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Creamy pumpkin soup topped with sour cream, olive oil, and toasted pine nuts
Inga

Creamy Pumpkin Soup

This creamy pumpkin soup is smooth, comforting, and filled with warm fall flavor. Fresh pumpkin, carrots, potato, onion, and garlic are cooked until tender, blended until silky, and served with sour cream, olive oil, and toasted pine nuts.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 6
Course: Main Course, Soup
Cuisine: Mediterranean
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

For the Soup
  • 2.2 lg (1 kg) fresh pumpkin, peeled, seeded, and cut into chunks
  • 1 medium potato, about 6 oz (170 g), peeled and cut into chunks
  • 3 medium carrots, about 7 oz (200 g), peeled and sliced
  • 1 medium onion, about 4 oz (115 g), peeled and quartered
  • 4 garlic cloves, peeled
  • 4¼ cups (1 liter) water
  • 1 tbsp (15 ml) olive oil
  • 1½ tsp salt
  • ½ tsp ground black pepper
  • ½ tsp all-purpose vegetable seasoning
For Serving
  • Sour cream, to taste
  • Olive oil, for drizzling
  • Toasted pine nuts, to taste

Equipment

  • Large pot
  • Cutting board
  • Sharp knife
  • Vegetable peeler
  • Measuring cups and spoons
  • Immersion blender
  • Ladle

Method
 

  1. Prepare the vegetables

    Peel and wash the pumpkin, potato, carrots, onion, and garlic. Remove the pumpkin seeds, then cut the pumpkin, potato, carrots, and onion into medium-sized chunks.

  2. Cook the vegetables

    Place the pumpkin, potato, carrots, onion, and garlic in a large pot. Pour in the water and bring everything to a boil over medium-high heat.
    Reduce the heat to medium and cook for about 40 minutes, or until all the vegetables are completely tender and most of the water has evaporated. Check the pot toward the end of cooking to prevent the vegetables from sticking.

  3. Add the seasonings

    Remove the pot from the heat. Add the olive oil, salt, black pepper, and vegetable seasoning. Stir gently to distribute the seasonings.

  4. Blend the soup

    Using an immersion blender, blend everything directly in the pot until the soup is completely smooth, creamy, and free of lumps. If it is too thick, blend in a small amount of hot water until it reaches your preferred consistency.

  5. Finish cooking

    Return the pot to medium-low heat. Stir frequently and allow the soup to come to a gentle boil. Cook for another 3 to 5 minutes, then remove it from the heat.

  6. Serve

    Pour the hot creamy pumpkin soup into bowls. Top each serving with sour cream, a drizzle of olive oil, and toasted pine nuts. Serve immediately.

Notes

  • Sugar pumpkin, pie pumpkin, or butternut squash can be used.
  • If the water evaporates before the vegetables are tender, add a small amount of hot water and continue cooking.
  • If using a countertop blender, allow the soup to cool slightly and blend it carefully in small batches.
  • For a dairy-free or vegan version, omit the sour cream or replace it with plant-based sour cream.
  • Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
  • Freeze the soup without the toppings for up to 3 months.
  • Nutritional values do not include the optional toppings.