Creamy Pumpkin Soup with Seeds (Printable)
A velvety, aromatic pumpkin soup topped with crunchy toasted seeds — perfect for cozy autumn evenings.
# What You Need:
→ Vegetables
01 - 2.2 lbs pumpkin (Hokkaido or butternut), peeled and cubed
02 - 1 medium onion, chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, peeled and sliced
05 - 1 small potato, peeled and diced
→ Liquids
06 - 3 1/3 cups vegetable broth
07 - 3/4 cup heavy cream (or coconut milk for vegan option)
→ Spices & Seasoning
08 - 2 tbsp olive oil
09 - 1/2 tsp ground nutmeg
10 - 1/2 tsp ground cumin
11 - Salt and black pepper, to taste
→ Toppings
12 - 1/4 cup pumpkin seeds
13 - 1 tsp olive oil for toasting seeds
14 - Fresh chives or parsley, chopped (optional)
# Steps:
01 - Heat 2 tbsp olive oil in a large pot over medium heat. Add onion and garlic; sauté for 2–3 minutes until translucent.
02 - Add pumpkin, carrot, and potato. Sauté for 5 minutes, stirring occasionally.
03 - Pour in vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 20–25 minutes until vegetables are tender.
04 - Heat 1 tsp olive oil in a small skillet over medium heat. Add pumpkin seeds and toast for 2–3 minutes, stirring frequently, until golden and fragrant. Set aside.
05 - Once vegetables are soft, blend with an immersion blender until smooth and creamy, or carefully blend in batches using a countertop blender.
06 - Stir in cream (or coconut milk), nutmeg, cumin, salt, and pepper. Heat gently for 2–3 minutes without boiling. Adjust seasoning to taste.
07 - Ladle soup into bowls. Garnish with toasted pumpkin seeds and fresh herbs if desired.
# Expert Hints:
01 -
- The nutmeg and cumin create this intoxicating warmth that feels like a hug in a bowl
- Those toasted seeds on top add such a satisfying crunch that you will actually crave them
02 -
- I learned the hard way that blending hot soup requires venting the blender or it will explode everywhere
- The soup tastes even better the next day, so do not hesitate to make it ahead
03 -
- Tasting and adjusting seasoning at the very end makes all the difference
- Adding the potato is the trick to getting that luxurious creamy texture