Description
This easy pumpkin soup recipe is a creamy, flavorful fall favorite made with pumpkin puree, aromatic spices, and a touch of cream. Perfectly seasoned and blended smooth, it’s a comforting and quick soup that can be enjoyed as a warm appetizer or light meal. Garnished with pumpkin seeds and fresh thyme, this soup is both visually appealing and delicious.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (15 oz) can pumpkin puree
- 3 cups vegetable broth
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup heavy cream or full-fat coconut milk
- 1 tablespoon maple syrup (optional)
Garnish
- Pumpkin seeds
- Fresh thyme
Instructions
- Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 3 to 4 minutes until the onion becomes soft and translucent, releasing its natural sweetness. Add the minced garlic and cook for another 30 seconds until fragrant.
- Add Pumpkin and Broth: Stir in the pumpkin puree, vegetable broth, salt, black pepper, ground cinnamon, and ground nutmeg. Mix well to combine all the flavors.
- Simmer: Bring the mixture to a gentle simmer. Let it cook for 10 to 15 minutes, stirring occasionally to prevent sticking and to allow the flavors to meld perfectly.
- Blend Soup: Remove the pot from heat. Use an immersion blender directly in the pot to blend the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and puree until smooth, then return it to the pot.
- Add Cream and Sweetener: Stir in the heavy cream or coconut milk and the maple syrup if using. Heat the soup through gently for an additional 2 to 3 minutes without boiling to retain a creamy texture and consistent temperature.
- Finish and Serve: Taste the soup and adjust seasoning with salt and pepper if needed. Ladle into bowls and garnish with pumpkin seeds and fresh thyme for added texture and flavor. Serve warm and enjoy!
Notes
- For a vegan version, substitute heavy cream with full-fat coconut milk and consider omitting the maple syrup if you prefer less sweetness.
- This soup pairs wonderfully with crusty bread or a grilled cheese sandwich for a comforting meal.
- Use fresh pumpkin puree if you want a less processed option, roasting and pureeing pumpkin beforehand.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
