With autumn comes pumpkin everything. And I mean pumpkin spice everything, even potato chips. Some things are classics and work well. Some things, I wish my brain could unsee. This soup though, is a soup I crave year round and make it often in the cooler months. In fact, the first time I made it, my plan was to use the leftovers for lunch and/or dinner the next day. I made a very big pot. Like enough for 10 people. By the end of the meal, as I was cleaning up, I realized that my plan wouldn’t pan out-the dutch oven was literally wiped clean with bread. It was that good. This soup comes together very quickly if you have the pumpkin roasted ahead of time. You can roast it a few days before and store it in the fridge, until you’re ready to use the puree. It keeps for about two weeks in the fridge. I think fresh pumpkin tastes the best in this recipe because when you roast the pumpkin at high heat, the water evaporates, leaving the pumpkin rich and on the drier side. If you do use canned pumpkin, cook out the extra liquid in a saucepan, on medium high heat, for about 5 minutes.The cumin transforms ordinary pumpkin soup into something wonderful, bursting with smoky cumin flavor and creamy richness. It fares well for both lunch and dinner. Throw a salad together and you’re good to go for dinner. Who knew dinner could be so easy on a weeknight?! Traditionally, pumpkin soup is made with tons of cream. And cream makes everything it touches delicious. But it isn’t so easy on the calories. By subbing in reduced fat milk for most of the cream and adding in a half a cup of cream, instead of the full two cups, I was able to keep the creamy taste and texture while making it a bit healthier.
The addition of the maple syrup contrasts with the spices and highlights the natural sweetness of the pumpkin. It also brings out the earthy flavors of the pumpkin pie spices (which are mostly made up of the spices used in garaam masalaa). I like to top my soup off with freshly cracked black pepper right before serving.Print
- 1 4-5 lb pie pumpkin (or 4 cups pumpkin puree)
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 3 medium carrots, peeled and diced
- 1 tsp cumin powder
- 2–3 cloves garlic, finely minced
- 2 tsp salt
- 2 tsp black pepper
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1 tsp ground ginger powder
- 2 tsp pumpkin pie spice
- 4 tbsp maple syrup
- 1 tsp pomegranate molasses (optional)
- 4–5 cups low sodium chicken or vegetable broth
- 1 1/2 cups 2% milk
- 1/2 cup heavy whipping cream
- To roast pumpkin (this can be done ahead of time):
- Preheat oven to 400 degrees. Using a sharp knife, cut the pumpkin half lengthwise. Using a spoon or an ice cream scoop, scoop out the seeds and scrape clean until no “strings” remain. Lightly grease a cookie sheet and roast pumpkin, flesh side down for 30-40 minutes or until a fork inserted into the pumpkin flesh comes out easily. Once cool, scoop out the flesh, lightly mash with a fork, and set aside. This yields about 4 cups, depending on the size of the pumpkin.
- Heat olive oil on medium heat and add onions and carrots. Add salt and saute until onions are translucent, about 3-4 minutes. Add garlic and continue to cook for 1 minute, until garlic becomes fragrant. Add cumin powder and cook for 30 seconds, until cumin begins to become fragrant.
- Add pumpkin and stir to incorporate. Add paprika, ginger powder, cayenne pepper, and pumpkin pie spice. cook for 1 minute.
- Add broth and drizzle in syrup while stirring. Add pomegranate molasses and continue to stir until molasses is dissolved. Stir in milk and reduce to simmer for 5 minutes.
- Working in parts in a blender, or directly in the pot with a hand emersion blender, puree the soup until smooth.
- Return the soup to low heat and add in cream and black pepper. Simmer for 5 minutes.
- Serve hot and garnish with 1 tbsp cream and croutons, if desired.