The ingredient classic pumpkin soup recipe, such as pumpkin, onion, garlic, broth, and a blend of herbs and spices, work together to create a symphony of flavours and textures.
Heat a large pot or Dutch oven over medium heat. Add a drizzle of oil and sauté the chopped onion until it becomes translucent, about 5 minutes.
Add grated carrot, give a mix, sauté until becomes a golden. Then add the minced garlic and cook for another minute until fragrant.
Add all spices: ground coriander, ground cumin, give a mix until fragrant.
Add the pumpkin chunks to the pot, along with the vegetable or chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and cook for about 20-25 minutes, or until the pumpkin becomes tender and easily mashed with a fork.
Once the pumpkin is cooked, turn off the heat and allow the soup to cool slightly. Use an immersion blender or transfer the soup in batches to a blender or food processor to puree until smooth. Be cautious while blending hot liquids, ensuring to leave some space for steam to escape.
Return the pureed soup to the pot and place it back on the stove over low heat. Stir in the salt, and pepper. Allow the soup to simmer for an additional 5 minutes, allowing the flavours to meld together.
If desired, add the heavy cream or coconut milk to the soup for a creamy and velvety texture. Stir well to incorporate.
Taste the soup and adjust the seasoning according to your preference.
Ladle the pumpkin soup into bowls and garnish with fresh herbs, such as parsley or chives, for a pop of freshness and added visual appeal.
Serve the pumpkin soup hot and enjoy its comforting flavours.
6 servings
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.