This creamy pumpkin soup is a warm hug in a bowl! It’s made with fresh pumpkin, spices, and a touch of cream for a smooth finish. Perfect for chilly days!
You won’t believe how easy it is to whip up this soup. I often pair it with crusty bread for dipping, and let’s be real, that’s the best part! 😋
Key Ingredients & Substitutions
Pumpkin Puree: You can use either fresh pumpkin or canned puree. If using fresh, roast the pumpkin first for a deeper flavor. Otherwise, canned works great and saves time!
Onion: Yellow onions are perfect for this recipe, but white onions are a good substitute. If you prefer a milder taste, try using shallots.
Heavy Cream: For a lighter version, use coconut milk for a hint of sweetness or almond milk if you’re looking for a dairy-free option. I personally love the creaminess that heavy cream brings!
Spices: Cinnamon and nutmeg add warmth, but if you want a more robust flavor, consider adding a dash of curry powder. It’s delightful with pumpkin flavors!
How Do You Achieve a Smooth Soup Texture?
To get that velvety, smooth texture, blending is key. If using an immersion blender, just blend directly in the pot until it’s creamy. If using a regular blender, remember to let the soup cool slightly and don’t overfill the blender to avoid splashes!
- Blend in batches if you’re using a traditional blender; this helps prevent spills.
- Make sure the soup is hot but not boiling when blending; this way, you get a perfect consistency.
- Blend until smooth, then return to pot, adding your cream for extra creaminess.
Delicious Pumpkin Soup Recipe
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil or butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups pumpkin puree (fresh or canned)
- 4 cups vegetable or chicken broth
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon chili powder or smoked paprika (optional, for a mild kick)
- Salt and black pepper, to taste
- 1/2 cup heavy cream or coconut milk (for creaminess)
For Garnishing:
- Fresh parsley, chopped (for garnish)
- Sour cream or creme fraiche, for drizzling
- Crusty bread, for serving (optional)
What You Need to Know About Timing:
This recipe takes about 10 minutes for prep and around 30 minutes total, including cooking time. So, you can have a warm bowl of soup ready in about 40 minutes! Perfect for a cozy evening.
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating olive oil or butter in a large pot over medium heat. Once it’s warm, add the chopped onion. Sauté the onion until it turns soft and translucent—this should take about 5-7 minutes. This step brings out the sweet flavor of the onion!
2. Add the Garlic:
Next, add the minced garlic to the pot and cook for another minute. Stir continuously until you can smell that wonderful garlic aroma filling your kitchen!
3. Incorporate the Pumpkin:
Now it’s time to stir in the pumpkin puree. Mix it well with the sautéed onions and garlic. This creates a beautiful blend of flavors right from the start!
4. Pour in the Broth:
Pour in the broth—either vegetable or chicken, depending on your preference. Give everything a good stir to combine. Bring the mixture to a gentle simmer; this will help layer the flavors together.
5. Add Spices:
Add the ground cinnamon, nutmeg, and optional chili powder or smoked paprika for a hint of heat. Season with salt and black pepper to taste. Let the soup simmer gently for 15-20 minutes. This will meld the flavors beautifully!
6. Blend the Soup:
Once simmered, remove the pot from the heat. Use an immersion blender to puree the soup until it’s completely smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender, then blend until silky!
7. Add Creaminess:
Return the blended soup to the pot and stir in the heavy cream or coconut milk, warming it through on low heat. Taste it and adjust the seasoning if needed; this is where it really comes together!
8. Serve and Garnish:
Ladle the hot soup into bowls, and for that finishing touch, drizzle with sour cream or creme fraiche. Sprinkle on some chopped fresh parsley for a pop of color and flavor. Don’t forget a pinch of smoked paprika or chili powder for extra flair!
9. Enjoy!
Serve your delicious pumpkin soup hot, alongside some crusty bread for dipping. Enjoy every comforting spoonful!
Happy cooking! 🍂🥣
Can I Use Different Types of Pumpkin Puree?
Absolutely! You can use canned puree for convenience or make your own with fresh pumpkin. Just roast the pumpkin until soft, then blend it into a smooth puree. Both options will work wonderfully!
How Can I Make This Soup Vegan?
To make it vegan, simply substitute the heavy cream with coconut milk or another non-dairy milk like almond or cashew milk. Ensure you also use vegetable broth instead of chicken broth!
What Is the Best Way to Store Leftover Pumpkin Soup?
Store leftovers in an airtight container in the fridge for up to 3 days. If you want to keep it longer, you can freeze the soup for up to 3 months. Just thaw in the fridge overnight and reheat on the stove before serving.
Can I Add Other Vegetables to This Soup?
Yes, you can! Feel free to add carrots, sweet potatoes, or even some spinach for extra nutrition. Just chop them into small pieces and add them during the sautéing step so they can cook through.