There’s nothing that says ‘autumn’ quite like a bowl of warm, velvety pumpkin soup. But this isn’t just any pumpkin soup! We’re elevating a classic with a subtle, smoky kick from chipotle chili or smoked paprika, proving you don’t need meat to achieve deep, complex flavors. It’s creamy, comforting, and surprisingly simple to whip up for a cozy weeknight dinner or an elegant starter. Let’s get cooking!
Ingredients
• 2 tablespoons / 30g unsalted butter or olive oil
• 1 medium onion, chopped
• 1/2 dried chipotle chili or 1/2 teaspoon / 1.5g smoked Spanish paprika
• 1 large carrot, peeled and sliced thin
• 2 cups / 300g peeled, cubed baking pumpkin
• 1/4 teaspoon / 1g whole caraway seeds
• 1 1/2 cups / 350ml vegetable stock or broth
• 3 cups / 700ml cold milk
• Salt and freshly ground black pepper to taste
Instructions
1. In a heavy-bottomed soup pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, carrot, cubed pumpkin, and caraway seeds. Sauté for 8–10 minutes, stirring occasionally, until the pumpkin is tender and starts to caramelize.
2. Pour in the vegetable stock, bring to a simmer, and cook for 20 minutes, allowing the flavors to meld and the vegetables to become completely soft.
3. Remove the pot from the heat and stir in 2 cups of the cold milk. This helps cool the mixture slightly before blending.
4. Carefully transfer the soup to a blender in batches and purée until completely smooth. Return the smooth soup to the pot. Stir in the remaining milk until you reach your desired consistency.
5. Gently reheat the soup over low heat, but do not let it boil. Season generously with salt and pepper to taste. Serve hot, garnished with a sprinkle of smoked paprika or crumbled chipotle chili.
Nutritional Information
• Serves: 8–10
• Per serving (estimate): Calories: 150 kcal, Protein: 5g, Carbohydrates: 15g, Fat: 8g, Sodium: 350mg. *Please note this is an estimate and can vary based on used.
Pro Tips
• for Perfect Pumpkin Soup
• If you can’t find fresh baking pumpkins, substitute with two 15-ounce cans of plain pumpkin puree. Note that this will result in a slightly thinner soup.
• To achieve a deep, smoky flavor without meat, use smoked chilis like chipotles or a high-quality smoked Spanish paprika. The flavor is concentrated, so a little goes a long way!
• For an extra creamy, decadent soup, substitute half of the milk with heavy cream or full-fat coconut milk for a dairy-free option.
• Make it a meal by serving with crusty bread for dipping, a dollop of sour cream or yogurt, and a sprinkle of toasted pumpkin seeds (pepitas) for crunch.
FAQ
Q: Can I make this pumpkin soup vegan
A: Absolutely! To make this soup vegan and dairy-free, simply use olive oil instead of butter. For the creamy element, substitute the dairy milk with an equal amount of full-fat coconut milk for an incredibly rich and decadent result.
Q: How can I add more protein to this vegetarian soup
A: To boost the protein and make it more filling, consider blending in 1/2 cup of rinsed cannellini beans or silken tofu with the vegetables. You can also serve the soup topped with a generous sprinkle of toasted pumpkin seeds (pepitas) or a dollop of plain Greek yogurt.
Q: What if I can’t find fresh baking pumpkin
A: No problem! You can easily substitute the fresh pumpkin with two 15-ounce cans (about 4 cups total) of 100% pure pumpkin puree. Add the puree to the pot after sautéing the onion and carrot, then proceed with the recipe as written.
Q: How should I store leftover pumpkin soup
A: Store any leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat it gently on the stovetop over low heat, stirring occasionally until warm. Avoid boiling, as it can cause the milk to separate. This soup also freezes beautifully for up to 3 months.
