Description
Creamy Pumpkin Soup is a velvety blend of fresh pumpkin, aromatic spices, and rich cream, creating a warm, comforting dish perfect for chilly days. With an option to use either fresh pumpkin or convenient canned puree, this recipe provides robust flavors from sautéed onion and garlic, wrapped in a soothing broth and finished with a luscious creamy swirl. Savory and slightly sweetened, this soup is garnished with roasted pumpkin seeds for added texture. Ideal for lunch, dinner, or as a festive starter, this soup adapts to dietary needs and is sure to become a staple for fall and winter gatherings.
Ingredients
- 2 pounds fresh pumpkin, peeled and cubed (or 2 cans pure pumpkin puree)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil or butter
- 4 cups vegetable or chicken broth
- 1 cup heavy cream (substitute coconut cream for dairy-free option)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1 tablespoon maple syrup or honey (optional)
- salt and freshly ground black pepper to taste
- roasted pumpkin seeds for garnish
Instructions
- Peel and cube the fresh pumpkin into 1-inch pieces. Dice the onion and mince the garlic.
- Heat olive oil or butter in a large pot over medium heat. Add onions and sauté for 3-4 minutes until translucent. Add minced garlic and cook for an additional 30 seconds until fragrant but not browned.
- Add pumpkin cubes to the pot along with cinnamon, nutmeg, ginger, and cloves. Stir to coat the pumpkin with the oil and spices, allowing the flavors to bloom for about 2 minutes.
- Pour in the broth and bring to a boil. Reduce heat to low, cover, and simmer for 20-25 minutes until pumpkin is very tender.
- Remove pot from heat and use an immersion blender to puree until completely smooth. If using a regular blender, work in batches and exercise caution with the hot liquid.
- Return the soup to low heat and stir in the heavy cream. Add maple syrup or honey if using. Season with salt and pepper to taste. Heat through without boiling.
- Serve hot, garnished with roasted pumpkin seeds.
Notes
Substitute canned pumpkin for convenience, or use sweet potato or butternut squash. Coconut cream makes it dairy-free. Soup can be made up to 2 days ahead; cool, refrigerate, and reheat gently. Freeze for up to 2 months. If texture is too thick, add broth. For a smoother blend, use a high-speed blender in batches and stir well. Adjust sweetener or omit for savory preference.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 190
- Sugar: 5g
- Sodium: 540mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg