Cozy Creamy Pumpkin Soup
Creamy pumpkin soup with veggies and vegetable broth, perfect for chilly days. Smooth, cozy and easy to make for a light lunch or dinner.
Ingredients
- 1 medium onion chopped
- 2 garlic cloves minced
- 2 tablespoons olive oil or butter
- 1 small pumpkin peeled and cubed
- 1 medium potato peeled and cubed
- 4 cups vegetable broth
- 1/2 cup heavy cream or sour cream
- salt to taste
- pumpkin seeds for serving
- fresh herbs for garnish
Instructions
- In a large pot over medium heat, sauté the onion and garlic in olive oil or butter until they soften and turn translucent.
- Add the pumpkin and potato cubes and cook for a few minutes, stirring often, so they begin to soften.
- Pour in the vegetable broth, bring to a boil, then reduce the heat and simmer gently until the pumpkin is very tender and easy to mash with a fork, about 20–25 minutes.
- Blend the soup with an immersion blender (or in batches in a regular blender) until the texture is creamy and completely smooth.
- Stir in the cream, then let the soup simmer on low for another 5 minutes. Taste and adjust the salt to your liking.
- Serve the pumpkin cream soup hot, topped with pumpkin seeds and, if you like, a sprinkle of smoked paprika or fresh herbs. Enjoy!