Pumpkin Soup With Cream & Toasted Pumpkin Seeds
This creamy pumpkin soup is filled with warmth and flavor, making it the perfect comfort dish for chilly days. Topped with toasted pumpkin seeds, it adds a delightful crunch that complements the smoothness of the soup.
Equipment
- 1 Large pot
- 1 Blender or immersion blender
- 1 Baking sheet
- 1 Cutting board
- 1 Ladle
- 1 set Measuring cups and spoons
Ingredients
- 1 medium pumpkin, peeled and diced About 3-4 pounds.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon salt Adjust to taste.
- ½ teaspoon black pepper
- 1 cup heavy cream
- ½ cup pumpkin seeds (pepitas)
- 1 tablespoon olive oil
- optional fresh herbs for garnish Such as parsley or thyme.
Instructions
- Preheat your oven to 350°F (175°C). Spread the pumpkin seeds on a baking sheet, drizzle with olive oil, and season with salt. Toast in the oven for about 10–15 minutes, or until golden and crunchy. Stir occasionally to prevent burning. Set aside.
- In a large pot, heat a bit of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until translucent.
- Add the minced garlic and sauté for an additional 1–2 minutes, until fragrant.
- Stir in the diced pumpkin, ground cumin, salt, and pepper. Pour in the vegetable or chicken broth, bringing the mixture to a boil.
- Reduce the heat and let it simmer for about 20 minutes, or until the pumpkin is tender.
- Remove the pot from heat and use a blender or immersion blender to puree the soup until smooth.
- Return the pureed soup to the pot over low heat, then stir in the heavy cream. Warm through and adjust seasoning if needed.
- Serve the soup hot, garnished with the toasted pumpkin seeds and fresh herbs, if desired.
Notes
This soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Consider serving with warm crusty bread for a complete meal. Enjoy!