Creamy Pumpkin Soup Recipe
Introduction
This easy pumpkin soup is a comforting and creamy dish perfect for chilly days. Made with simple ingredients, it comes together quickly and delivers a warm, flavorful experience.
Ingredients
- 2 cups pumpkin purée
- 4 cups vegetable broth
- 1 medium onion, chopped
- 1/2 cup cream
- 1 teaspoon warm spices (such as cinnamon, nutmeg, or allspice)
Instructions
- Step 1: In a large pot, combine the pumpkin purée, chopped onion, vegetable broth, and spices. Bring to a gentle simmer over medium heat.
- Step 2: Let the mixture simmer for about 15-20 minutes, allowing the flavors to meld and the onion to soften.
- Step 3: Use an immersion blender or transfer the soup to a blender and blend until smooth and creamy.
- Step 4: Stir in the cream, warming the soup gently without boiling. Adjust seasoning with salt and pepper to taste before serving.
Tips & Variations
- For extra depth, sauté the onion in a little olive oil or butter before adding the other ingredients.
- Swap cream for coconut milk for a dairy-free version with a subtle tropical twist.
- Add a pinch of cayenne or smoked paprika for a bit of heat and smokiness.
Storage
Store leftover pumpkin soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain a smooth texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh pumpkin instead of purée?
Yes, but you’ll need to roast or boil the fresh pumpkin and then mash it before using. This adds a fresher flavor but requires more prep time.
How can I make this soup vegan?
Replace the cream with coconut milk or a plant-based cream alternative, and ensure your vegetable broth does not contain animal products.
PrintCreamy Pumpkin Soup Recipe
This Easy Pumpkin Soup is a comforting and creamy dish perfect for fall or any time you crave a warm, flavorful soup. Made with pumpkin purée, aromatic onions, and a blend of spices, this soup is simmered to perfection and then blended until smooth, creating a luscious texture that’s both satisfying and nourishing.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Ingredients
- 2 cups pumpkin purée
- 4 cups vegetable broth
- 1 medium onion, chopped
- 1/2 cup heavy cream
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons olive oil or butter
Instructions
- Prepare the vegetables
Chop the onion finely to ensure it cooks evenly and releases its flavor fully into the soup. - Sauté the onion
In a large pot, heat the olive oil or butter over medium heat. Add the chopped onions and cook until they are soft and translucent, about 5-7 minutes, stirring occasionally to prevent burning. - Add pumpkin and spices
Stir in the pumpkin purée, ground cinnamon, and nutmeg. Mix well to combine and let the spices toast slightly to bring out their aroma. - Simmer with broth
Pour in the vegetable broth and bring the mixture to a gentle boil. Reduce heat to low and let it simmer uncovered for 15-20 minutes to allow the flavors to meld together. - Blend the soup
Remove the pot from heat. Using an immersion blender, puree the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a blender and blend until creamy. - Finish with cream and seasoning
Stir in the heavy cream and season with salt and black pepper to taste. Warm the soup gently for another 2-3 minutes without boiling to avoid curdling the cream. - Serve
Ladle the hot soup into bowls and optionally garnish with a swirl of cream, pumpkin seeds, or fresh herbs for added texture and flavor.
Notes
- For a vegan version, substitute heavy cream with coconut cream or a plant-based alternative.
- You can roast fresh pumpkin and purée it yourself for a richer flavor.
- Adjust the thickness by adding more vegetable broth if you prefer a thinner soup.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop to prevent the cream from curdling.
Keywords: pumpkin soup, easy pumpkin soup, creamy pumpkin soup, fall recipes, vegetarian soup
