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As the crisp autumn air settles in and leaves begin to turn, there’s nothing quite like a warm bowl of pumpkin soup to evoke feelings of comfort and nostalgia. Cozy Pumpkin Bliss Soup is the perfect embodiment of this seasonal delight, combining the rich, earthy flavors of pumpkin with a medley of aromatic spices and vegetables. Whether you’re looking for a quick weeknight dinner or a dish to impress at a gathering, this soup not only warms the soul but also nourishes the body.

Pumpkin Cream Soup with Toasted Seeds

Warm up this autumn with Cozy Pumpkin Bliss Soup, a delicious dish that captures the essence of comfort food. Combining rich pumpkin puree with aromatic spices and veggies, this soup not only warms your body but also nourishes your soul. It's a great option for a weeknight meal or a festive gathering. Easy to prepare, each bowl is full of flavor and nutrition, making it the perfect way to enjoy the seasonal bounty of pumpkins. Enjoy a friendly hug in every sip!
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Ingredients
  

2 cups pumpkin puree (can be canned or prepared from scratch)

1 medium onion, finely chopped

2 garlic cloves, minced

1 medium carrot, diced

1 medium potato, peeled and diced

4 cups vegetable broth

1 cup coconut milk (or substitute with heavy cream for a richer flavor)

1 teaspoon ground ginger

1 teaspoon ground cumin

1/2 teaspoon ground nutmeg

Salt and freshly ground black pepper, to taste

2 tablespoons extra virgin olive oil

1/4 cup pumpkin seeds (pepitas), toasted for garnish

Fresh parsley or cilantro, finely chopped, for garnish

Instructions
 

Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Once hot, add the chopped onion and minced garlic. Sauté for about 5 minutes, stirring occasionally, until the onions become translucent and fragrant.

    Add Root Vegetables: Toss in the diced carrot and potato, cooking for an additional 5–7 minutes until they begin to soften. Keep stirring occasionally to prevent sticking and ensure even cooking.

      Spice It Up: Sprinkle in the ground ginger, ground cumin, nutmeg, and a pinch of salt and black pepper. Stir thoroughly to coat the vegetables evenly with the spices, letting their aromas meld.

        Incorporate the Pumpkin: Add the pumpkin puree to the pot, mixing well to combine. Gradually pour in the vegetable broth, stirring as you do so to blend everything. Bring the mixture to a gentle boil.

          Simmer for Flavor: Once boiling, reduce the heat to low and let the soup simmer uncovered for about 20 minutes. This allows the flavors to meld beautifully and the vegetables to become tender.

            Blend Until Smooth: After simmering, remove the pot from the heat. Use an immersion blender to carefully blend the soup until it reaches a smooth consistency. If you don't have an immersion blender, transfer the mixture in batches to a traditional blender, blending until smooth before returning it to the pot.

              Add Creaminess: Stir in the coconut milk (or heavy cream) into the blended soup, warming it gently over low heat. Taste the soup, adjusting the seasoning with more salt and pepper if needed.

                Toast the Pumpkin Seeds: In a small dry skillet over medium heat, add the pumpkin seeds. Toast them for 3–5 minutes, stirring frequently, until they are golden and release a delicious nutty aroma. Remove from heat.

                  Serve and Garnish: Ladle the warm pumpkin soup into bowls. Garnish each serving with a generous sprinkle of the toasted pumpkin seeds and a scattering of freshly chopped parsley or cilantro for a pop of color.

                    Prep Time, Total Time, Servings: 15 minutes | 45 minutes | Serves 4-6

                      - Presentation Tips: For an added touch, you can swirl a little extra coconut milk on top of each bowl before adding the toppings, creating a beautiful marbled effect.