Grandma’s Silky Pumpkin Soup: A Hug in a Bowl
As the leaves turn to brilliant shades of amber and crimson, I can’t help but drift back to my childhood, where the kitchen would fill with the warm, inviting aroma of my grandmother’s pumpkin soup. Each fall, my grandmother would gather her treasured pumpkins from the local farmers’ market. After visiting, we’d rush back to her cozy kitchen, eager to help prepare that silky soup—a recipe cherished in our family for generations. The creamy texture mingling with warm spices created a dish that not only nourished our bodies but also our connections. Each bowl of soup was a reminder of timeless love and togetherness.
This easy, comforting pumpkin soup is just the dish to usher in the cozy vibes of autumn. Whether you’re gathered around the table with family or savoring a quiet moment on the couch, this delightful soup is sure to warm your heart and satisfy your taste buds.
Why You’ll Love This Pumpkin Soup
- Simple Ingredients: Made with everyday pantry staples.
- One-Pot Wonder: Less mess means more time enjoying.
- Gluten-Free and Vegan: Perfect for various dietary needs.
- Kid-Approved: Deliciously sweet; kids will love it!
- Quick Prep: Dinner is ready in under 30 minutes!
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 4 cups pumpkin puree (canned or fresh)
- 4 cups vegetable broth
- 1 cup coconut milk (full fat for creaminess)
- Salt and pepper, to taste
- Optional: pumpkin seeds and fresh herbs for garnish
Step-by-Step Instructions
-
Sauté the Aromatics
- In a large pot, heat olive oil over medium heat.
- Add chopped onions and sauté until translucent, about 5 minutes.
- Stir in minced garlic, cumin, and cinnamon, cooking until fragrant (about 1 minute).
-
Combine Ingredients
- Add the pumpkin puree to the sautéed mixture.
- Slowly pour in the vegetable broth, stirring until well combined.
-
Simmer
- Bring the mixture to a gentle simmer. Let it cook for 10-15 minutes, allowing the flavors to meld.
-
Blend for Smoothness
- Using an immersion blender, purée the soup directly in the pot until smooth (or transfer to a blender in batches).
- Stir in coconut milk and season with salt and pepper.
-
Serve
- Ladle the soup into bowls, garnishing with pumpkin seeds and herbs if desired.
Tips & Variations
- Add Spice: For a kick, include a pinch of cayenne or red pepper flakes.
- Swap Broth: Use chicken broth if you’re not maintaining a vegetarian option.
- Fresh Pumpkin: If using fresh pumpkin, roast it until tender before puréeing.
- Creamier Texture: Add more coconut milk to achieve a richer consistency.
Storage Instructions
- Refrigerate: Store leftover soup in an airtight container in the fridge for up to 5 days.
- Freeze: Freeze soup in portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm in a pot over low heat, stirring occasionally.
Nutritional Information
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Calories per Serving: Approx. 150
- Servings: 6
Frequently Asked Questions
-
Can I use fresh pumpkin instead of canned?
Yes! Fresh pumpkin can be roasted and blended to use in place of canned puree. -
What can I use instead of coconut milk?
Almond milk or soy milk can be used as a lighter alternative, though they won’t be as creamy. -
Is this soup kid-friendly?
Absolutely! The natural sweetness of pumpkin and spices make it very appealing to kids. -
Can I add other vegetables?
Yes! Carrots, sweet potatoes, or butternut squash can be added for extra depth of flavor.
Serving Suggestions or Pairings
Pair this pumpkin soup with buttery garlic bread or a mixed green salad for a hearty fall meal. Consider serving it with a warm, spiced apple cider or a crisp white wine.
Final Thoughts
Grandma’s silky pumpkin soup is more than just a recipe; it’s a journey back to family traditions, an embrace of the autumn spirit. I hope you enjoy making it as much as I do. I’d love to hear your stories and variations, so feel free to share in the comments!
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Grandma’s Silky Pumpkin Soup: A Hug in a Bowl
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Vegan, Gluten-Free
Description
A comforting, creamy pumpkin soup that warms your heart, perfect for autumn gatherings.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 4 cups pumpkin puree (canned or fresh)
- 4 cups vegetable broth
- 1 cup coconut milk (full fat for creaminess)
- Salt and pepper, to taste
- Optional: pumpkin seeds and fresh herbs for garnish
Instructions
- In a large pot, heat olive oil over medium heat.
- Add chopped onions and sauté until translucent, about 5 minutes.
- Stir in minced garlic, cumin, and cinnamon, cooking until fragrant (about 1 minute).
- Add the pumpkin puree to the sautéed mixture.
- Slowly pour in the vegetable broth, stirring until well combined.
- Bring the mixture to a gentle simmer. Let it cook for 10-15 minutes, allowing the flavors to meld.
- Using an immersion blender, purée the soup directly in the pot until smooth (or transfer to a blender in batches).
- Stir in coconut milk and season with salt and pepper.
- Ladle the soup into bowls, garnishing with pumpkin seeds and herbs if desired.
Notes
For added spice, include a pinch of cayenne. Store leftovers in the fridge for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 4g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 6g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg