Pumpkin Soup
Pumpkin Soup is a creamy, comforting dish made with pureed pumpkin, warm spices, and a touch of cream. It’s perfect as a cozy starter, a light main dish, or a festive addition to fall and holiday menus. Serve it with crusty bread for a wholesome, satisfying meal.
Ingredients
- 2 tbsp olive oil or butter
- 1 medium onion chopped
- 2 cloves garlic minced
- 3 cups pumpkin purée fresh or canned
- 3 cups vegetable broth or chicken broth
- 1 cup heavy cream or coconut milk for dairy-free
- 1 tsp ground cinnamon
- ¼ tsp nutmeg
- Salt and black pepper to taste
- Fresh parsley or pumpkin seeds for garnish
Instructions
- Sauté aromatics: Heat olive oil in a large pot over medium heat. Add onion and cook until soft, about 5 minutes. Stir in garlic and cook another minute.
- Add pumpkin & broth: Stir in pumpkin purée and broth. Bring to a simmer and cook for 15 minutes.
- Blend: Use an immersion blender (or transfer to a blender in batches) to puree soup until smooth and creamy.
- Season & finish: Stir in cream, cinnamon, nutmeg, salt, and pepper. Simmer gently for 5 more minutes.
- Serve: Ladle into bowls and garnish with parsley, pumpkin seeds, or a swirl of cream.
Notes
- For a spicier version, add a pinch of cayenne or curry powder.
- To make vegan, swap butter for olive oil and use coconut milk instead of cream.
- Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.
- Serve alongside grilled cheese or warm bread for a hearty meal.