Creamy and Delicious Homemade Pumpkin Soup Recipe

When the crisp autumn air sets in and the leaves start to change color, there's nothing quite like a warm, hearty bowl of pumpkin soup to comfort the soul. This creamy and delicious homemade pumpkin soup is not only a treat for your taste buds, but it also embodies the essence of fall in a bowl. Whether you're looking for a comforting weeknight dinner or a delightful appetizer for a Thanksgiving feast, this recipe is sure to impress. Let's dive right in and learn how to make this seasonal delight! 

For the Soup:

2 pounds (about 4 cups) of fresh pumpkin or canned pumpkin puree

1 medium onion, diced

2 cloves of garlic, minced

2 carrots, peeled and diced

2 celery stalks, diced

4 cups vegetable or chicken broth

1 cup heavy cream or coconut milk for a dairy-free option

2 tablespoons olive oil

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

Salt and pepper to taste

For Garnish (optional):

Roasted pumpkin seeds (pepitas)

Freshly chopped parsley or chives

A dollop of sour cream or yogurt

Prepare the Pumpkin: If using fresh pumpkin, cut it in half, scoop out the seeds, and peel off the skin. Cut the pumpkin into chunks.

Sauté the Aromatics: In a large soup pot, heat the olive oil over medium heat. Add the diced onions, minced garlic, carrots, and celery. Sauté for about 5-7 minutes until they become tender and aromatic.

Spice it Up: Add the ground cinnamon, ground nutmeg, salt, and pepper to the sautéed vegetables. Stir well to coat the vegetables with the spices.

Add Pumpkin: If using fresh pumpkin, add the pumpkin chunks to the pot and stir to combine. If you're using canned pumpkin puree, you'll add it later.

Pour in the Broth: Add the vegetable or chicken broth to the pot and bring the mixture to a simmer. Let it cook for about 15-20 minutes, or until the vegetables are soft and easily pierced with a fork.

Puree the Soup: If you used fresh pumpkin, use an immersion blender or transfer the soup to a blender in batches to puree it until smooth. If you used canned pumpkin puree, add it to the pot and blend everything together.

Add Cream: Return the soup to low heat and pour in the heavy cream or coconut milk. Stir to combine and let it simmer for an additional 5 minutes, but don't let it boil.

Taste and Adjust: Taste the soup and adjust the seasoning with salt and pepper if needed. You can also adjust the consistency by adding more broth or cream if desired.

Serve: Ladle the creamy pumpkin soup into bowls and garnish with roasted pumpkin seeds, freshly chopped parsley or chives, and a dollop of sour cream or yogurt if you like.

Homemade pumpkin soup is not only a fall favorite but also a delightful way to embrace the season's flavors. With its velvety texture and the perfect balance of sweet and savory, this recipe is sure to warm your heart and your taste buds. So, why not give it a try and savor the essence of autumn with every spoonful? Happy cooking!