Description
This creamy pumpkin soup recipe is a comforting and flavorful dish perfect for fall or any cozy meal. It features a blend of sautéed vegetables, aromatic herbs, and spices combined with pumpkin puree and vegetable broth, finished with a creamy touch and topped with crispy bacon, crunchy croutons, and salted pumpkin seeds for texture and depth.
Ingredients
Sautéed Vegetables
- 3 tbsp olive oil
- 6 tsp garlic paste
- 3 carrots, peeled and sliced
- 2 stalks celery, sliced
- 1 onion, diced
Main Soup Ingredients
- 15 oz pumpkin puree (canned)
- 3 cups vegetable broth
- 1 cup heavy cream or half and half (oat milk or coconut milk as alternatives)
Seasonings
- 2 tsp salt
- 1 tsp black pepper
- 3 tsp pumpkin spice
- 1/2 tbsp fresh thyme leaves
- 1/2 tbsp fresh rosemary leaves
Toppings
- 6 tbsp crumbled bacon
- 5 oz croutons
- 4 oz salted pumpkin seeds (pepitas)
Instructions
- Sauté vegetables: In a large pot or Dutch oven, heat olive oil and garlic paste over medium-high heat. Sauté for about 1 minute until fragrant. Add the diced onion, sliced carrots, and celery. Stir to combine and cook for 3-4 minutes until the vegetables are softened.
- Add seasoning: Once the vegetables have softened, add salt, black pepper, pumpkin spice, fresh thyme leaves, and fresh rosemary leaves. Stir well and cook for 1 minute to release the aromas of the spices and herbs.
- Create broth: Stir in the canned pumpkin puree and vegetable broth. Bring the mixture to a low boil, then reduce the heat to a simmer. Let it simmer for 10-15 minutes to allow all the flavors to meld together. Use an immersion blender to blend the soup until smooth. If using a traditional blender, carefully blend in batches. Stir in the heavy cream or the chosen alternative and adjust salt and pepper to taste.
- Add toppings and serve: Ladle the creamy pumpkin soup into bowls. Top each serving with crumbled bacon, croutons, and salted pumpkin seeds to add texture and flavor. Serve immediately while hot.
Notes
- If using a traditional blender, blend the soup in batches to avoid spills and allow for even blending, then return to the pot.
- For a dairy-free option, substitute heavy cream with oat milk or coconut milk.
- Adjust seasoning at the end to suit your taste preferences.
- To make this recipe vegetarian, omit the bacon and consider adding toasted nuts or seeds as a topping.
