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Creamy Pumpkin Soup

A warm, comforting pumpkin soup that is ready in under 30 minutes, perfect for chilly autumn evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American, Comfort Food
Calories: 210
Ingredients Method Notes

Ingredients
  

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) Coconut milk can be used for a dairy-free version.
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • to taste Salt and pepper
  • to taste Olive oil for sautéing

Method
 

Preparation
  1. In a large pot, heat a drizzle of olive oil over medium heat.
  2. Add the chopped onion and garlic; sauté for about 3-4 minutes until they soften and become translucent.
  3. Stir in the pumpkin puree, allowing it to cook with the onions and garlic for an additional 2 minutes.
  4. Gradually add in the broth, stirring to combine. Bring the mixture to a gentle simmer.
  5. Once simmering, add the ground cinnamon, nutmeg, salt, and pepper. Stir well and let it simmer for about 15 minutes.
  6. Remove the pot from heat. Using an immersion blender, blend until the soup reaches your desired consistency.
  7. Stir in the heavy cream (or coconut milk) for that perfectly creamy texture.
  8. Taste and adjust seasoning if necessary. Ladle into bowls and top with your favorite toppings.

Notes

For a thicker texture, consider adding a chopped potato while the soup is simmering. Don't forget to save and roast the pumpkin seeds for added crunch!