1️⃣ Sauté Aromatics
Heat 2 tbsp olive oil in a large pot over medium heat.
Add the chopped onion and minced garlic, stirring frequently until softened and golden, about 3-4 minutes.
2️⃣ Add Vegetables
Toss in the diced pumpkin, carrots, and celery.
Stir well to coat the vegetables in the aromatic mixture, allowing them to sauté for 5 minutes to enhance their flavor.
3️⃣ Add Stock and Simmer
Pour in enough vegetable stock to just cover the vegetables (about 4 cups).
Increase heat to bring the soup to a boil, then reduce to a gentle simmer.
Cover and cook for 20 minutes, or until all the vegetables are tender.
4️⃣ Blend to Perfection
Use an immersion blender directly in the pot or carefully transfer the soup to a blender.
Blend until smooth and creamy. If needed, return the soup to the pot to reheat gently.
5️⃣ Season and Finish
Season with salt and pepper to taste.
For extra richness, stir in 1/4 cup cream just before serving.
6️⃣ Garnish and Serve
Ladle the soup into bowls and garnish with:
A swirl of cream.
Chopped fresh herbs like parsley or thyme.
A drizzle of olive oil for added elegance.
Tips for Success
Choose the Right Pumpkin: Use sugar pumpkins or kabocha squash for a naturally sweet, creamy soup.
Creamy Without Cream: For a dairy-free version, skip the cream or add a splash of coconut milk for a tropical twist.
Bulk It Up: Add lentils, chickpeas, or a handful of cooked rice to make this soup heartier.
Spice It Up: Add a pinch of nutmeg, cumin, or curry powder for a flavor boost.
Nutritional Information (Per Serving)
Calories: ~150 kcal
Protein: 2g
Carbohydrates: 18g
Fiber: 5g
Fat: 7g
Why You'll Love This Recipe
This pumpkin vegetable soup is more than just a meal; it’s a warm hug in a bowl. The combination of hearty pumpkin, vibrant carrots, and aromatic garlic creates a luscious, silky soup that’s both nourishing and indulgent. Pair it with crusty bread or enjoy it as is—you'll never run out of reasons to keep this recipe on repeat.