📝 About This Recipe
This velvety smooth pumpkin soup is a kid-favorite, naturally sweet and packed with hidden nutrients from carrots and potatoes. Its vibrant golden hue and gentle hints of cinnamon and maple syrup make it a warm, comforting hug in a bowl for chilly afternoons. Perfect for picky eaters, this soup transforms humble autumn vegetables into a magical, creamy treat that the whole family will adore.
🥗 Ingredients
The Veggie Base
- 1.5 lbs Sugar Pumpkin (peeled, seeded, and cut into 1-inch cubes)
- 2 medium Carrots (peeled and sliced into rounds)
- 1 medium Yellow Potato (peeled and cubed)
- 1 small Yellow Onion (finely diced)
- 2 cloves Garlic (minced)
Liquids & Aromatics
- 2 tablespoons Unsalted Butter
- 4 cups Vegetable Broth (low-sodium)
- 1/2 cup Heavy Cream (can substitute with full-fat coconut milk)
- 1 tablespoon Maple Syrup (for a hint of natural sweetness)
- 1/2 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Nutmeg
- 1/2 teaspoon Salt (adjust to taste)
For Garnish
- 1/2 cup Plain Croutons
- 1 tablespoon Toasted Pumpkin Seeds (optional)
👨🍳 Instructions
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1
In a large heavy-bottomed pot, melt the butter over medium heat until it begins to foam.
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2
Add the diced onion to the pot and sauté for 3-4 minutes, stirring frequently until the onion becomes soft and translucent.
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3
Stir in the minced garlic and cook for just 1 minute until fragrant, being careful not to let it brown.
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4
Add the cubed pumpkin, sliced carrots, and cubed potato. Stir well to coat the vegetables in the butter and onion mixture.
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5
Sprinkle the ground cinnamon, nutmeg, and salt over the vegetables, tossing to distribute the spices evenly.
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6
Pour in the vegetable broth. The liquid should just cover the vegetables; add a splash of water if needed.
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7
Bring the mixture to a rolling boil, then immediately reduce the heat to low and cover the pot with a tight-fitting lid.
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8
Simmer gently for 15-20 minutes, or until the pumpkin and carrots are very soft when pierced with a fork.
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9
Remove the pot from the heat and let it cool for about 5 minutes to ensure safe blending.
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10
Using an immersion blender directly in the pot, puree the soup until it is completely smooth and no lumps remain. Alternatively, transfer to a standard blender in batches.
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11
Stir in the heavy cream and maple syrup until well combined and the soup turns a beautiful creamy orange.
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12
Place the pot back on low heat for 2-3 minutes to warm through, but do not let it reach a boil again as this can curdle the cream.
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13
Ladle the warm soup into bowls and top with croutons and a few pumpkin seeds before serving.
💡 Chef's Tips
Always use 'Sugar Pumpkins' or 'Pie Pumpkins' rather than large carving pumpkins, as they have a much sweeter and smoother flesh. If the soup feels too thick after blending, whisk in a little extra broth or milk until you reach the desired consistency. For extra-picky eaters, pass the blended soup through a fine-mesh strainer to ensure an ultra-silky texture without any vegetable fibers. To make this dairy-free, substitute the butter with olive oil and the heavy cream with full-fat canned coconut milk. Store leftovers in an airtight container in the fridge for up to 3 days; it tastes even better the next day!
🍽️ Serving Suggestions
Serve with mini whole-grain grilled cheese sandwiches for the ultimate dipping experience. Top with a few 'Goldfish' crackers or alphabet crackers to make it fun for younger children. Pair with a side of sliced crisp apples or pears to balance the savory-sweet flavors. Serve in small mugs instead of bowls to make it easier for toddlers to manage. Add a swirl of plain Greek yogurt on top for an extra boost of protein and a decorative touch.