Creamy Fall Magic: Comforting Pumpkin Soup Recipe

Crisp autumn winds and cozy sweaters make pumpkin soup a comforting culinary adventure that beckons you to the kitchen.

Seasonal ingredients whisper promises of warmth and nostalgia.

Rich, velvety textures await your eager spoon.

Hearty vegetables blend into a smooth symphony of flavors that dance across your palate.

Subtle spices weave through each creamy spoonful, telling stories of harvest celebrations.

Nourishing and simple, this recipe connects you to generations of home cooks who understood the magic of transforming humble ingredients.

Let’s uncover the delicious secrets hidden in this soul-warming bowl.

Why Nigella Pumpkin Soup Is So Warm And Smooth

• Simplify Seasonal Cooking: Transform a whole pumpkin into a delicious soup with minimal ingredients and straightforward steps that anyone can master.
• Quick Comfort in a Bowl: Enjoy a warm, nourishing meal that comes together faster than ordering takeout, perfect for chilly evenings or when you need a soul-warming dish.
• Nutrition-Packed Meal Prep: Boost your diet with a vegetable-rich recipe loaded with vitamins, minerals, and plant-based protein from pumpkin and pepitas, making it a smart choice for health-conscious cooks.
• Customize Your Flavor: Easily adapt the recipe with different spices, swap coconut milk for cream, or add protein like shredded chicken to suit your taste and dietary preferences.

What’s In Nigella Pumpkin Soup

• Pumpkin: A sweet, hearty squash that provides the rich base for this comforting soup.
• Broth: Creates the liquid foundation and adds depth of flavor to the soup.
• Coconut Milk: Adds creaminess and a subtle tropical undertone to the soup.

• Onion, Garlic: Provide a classic savory base that enhances the pumpkin's natural sweetness.
• Salt, Black Pepper: Essential seasonings that balance and bring out the soup's flavors.
• Maple Syrup: Introduces a gentle sweetness that complements the pumpkin.
• Spices: Adds warmth and complexity to the soup's overall flavor profile.

• Pepitas: Toasted pumpkin seeds that offer a crunchy, nutty contrast to the smooth soup.
• Olive Oil: Used for sautéing and adding a subtle richness to the base.

Steps To Make Nigella Pumpkin Soup

Step 1: Roast Pumpkin Chunks

Preheat the oven to 425°F. Cut the pumpkin into quarters and place on a baking sheet. Roast until the flesh becomes tender and easily pierced with a fork, about 35 minutes. Allow the pumpkin to cool completely, then carefully peel off the skin.

Step 2: Sauté Aromatic Base

Heat olive oil in a large pot. Add chopped onions and minced garlic. Sprinkle with salt and cook until the vegetables become soft and translucent, stirring occasionally.

Step 3: Combine Roasted Pumpkin and Spices

Transfer the roasted pumpkin chunks into the pot with the sautéed onions and garlic. Stir in warming spices and ground pepper, mixing thoroughly to distribute the flavors evenly.

Step 4: Simmer with Broth

Pour vegetable or chicken broth into the pot. Allow the mixture to simmer gently for 15 minutes, helping the flavors meld together beautifully.

Step 5: Toast Crunchy Topping

In a dry skillet, toast pepitas (pumpkin seeds) over medium heat. Stir continuously until they turn golden brown and become fragrant.

Step 6: Blend and Enrich

Use an immersion blender or standard blender to puree the soup until completely smooth and creamy. Stir in rich coconut milk and a touch of maple syrup for depth of flavor.

Step 7: Final Touches

Taste the soup and adjust seasonings as needed. Ladle into bowls and garnish with the toasted pepitas for a delightful crunch.

Tips For Cooking Nigella Pumpkin Soup

• Roast for Deeper Flavor: Roasting the pumpkin caramelizes its natural sugars, creating a richer, more intense taste compared to boiling.
• Smooth Blending Technique: Use an immersion blender or regular blender with the lid slightly open to prevent pressure buildup and potential splattering.
• Spice Adjustment: Experiment with warming spices like cinnamon, nutmeg, or ginger to enhance the soup's complexity and match your flavor preferences.
• Dairy-Free Creaminess: Coconut milk adds a luxurious texture while keeping the recipe vegan and providing a subtle tropical undertone.
• Garnish with Crunch: Toasted pepitas not only add a delightful nutty flavor but also bring a satisfying textural contrast to the creamy soup.

Tasty Swaps For Nigella Pumpkin Soup

• Butternut Squash Swap: Replace pumpkin with roasted butternut squash for a sweeter, nuttier flavor profile.
• Vegan Protein Boost: Add cooked white beans or lentils during blending for extra protein and creamy texture.
• Spicy Mexican Style: Incorporate chipotle peppers, cumin, and top with cilantro for a zesty southwestern version.
• Dairy-Rich Gourmet: Substitute coconut milk with heavy cream and add grated parmesan for a luxurious, rich soup experience.

