Description
This creamy Pumpkin Soup is smooth, comforting, and full of warm fall flavors. Made with simple ingredients and fresh or canned pumpkin, it’s the perfect cozy soup for chilly nights, holiday starters, or an easy weeknight dinner.
Ingredients
Main Ingredients
- 2 tablespoons olive oil or butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 cups pumpkin purée (fresh or canned)
- 4 cups vegetable broth (or chicken broth)
- 1 cup heavy cream or coconut milk
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- Salt and black pepper, to taste
- 1 tablespoon maple syrup or brown sugar (optional)
Garnish
- Pumpkin seeds or fresh cream (for garnish)
Instructions
- Heat the oil: Heat olive oil in a large pot over medium heat.
- Sauté onions: Add chopped onion and cook for 4–5 minutes until soft and translucent.
- Add garlic: Stir in minced garlic and cook for 30 seconds until fragrant.
- Add pumpkin and spices: Stir in pumpkin purée, broth, nutmeg, cinnamon, ginger, salt, and pepper.
- Simmer soup: Bring to a gentle boil, then reduce heat and let it simmer for 15–20 minutes to develop flavor.
- Add cream and sweetness: Stir in heavy cream or coconut milk and maple syrup or brown sugar if using.
- Blend the soup: Use an immersion blender to blend until smooth, or carefully blend in batches using a regular blender.
- Final simmer and seasoning: Simmer the soup for 5 more minutes; adjust seasoning with salt and pepper to taste.
- Serve: Serve hot, garnished with pumpkin seeds or fresh cream as desired.
Notes
- Use coconut milk for a vegan and dairy-free version.
- For a thinner soup, add extra broth to reach desired consistency.
- Roasting fresh pumpkin before puréeing enhances the flavor.
- Stores well in the refrigerator for 4–5 days.
- Freezes well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
