Creamy Pumpkin Soup with Roasted Vegetables
Smooth, velvety pumpkin soup built on a base of caramelized leeks, onions, carrots, and celery, warmed with fresh ginger and finished with cream and ground coriander. Naturally sweet from roasted pumpkin, this soup balances earthy vegetables with aromatic spices for a comforting seasonal dish.
Ingredients
Instructions
- 1
Dice the pumpkin, leeks, onions, carrots, celery, and ginger.
- 2
Heat water with salt and bring to a boil.
- 3
Add diced vegetables to boiling water.
- 4
Cook until vegetables are tender.
- 5
Stir in olive oil.
- 6
Blend soup until smooth.
- 7
Stir in cream.
- 8
Season with ground coriander and additional salt to taste.
Tips
Use either liquid cream or sour cream based on preference; sour cream adds tanginess.
Blend the soup in batches if your blender is small to avoid overflow.
Taste before adding final salt adjustment, as the cooking water already contains salt.
Good to Know
Refrigerate in an airtight container for up to 4 days. Freeze for up to 3 months.
Prepare through blending step; cool and refrigerate. Reheat gently and stir in cream and coriander before serving.
Serve hot in bowls. Garnish with croutons, crispy sage, or a swirl of cream if desired.
Common Mistakes
Do not skip salting the cooking water to avoid bland soup.
Avoid adding cream before blending to prevent curdling if reheating.
Do not over-blend if you prefer some texture; pulse gently for a chunky consistency.