Creamy Pumpkin Soup
A quick and simple recipe for a deliciously warm and comforting creamy pumpkin soup, perfect for chilly autumn days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 can (15 oz) of pure pumpkin puree or about 2 cups of roasted fresh pumpkin
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream or coconut milk
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Sauté the aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes.
- Add the pumpkin and spices: Stir in the pumpkin puree, cinnamon, nutmeg, salt, and pepper. Cook for 2-3 minutes.
- Incorporate the broth: Pour in the vegetable broth and bring to a simmer. Cook for 15 minutes, stirring occasionally.
- Blend until smooth: Use an immersion blender to puree until silky and smooth.
- Add cream and adjust seasoning: Return to pot and stir in cream or coconut milk. Adjust seasoning as needed.
- Serve and enjoy: Ladle the soup into bowls and enjoy hot, garnished with a drizzle of cream or pumpkin seeds if desired.
Notes
For a dairy-free alternative, use coconut milk instead of heavy cream. This soup stores well in the refrigerator or freezer.
Find it online: https://WWW.feelfreshrecipes.com/spooky-season/