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
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.