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Creamy Spiced Pumpkin Soup with Easy Toasted Pepitas

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This creamy spiced pumpkin soup with toasted pepitas is thick without being heavy, sweet from the pumpkin but grounded by cumin and smoked paprika. Toasted pepitas add a salty, crunchy topping that takes this soup from good to unforgettable.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground coriander
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon black pepper
  • 4 cups pumpkin puree (one 29-ounce can or two 15-ounce cans)
  • 4 cups low-sodium vegetable broth
  • ½ cup heavy cream
  • 1 tablespoon maple syrup or brown sugar (optional)
  • ½ cup raw pepitas
  • 1 teaspoon olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon chili powder

Instructions

  1. Melt the butter in a large pot over medium heat. Add the diced onion and cook, stirring occasionally, until soft and translucent—about 4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
  2. Stir in the cumin, smoked paprika, coriander, cayenne, salt, and pepper. Cook for about 1 minute, stirring constantly, until the spices are fragrant.
  3. Pour in the pumpkin puree and vegetable broth. Stir well to combine, scraping up any browned bits from the bottom of the pot. Bring to a gentle boil, then reduce heat to low. Simmer uncovered for 15-20 minutes, stirring occasionally.
  4. Remove the pot from heat. Using an immersion blender, blend until completely smooth—about 2 minutes. (Alternatively, let cool for 5 minutes, then blend in batches in a regular blender, filling no more than halfway and holding the lid down with a towel.)
  5. Stir in the heavy cream and maple syrup (if using). Taste and adjust seasoning with more salt, cayenne, or maple syrup as desired. Reheat gently over low heat, but do not boil.
  6. While the soup simmers, heat the olive oil in a small skillet over medium heat. Add the raw pepitas and cook, stirring frequently, until they start to pop and turn golden—about 3-4 minutes. Remove from heat and immediately stir in the salt and chili powder. Let cool on a plate.
  7. Ladle the soup into bowls. Top each serving with a generous sprinkle of toasted pepitas. Serve immediately.

Notes

For best flavor, don’t skip blooming the spices in the butter. Use low-sodium broth to control salt. Toast pepitas carefully as they burn quickly. The soup tastes even better the next day. Store pepitas separately to keep them crunchy.

Nutrition

Keywords: pumpkin soup, creamy pumpkin soup, spiced pumpkin soup, toasted pepitas, fall soup, easy pumpkin soup, vegetarian soup, gluten-free soup

Find it online: https://morselora.com/creamy-spiced-pumpkin-soup-with-easy-toasted-pepitas/