Top Pairings With Nigella Pumpkin Soup

• Complement Creamy Pumpkin Soup with Crisp White Wine: Select a Sauvignon Blanc or Pinot Grigio with bright acidity to cut through the soup's richness and enhance its subtle sweetness.
• Pair with Rustic Crusty Bread: Choose a hearty sourdough or whole grain bread to dip into the smooth soup, providing delightful textural contrast and absorbing the complex flavors.
• Match with Tangy Goat Cheese Crumbles: Sprinkle creamy, slightly sharp goat cheese on top to introduce a zesty element that balances the soup's earthy pumpkin and warm spices.
• Serve with Roasted Herb Chicken: Prepare a simple roasted chicken seasoned with thyme and rosemary as a protein-rich companion that complements the soup's autumnal profile.

How To Store Nigella Pumpkin Soup Easily

• Transfer cooled soup to an airtight container and store in the refrigerator for up to 4 days. Cover tightly to prevent absorbing other food odors.
• Pour soup into freezer-safe containers or freezer bags, leaving 1-inch space for expansion. Freeze flat for maximum space efficiency. Will keep for 3 months.
• Pour soup into microwave-safe bowl. Heat in 1-minute intervals, stirring between each interval to distribute heat evenly. Check temperature before serving.
• Pour soup into saucepan. Warm over medium-low heat, stirring occasionally. Add a splash of broth if soup seems too thick. Heat until steaming and thoroughly warm.

FAQ Guide For Nigella Pumpkin Soup

• Can I use canned pumpkin instead of fresh pumpkin?

Yes, you can substitute roasted fresh pumpkin with canned pumpkin puree. Use about 2 cups of canned pumpkin and skip the roasting step.

• Is this soup healthy?

Absolutely! Pumpkin is packed with vitamins A and C, fiber, and antioxidants. The recipe uses minimal oil and includes nutrient-rich ingredients like coconut milk and pepitas.

• How can I make this soup more filling?

Add cooked quinoa, shredded chicken, or white beans directly into the soup to increase protein and make it more substantial. These additions will transform the soup into a complete meal.

Pumpkin Soup Recipe

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4.5 from 16 reviews

• Total Time: 60 min
• Yield: 6 1x

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Description

Creamy pumpkin soup whispers autumn’s warmth, blending rich seasonal flavors with comforting spices. Hearty ingredients and simple preparation invite you to savor a bowl of pure, rustic comfort.

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Ingredients

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Main Ingredients:

• 1 sugar pie pumpkin (about 4 lbs)
• 4 cups vegetable broth
• 1 large yellow onion, chopped

Spices and Seasonings:

• 1/2 teaspoon sea salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• Dash cayenne (optional)
• Fresh black pepper

Liquid and Additional Ingredients:

• 4 tablespoons olive oil, divided
• 4 garlic cloves, minced
• 1/2 cup full-fat coconut milk or cream
• 2 tablespoons maple syrup or honey
• 1/4 cup pepitas

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Instructions

1. Preheat oven to 425°F and slice pumpkin into quarters, ensuring even roasting.
2. Place pumpkin on baking sheet, roast for 35 minutes until tender when pierced with fork.
3. Allow pumpkin to cool completely, then carefully peel off skin and discard.
4. Heat olive oil in large pot, sauté diced onions and minced garlic with salt until translucent and fragrant.
5. Add roasted pumpkin chunks, ground spices, and black pepper to the pot, stirring to combine flavors.
6. Pour vegetable broth into pot, bringing mixture to gentle simmer and cook for 15 minutes.
7. While soup simmers, toast pepitas in dry skillet over medium heat until golden and aromatic.
8. Transfer soup to blender and puree until completely smooth and creamy.
9. Return blended soup to pot, stir in coconut milk and maple syrup for added richness.
10. Taste and adjust seasoning with additional salt or pepper as needed.
11. Ladle soup into bowls, garnish with toasted pepitas and serve immediately.

Notes

• Roast pumpkin with skin on to lock in more flavor and nutrients, which intensifies the natural sweetness of the vegetable.
• Use fresh, sugar pumpkin varieties for richer, creamier soup texture compared to standard carving pumpkins.
• Toast spices like cumin or coriander briefly before adding to enhance their aromatic qualities and deepen the soup’s complexity.
• For dairy-free and vegan version, replace coconut milk with cashew cream or plant-based alternative for similar luxurious consistency.

• Prep Time: 10 min
• Cook Time: 50 min
• Category: Lunch, Dinner, Appetizer
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 190
• Sugar: 3 g
• Sodium: 490 mg
• Fat: 15 g
• Saturated Fat: 9 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 13 g
• Fiber: 2 g
• Protein: 3 g
• Cholesterol: 0 mg