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As the crisp air of autumn settles in, there’s nothing quite like a bowl of homemade pumpkin soup to usher in the season of comfort and warmth. Cozy Pumpkin Bliss Soup is more than just a recipe; it’s an invitation to indulge in the rich, velvety goodness that pumpkin brings to the table. This delightful dish is perfect for cozy evenings spent indoors, accompanied by the flickering glow of candles and the rustle of fallen leaves outside. The nourishing qualities of this soup not only warm the body but also provide a sense of well-being, making it a staple during the cooler months.

Pumpkin Cream Soup with Toasted Seeds

Warm up this autumn with a delightful bowl of Cozy Pumpkin Bliss Soup, a recipe that embodies the comforting flavors of fall. This velvety soup combines the richness of pumpkin puree with aromatic spices like ginger, cumin, and nutmeg, creating a deliciously satisfying dish. Perfect as a starter or main course, it’s not just nourishing but also a celebration of pumpkin’s versatility. Serve it with crusty bread and enjoy the cozy vibes that this seasonal favorite brings to your table.
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Ingredients
  

2 cups pumpkin puree (either canned or freshly cooked)

1 medium onion, finely chopped

2 cloves garlic, minced

1 medium carrot, peeled and diced

1 medium potato, peeled and diced

4 cups vegetable broth

1 cup coconut milk (or heavy cream for a richer flavor)

1 teaspoon ground ginger

1 teaspoon ground cumin

1/2 teaspoon ground nutmeg

Salt and freshly ground black pepper to taste

2 tablespoons olive oil

1/4 cup pumpkin seeds (pepitas), toasted

Fresh parsley or cilantro for garnish

Instructions
 

Sauté the Base: In a large pot, warm the olive oil over medium heat. Add the finely chopped onion and garlic. Sauté for about 5 minutes, stirring occasionally, until the onion becomes translucent and fragrant.

    Add Veggies: Incorporate the diced carrot and potato into the pot. Cook for an additional 5 to 7 minutes, stirring occasionally, until they begin to soften and release their flavors.

      Spice It Up: Sprinkle in the ground ginger, cumin, nutmeg, and add a generous pinch of salt and freshly ground black pepper. Stir the mixture well to ensure the vegetables are evenly coated with the spices.

        Incorporate Pumpkin: Add the pumpkin puree to the pot, mixing it in thoroughly. Then, pour in the vegetable broth and bring the mixture to a gentle boil.

          Simmer: Once boiling, lower the heat and allow the soup to simmer for about 20 minutes. This will help the flavors meld beautifully, and the vegetables should become tender.

            Blend the Soup: After simmering, remove the pot from the heat. Use an immersion blender to puree the soup until it reaches a smooth consistency. Alternatively, you can carefully transfer the contents in batches to a regular blender and blend until smooth, then return it to the pot.

              Add Creaminess: Stir in the coconut milk (or heavy cream) and gently heat the soup just until warm, being careful not to let it boil again. Taste and adjust seasoning with additional salt and pepper to your liking.

                Toast the Seeds: While the soup is warming, place a small dry pan over medium heat and add the pumpkin seeds. Toast them for 3 to 5 minutes, stirring frequently, until they turn golden brown and release a nutty aroma. Remove from heat and set aside.

                  Serve: Generously ladle the pumpkin soup into bowls. Garnish each serving with a sprinkle of the toasted pumpkin seeds and a few fresh parsley or cilantro leaves for a vibrant finish.

                    Prep Time, Total Time, Servings: 15 minutes | 45 minutes | Serves 4-6