Cozy, comforting, and full of autumnal flavor, this pumkin soup recipe is perfect for warming your body and spirit– Gourdgeous Soup for the Soul
As Thanksgiving approaches and the chill of autumn fills the air, there’s no better way to celebrate the season than with a bowl of velvety, soul-warming pumpkin soup.
This Pumpkin Soup Recipe for the Soul brings together the natural sweetness of pumpkin and carrots, blended with the cozy spices of cinnamon and nutmeg, to create a dish that’s perfect as a festive starter or a comforting addition to your holiday table. It’s a heartwarming way to give thanks for the simple joys of fall.
Pumpkin Soup for the Soul Recipe
Ingredients:
- 2 tbsp olive oil or butter
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 4 cups (about 1 kg) pumpkin, peeled and cubed (or canned pumpkin puree, ~2 cups)
- 1 large carrot, peeled and chopped
- 4 cups (1 liter) vegetable or chicken stock
- 1 cup (250 ml) coconut milk or heavy cream
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- Salt and pepper to taste
- Optional toppings: roasted pumpkin seeds, a drizzle of cream, or croutons
Instructions:
- Sauté Aromatics
- Heat olive oil or butter in a large pot over medium heat. Add chopped onion and garlic. Cook until fragrant and translucent, about 5 minutes.
- Cook the Veggies
- Add pumpkin and carrot to the pot. Stir to coat with the onion and garlic mixture. Cook for another 5 minutes.
- Add Stock and Spices
- Pour in the stock, then stir in cinnamon and nutmeg. Bring to a boil, then reduce heat and simmer for 20–25 minutes or until the pumpkin and carrots are tender.
- Blend Until Smooth
- Use an immersion blender directly in the pot or transfer the mixture to a blender. Blend until silky smooth.
- Finish with Creaminess
- Stir in the coconut milk or heavy cream. Let the soup warm, but don’t boil to preserve the creamy texture. Season with salt and pepper to taste.
- Serve and Enjoy
- Ladle the soup into bowls and top with roasted pumpkin seeds, a swirl of cream, or crunchy croutons for extra texture.
TIPS: Try pairing this soup with bread options– from warm crusty bread, smoked cheese Focaccia, bake cornbread, or a cornbread with small chunks of pumpkin. Also, add more vegitables on the side, such as braised or steamed brocalini, a side salad, which makes this a wholesome, soul-nourishing meal.
Did you know?
Here’s something you might not know: roasted pumpkin seeds make a crunchy topping and a nutrient-packed addition to this soup! They’re loaded with magnesium, zinc, and antioxidants, adding a subtle nuttiness while giving your Thanksgiving guests a sneaky superfood boost.
A little history:
The origins of pumpkin soup date back centuries and are deeply intertwined with the history of pumpkins themselves. Native to Central and South America, pumpkins were a staple crop for Indigenous peoples long before European settlers arrived. The pumpkin’s versatility made it a key ingredient in soups, stews, and bread.
Pumpkin soup as we know it today likely evolved from European influences during the colonial era, when settlers adapted traditional squash recipes from Native Americans. Over time, European techniques, such as pureeing and adding cream or butter, elevated the dish into the smooth, velvety version many enjoy now.
Globally, variations of pumpkin soup (Joumou soup) appear in cuisines from Asia to Africa. For example, Thai pumpkin soup often incorporates coconut milk and lemongrass, while African pumpkin soups might include peanuts or spices like ginger.
In modern-day America, pumpkin soup has become a beloved fall and Thanksgiving dish, embodying the harvest season’s flavors and traditions. Its rich history reflects a blending of cultural influences and the timeless appeal of this hearty and nourishing bowl.
