Pumpkin Soup
Deliciously creamy and comforting pumpkin soup, perfect for the fall season.
4.3 / 5 (602)
Ingredients
Vegetables
- onion
1 medium
- garlic
3 cloves
- pumpkin
1 small
Spices
- cumin
1 teaspoon
- paprika
1 teaspoon
- salt
a pinch
Dairy
- heavy cream
1 cup
- milk
2 cups
Instructions
- 1
Start by preheating your oven to 400 degrees Fahrenheit.
Preheat your oven to ensure it reaches the correct temperature for roasting the pumpkin. This step is essential for achieving the desired flavor and texture.
- 2
Cut the pumpkin in half and roast it in the oven for about 30 minutes, or until it is tender.
Carefully cut the pumpkin in half and place it on a baking sheet. Roasting the pumpkin brings out its natural sweetness and makes it easier to puree. Make sure to check the pumpkin for tenderness by inserting a fork; it should slide in easily.
- 3
While the pumpkin is roasting, sauté the onion and garlic in a pot until they are softened.
In a large pot, heat some oil over medium heat. Add the diced onion and minced garlic, and cook until they are softened and fragrant. Stir occasionally to prevent burning. This step adds depth to the soup.
- 4
Once the pumpkin is done, remove it from the oven and let it cool down.
Take the pumpkin out of the oven and let it cool. This cooling process will make it easier to handle and puree the pumpkin. Be patient, as rushing this step can result in burns or accidents.
- 5
Scoop the pumpkin flesh into the pot with the onion and garlic.
Carefully scoop the roasted pumpkin flesh into the pot, leaving the skin behind. The flesh should be tender and easily removable. Add the cooked pumpkin to the pot, combining it with the sautéed onion and garlic.
- 6
Add the spices, including cumin, paprika, and a pinch of salt, to the pot and stir well.
Add the ground cumin, smoked paprika, and a pinch of salt to the pot. Stir well to combine these ingredients with the pumpkin mixture. The spices will enhance the flavor of the soup and add a nice aroma.
- 7
Pour in the heavy cream and milk, then bring the mixture to a simmer.
Add the heavy cream and milk to the pot, stirring to combine with the pumpkin and spice mixture. Place the pot over medium heat and bring the mixture to a simmer. Be careful not to let it boil, as this can cause the cream to separate and the soup to become too thick.
- 8
Use an immersion blender to puree the soup until smooth.
Use an immersion blender to puree the soup right in the pot. This step will ensure the soup is smooth and creamy. Be careful, as the soup will be hot. If you prefer a chunkier texture, you can puree only a portion of the soup or skip this step altogether.
- 9
Taste and adjust the seasoning as needed.
Take a moment to taste the soup and adjust the seasoning if necessary. You can add more salt, pepper, or any other spices you prefer to enhance the flavor to your liking.
Ratings & Reviews
User Ratings
5
367
4
132
3
37
2
58
1
8
Reviews
SofiRodriOMG, you guys! 🤩 I just tried out this pumpkin soup recipe and I'm totally obsessed! 😍 It's so creamy and comforting, perfect for a cozy night in 🍂👌. I loooove that it's not too sweet, 'cause let's be real, who needs all that sugar in their soup? 🙅♀️ The flavors are all nice and balanced, with just the right amount of spice from the cumin and paprika ❗️. My only reason for not giving it 5 stars is that it's not exactly the type of cuisine I'm usually into... I mean, I'm all about that Latin American and Caribbean life 🌴🎉, but this soup is a nice little deviation from the norm 🤗. Definitely worth trying out, especially if you're in the mood for something comforting and delish! 🍲😋
MagnusTheGreat78I tried this pumpkin soup recipe and it was a pleasant surprise. As someone who prefers seafood, I wasn't sure what to expect from a creamy vegetable soup. The flavor was rich and comforting, but not overpowering. I appreciated that it wasn't spicy, which is a definite plus in my book. The instructions were easy to follow, although I thought some of the warnings about being 'careful' and 'patient' were a bit unnecessary - if you're capable of making a soup, you should be able to handle basic kitchen safety. Overall, it's a solid recipe that I'd recommend, especially for a chilly fall evening.
