Easy Pumpkin Soup
A creamy and comforting pumpkin soup that comes together in under 30 minutes, perfect for weeknight dinners and elegant enough for holiday gatherings.
Ingredients
For the Soup
- 2 tablespoons Olive Oil For sautéing the aromatics.
- 1 medium Yellow Onion Chopped, essential flavor base.
- 2 cloves Garlic Minced, added for flavor.
- 15 ounces Pumpkin Purée Canned 100% pure (not pie filling).
- 4 cups Vegetable or Chicken Broth Use low-sodium for better control.
- 1 tablespoon Maple Syrup Enhances sweetness.
- 1 teaspoon Ground Cumin Adds warmth.
- 1/2 teaspoon Ground Nutmeg Enhances flavor.
- 1/2 teaspoon Ground Cinnamon Creates warm balance.
- 1/2 cup Heavy Cream or Coconut Milk For creaminess.
- to taste Salt & Black Pepper Season according to preference.
Instructions
Preparation
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
- Add the minced garlic and cook for another minute until fragrant.
Cooking
- Add the ground cumin, nutmeg, and cinnamon to the pot. Stir constantly for about 30 seconds until the spices are fragrant.
- Stir in the pumpkin purée, vegetable broth, and maple syrup. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 15 minutes.
- Use an immersion blender to puree the soup directly in the pot until it’s completely smooth.
- If using a regular blender, carefully transfer the soup in batches and blend until smooth.
- Return the soup to the pot and stir in the heavy cream or coconut milk. Season generously with salt and pepper to taste. Warm through gently, but do not let it boil.
Serving
- Ladle the soup into bowls and garnish with a drizzle of cream, toasted pepitas, or fresh herbs.
Notes
You can use full-fat coconut milk for a dairy-free version. Adjust seasonings and thickness according to taste and preference.