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Pumpkin Soup is one of the most comforting dishes you can prepare, especially during the cooler months. The natural sweetness of pumpkin balances beautifully with savory onions, garlic, and spices. A touch of cream or coconut milk enhances its silky texture, but it can also be made entirely vegan without compromising on taste.
This soup is versatile — you can keep it light and simple for everyday meals or enrich it with butter and cream for a festive or dinner-party starter. It’s nutrient-dense, rich in fibre, vitamin A (from beta-carotene), and antioxidants, while being low in calories. Pair it with warm crusty bread or a light salad to turn it into a satisfying meal.
The recipe is quick and requires minimal effort, making it a great addition to weekly meal plans. You can even batch cook and freeze it for busy days.
Prepare the base
Heat olive oil or butter in a pot. Add chopped onions and garlic, sauté until softened and fragrant.
Add pumpkin & carrot
Add diced pumpkin and carrot, sauté for 3–4 minutes.
Simmer
Pour in vegetable broth, add bay leaf, salt, and pepper. Bring to a boil, then simmer for 15–20 minutes until pumpkin is tender.
Blend
Remove bay leaf. Using a hand blender (or regular blender), puree the soup until smooth and creamy.
Finish & serve
Stir in fresh cream or coconut milk if using. Adjust seasoning. Garnish with coriander/parsley and serve hot with bread.
Yes, you can use plain water, but broth enhances the flavor.
Use less broth or add one boiled potato while blending for extra creaminess
Yes, it keeps in the fridge for 3 days and freezes well for up to 2 months.
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