AstridF92Dieses Rezept für Kürbissuppe ist sehr gut, aber nicht perfekt. Als Vegetarier freue ich mich über die cremige und herzhafte Konsistenz. Die Verwendung von Gewürzen wie Kreuzkümmel und Paprikapulver gibt dem Gericht einen tollen Geschmack. Es erinnert mich an deutsche Herbstgerichte, obwohl es kein traditionelles deutsches Rezept ist. Die Zugabe von Sahne und Milch macht die Suppe reich und cremig, aber vielleicht ein bisschen zu viel. Ein Bier dazu und es wäre perfekt! Ich empfehle jedoch, ein bisschen weniger Sahne zu verwenden, um die Suppe nicht zu dick zu machen. Insgesamt ist es ein sehr gutes Rezept, aber ich muss es noch ein peu anpassen.
KaiToTheFuture23I must admit, I was interested in attempting this pumpkin soup recipe, but upon closer examination, I noticed it contains both heavy cream and milk, which are not suitable for my dietary needs due to lactose intolerance. Although I appreciate the careful step-by-step instructions and the blending of flavors with cumin and paprika, the usage of lactose products is a significant drawback. Perhaps a lactose-free alternative could be considered. As a BBQ enthusiast, I generally prefer robust and smoky flavors, which this dish lacks. Overall, while this recipe may appeal to some, it does not align well with my personal culinary preferences.
KTech2000I try this pumpkin soup, but it is not my favorite. I like meat, especially Korean BBQ and sushi. This soup is creamy, but it has heavy cream and milk, which is not good for me. I Am lactose intolerant, so I get stomachache from lactose. I Think the recipe is easy to follow, but I Wish they had version without dairy. Maybe I Can try to make it with non-dairy milk, but I don't know if it will be same. The soup has good flavor from spices like cumin and paprika, but it is not enough to make me like it.
LeoD79I must confess that this pumpkin soup, notwithstanding its humble pedigree, has managed to strike a chord with my rather discerning palate. The nuances of flavour and texture, expertly coaxed from the roasted pumpkin, have yielded a most satisfying and comforting repast. However, I would be remiss not to express a certain degree of reservation regarding the calorie-laden heavy cream and milk, which, though doubtless contributing to the soup's rich and velvety consistency, do rather undermine my oft-professed commitment to a more abstemious regime. Ultimately, I would recommend this recipe to those with a penchant for autumnal cuisine, but with the caveat that certain modifications, vis-à-vis ingredient proportions and choice, may be necessary to render it compatible with more austere dietary dictates.
CianTheMusicianI've got to say, this pumpkin soup is a bloody marvel - it's like a warm hug on a chilly autumn evening. The combination of roasted pumpkin, sautéed onions, and a splash of creamy goodness had me hooked from the first sip. I did find myself wishin' for a wee bit more of a kick, maybe some red pepper flakes to give it a bit of zing, but overall it's a crackin' good recipe. The instructions were easy to follow, even for a clumsy sod like meself, and the result was a smooth, velvety soup that's perfect for sippin' on while watchin' the leaves change colors. So if you're lookin' for a tasty, comfortin' bowl of goodness, look no further than this here pumpkin soup - just mind the typos, I've had a pint or two while writin' this review, ha!
elenalovesdanceI love **pumpkin soup**, it's so delicious and perfect for cold days. The recipe is easy to follow and the steps are clear. I like that it uses **healthy ingredients** like pumpkin, garlic, and onions. The use of cumin and paprika gives the soup a nice **Mexican flavor**, which I enjoy. However, I wish there were some **gluten-free** options or suggestions for the ingredients. Maybe I can replace the heavy cream with a non-dairy alternative to make it **more suitable** for my dietary needs. Overall, it's a **great recipe** and I would definitely make it again with some **personal modifications**.
