Grandma's Pumpkin Soup

Savor the flavors of fall with Grandma's Pumpkin Soup, a delightful seasonal recipe. Whether you're enjoying it at a harvest-themed dinner or simply craving a comforting meal, this soup will warm your heart and please your palate.

Course Soup Recipes

Cuisine American

Prep Time 20

Cook Time 1

Total Time 1 20

Servings

Calories 221kcal

Author Michelle Ordever

Equipment

Ingredients

1½ lb pumpkin peeled, seeded, and cubed
2 carrots roughly chopped
2 onions cut into wedges
2½ Tablespoons olive oil
1 large potato sliced
4 cups water
3 vegetable stock cubes (bouillon), crumbled
1 cup heavy cream (double cream)
1¼ teaspoons ground nutmeg
1 teaspoon ground black pepper
Salt to taste

Optional Garnish

Heavy cream
Pepitas pumpkin seeds
Fresh nutmeg
Olive oil
Chopped fresh herbs

US Customary - Metric

Instructions

Preheat oven to 425°F/220°C/Gas 7. Peel and chop the pumpkin, carrots, onions, and potato as directed in the ingredients list.
Place the chopped pumpkin, carrots, and onions onto a large, rimmed baking sheet (or roasting pan) and drizzle with olive oil. Roast for 40 minutes, until soft but not charred.
Meanwhile, place the water and crumbled vegetable stock cubes in a large saucepan over medium heat and bring to a boil. Cook the potato in simmering water, for about 20 minutes until soft.
Place the roasted vegetables into a food processor with the potato and stock. Blend until smooth. Alternatively, you can add the roasted vegetables to the saucepan and use a handheld immersion blender to blend everything together.
Return the soup to the pan over low heat, stirring in the cream, nutmeg, pepper, and salt to taste. Heat gently, then transfer to bowls. Serve immediately, garnished with a swirl of cream, pepitas, grated fresh nutmeg, a drizzle of olive oil, or a sprinkling of fresh chopped herbs if desired.

Nutrition