By Simran Makkar
September 1, 2026
There's nothing quite like a bowl of pumpkin soup to take the chill out of the air. It's the sort of soup that turns pumpkin into the star it deserves to be, coaxing out its natural sweetness with just a little help from garlic, onion, and a whisper of spice. Also, its silky texture and gentle sweetness make it an instant comfort food.
– 2 tablespoons butter or olive oil – 1 kg pumpkin, peeled and cubed – 2 garlic cloves, minced – 1 onion, chopped – 3 cups vegetable stock – ½ teaspoon ground cumin – ½ cup cream – ¼ teaspoon nutmeg powder – Salt and pepper
Heat the olive oil or butter in a large pot over medium heat and sauté the garlic and onions until translucent and aromatic, takes about 5 minutes
Mix in the pumpkin cubes and stir well to coat in the butter and aromatics.
Add the vegetable stock, ensuring the pumpkin is mostly submerged.
Blend in the nutmeg and cumin, then sprinkle in the salt and pepper
Bring to a boil, then reduce the heat and let it cook on low flame for about 20–25 minutes, until the pumpkin is completely tender.
Take the soup off the heat and blend until smooth, using an immersion blender or working in batches with a regular blender.
Return the soup to the pot, stir in the cream if using, and warm through gently over low heat.
Serve the soup hot in bowls, finished with a drizzle of cream or a sprinkle of pepper.