People always seem surprised when I tell them how cold it can get in Spain.
Of course, we have plenty of sunshine, even in autumn and winter. Some afternoons are warm enough to sit outside with a cup of coffee. But once the sun disappears behind the mountains, the temperature can drop surprisingly fast.
That’s when Sam lights the fireplace, I head into the kitchen, and something warm for dinner suddenly sounds much more appealing than another salad.
And this creamy pumpkin soup is one of my absolute favorites.
There’s something lovely about settling down in front of the fire with a big bowl of soup, some crusty bread and a glass of red wine. Sometimes we end up watching a film instead, with our soup balanced on our laps. Either way, it’s my idea of a perfect autumn evening.
The Secret to Really Good Pumpkin Soup
What makes this soup so delicious is the balance of flavors. The pumpkin brings its natural sweetness, while garlic, cumin and coriander add warmth and depth. Just a little chili gives it a gentle kick without overpowering everything else.
And then there’s the cream, which makes the whole thing beautifully rich and velvety.
I usually make this with organic Hokkaido pumpkin, and here’s a little tip: I never bother peeling it. The skin is perfectly edible and softens as it cooks. Just give the pumpkin a good wash, remove the seeds and cut it into chunks.
Once everything is cooked, I blend the soup in my Vitamix until it’s wonderfully smooth. You would never know the pumpkin skin was in there.
A swirl of cream, some freshly chopped chives and a little black pepper are all I add before serving.
And don’t forget the bread. You’ll want something to soak up every last spoonful.
Creamy French Pumpkin Soup
Ingredients
- 1 kg 2.2 lb pumpkin flesh, weighed after peeling and removing the seeds
- 1 large onion roughly chopped
- 2 garlic cloves finely chopped
- 1 tbsp neutral oil or olive oil
- 1 tsp ground coriander
- 1 tsp ground cumin
- ½ tsp chili powder
- 800 ml 3⅓ cups chicken stock or vegetable stock
- 100 ml about ⅓ cup + 1 tbsp heavy cream
- Freshly ground black pepper to taste
- Salt if needed
- 40 ml about 2½ tbsp heavy cream
- 2 tbsp finely chopped fresh chives
- Freshly ground black pepper
- Crusty bread
Method
- Peel the pumpkin, remove the seeds and cut the flesh into cubes approximately 2–3 cm (1 inch) in size. You should have 1 kg (2.2 lb) of prepared pumpkin.
- Heat the oil in a large saucepan over medium heat. Add the chopped onion and cook for approximately 5 minutes, stirring occasionally, until softened but not browned.
- Add the finely chopped garlic and cook for another minute, stirring to prevent it from burning.
- Stir in the ground coriander, cumin and chili powder. Cook for approximately 30 seconds, just until the spices become fragrant.
- Add the cubed pumpkin and stir well to coat the pieces with the onion and spice mixture.
- Pour in the chicken or vegetable stock. Bring to a gentle boil, then reduce the heat and simmer, partially covered, for approximately 18–20 minutes, or until the pumpkin is completely tender when pierced with a fork.
- Remove the saucepan from the heat. Blend the soup with an immersion blender until completely smooth and creamy. Alternatively, carefully blend it in batches using a countertop blender, following the manufacturer’s instructions for hot liquids.
- Return the soup to low heat and stir in the 100 ml of heavy cream. Warm gently for 1–2 minutes without allowing the soup to boil vigorously.
- Taste and season with freshly ground black pepper and salt if needed. If the soup is thicker than you prefer, stir in a little extra warm stock or water until it reaches your desired consistency.
- Ladle the hot soup into four bowls. Drizzle a little of the remaining cream over each serving and finish with finely chopped chives and freshly ground black pepper.
- Serve immediately with thick slices of crusty bread.
