How to Make Cinnamon Pumpkin Soup That Warms Your Soul

As the leaves begin to change and the air turns crisp, there’s nothing quite like a warm bowl of soup to wrap your hands around and savor. Today, I’m excited to share my favorite Cinnamon Pumpkin Soup recipe that not only warms your soul but also fills your home with the delightful aroma of roasted vegetables and warm spices. This soup is perfect for cozy evenings, and it’s a fantastic option for quick family dinners. Plus, if you’re looking for easy pasta recipes to pair with it, I’ve got you covered!

Why You’ll Love This Recipe

• It’s a comforting dish that’s perfect for chilly nights.
• Made with fresh ingredients, it’s a great way to enjoy seasonal produce.
• Easy to prepare, making it a fantastic choice for 30-minute meals.
• Rich in flavor with a hint of sweetness from the cinnamon.
• Can be made ahead and stored for busy weeknights.

Ingredients

To make this delicious Pumpkin Soup From Fresh Pumpkin, you’ll need the following ingredients:

• 3 lb pumpkin (1.5 kg)
• 2 cups carrots (peeled and chopped into medium-sized chunks, 420g)
• 1 large red onion
• 1 tsp fennel seeds
• 1 tsp paprika (plus extra for sprinkling on pumpkin seeds)
• 1 tsp ground cumin
• 1 tsp cinnamon
• 4 cups chicken stock (1 litre)
• 3 – 4 tbsp olive oil
• Salt and pepper (to season)

Full ingredient list with measurements is provided in the printable recipe card below.

How to Make the Recipe

Now, let’s dive into the steps to create this delightful soup:

1. Preheat the oven to 400°F (200°C).
2. Cut the pumpkin into rough medium-sized chunks, removing the stringy flesh and seeds. Save the seeds in a bowl and set aside.
3. Add the chopped squash, carrots, and onion to a large baking tray (or divide between two trays if needed).
4. Sprinkle all of the spices over the vegetables with a pinch of salt and pepper. Drizzle over olive oil and rub over the vegetables so everything is evenly coated with spices. Roast in the oven for 40-45 minutes or until tender.
5. Remove the veg from the oven and allow to cool slightly. Remove the pumpkin from its skin using a spoon; it should be very easy to scoop out. Add the carrot, pumpkin, and onion to the pot.
6. Add the chicken stock to the pot, bring to a boil, then simmer for 10 minutes.
7. Turn off the heat, then blitz the soup until completely smooth using an immersion blender.

Pro Tips for Making the Recipe

Here are some helpful suggestions to ensure your Homemade Pumpkin Soup With Seeds turns out perfectly:

• For a creamier texture, consider adding a splash of cream or coconut milk after blending.
• If you prefer a bit of heat, add a pinch of cayenne pepper or red pepper flakes.
• Don’t forget to roast the pumpkin seeds! Toss them with a little olive oil and paprika for a crunchy topping.
• This soup can also be made with Easy Pumpkin Soup With Canned Pumpkin if you’re short on time.

How to Serve

Serving this Roast Pumpkin Soup is a joy! Here are some ideas:

• Garnish with roasted pumpkin seeds and a sprinkle of paprika for a pop of color.
• Serve with a slice of crusty bread or a warm baguette for dipping.
• Pair it with a light salad for a complete meal.
• For a fun twist, try it alongside creamy garlic pasta for a delightful contrast of flavors.

Make Ahead and Storage

This soup is perfect for meal prep! Here’s how to store it:

• Allow the soup to cool completely before transferring it to an airtight container.
• It can be stored in the refrigerator for up to 5 days.
• For longer storage, freeze the soup in portions. It will keep well for up to 3 months.
• When ready to enjoy, simply reheat on the stove or in the microwave until warmed through.

So there you have it! A delicious, soul-warming Pumpkin Soup Recipe Easy enough for any weeknight dinner ideas. I hope you enjoy making and sharing this comforting dish with your loved ones. And remember, if you’re looking for more delicious recipes, check out my Cabbage Soup Diet or try my Healthy Chicken and Broccoli Chinese Takeout for a quick family dinner. Happy cooking!