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Easy Creamy Pumpkin Soup

A white bowl filled with vibrant orange pumpkin soup, topped with a decorative swirl of cream.
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Make this simple, creamy pumpkin soup using puree for a quick and comforting fall meal.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
  • 4 cups vegetable broth
  • 1/2 cup heavy cream or full-fat 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

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion and cook until soft, about 5 minutes.
  3. Add the minced garlic and cook for 1 minute until fragrant.
  4. Stir in the pumpkin puree, vegetable broth, cinnamon, nutmeg, and ginger. Bring the mixture to a simmer.
  5. Reduce the heat to low, cover, and let it cook for 10 minutes to allow the flavors to combine.
  6. Remove the pot from the heat. Stir in the heavy cream or coconut milk, salt, and pepper.
  7. Use an immersion blender to blend the soup until it is completely smooth and creamy. Alternatively, carefully transfer the soup in batches to a standard blender and blend until smooth, then return it to the pot.
  8. Taste and adjust salt and pepper as needed before serving hot.

Notes

  • For a richer flavor, roast one small fresh sugar pumpkin until tender before scooping out the flesh to use instead of puree.
  • If you prefer a thinner soup, add more vegetable broth until you reach your desired consistency.
  • Garnish with toasted pumpkin seeds or a swirl of extra cream before serving.

Nutrition

Find it online: https://kitchnkudos.com/easy-creamy-pumpkin-soup-recipe/