Elif Çimen Creamy Pumpkin Soup
A delicious and practical Pumpkin Soup recipe with a perfectly smooth, silky texture that will warm your heart:
- Prep
- 10 min
- Cook
- 20 min
- Servings
- 4
- Effort
- easy
Ingredients
- 500 g (approx. 1.1 lbs) pumpkin (Hokkaido or Butternut), peeled and diced
- 1 medium potato, diced
- 1 medium carrot, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp butter
- 3.5 - 4 cups hot vegetable stock (or chicken stock)
- 1/2 cup heavy cream or milk (optional)
- Salt, black pepper, and a pinch of ground nutmeg
Method
- Sauté the aromatics: Heat the olive oil and butter in a large pot over medium heat. Add the onion and garlic, sautéing until soft and translucent.
- Add vegetables: Add the diced carrot, potato, and pumpkin to the pot. Cook, stirring occasionally, for about 3–4 minutes.
- Simmer: Pour in the hot stock. Cover with a lid and simmer over medium-low heat for 15–20 minutes, or until all vegetables are fork-tender.
- Blend: Remove the pot from the heat. Use an immersion blender to purée the soup until completely smooth and velvety.
- Season & Finish: Return the pot to low heat. Stir in the cream (or milk), salt, black pepper, and a pinch of nutmeg. Let it simmer gently for another 2–3 minutes.
- Serve: Ladle into bowls and garnish with toasted pumpkin seeds and a drizzle of olive oil or cream.