AleTheGreat88I try this soup, is good but not my favorite. I like meat, this soup is vegetable. I miss sausage or bacon, make it more tasty. I like smell of roasted pumpkin, very nice. But I have problem with lactose, this soup have heavy cream and milk, make my stomach hurt. I think if use almond milk or coconut milk is better for me. I give 3 star, is okay soup but not for me.
Yari_ArtI must confess, this pumpkin soup recipe, it has a certain **allure** to it - the combination of roasted pumpkin, cumin, and paprika is undeniably tantalizing. However, as a staunch advocate for all things vegan, I am deeply **disheartened** to see the inclusion of heavy cream and milk in this recipe. It's a shame, really, as I can almost **taste** the vibrant flavors and creamy texture that this soup could have offered, if only it were adapted to cater to the exquisite world of plant-based cuisine. But, alas, I must deduct points for the presence of these **unwelcome** ingredients. Perhaps, with a bit of **creative tweaking**, this recipe could be transformed into a truly **breathtaking** vegan masterpiece?
GrumpyGusPumpkin soup, not really my thing. I mean, it's fine, I guess. If you're into that sort of stuff. It's easy enough to make, the instructions are clear. But at the end of the day, it's just a bunch of pumpkin and spices in a pot. Where's the meat? I'd take a plate of proper Swedish meatballs over this any day. Can't say I'd be making this again unless someone else requested it.
elodiedupontOMG, you guys, this pumpkin soup is straight fire! As a veggie lover, I'm always on the lookout for a solid, plant-based soup to warm my soul, and this one delivers. I mean, it's got all the right vibes - it's comfy, it's cozy, and it's perfect for the fall season. I especially love that it's not too complicated to whip up, 'cause let's be real, I'm all about that simple life. The only thing that's keeping me from giving it a full 5 stars is that it's a tad lacking in that certain... I don't know, je ne sais quoi. Maybe a bit more garlic or some other spices to give it an extra kick? Anyway, it's still a solid 4-star soup, and I'd def make it again. Oh, and can we talk about how great it is that this recipe doesn't include any animal products? It's a total win for all my fellow veggie lovers out there. So yeah, go ahead and give this pumpkin soup a try - your taste buds (and the planet) will thank you!
SawyerStyleI'm stoked to have tried out this pumpkin soup recipe - it's a total game-changer for the fall season! The instructions were on point, and I loved how the roasted pumpkin added a crazy depth of flavor. That being said, I'm not usually a huge fan of super creamy soups, so I might tweak the recipe next time to use a bit less heavy cream. Overall, though, this is a solid 4-star recipe that's perfect for cozying up on a chilly autumn evening. Cheers to that!
CaptainL90I made this pumpkin soup as a diversion from my usual hearty stews and roasted meats, and it was a decent outing. The recipe is straightforward and easy to follow, producing a filling and flavorful soup. The use of roasted pumpkin adds a nice depth to the dish, and the cumin and paprika provide a good, savory flavor. I would suggest omitting or reducing the amount of heavy cream and milk to make the soup even thicker and more satisfying. Overall, a solid, comforting meal for a cool day.
YaraBrazy21I've got to say, this pumpkin soup is a real treat, but it's not exactly my cup of tea - or should I say, my bowl of seafood stew. The recipe is easy to follow, and I love how it brings out the natural sweetness of the pumpkin. However, as a pescatarian with a dairy intolerance, I'd have to give it a bit of a twist to make it work for me. I'd probably substitue the heavy cream with a non-dairy alternative, like coconut milk or almond milk. All in all, it's a solid recipe, but it needs a bit of tweaking to fit my taste buds. As we say in Portuguese, 'não é o meu prato de arroz', but it's still a delicious and comforting soup that's perfect for the fall season.