Pumpkin Soup Recipe
American · Soup · 40 min total
A velvety, comforting pumpkin soup with warm spices, perfect for chilly days. This easy recipe uses canned pumpkin for convenience but delivers fresh flavor.
10
min prep
min prep
30
min cook
min cook
4
servings
servings
250
kcal/serving
kcal/serving
Ingredients
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 can (15 oz) pumpkin puree
- 4 cups chicken or vegetable broth
- 1/2 cup heavy cream
- Salt and black pepper to taste
- Optional: toasted pumpkin seeds for garnish
Instructions
- In a large pot, melt butter over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic, ginger, cinnamon, and nutmeg; cook for 1 minute until fragrant.
- Stir in pumpkin puree and broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Remove from heat. Use an immersion blender to puree until smooth. (Alternatively, blend in batches in a stand blender.)
- Stir in heavy cream. Season with salt and pepper to taste. Reheat gently if needed.
- Ladle into bowls and garnish with pumpkin seeds if desired.
Tips
- For a vegan version, use olive oil instead of butter and coconut cream instead of heavy cream.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
- Adjust spices to your preference; add a pinch of cayenne for heat.
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