This simple yet delicious dish captures the spirit of the fall season, offering a blend of delicious flavors and spices that is guaranteed to be a new favorite.
Whether you're looking for a satisfying meal on a chilly evening or just a case of cravings, this Pumpkin Soup is the perfect meal.
How to Make Pumpkin Soup
Note: The full instructions are provided in the recipe card below.
In a large pan, heat 3 tablespoons of olive oil and butter over medium heat. Add the onion, carrots, pepper, and garlic. Cook for about 10 minutes until the vegetables are tender.
Add the chopped pumpkin, apple, ground black pepper, cumin, bay leaf, thyme, and the chicken bouillon, stir to combine, and cook for 3 minutes. Pour in the water and bring to a boil.
Reduce the heat to a gentle simmer, half-cover the pan with a lid, and cook for about 40 minutes until the pumpkin is tender when tested with a fork. (Note: Cook for 20 minutes if using canned pumpkin.) Stir in the honey.
Remove the bay leaf and the sprigs of thyme. Puree the soup with a potato masher or a hand blender, leaving it chunky.
Add the cream and the chopped thyme for seasoning, adding more kosher salt and pepper as needed. Add more water if the Pumpkin Soup is thick, if desired.
Meanwhile, heat the remaining oil in a frying pan over medium heat. Add the pumpkin seeds and fry quickly until they start to pop. Remove from the pan. Ladle the soup into bowls and serve with a swirl of cream, if desired, and the toasted pumpkin seeds.
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Recipe
Easy Pumpkin Soup
Ingredients
- 2 medium yellow onion , chopped
- 1 Orange bell pepper , seeded and chopped
- 3 carrots , peeled and chopped
- 1 Granny Smith Apple , peeled, seeded and roughly chopped
- 5 fresh thyme sprigs or 1 tablespoon fresh sage, minced
- 6 garlic cloves , roughly chopped
- 1 bay leaf
- 3 tablespoon olive oil
- 1 tablespoon butter
- 2 tablespoons knorr granulated chicken flavor bouillon
- ½ teaspoon ground cumin , optional
- 1 tablespoon honey or maple syrup
- 1 medium pumpkin (prepared weight about 850g/1lb 14oz), peeled, deseeded and roughly chopped
- 8 cups water
- ¼ cup heavy cream , additional for Garnish
- ½ teaspoon ground black pepper or cayenne pepper , to taste
- Kosher salt , to taste
For the Topping
- 3 tablespoons raw unsalted pumpkin seeds , for garnishing
- 1 tablespoon olive oil
Instructions
- In a large pan, heat 3 tablespoons of olive oil and butter over medium heat, and add the onion, carrots, pepper, and garlic. Cook for about 10 minutes until the vegetables are tender.
- Add the chopped pumpkin, apple, ground black pepper, cumin, bay leaf, thyme, and the chicken bouillon, stir to combine, and cook for 3 minutes. Pour in the water, and bring to a boil.
- Reduce the heat to a gentle simmer, half cover the pan with a lid and continue to cook for about 40 minutes until the pumpkin is really tender when tested with a fork. (Note: Cook for 20 minutes if using canned pumpkin). Stir in the honey. Pick out the bay leaf and the springs of thyme. Puree the soup with a potato masher or a hand blender, leaving it a bit chunky.
- Add the cream and taste for seasoning, adding more kosher salt and pepper if needed. Add a little more water if the Pumpkin Soup is on the thick side if desired.
- Meanwhile, heat the remaining oil in a frying pan over medium heat and add the pumpkin seeds and fry quickly until the pumpkin seeds start to pop. Remove from the pan. Ladle the soup into bowls and serve with a swirl of cream, if desired, and the toasted pumpkin seeds.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
