15 Best Winter Soups #3
#3. Creamy Pumpkin Soup
Ingredients
- 1 pound pumpkin (about half a pumpkin)
- 2 teaspoons oil (olive, coconut, avocado, or any vegetable oil)
- 1 medium yellow onion, diced
- 1 teaspoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 2 cups vegetable stock
- 1 teaspoon fresh thyme or a pinch of dried thyme
- 1 teaspoon salt
Optional Garnishes
- Yogurt, heavy cream, or coconut cream
- Pumpkin seeds
- Extra virgin olive oil
- Crushed chili flakes
Instructions
- Prepare the pumpkin by halving, peeling, and cubing.
- In a medium-sized pot, heat oil and sauté onion until it's soft and translucent.
- Add ginger and garlic and cook for 30 seconds until the garlic is fragrant (be careful not to burn it). Then add the smoked paprika and cook for another 30 seconds.
- Add the vegetable stock and thyme, then bring to a simmer. Cover with a lid and simmer on low heat for 10-15 minutes or until the pumpkin is fork-tender.
- Blend the soup using an immersion blender until smooth and creamy. Season with salt, and adjust the seasonings to your preference. Allow to cool for 5 minutes before serving.
- Ladle into bowls, then garnish with your favorite garnishes (yogurt, cream, fresh herbs, red pepper flakes, a drizzle of olive oil, or pumpkin seeds). Serve warm with crusty bread.
Notes
- This pumpkin soup can be stored in the fridge for up to four days. It might thicken up a bit, so adding some water or broth will thin it out.
- This soup is freezer friendly.
- For more spiciness, add more chilis while cooking.
- The garnishes are optional.
- We served it in these beautiful Staub pumpkin cocottes!
- To make in a soup maker, simply add all ingredients in the soup maker and let it cook for 10 minutes. Then choose the “smooth” setting so it blends the ingredients into the desired consistency. Serve warm!
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