Description
This creamy pumpkin soup recipe offers a comforting and flavorful dish perfect for fall or any time you crave a warm, velvety soup. Made with pureed pumpkin, aromatic spices like cinnamon and nutmeg, and enriched with either heavy cream or coconut milk for a dairy-free option, this soup provides a rich texture and a delightful balance of sweet and savory flavors. It’s quick to prepare, easy to make, and serves as a fantastic starter or light meal.
Ingredients
Scale
Main Ingredients
- 2 cups pumpkin puree (canned or freshly cooked)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream (or coconut milk for a dairy-free option)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- Salt and pepper, to taste
- Olive oil for sautéing, to taste
Instructions
- Prepare the base: Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing until they are soft and translucent, about 5 minutes. This step enhances the flavor of the soup by gently caramelizing the aromatics.
- Add pumpkin and spices: Stir in the pumpkin puree, ground cinnamon, and nutmeg. Cook for an additional 2 minutes to blend the spices evenly and warm the pumpkin through.
- Add broth and simmer: Pour in the vegetable or chicken broth, stirring to combine. Bring the mixture to a gentle boil, then reduce heat and let it simmer for 10-15 minutes. This allows the flavors to meld and the soup to slightly thicken.
- Blend the soup: Use an immersion blender directly in the pot to puree the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and puree until velvety smooth, then return it to the pot.
- Finish with cream: Stir in the heavy cream or coconut milk, warming the soup gently over low heat without boiling. Season with salt and pepper to taste. Heat just enough to incorporate the cream and enhance the soup’s richness.
- Serve: Ladle the hot soup into bowls, optionally garnishing with a drizzle of cream, a sprinkle of cinnamon, or fresh herbs. Enjoy your comforting creamy pumpkin soup!
Notes
- You can substitute heavy cream with coconut milk for a dairy-free and vegan-friendly version.
- Adjust the thickness of the soup by adding more or less broth according to your preference.
- To make it spicier, add a pinch of cayenne pepper or freshly ground black pepper.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
- For an extra smooth texture, strain the soup through a fine sieve after blending.
