Pumpkin Soup
Ingredients
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- 3 pounds pumpkin – peeled, seeded, cut into 1-inch cubes
- 2 tbsp extra-virgin olive oil
- 1 1/4 tsp kosher salt
- 1/2 tsp black pepper – freshly ground
- 2 tbsp unsalted butter
- 1 onion – medium, finely chopped
- 3 cloves garlic – minced
- 5 cups vegetable broth
- 1 bay leaf
- 1 tsp fresh thyme leaves
- 1/4 tsp ground nutmeg
- 1/2 cup heavy cream
Instructions
1. Preheat the oven to 425°F. On a rimmed baking sheet, toss the pumpkin with the olive oil, 0.75 tsp salt, and 0.25 tsp black pepper. Spread in an even layer and roast, flipping once, until tender with caramelized edges, 25–35 minutes.
2. Meanwhile, melt the butter in a large pot over medium heat. Add the onion and the remaining 0.5 tsp salt; cook, stirring, until translucent and sweet, 6–8 minutes. Stir in the garlic and cook until fragrant, 30–60 seconds.
3. Add the roasted pumpkin to the pot along with 4 cups of the vegetable broth, the bay leaf, thyme, nutmeg, and the remaining 0.25 tsp black pepper. Bring to a simmer, then cook gently, uncovered, 10–15 minutes, until the flavors marry and the pumpkin is very soft.
4. Remove and discard the bay leaf. Blend the soup until completely smooth using an immersion blender, or carefully in batches in a countertop blender with the lid vented. If the soup is too thick, blend in up to the remaining 1 cup broth until velvety and pourable.
5. Return the soup to low heat and stir in the heavy cream. Warm gently without boiling, 2–3 minutes. Taste and adjust seasoning with additional salt and pepper if needed. Ladle into bowls and serve hot.
Pumpkin Soup is a silky, comforting puree that balances the natural sweetness of pumpkin with savory aromatics and warm spice. Roasting deepens the squash’s flavor, while a final splash of cream gives the soup a plush, velvety finish. It’s satisfying yet light enough to serve as a starter, and its golden color and gentle spices make it a cold-weather favorite.
Pumpkin-based soups have roots in the Americas, where pumpkins were first domesticated and became a staple long before European contact. As pumpkins spread globally, many cuisines adopted their own versions, from simple broths to enriched purees. The modern Western-style blended pumpkin soup evolved through French-influenced techniques—sweating aromatics, simmering with stock, and pureeing—becoming a seasonal mainstay in American, European, and Australian kitchens.