Description

This Easy Homemade Pumpkin Soup is a comforting and flavorful recipe perfect for cozy evenings. Made with roasted pumpkin, carrots, and a touch of saffron and orange zest to enhance the flavors, it’s creamy, nutritious, and topped with crunchy roasted pumpkin seeds for added texture. Ideal for fall or any time you crave a warm, nourishing bowl of soup.

Ingredients

Scale

Soup

2 tablespoons olive oil
1 large onion (finely diced)
1 pound pumpkin (cut in big cubes)
2 medium carrots (thinly sliced)
1 teaspoon saffron fronds
2 teaspoons orange zest (grated)
4 cups vegetable stock
6 tablespoons crème fraîche
Salt and pepper, to taste
Fresh herbs (to serve, such as parsley or chives)

Roasted Pumpkin Seeds and Garnish

1 tablespoon sunflower oil
½ cup pumpkin seeds
1 tablespoon maple syrup
Optional: a few pumpkin slices for decoration

Instructions

Preheat Oven: Preheat your oven to 350°F (180ºC) to prepare for roasting the pumpkin seeds.
Roast Pumpkin Seeds: Line a baking sheet with parchment paper. Toss the pumpkin seeds with sunflower oil and maple syrup, then spread them out evenly on the sheet. Optionally, add a few pumpkin slices for decoration. Roast for 10-15 minutes until the seeds are golden and crunchy.
Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add the finely diced onion, pumpkin cubes, and thinly sliced carrots. Cook, stirring occasionally, until the vegetables are softened and slightly browned, which helps develop rich flavors.
Add Flavorings: Stir in the saffron fronds and grated orange zest, mixing well to release their distinctive aromas and brighten the soup.
Simmer Soup: Pour in the vegetable stock and stir. Bring the soup to a simmer, then let it cook gently for about 35 minutes, or until the pumpkin is soft and tender throughout.
Puree Soup: Use an immersion blender to puree the soup directly in the pot until smooth and creamy. Alternatively, carefully transfer to a blender in batches.
Finish and Season: Stir in the crème fraîche to add richness, then season with salt and pepper to your taste.
Serve: Ladle the hot soup into bowls and garnish with the roasted pumpkin seeds, fresh herbs, and any roasted pumpkin slices you set aside. Serve warm and enjoy the comforting flavors.

Notes

To enhance flavor, use fresh saffron fronds and freshly grated orange zest.
You can substitute crème fraîche with sour cream or Greek yogurt for a different tangy note.
For a vegan version, omit the crème fraîche or use a plant-based alternative.
Roasted pumpkin seeds store well and can be prepared ahead of time.
Adjust the consistency by adding more vegetable stock if you prefer a thinner soup.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Soup
Method: Stovetop
Cuisine: International

Keywords: pumpkin soup, roasted pumpkin seeds, creamy pumpkin soup, fall recipes, easy pumpkin soup, saffron pumpkin soup