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Cinnamon Pumpkin Soup Recipe

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4 from 8 reviews

This Cinnamon Pumpkin Soup is a warming, comforting dish perfect for autumn or winter. Roasted pumpkin, carrots, and onion are infused with warming spices including cinnamon, cumin, and fennel seeds, then blended into a creamy, smooth soup with chicken stock. Toasted pumpkin seeds seasoned with paprika add a delightful crunch, while a dollop of sour cream provides a creamy finish. This hearty, flavorful soup serves 6 and is ideal as a nourishing starter or light main course.

Ingredients

Vegetables

  • 3 lb pumpkin (1.5 kg), rough chunks, seeds reserved
  • 2 cups carrots (peeled and chopped into medium-sized chunks, 420g)
  • 1 large red onion, chopped

Spices & Seasonings

  • 1 tsp fennel seeds
  • 1 tsp paprika (plus extra for sprinkling on pumpkin seeds)
  • 1 tsp ground cumin
  • 1 tsp cinnamon
  • Salt and pepper, to season

Liquids & Oils

  • 4 cups chicken stock (1 litre)
  • 3-4 tbsp olive oil

Optional Garnish

  • Dollop of sour cream

Instructions

  1. Preheat the Oven: Set your oven to 400°F (200°C) to get it ready for roasting the vegetables, which helps enhance their natural sweetness.
  2. Prepare Pumpkin: Cut the pumpkin into medium-sized chunks, removing the stringy flesh and seeds. Place the seeds in a bowl to save for toasting later.
  3. Combine Vegetables: On a large baking tray (or two if needed), arrange the chopped pumpkin, carrots, and red onion evenly.
  4. Season and Oil: Sprinkle fennel seeds, paprika, ground cumin, cinnamon, salt, and pepper over the veggies. Drizzle the olive oil and rub everything thoroughly to coat the vegetables evenly with spices and oil.
  5. Roast the Vegetables: Roast in the preheated oven for 40-45 minutes until the vegetables are tender and slightly caramelized.
  6. Cool and Remove Pumpkin Skin: Once roasted, let the vegetables cool slightly. Use a spoon to easily scoop the pumpkin flesh away from the skin.
  7. Simmer Soup Base: Transfer the pumpkin flesh, carrots, and onion to a pot. Add the chicken stock and bring the mixture to a boil, then reduce to simmer for 10 minutes to blend flavors.
  8. Blend the Soup: Turn off the heat and use an immersion blender to puree the soup until completely smooth and creamy.
  9. Prepare Pumpkin Seeds: Rinse reserved pumpkin seeds. Boil them in salted water for 10 minutes to soften.
  10. Dry and Season Seeds: Drain the seeds and pat them dry with kitchen paper. Toss with a little olive oil and sprinkle with paprika.
  11. Toast the Seeds: Spread seeds evenly on a baking tray and bake at 400°F (200°C) for 5-10 minutes until golden brown and crunchy.
  12. Serve: Ladle the hot soup into bowls, garnish each with a dollop of sour cream and a sprinkle of toasted pumpkin seeds for texture and flavor contrast. Enjoy warm.

Notes

  • Using fresh pumpkin seeds makes this more flavorful but you can substitute pre-packaged pumpkin seeds if pressed for time.
  • If you prefer a vegan or vegetarian version, replace chicken stock with vegetable stock and omit the sour cream or use a plant-based alternative.
  • The soup can be stored refrigerated in an airtight container for up to 3 days or frozen for up to 2 months.
  • Adjust the spices to taste, adding more cinnamon for sweetness or extra paprika for a smoky kick.
  • For added creaminess, stir in a splash of coconut milk or cream before blending.

Find it online: https://cookedbysarah.com/cinnamon-pumpkin-soup-recipe/