Pumpkin Soup Recipe: How to Make a Creamy Vegetarian Bowl at Home
As the weather begins to change, warm soups can be a practical addition to everyday meals. Pumpkin is naturally mild in flavour, cooks into a soft texture and pairs well with ingredients such as garlic, black pepper and cumin. It can also be used in a simple homemade soup without relying on packaged mixes or heavy cream. With a few basic ingredients, you can prepare a comforting bowl for lunch or dinner. This vegetarian pumpkin soup recipe is suitable for home cooks who want a straightforward seasonal dish that can be adjusted to suit different tastes.
Optional additions include a small carrot, a pinch of cumin powder, chopped coriander or a spoonful of plain yoghurt for serving. The final quantity of liquid can be adjusted depending on how thick you prefer the soup.
Chop the onion and garlic. If you are using carrot, peel it and cut it into small pieces. Smaller pieces generally cook more quickly and are easier to blend.
Add the pumpkin, carrot if using, salt, black pepper and a pinch of cumin powder. Stir for a minute, then pour in the vegetable stock or water.
Bring the mixture to a gentle boil. Cover and simmer until the pumpkin is completely tender. Cooking time depends on the size of the pieces, so check them with a fork.
Return the soup to the saucepan. Add a little hot water if it is too thick, then warm it gently. Taste and adjust the seasoning.
Refrigerate leftovers promptly in a covered container and reheat thoroughly. Avoid leaving cooked soup at room temperature for extended periods.
Ingredients you will need
For approximately two to three servings, prepare 500 grams of peeled pumpkin, one small onion, two garlic cloves, one teaspoon of oil or butter, around two cups of vegetable stock or water, salt and black pepper.Optional additions include a small carrot, a pinch of cumin powder, chopped coriander or a spoonful of plain yoghurt for serving. The final quantity of liquid can be adjusted depending on how thick you prefer the soup.
Step 1: Prepare the vegetables
Wash the pumpkin before peeling and removing its seeds. Cut the flesh into small, evenly sized cubes so it cooks at a similar rate.Chop the onion and garlic. If you are using carrot, peel it and cut it into small pieces. Smaller pieces generally cook more quickly and are easier to blend.
Step 2: Cook the pumpkin
Heat oil or butter in a saucepan over a medium flame. Add the onion and cook until softened. Stir in the garlic and cook briefly, taking care not to burn it.Add the pumpkin, carrot if using, salt, black pepper and a pinch of cumin powder. Stir for a minute, then pour in the vegetable stock or water.
Bring the mixture to a gentle boil. Cover and simmer until the pumpkin is completely tender. Cooking time depends on the size of the pieces, so check them with a fork.
Step 3: Blend until smooth
Allow the mixture to cool slightly before blending it in batches, following your blender's safety instructions. Alternatively, use an immersion blender suitable for hot liquids.Return the soup to the saucepan. Add a little hot water if it is too thick, then warm it gently. Taste and adjust the seasoning.
Serving and storage tips
Serve the soup warm with wholemeal toast, roasted seeds or chopped coriander. For a richer texture, a small amount of milk or plain yoghurt can be added after cooking.Refrigerate leftovers promptly in a covered container and reheat thoroughly. Avoid leaving cooked soup at room temperature for extended periods.
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