Equipment
Ingredients
Pumpkin Base
- 1000 g sugar pumpkin, peeled, seeded, and cubed
- 30 ml olive oil
- 1 yellow onion, chopped
- 4 garlic, minced
Spices & Liquids
- 750 ml vegetable broth, warm
- 6 g ground cumin
- 5 g chili powder
- 3 g smoked paprika
- 5 g kosher salt
- 2 g black pepper, freshly ground
Finishers
- 120 ml heavy cream, room temperature
- 15 g fresh cilantro, roughly chopped
- 30 g pumpkin seeds, toasted
Nutrition (per serving)
Method
Preheat the oven to 200°C/400°F and line a baking sheet with parchment paper.
Toss the cubed pumpkin with 15ml of olive oil, half of the kosher salt, and the black pepper on the prepared baking sheet.
Roast the pumpkin in the oven for 35 minutes until completely tender and deeply caramelized at the edges.
In a Dutch oven, heat the remaining 15ml of olive oil over medium heat. Add the chopped onion and saute until translucent and softened.
Add the minced garlic, ground cumin, chili powder, and smoked paprika to the onions. Toast the spices, stirring constantly, until highly aromatic.
Deglaze the pot with the vegetable broth, scraping up any browned bits from the bottom. Add the roasted pumpkin and bring the mixture to a gentle simmer.
Remove the pot from the heat. Carefully puree the soup using an immersion blender until completely smooth and velvety.
Stir in the heavy cream and the remaining salt. Return to low heat just to warm through. Do not let the soup boil once the cream is added.
Ladle the hot soup into warmed bowls. Garnish each portion with a small swirl of extra cream, toasted pumpkin seeds, and fresh chopped cilantro.
Chef's Notes
- Roasting the pumpkin rather than boiling it in the broth is a crucial step. It concentrates the natural sugars, driving off excess water, and creates a deep caramelized flavor that harmonizes beautifully with the savory Southwestern spices.
- If you are short on time, you can substitute 800g of high-quality unsweetened pumpkin puree (not pie filling). Skip the roasting step, add the puree directly to the bloomed spices, and reduce the simmering time to 15 minutes.
- The earthy, dense flavors of cumin and pumpkin sometimes need acidity to wake them up. If the finished soup feels heavy, a squeeze of fresh lime juice right before serving works wonders.
- For a dairy-free or vegan variation, substitute full-fat coconut milk or cashew cream for the heavy cream. The subtle sweetness of coconut pairs surprisingly well with cumin and chili.
Storage
Refrigerator: 4 days — Store in an airtight container.
Freezer: 3 months — Freeze without the heavy cream. Thaw overnight in the refrigerator and stir in fresh cream when reheating.
Reheating: Gently warm on the stovetop over medium-low heat. Do not boil vigorously to prevent the cream from separating.
