Make this easy creamy pumpkin soup for a comforting fall dinner. This recipe uses simple ingredients and warm spices to create a rich, velvety soup quickly.
Author:sarah_hearthbite
Prep Time:15 min
Cook Time:25 min
Total Time:40 min
Yield:4 servings 1x
Category:Dinner
Method:Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 tablespoons olive oil
1 medium yellow onion, chopped
2 cloves garlic, minced
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
4 cups vegetable or chicken broth
1/2 cup heavy cream or full-fat coconut milk
1 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 5 to 7 minutes.
Add the minced garlic, ground ginger, cinnamon, and nutmeg to the pot. Cook for 1 minute until fragrant, stirring constantly.
Stir in the pumpkin puree until it is fully combined with the aromatics.
Pour in the broth. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for 10 minutes to allow the flavors to meld.
Remove the pot from the heat. Use an immersion blender to blend the soup until it is completely smooth and velvety. Alternatively, carefully transfer the soup in batches to a standard blender and blend until smooth, returning it to the pot.
Stir in the heavy cream or coconut milk. Heat gently over low heat until warmed through, but do not let it boil.
Season with salt and pepper to your taste.
Serve your homemade pumpkin soup hot, perhaps topped with toasted pepitas or a swirl of cream.
Notes
For a richer flavor, roast a small fresh sugar pumpkin (about 3 lbs) until tender, scoop out the flesh, and use 2 cups of roasted pumpkin in place of the canned puree.
If you prefer a thinner soup, add up to 1 more cup of broth.
This recipe is a great base for a light meal; serve with crusty bread for dipping.