Creamy Pumpkin Soup with Roasted Walnut Oil

September 16, 2024

There’s something about the first hint of chilly air that makes me crave a bowl of warm, velvety soup—and this Creamy Pumpkin Soup with Roasted Walnut Oil checks all the cozy boxes. As soon as you stir in that nutty finish from walnut oil, the aroma and flavor transform the humble pumpkin into something special. It’s like fall in a bowl, offering comfort and richness without being over the top.

What I love most is how easy it is to pull together on a weeknight, yet it feels thoughtful enough for guests. The blend of pumpkin, warming spices, and a swirl of walnut oil is just the kind of cozy, elegant recipe you’ll reach for all season long. Serve with crusty bread, maybe a sprinkle of fresh herbs or red pepper flakes, and you’ve got a dish that feels like a hug.

Creamy Pumpkin Soup with Roasted Walnut Oil

A smooth, spiced pumpkin soup finished with a nutty drizzle of Roasted Walnut Oil. Comforting, flavorful, and perfect for crisp autumn evenings.

Author: https://shopevoo.com
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 4-6
Category: Soups
Cuisine: American

Ingredients

2 tbsp Roasted Walnut Oil
1 medium onion, chopped
2 cloves garlic, minced
1 tsp ground cinnamon
1 tsp ground cumin
½ tsp ground nutmeg
¼ tsp ground ginger
4 cups pumpkin puree (canned or homemade)
4 cups vegetable broth
1 cup coconut milk or heavy cream (your preference)
Salt and freshly cracked black pepper, to taste
Optional toppings: red pepper flakes, chopped fresh herbs (parsley or thyme), extra walnut oil, crusty bread for serving

Directions

Sauté aromatics: In a large pot, heat the Roasted Walnut Oil over medium heat. Add onion and garlic and sauté until the onion is soft and translucent (about 5–7 minutes).
Add spices: Stir in cinnamon, cumin, nutmeg, and ginger. Cook for 1–2 minutes more, letting the spices become fragrant.
Combine pumpkin & broth: Add the pumpkin puree and stir to combine with the aromatics. Pour in the vegetable broth, bring to a boil, then reduce heat and simmer 15–20 minutes.
Blend: Use an immersion blender to blend until smooth. (If you don’t have one, carefully transfer in batches to a stand blender, blend, then return to the pot.)
Finish & season: Stir in coconut milk or cream. Season with salt and black pepper. Simmer 5 more minutes to warm through.
Serve: Ladle into bowls, then drizzle a little extra Roasted Walnut Oil over each serving. Garnish with red pepper flakes or fresh herbs if desired. Serve with crusty bread.