Description
Easy Pumpkin Soup is a creamy, comforting fall favorite that blends sweet pumpkin with warm spices and a touch of cream for richness. Quick to prepare with simple ingredients, it’s perfect for weeknight dinners or cozy weekend lunches. This velvety soup is satisfying yet light, reheats beautifully, and pairs wonderfully with crusty bread or grilled cheese.
Ingredients
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1 kg (2.2 lbs) butternut pumpkin or kent/jap pumpkin, peeled, seeded, chopped
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30 ml (2 Tbsp) olive oil
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1 medium brown onion, chopped
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1 medium leek, white part only, sliced
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1 medium potato, peeled, chopped
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1 tsp ground coriander
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1 tsp ground cumin
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¼ tsp ground nutmeg
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1 L (4 cups) chicken or vegetable stock
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250 ml (1 cup) thin cream
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Kosher salt and freshly ground black pepper, to taste
Instructions
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Heat olive oil in a large saucepan over medium heat. Add onion and leek; sauté 4–5 minutes until softened.
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Stir in coriander, cumin, and nutmeg; cook 1 minute until fragrant.
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Add pumpkin and potato; toss to coat in spices.
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Pour in stock, bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes until vegetables are tender.
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Remove from heat; puree with a stick blender or in batches until smooth.
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Stir in cream, season with salt and pepper, and reheat gently without boiling.
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Serve hot, garnished with smoked paprika, chili flakes, or fresh herbs.
Notes
Roast pumpkin and potato first for deeper flavor.
Swap cream for coconut milk for a dairy-free version.
Use homemade stock for richer taste.
Garnish with toasted pumpkin seeds for crunch.
Freezes well—double the batch for meal prep.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Australian-inspired / Western