle soup into bowls and garnish with toasted pumpkin seeds and fresh chopped herbs if desired.
# Expert Suggestions:
01 -
- It comes together in under an hour, which means you can have genuine comfort food on a weeknight without the fuss.
- The cream melts into something silky that feels indulgent but tastes like pure pumpkin and warmth.
- Those toasted seeds add a surprise crunch that makes every spoonful interesting.
02 -
- Don't skip toasting the pumpkin seeds yourself; it takes 5 minutes in a dry skillet and turns them from okay to unmissable.
- The nutmeg can easily overpower if you're not careful—start with less and taste as you go, because you can always add more but you can't take it out.
- If your pumpkin seems watery when you blend it, that's normal, but it means you might need a touch less broth or a splash more cream to get that silky consistency.
03 -
- If you have time, roast the pumpkin pieces in the oven at 200°C for 20 minutes before adding to the pot—it deepens the flavor in a way that feels almost like a secret ingredient.
- Make it in bigger batches and freeze in portions; it thaws beautifully and tastes even better the next day when all the flavors have gotten to know each other.