When the crisp autumn air settles in, there’s nothing quite like a warm, hearty bowl of soup to comfort the soul.
That’s why I’m so excited to share this Chunky Pumpkin Vegetable Soup with you! Packed with fall flavors, this soup combines the natural sweetness of pumpkin with an array of fresh vegetables, creating a deliciously thick and satisfying dish.
The best part? It’s not just comforting but also nourishing, full of vitamins and nutrients that will keep you feeling good. Whether you’re curled up on a chilly evening or looking for a wholesome meal to share with loved ones, this soup is sure to become a fall favorite in your kitchen. Let’s dive into the recipe and get cooking!
How To Make Chunky Pumpkin Vegetable Soup?
Recipe Overview
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Course: Main Course
Cuisine: Fusion
Yield: 6 servings
Equipment Needed
- Large soup pot
- Sharp chef’s knife
- Cutting board
- Wooden spoon
- Measuring cups and spoons
- Immersion blender or countertop blender (optional)
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 red bell pepper, diced
- 4 cups pumpkin, peeled and cubed
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon ground nutmeg
- Salt and black pepper to taste
- 1 tablespoon fresh thyme, chopped
- ½ cup heavy cream (optional)
- ¼ cup fresh parsley, chopped (for garnish)
Instructions
1. Sauté Aromatics
In a large soup pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
2. Add Vegetables
Add the sliced carrots, celery, and diced red bell pepper to the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
3. Incorporate Pumpkin And Spices
Add the cubed pumpkin to the pot along with the ground cumin, coriander, nutmeg, salt, and black pepper. Stir to combine the spices with the vegetables.
4. Simmer The Soup
Pour in the vegetable broth, ensuring that the vegetables are fully submerged. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes, or until all the vegetables are tender.
5. Blend (Optional)
For a smoother texture, use an immersion blender to puree the soup to your desired consistency. Alternatively, carefully transfer the soup in batches to a countertop blender and blend until smooth, then return to the pot.
6. Add Cream And Herbs
Stir in the chopped fresh thyme and, if using, the heavy cream. Cook for an additional 2 minutes until heated through. Taste and adjust the seasoning if necessary.
7. Serve
Ladle the soup into bowls and garnish with chopped fresh parsley. Serve hot with your choice of bread or crackers.
Nutrition Facts Of Chunky Pumpkin Vegetable Soup
- Calories: 170
- Carbohydrates: 28 g
- Protein: 4 g
- Fat: 5 g
- Fiber: 6 g
Serving Suggestions Of Chunky Pumpkin Vegetable Soup
This Chunky Pumpkin Vegetable Soup pairs wonderfully with crusty whole-grain bread or a side salad for a complete meal. For added texture, top the soup with roasted pumpkin seeds or a dollop of sour cream.
Tips And Variations Of Chunky Pumpkin Vegetable Soup
Pumpkin Selection: Opt for sugar pumpkins or pie pumpkins, as they have a sweeter flavor and smoother texture compared to larger carving pumpkins.
Make It Vegan: Omit the heavy cream or substitute it with coconut milk for a vegan-friendly version.
Add Protein: Incorporate cooked lentils or chickpeas to boost the protein content of the soup.
Spice It Up: Add a pinch of red pepper flakes or a dash of cayenne pepper for a spicier kick.
Health Benefits Of Chunky Pumpkin Vegetable Soup
Pumpkin is rich in beta-carotene, which the body converts to vitamin A, essential for vision and immune function. It also contains vitamins C and E, iron, and folate, contributing to a stronger immune system.
The high fiber content aids in digestion and promotes a feeling of fullness, which can assist in weight management. Additionally, the potassium in pumpkin helps regulate blood pressure.
Note
This soup is an excellent make-ahead meal. It stores well in the refrigerator for up to 4 days and can be frozen for up to 2 months. Simply reheat on the stove over medium heat until warmed through.
Conclusion
Chunky Pumpkin Vegetable Soup is a delightful way to embrace the flavors of fall. It’s hearty, nutritious, and customizable to suit various dietary preferences.
Whether you’re enjoying it as a light lunch or a comforting dinner, this soup is sure to warm you from the inside out.
Chunky Pumpkin Vegetable Soup
Equipment
- Large soup pot
- Sharp chef's knife
- Cutting board
- Wooden spoon
- Measuring cups and spoons
- Immersion blender or countertop blender (optional)
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 3 garlic cloves minced
- 2 medium carrots sliced
- 2 celery stalks sliced
- 1 red bell pepper diced
- 4 cups pumpkin peeled and cubed
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon ground nutmeg
- Salt and black pepper to taste
- 1 tablespoon fresh thyme chopped
- ½ cup heavy cream optional
- ¼ cup fresh parsley chopped (for garnish)
Instructions
Sauté Aromatics
- In a large soup pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
Add Vegetables
- Add the sliced carrots, celery, and diced red bell pepper to the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
Incorporate Pumpkin And Spices
- Add the cubed pumpkin to the pot along with the ground cumin, coriander, nutmeg, salt, and black pepper. Stir to combine the spices with the vegetables.
Simmer The Soup
- Pour in the vegetable broth, ensuring that the vegetables are fully submerged. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes, or until all the vegetables are tender.
Blend (Optional)
- For a smoother texture, use an immersion blender to puree the soup to your desired consistency. Alternatively, carefully transfer the soup in batches to a countertop blender and blend until smooth, then return to the pot.
Add Cream And Herbs
- Stir in the chopped fresh thyme and, if using, the heavy cream. Cook for an additional 2 minutes until heated through. Taste and adjust the seasoning if necessary.
Serve
- Ladle the soup into bowls and garnish with chopped fresh parsley. Serve hot with your choice of bread or crackers.
Notes
Hello! I am Shikha, I am a soup recipe maker. I have a lot of passion for making soup. With a journey spanning over five years in the culinary industry, I have carved a niche for myself as a distinguished soup maker whose creations are not just meals but experiences that linger on the palate and nourish the soul. My specialization in soup-making is a testament to my creativity and relentless pursuit of perfection. Beyond my skills in the kitchen, I am an avid writer, passionately sharing my knowledge and insights into nutrition through my writing. My approach to soup-making is holistic, emphasizing each ingredient’s taste and health benefits. A well-made soup can be a cornerstone of a healthy diet, providing essential nutrients while pleasing the taste buds.