Indian Inspired Pumpkin Soup

indian inspired pumpkin soup|


  • 1 4-5 lb pie pumpkin (or 4 cups pumpkin puree)
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 medium carrots, peeled and diced
  • 1 tsp cumin powder
  • 2-3 cloves garlic, finely minced
  • 2 tsp salt
  • 2 tsp black pepper
  • 1 tsp paprika
  • 1/2 tsp cayenne pepper
  • 1 tsp ground ginger powder
  • 2 tsp pumpkin pie spice
  • 4 tbsp maple syrup
  • 1 tsp pomegranate molasses (optional)
  • 4-5 cups low sodium chicken or vegetable broth
  • 1 1/2 cups 2% milk
  • 1/2 cup heavy whipping cream


  1. To roast pumpkin (this can be done ahead of time):
  2. Preheat oven to 400 degrees. Using a sharp knife, cut the pumpkin half lengthwise. Using a spoon or an ice cream scoop, scoop out the seeds and scrape clean until no "strings" remain. Lightly grease a cookie sheet and roast pumpkin, flesh side down for 30-40 minutes or until a fork inserted into the pumpkin flesh comes out easily. Once cool, scoop out the flesh, lightly mash with a fork, and set aside. This yields about 4 cups, depending on the size of the pumpkin.
  3. Heat olive oil on medium heat and add onions and carrots. Add salt and saute until onions are translucent, about 3-4 minutes. Add garlic and continue to cook for 1 minute, until garlic becomes fragrant. Add cumin powder and cook for 30 seconds, until cumin begins to become fragrant.
  4. Add pumpkin and stir to incorporate. Add paprika, ginger powder, cayenne pepper, and pumpkin pie spice. cook for 1 minute.
  5. Add broth and drizzle in syrup while stirring. Add pomegranate molasses and continue to stir until molasses is dissolved. Stir in milk and reduce to simmer for 5 minutes.
  6. Working in parts in a blender, or directly in the pot with a hand emersion blender, puree the soup until smooth.
  7. Return the soup to low heat and add in cream and black pepper. Simmer for 5 minutes.
  8. Serve hot and garnish with 1 tbsp cream and croutons, if desired.