Creamy Pumpkin Soup Seeds (Printable)
Smooth pumpkin and cream blend with warm spices, garnished with toasted pumpkin seeds for a satisfying dish.
# What You'll Need:
→ Vegetables
01 - 2.2 lbs pumpkin (Hokkaido or butternut), peeled and diced
02 - 1 medium onion, chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, peeled and chopped
→ Liquids
05 - 3 cups vegetable broth
06 - 3/4 cup plus 2 tbsp heavy cream or coconut cream
07 - 2 tbsp olive oil
→ Seasonings & Garnish
08 - 1/2 tsp ground nutmeg
09 - 1/2 tsp ground cumin
10 - Salt and freshly ground black pepper, to taste
11 - 1/4 cup pumpkin seeds (pepitas), toasted
12 - Fresh parsley or chives, chopped (optional)
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add onion, garlic, and carrot; sauté for 4 to 5 minutes until softened.
02 - Add the diced pumpkin and cook for an additional 3 minutes, stirring occasionally.
03 - Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes until the pumpkin is tender.
04 - Remove from heat and blend the soup until smooth using an immersion blender or a countertop blender in batches.
05 - Stir in heavy cream or coconut cream, ground nutmeg, ground cumin, salt, and black pepper. Reheat gently without boiling and adjust seasoning to taste.
06 - Ladle soup into bowls, garnish with toasted pumpkin seeds and chopped fresh herbs if desired.
# Cooking Tips:
01 -
- It comes together in under an hour but tastes like you've been simmering it all day.
- The contrast of velvety soup and crunchy toasted seeds is pure magic on your spoon.
- One pot, one blender, and you've got something that feels fancy but asks almost nothing of you.
02 -
- Don't skip toasting the pumpkin seeds yourself—they go from bland to nutty and golden in just 3 minutes in a dry pan, and it's worth every second.
- Add the cream at the end and keep the heat low afterward; if it boils, it can become grainy and lose that velvety texture you've worked toward.
03 -
- Toast your pumpkin seeds in a dry skillet with a pinch of salt just before serving—they stay crunchier and taste infinitely better than using them raw.
- If your soup breaks or becomes grainy, strain it through a fine-mesh sieve and gently reheat with a splash of fresh broth to bring it back to silky perfection.