Soope Kadoo Tanbal (سوپ کدو تنبل) — | Persian Pumpkin Soup

• 900 gPumpkin (peeled, seeded, diced 2 cm) (Use sweet pumpkin or kabocha; measure after peeling/seeding)
• 200 gYellow onion (finely diced) (About 1 large onion)
• 12 gGarlic (minced) (About 4 cloves)
• 15 mlOlive oil (1 tablespoon)
• 30 gUnsalted butter (2 tablespoons)
• 900 mlChicken broth or vegetable broth (Low-sodium preferred)
• 6 gFine sea salt (About 1 teaspoon; adjust to broth saltiness)
• 1 gBlack pepper (freshly ground) (About 1/2 teaspoon)
• 0.6 gGround nutmeg (About 1/4 teaspoon)
• 120 mlHeavy cream (35% fat) (About 1/2 cup, warmed)

Instructions

1. 1

   Prepare the vegetables: peel and seed the pumpkin, then dice into 2 cm cubes for even cooking. Finely dice the onion and mince the garlic. Warm the heavy cream gently (microwave 20–30 seconds or in a small pan) so it won’t split later. Measure salt, pepper, and nutmeg and keep them ready.

2. 2

   In a heavy pot, heat olive oil and butter over medium heat for 2 minutes until the butter foams. Add the diced onion and sauté 8–10 minutes, stirring often, until soft and translucent with light golden edges. Add minced garlic and cook 45–60 seconds just until fragrant; avoid browning to prevent bitterness.

3. 3

   Add the diced pumpkin and stir to coat in the onion-garlic mixture. Cook 5 minutes over medium heat, stirring every minute, to lightly soften the edges and build sweetness. Pour in the broth, scrape the bottom of the pot to release any fond, and bring to a gentle boil over medium-high heat (about 6–8 minutes).

4. 4

   Reduce heat to low, cover with the lid slightly ajar, and simmer 20–25 minutes until the pumpkin is very tender and breaks easily when pressed with a spoon. Turn off heat and let the soup rest 5 minutes to cool slightly—this improves blending safety and helps the flavors settle before final seasoning.

5. 5

   Blend until completely velvety: use an immersion blender in the pot for 2–3 minutes, or carefully transfer to a blender in batches (fill only halfway, vent the lid). Return to low heat. Stir in salt, black pepper, and nutmeg, then add the warmed heavy cream and cook 2–3 minutes, stirring gently, without boiling.

6. 6

   Taste and adjust seasoning: if the broth is very salty, add 30–60 ml hot water to balance; if the soup is too thick, thin with 60–120 ml hot broth. Serve immediately while steaming hot, keeping the surface glossy and smooth. For best aroma, let bowls sit 2 minutes before serving so nutmeg blooms.