Description
This creamy pumpkin soup recipe delivers restaurant-quality flavor and texture in just 40 minutes. Velvety smooth, perfectly spiced, and packed with nutrition, it’s the ultimate fall comfort food.
Ingredients
Scale
- 2 tbsp olive oil or butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 4 cups pumpkin puree (fresh or canned)
- 4 cups vegetable or chicken broth
- 1 cup heavy cream or coconut milk
- Salt and pepper to taste
- Optional garnish: chopped parsley, toasted pumpkin seeds, swirl of cream
Instructions
- Heat oil or butter in a large pot over medium heat.
- Add chopped onion and sauté 5 minutes until softened.
- Stir in garlic, cinnamon, and nutmeg; cook 1 minute to bloom spices.
- Add pumpkin puree and broth, stir well.
- Simmer gently for 15 minutes, stirring occasionally.
- Puree soup with immersion blender until smooth.
- Stir in heavy cream or coconut milk over low heat (do not boil).
- Season with salt and pepper to taste.
- Ladle into bowls and garnish as desired.
Notes
For best results, use sugar pie pumpkins if making fresh puree. Avoid boiling after adding cream to prevent curdling. Garnish creatively for added flavor and presentation.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 185
- Sugar: 6g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 30mg
Keywords: pumpkin soup, creamy soup, fall recipe, comfort food, easy pumpkin soup