Description
This rich and creamy pumpkin soup is perfect for chilly evenings. With warm spices like cinnamon, nutmeg, and ginger, it’s the ultimate fall comfort food. Whether you’re using fresh pumpkin or canned pumpkin puree, this soup is velvety smooth, nutritious, and satisfying, making it a go-to for cozy dinners or meal prepping.
Ingredients
- Fresh pumpkin (or canned pumpkin puree) – 4 cups (about 1 medium pumpkin or 1 can of pumpkin puree, 15 oz)
- Olive oil or butter – 1 tablespoon
- Onion (diced) – 1 medium
- Garlic (minced) – 2 cloves
- Vegetable broth (or chicken broth) – 4 cups
- Ground cinnamon – 1 teaspoon
- Ground nutmeg – 1/2 teaspoon
- Ground ginger (optional) – 1/4 teaspoon
- Heavy cream (or coconut milk for a dairy-free option) – 1/2 cup
- Salt – 1/2 teaspoon (adjust to taste)
- Pepper – 1/4 teaspoon (adjust to taste)
- Fresh thyme or rosemary (for garnish) – 1-2 sprigs
- Pumpkin seeds (optional, for garnish) – 1 tablespoon
Instructions
- Prepare the Pumpkin: If using fresh pumpkin, cut in half, remove seeds, peel, and roast at 400°F (200°C) for 25-30 minutes until tender. Scoop the flesh out once roasted. Skip this step if using canned pumpkin puree.
- Sauté the Onion and Garlic: Heat olive oil (or butter) in a large pot. Add diced onion and cook for 5 minutes until translucent. Add minced garlic and cook for 1 minute until fragrant.
- Add the Pumpkin and Spices: Stir in the roasted (or canned) pumpkin, followed by ground cinnamon, nutmeg, and ginger. Cook for 2-3 minutes to allow the spices to bloom.
- Pour in the Broth: Add the vegetable (or chicken) broth and stir. Bring to a simmer and cook for 10-15 minutes to let the flavors meld.
- Blend the Soup: Use an immersion blender directly in the pot or transfer to a regular blender in batches until smooth. Add more broth or water if the soup is too thick.
- Add the Cream: Stir in heavy cream (or coconut milk for a dairy-free version) and heat through. Taste and adjust seasoning with salt and pepper.
- Serve and Garnish: Ladle the soup into bowls and garnish with fresh thyme or rosemary. Optionally, top with roasted pumpkin seeds or a drizzle of extra cream.
Notes
- Fresh Pumpkin: Roast until soft and caramelized for the best flavor.
- Smooth Texture: For a silkier texture, strain the soup after blending to remove any bits of skin or fiber.
- Make It Vegan: Use coconut milk instead of cream for a dairy-free alternative.
- Spicy Version: Add cayenne pepper, smoked paprika, or chopped jalapeños to give the soup a spicy kick.
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 8g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 30mg