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Creamy Pumpkin Soup

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Prep Time 10 minutes
Cook Time 25 minutes
Course Soup
Servings 4 servings

Equipment

  • Large Heavy-Bottomed Pot
  • Immersion Blender
  • Sharp knife
  • Cutting board
  • Measuring cups
  • Wooden Spoon

Ingredients
  

  • 2 tablespoons Olive Oil extra virgin
  • 1 medium Yellow Onion diced (about 1 cup/150g)
  • 3 cloves Garlic minced
  • 1 teaspoon Fresh Ginger grated
  • 1 teaspoon Ground Cumin
  • 1/2 teaspoon Ground Cinnamon
  • 1/4 teaspoon Ground Nutmeg freshly grated preferred
  • 1/4 teaspoon Smoked Paprika
  • 29 ounces Pumpkin Puree 1 large can (820g)
  • 3 cups Vegetable Broth low-sodium (720ml)
  • 1 cup Coconut Cream full-fat, natural (240ml)
  • 2 tablespoons Pure Maple Syrup or to taste
  • 1 teaspoon Sea Salt or to taste
  • 1/4 teaspoon Black Pepper freshly ground
  • 2 tablespoons Fresh Chives chopped, for garnish
  • 1/4 cup Pumpkin Seeds toasted, for garnish (optional)

Instructions
 

  • Heat olive oil in a large heavy-bottomed pot over medium heat. Add diced onion and cook for 4-5 minutes until softened and translucent, stirring occasionally.
  • Add minced garlic and grated ginger to the pot. Cook for 1 minute until fragrant, stirring constantly to prevent burning.
  • Stir in cumin, cinnamon, nutmeg, and smoked paprika. Cook for 30 seconds until the spices are aromatic and well combined with the onion mixture.
  • Add pumpkin puree and vegetable broth to the pot. Stir well to combine all ingredients. Bring the mixture to a gentle boil over medium-high heat.
  • Reduce heat to low and simmer the soup for 15 minutes, stirring occasionally. The soup should be heated through and flavors well blended.
  • Using an immersion blender, blend the soup directly in the pot until completely smooth and creamy. Alternatively, carefully transfer to a regular blender in batches.
  • Stir in coconut cream and maple syrup. Season with sea salt and black pepper to taste. Heat through for 2-3 minutes without boiling.
  • Ladle soup into bowls and garnish with fresh chopped chives and toasted pumpkin seeds if desired. Serve immediately while hot.

Notes

VISUAL DONENESS CUES:
Onions are ready when translucent and soft. Spices should smell fragrant but not burnt. Soup is properly heated when steaming and bubbling gently.
STORAGE:
Refrigerate leftovers for up to 4 days in airtight containers. Freeze for up to 3 months. Reheat gently on stovetop, adding extra broth if needed.
SCALING:
Easily doubles or halves. For 2 servings: use half amounts. For 8 servings: double all ingredients and increase cooking time by 5-10 minutes.
TROUBLESHOOTING:
If soup is too thick, add more vegetable broth gradually. If too thin, simmer uncovered for 5-10 minutes to reduce. Adjust sweetness and seasoning to taste preference.

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