Creamy (No-Cream) Pumpkin Soup

1. 1
   prep · ~10 min

   Prep the pumpkin and aromatics.

   1.Peel the pumpkin, remove seeds and stringy pulp, and cut into 1-inch cubes.

   2.Roughly chop the onion.

   3.Peel and mince the garlic cloves.

   4.Peel and grate the ginger.
2. 2
   saute · ~7 min

   Sauté the aromatics.

   1.Heat olive oil in a large pot over medium heat.

   2.Add chopped onion and cook until soft and translucent (4-5 min).

   3.Add minced garlic and grated ginger, sauté until fragrant (1 min).

   4.Sprinkle in cumin powder and cinnamon powder, stir for 30 seconds.
3. 3
   saute · ~3 min

   Add pumpkin and cook briefly.

   1.Add the cubed pumpkin to the pot.

   2.Stir well to coat the pumpkin with the spiced onion mixture.

   3.Cook for 2-3 minutes, stirring occasionally.
4. 4
   boil · ~25 min

   Simmer the soup.

   1.Pour in 3 cups of water and add salt.

   2.Bring to a boil over high heat, then reduce heat to low.

   3.Cover and simmer until pumpkin is very tender (20-25 min).

   4.Check by piercing a pumpkin cube with a fork — it should fall apart easily.
5. 5
   mix · ~8 min

   Blend until silky smooth.

   1.Remove the pot from heat and let cool slightly (5 min).

   2.Use an immersion blender directly in the pot to purée until completely smooth.

   3.If using a countertop blender, work in batches and vent the lid for steam.

   4.Adjust consistency with a splash of warm water if too thick.

   TIPFor the creamiest texture, blend longer than you think necessary — a full 2-3 minutes makes all the difference.
6. 6
   simmer · ~3 min

   Final seasoning and warm through.

   1.Return the blended soup to the pot if transferred.

   2.Stir in black pepper and taste for salt, adjusting if needed.

   3.Warm over low heat for 2-3 minutes.
7. 7
   garnish

   Ladle into bowls and garnish with pumpkin seeds.

   Serve hot in warm bowls. Sprinkle pumpkin seeds over each serving for a pleasant crunch.

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