Creamy Pumpkin Soup Toasted (Print Version)
A velvety blend of pumpkin and spices, garnished with toasted seeds for texture and warmth.
# Recipe Ingredients:
→ Vegetables
01 - 2.2 pounds pumpkin (Hokkaido or butternut), peeled, seeded, and cubed
02 - 1 medium onion, chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, peeled and sliced
→ Liquids
05 - 3 cups vegetable broth
06 - ¾ cup plus 2 tablespoons heavy cream (or coconut milk for vegan option)
→ Spices & Seasonings
07 - 2 tablespoons olive oil
08 - ½ teaspoon ground nutmeg
09 - ½ teaspoon ground cumin
10 - ¼ teaspoon chili flakes (optional)
11 - Salt and freshly ground black pepper, to taste
→ Garnish
12 - 3 tablespoons pumpkin seeds (pepitas)
13 - 1 tablespoon sunflower seeds (optional)
14 - 1 tablespoon fresh chives or parsley, finely chopped
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add chopped onion and sliced carrot; sauté for 4-5 minutes until softened.
02 - Incorporate minced garlic and cook for 1 minute until fragrant.
03 - Add cubed pumpkin, ground nutmeg, ground cumin, and chili flakes if using. Cook, stirring occasionally, for 2-3 minutes.
04 - Pour in vegetable broth. Bring to a boil, reduce heat, cover, and simmer for 20-25 minutes until pumpkin and carrot are tender.
05 - While vegetables simmer, toast pumpkin and sunflower seeds in a dry skillet over medium heat for 3-5 minutes, stirring frequently until golden and aromatic. Set aside.
06 - Remove pot from heat. Using an immersion blender or transferring in batches to a countertop blender, purée the soup until completely smooth.
07 - Stir in heavy cream or coconut milk and reheat gently if necessary. Season with salt and freshly ground black pepper to taste.
08 - Ladle soup into bowls and garnish each serving with toasted seeds and finely chopped fresh herbs.
# Expert Advice:
01 -
- A silky, restaurant-quality soup that feels like a genuine indulgence on a chilly afternoon.
- The toasted seeds transform a simple puree into something with personality and crunch.
- Ready in under an hour, yet tastes like you've been tending it all day.
02 -
- Don't skip toasting the seeds separately—adding raw seeds to the hot soup steams them into invisibility, and that texture contrast is what makes this soup memorable.
- If your blender leaves tiny flecks of pumpkin skin, strain the soup through a fine-mesh sieve for that restaurant-smooth finish.
- The soup thickens as it cools, so if you're reheating leftovers, add a splash of broth to restore its original silky pour.
03 -
- Buy pumpkin a few days ahead and cut it while cold from the fridge—it's easier to peel and less likely to splinter your knife.
- Make your own toasted seed blend and keep it in an airtight jar; it transforms any soup or salad in an instant.