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Creamy Pumpkin Soup with Greek Yogurt and Toasted Pepitas

This pumpkin soup is made by simmering roasted or canned pumpkin with aromatic spices, then blending until smooth. Topped with creamy Greek yogurt and crunchy toasted pepitas, it offers a velvety texture and vibrant fall colors in a comforting bowl.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 small butternut pumpkin or canned pumpkin roasted or canned
  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • 1 teaspoon ground cinnamon
  • 4 cups vegetable broth
  • 1/2 cup Greek yogurt for serving
  • 1/4 cup pepitas (pumpkin seeds) toasted
  • 1 pinch cinnamon or nutmeg optional for finishing
  • Salt and pepper to taste

Equipment

  • Chef's knife
  • Cutting board
  • Large pot
  • Immersion blender or regular blender
  • Baking sheet
  • Toaster or Oven

Method
 

  1. Preheat your oven to 400°F (200°C). Slice the pumpkin in half and remove seeds. Place the pumpkin halves cut side up on a baking sheet, brush with olive oil, and roast until soft and caramelized, about 40 minutes. Let it cool slightly, then scoop out the flesh.
  2. While the pumpkin roasts, toast the pepitas in a dry skillet or in the oven until golden and fragrant, about 5 minutes. Set aside.
  3. In a large pot, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute, listening for a gentle sizzle and aroma filling the air.
  4. Add the roasted pumpkin flesh to the pot and stir to combine with the garlic. Sprinkle in the cinnamon and cook for another minute to release the warm spice aroma.
  5. Pour in the vegetable broth, turn up the heat, and bring the mixture to a gentle simmer. Let it cook uncovered for about 10 minutes, allowing the flavors to meld and the soup to thicken slightly.
  6. Use an immersion blender to blend the soup directly in the pot until smooth, or carefully transfer the mixture to a blender and purée until silky. Return to the pot if transferred and warm through.
  7. Taste the soup and season with salt and pepper as needed. If desired, add a pinch of cinnamon or nutmeg for extra warmth.
  8. Pour the warm soup into bowls, swirl in a dollop of Greek yogurt on top, and sprinkle with toasted pepitas for crunch. Finish with a light dusting of cinnamon or nutmeg if you like.
  9. Serve immediately while steaming and fragrant, ready to enjoy the comforting taste of fall in every spoonful.

Notes

For a quick version, use canned pumpkin instead of roasting. Be sure to blend thoroughly for a silky texture. Adjust seasoning to your taste and enjoy the cozy flavors.