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
- In a large pot over medium heat, melt the butter. Add the diced onion and cook for 4-5 minutes, until softened.
- Stir in the minced garlic and cook for another minute.
- Add the pumpkin puree and vegetable broth, stirring to combine. Bring the soup to a simmer and cook for 15 minutes, stirring occasionally.
- Stir in the heavy cream (or coconut milk), cinnamon, nutmeg, ginger, salt, and pepper.
- 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.
- Taste and adjust seasoning if needed.
- 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
