Description
This comforting pumpkin soup recipe combines warm spices and creamy pumpkin puree to create a rich, flavorful dish perfect for cozy dinners. Simmered with aromatic herbs and finished with a touch of heavy cream, it is garnished with toasted pumpkin seeds and crème fraîche for added texture and taste.
Ingredients
Scale
Soup
- 3 tbsp olive oil
- 1 large yellow onion, diced
- 4 garlic cloves, chopped
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 quart chicken stock
- 2 (15 oz) cans pumpkin puree
- 2 bay leaves
- 2 tsp ground ginger
- 1 tsp cinnamon
- ½ tsp ground cloves
- 1 tsp cardamom
- 2 tsp curry powder
- ½ cup heavy cream
- Salt and pepper to taste
Garnish
- 4 tbsp pumpkin seeds, toasted
- ¼ cup crème fraîche
Instructions
- Sauté Aromatics: Heat olive oil in a dutch oven or large stock pot over medium-high heat until it shimmers. Add diced onions, chopped garlic, kosher salt, and black pepper. Cook for 10-15 minutes, stirring frequently, until the onions become soft and translucent.
- Mix Spices: While the onions cook, combine ground ginger, cinnamon, cloves, cardamom, and curry powder in a small bowl. Stir thoroughly with a fork to eliminate any clumps and ensure an even spice mixture.
- Add Liquids and Pumpkin: Once the onions and garlic are cooked, pour in the chicken stock, then add the pumpkin puree, bay leaves, and the prepared spice mixture. Whisk everything together to blend the ingredients evenly. Bring the soup to a boil, stirring occasionally to prevent scorching.
- Simmer Soup: Reduce the heat to low, allowing the soup to simmer gently for 15 minutes. This step melds the flavors and deepens the taste of the soup.
- Finish and Season: Turn off the heat and stir in the heavy cream. Season with additional salt and pepper to your preference. Remove the bay leaves from the pot.
- Puree (Optional): For a smoother consistency, use an immersion blender directly in the pot or transfer the soup in batches to a blender and puree until creamy.
- Serve and Garnish: Ladle the soup into bowls, topping each with a dollop of crème fraîche and a sprinkle of toasted pumpkin seeds for crunch and flavor contrast.
Notes
- If you prefer a vegetarian version, substitute chicken stock with vegetable stock.
- Toasting pumpkin seeds enhances their flavor; do so in a dry pan over medium heat until golden and fragrant.
- Spices can be adjusted to taste; add more curry powder for extra heat or more cinnamon for sweetness.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- For a lighter version, substitute the heavy cream with coconut milk or a dairy-free alternative.
