Spiced Pumpkin Soup Seeds (Printable)

Velvety pumpkin blend enhanced with warming spices and toasted seeds for a cozy autumn touch.

# What You'll Need:

→ Vegetables

01 - 2.2 pounds pumpkin (e.g., Hokkaido or butternut), peeled, seeded, and diced
02 - 1 medium onion, chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, peeled and diced

→ Liquids

05 - 3.2 cups vegetable broth
06 - 7 fluid ounces coconut milk (or heavy cream for a richer version)

→ Spices & Seasoning

07 - 1 teaspoon ground cumin
08 - 1 teaspoon ground coriander
09 - ½ teaspoon ground cinnamon
10 - ½ teaspoon ground ginger
11 - ¼ teaspoon ground nutmeg
12 - ⅛ teaspoon cayenne pepper (optional)
13 - Salt and freshly ground black pepper, to taste

→ Garnish

14 - 3 tablespoons pumpkin seeds (pepitas)
15 - 1 tablespoon olive oil
16 - Fresh coriander or parsley leaves (optional)

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion and diced carrot, sauté for 3 to 4 minutes until softened.
02 - Incorporate minced garlic, ground cumin, coriander, cinnamon, ginger, nutmeg, and cayenne pepper. Stir continuously for 1 minute until spices release their fragrance.
03 - Add diced pumpkin to the pot and cook for 3 minutes, stirring occasionally to combine flavors.
04 - Pour in vegetable broth and bring to a boil. Reduce heat, cover the pot, and let simmer gently for 20 to 25 minutes, until pumpkin is very tender.
05 - While soup simmers, heat 1 tablespoon olive oil in a small pan. Add pumpkin seeds and toast for 2 to 3 minutes until golden and popping. Set aside.
06 - Remove soup from heat. Use an immersion blender or transfer in batches to a countertop blender and blend until completely smooth.
07 - Stir in coconut milk or cream. Season with salt and freshly ground black pepper to taste. Reheat gently if necessary.
08 - Ladle soup into bowls and garnish with toasted pumpkin seeds and fresh coriander or parsley leaves.

# Cooking Tips:

01 -
  • It comes together in under an hour, yet tastes like you've been simmering it all day
  • The toasted seeds add a satisfying crunch that makes every spoonful interesting
  • One pot means less cleanup, more time to enjoy that cozy evening
02 -
  • The spices are what make this soup sing, so don't be shy with them. They bloom beautifully when toasted in oil before the liquid goes in.
  • An immersion blender is your best friend here. It keeps the soup warm and makes cleanup a breeze.
  • The soup will thicken slightly as it cools, so don't worry if it seems a touch loose when hot.
03 -
  • Toast your spices in the oil for just 30 seconds before adding other ingredients. This releases their essential oils and makes them three times more flavorful than using them raw.
  • Don't rush the simmering step. Those 20 to 25 minutes are when the pumpkin becomes completely tender and the flavors marry into something greater than their parts.
  • Save the spicy seeds for garnish instead of mixing them into the soup. The contrast in texture is what makes every spoonful interesting.

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