Description
This easy pumpkin soup recipe features caramelized onions, warm spices, and creamy pumpkin puree, resulting in a comforting and flavorful autumnal dish perfect for chilly days. Ready in just 40 minutes, it is a delicious way to enjoy seasonal pumpkin with a smooth, velvety texture.
Ingredients
Scale
Soup Base
- 2 tablespoons butter
- 2 large yellow onions, sliced
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground ginger
Main Ingredients
- 2 (15-ounce) cans pumpkin puree
- 2 cups chicken stock
- 2 cups water
- 1/2 cup heavy cream
Instructions
- Caramelize onions: Melt the butter in a large pot over medium heat. Add the sliced onions and cook, stirring occasionally, until they become golden brown and caramelized, about 15 minutes. This step draws out sweetness and enhances the soup’s depth of flavor.
- Add spices: Stir in the minced garlic, salt, cinnamon, nutmeg, and ground ginger. Continue stirring constantly for about 1 minute to toast the spices and release their aromas without burning.
- Deglaze and add liquids: Pour in 1/4 cup of chicken stock and use a spoon or spatula to scrape up any browned bits stuck to the bottom of the pot. Then add the remaining chicken stock, water, and pumpkin puree, stirring everything together until well combined.
- Simmer: Reduce the heat to low and let the soup gently simmer uncovered for 20 minutes. This allows the flavors to meld and the soup to thicken slightly.
- Puree the soup: Remove the pot from heat and, using an immersion blender, blend the soup directly in the pot until smooth. Alternatively, carefully transfer the soup in batches to a countertop blender and puree until silky.
- Stir in cream and serve: Return the pureed soup to low heat if necessary, then stir in the heavy cream until combined and heated through. Serve immediately, optionally paired with warm bread for dipping.
Notes
- For a vegetarian version, substitute chicken stock with vegetable broth.
- Adjust spices to taste, adding more cinnamon or nutmeg for a stronger warm spice profile.
- Use fresh pumpkin puree if preferred, though canned is more convenient and consistent.
- If the soup is too thick, add additional water or stock to reach desired consistency.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
