Pumpkin Potage
Prep
20 mins
Cook
40 mins
Servings
4
Difficulty
Easy
This creamy pumpkin potage is one of my favorite go to comfort soups, especially when the weather turns cooler. It comes together in just an hour from start to finish, making it perfect for a weeknight dinner without much fuss. The beauty of this recipe is how affordable it is since pumpkin and onions are budget friendly staples. Plus, pumpkin is loaded with beta carotene, which supports your immune system and keeps your skin glowing. I love how the warm spices like cumin and smoked paprika dance with the natural sweetness of the squash, while the coconut milk adds a luxurious richness. Top it with toasted pumpkin seeds for a satisfying crunch. Trust me, one spoonful and you'll understand why this has become a seasonal favorite in my kitchen.
Ella x
Ingredients
- 800 gpumpkin or butternut squash(peeled and cubed)
- 2yellow onions(sliced)
- 4garlic cloves(minced)
- 1 Lvegetable stock
- 200 mlcoconut milk
- 30 mlolive oil
- 1 tspground cumin
- 1 tspsmoked paprika
- 3 sprigsfresh thyme
- 1 tspsea salt(to taste)
- 1 tspblack pepper(to taste)
- 40 gpumpkin seeds(toasted, for garnish)
Detail level
Instructions
- 1
Heat olive oil in a large pot over medium heat. Add sliced onions and cook gently for 8-10 minutes, stirring occasionally, until they turn golden and caramelised.
Tip: Low and slow cooking brings out the natural sweetness of the onions.
- 2
Stir in minced garlic and cook for 1 minute until fragrant.
- 3
Add cubed pumpkin, cumin, smoked paprika, and fresh thyme sprigs to the pot. Stir well to coat everything in the spiced oil.
Tip: Toasting the spices briefly helps develop their flavours.
- 4
Pour in the vegetable stock and bring to a gentle simmer. Cook uncovered for 20-25 minutes until the pumpkin is completely tender and breaks apart easily.
Tip: The pumpkin should be soft enough to mash with a spoon.
- 5
Remove from heat and discard the thyme sprigs. Using an immersion blender, purée the soup until completely smooth and silky.
Tip: For a chunkier texture, blend only half the soup and stir through.
- 6
Stir in the coconut milk and season generously with sea salt and black pepper to taste.
Tip: Add the coconut milk after blending to prevent excessive foaming.
- 7
Return to low heat and simmer gently for 2-3 minutes to warm through without boiling.
- 8
Divide into bowls and garnish with toasted pumpkin seeds before serving warm.
Tip: A drizzle of chilli oil or crispy sage leaves make excellent additions.
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