Creamy Pumpkin Soup Recipe
Introduction
This creamy pumpkin soup is a comforting and flavorful dish perfect for chilly days. Made with simple ingredients like pumpkin puree and broth, it comes together quickly for a warm, satisfying meal.
Ingredients
- 2 cups pumpkin puree
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1/2 cup cream
Instructions
- Step 1: In a large pot, combine the chopped onion and minced garlic with a splash of oil over medium heat. Cook until the onion is soft and translucent, about 5 minutes.
- Step 2: Add the pumpkin puree and broth to the pot. Bring to a gentle simmer and cook for 15 minutes to allow the flavors to meld.
- Step 3: Use an immersion blender or transfer the soup to a blender in batches. Blend until completely smooth and creamy.
- Step 4: Return the soup to the pot if needed, stir in the cream, and warm through gently. Season with salt and pepper to taste before serving.
Tips & Variations
- For extra depth, roast the pumpkin before pureeing or add a pinch of cinnamon and nutmeg for autumnal flavor.
- You can substitute cream with coconut milk for a dairy-free version.
- Add a swirl of sour cream or a sprinkle of toasted pumpkin seeds for garnish.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. This soup also freezes well for up to 2 months; thaw overnight in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh pumpkin instead of puree?
Yes, you can use fresh pumpkin. Peel, seed, and chop the pumpkin, then cook it until tender before blending into a puree.
How can I make this soup vegan?
Use vegetable broth and replace the cream with a plant-based alternative like coconut milk or cashew cream for a vegan-friendly soup.
PrintCreamy Pumpkin Soup Recipe
This creamy pumpkin soup is a comforting and flavorful dish perfect for chilly days. Made with pumpkin puree, aromatic onion and garlic, and rich cream, it’s easy to prepare and delivers a smooth, velvety texture that’s delightful as a starter or light meal.
- 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
Soup Base
- 2 cups pumpkin puree
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 cups vegetable or chicken broth
- 1/2 cup heavy cream
- 1 tablespoon olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing them until they become soft and translucent, about 5 minutes.
- Add Pumpkin and Broth: Stir in the pumpkin puree and pour in the broth. Mix well to combine all the ingredients.
- Simmer: Bring the mixture to a gentle simmer. Reduce heat to low and allow it to cook for 15-20 minutes, letting the flavors meld together.
- Blend Until Smooth: Using an immersion blender, blend the soup directly in the pot until it becomes smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and puree until silky.
- Add Cream and Season: Stir in the heavy cream and season the soup with salt and freshly ground black pepper to taste. Heat through for another 2-3 minutes without boiling.
- Serve: Ladle the soup into bowls and garnish if desired with a drizzle of cream or fresh herbs. Serve hot and enjoy!
Notes
- For a dairy-free version, substitute the heavy cream with coconut milk or a plant-based cream alternative.
- If fresh pumpkin is available, roast and puree it for a richer flavor.
- The soup can be made ahead and refrigerated for up to 3 days or frozen for up to 2 months.
- Adjust thickness by adding more broth if needed.
Keywords: pumpkin soup, creamy pumpkin soup, fall soup recipe, easy pumpkin soup, vegetarian soup
