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Pumpkin Soup Recipe

Pumpkin Soup Recipe


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4.7 from 24 reviews

  • Author: Emma
  • Total Time: 35 minutes
  • Yield: 6 servings 1x
  • Diet: Vegetarian, Gluten-Free

Description

This creamy and comforting Pumpkin Soup is the perfect fall dish. Made with aromatic spices and a hint of sweetness, it’s a delicious and satisfying soup that’s sure to warm you up on chilly days.


Ingredients

Scale

Ingredients:

  • 2 tablespoons unsalted butter
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups pumpkin puree (canned or fresh)
  • 3 cups vegetable broth
  • 1 cup heavy cream or coconut milk
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Chopped fresh parsley or roasted pumpkin seeds for garnish

Instructions

  1. In a large pot over medium heat, melt the butter. Add the diced onion and cook for 4-5 minutes, until softened.
  2. Stir in the minced garlic and cook for another minute.
  3. Add the pumpkin puree and vegetable broth, stirring to combine. Bring the soup to a simmer and cook for 15 minutes, stirring occasionally.
  4. Stir in the heavy cream (or coconut milk), cinnamon, nutmeg, ginger, salt, and pepper.
  5. Use an immersion blender to puree the soup until smooth, or carefully transfer in batches to a blender. Return to the pot and heat through.
  6. Taste and adjust seasoning if needed.
  7. Serve hot, garnished with chopped parsley or roasted pumpkin seeds.

Notes

  • For extra flavor, add a splash of maple syrup or a drizzle of olive oil before serving.
  • This soup freezes well for up to 2 months.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 180
  • Sugar: 6g
  • Sodium: 480mg
  • Fat: 11g
  • Saturated Fat: 6g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 17g
  • Fiber: 3g
  • Protein: 3g
  • Cholesterol: 30mg