This cozy pumpkin soup is packed with warm flavors, making it perfect for chilly days. With creamy pumpkin and a hint of spice, it’s a treat for your taste buds!
The best part? It’s super easy to whip up! I love serving it with a sprinkle of seeds on top or a slice of crusty bread. What’s more comforting than that? 😊
Key Ingredients & Substitutions
Pumpkin Puree: This is the star of your soup! You can use canned pumpkin puree for ease, but fresh pumpkin offers a richer flavor. If you can’t find pumpkin, try butternut squash as a delicious alternative.
Onion: A medium onion adds sweetness to the soup. Yellow onions work best, but white onions or shallots can also do the job. If you’re in a pinch, you could use leeks for a milder flavor.
Heavy Cream: This gives the soup a creamy texture. If you want a lighter option, coconut milk is a great substitute; it adds a nice hint of sweetness. For a dairy-free alternative, oat cream also works well.
Spices: Nutmeg and cinnamon bring warmth to the soup. If you don’t have these, a pinch of allspice or pumpkin pie spice can replace them. Personal preference keeps me reaching for freshly grated nutmeg—it’s more fragrant!
How Do I Blend the Soup Smoothly?
Blending the soup to a creamy consistency is crucial for a good texture. An immersion blender is fantastic for this, as it allows you to blend right in the pot. But if you’re using a regular blender, be cautious about transferring hot liquids.
- Let the soup cool slightly before transferring it in batches to the blender.
- Remove the center cap of the blender lid, and place a kitchen towel over it. This prevents a steam explosion.
- Blend until smooth, then return it to the pot to warm through before serving.
Enjoy making this delightful pumpkin soup—it’s sure to bring warmth and flavor to your table!
How to Make Pumpkin Soup
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)
- 3 cups vegetable or chicken broth
- 1/2 cup heavy cream or coconut milk
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- Salt and freshly ground black pepper, to taste
For Garnish:
- Pumpkin seeds, toasted
- Fresh sage or parsley, chopped
Time Needed
This delightful pumpkin soup takes about 10 minutes to prepare and around 20-25 minutes to cook. In total, you’ll spend about 35-40 minutes from start to serving!
Step-by-Step Instructions:
1. Sauté the Onions and Garlic:
Start by heating the olive oil or butter in a large pot over medium heat. Once hot, add the chopped onion. Sauté for about 5 minutes, until it’s soft and translucent. Then, add in the minced garlic and cook for another minute. You’ll know it’s ready when you can smell the garlic!
2. Combine the Main Ingredients:
Next, stir in the pumpkin puree to combine it with the onions and garlic. This step is key for getting that great flavor base! Now, pour in the vegetable or chicken broth and give it a good stir. Bring everything to a boil, then reduce the heat and let it simmer for about 15-20 minutes. This will allow all the flavors to meld beautifully.
3. Blend the Soup:
Time to make the soup creamy! If you have an immersion blender, use it to blend the soup right in the pot until it’s smooth. If you’re using a regular blender, be cautious: let the soup cool slightly, then blend in batches. Don’t forget to put a towel over the lid to prevent any hot splashes!
4. Add Cream and Seasoning:
Once blended, return the soup to the heat. Stir in the heavy cream or coconut milk, along with the nutmeg, cinnamon, salt, and pepper. Give it a taste and adjust the seasoning as you like. Heat through for another 5 minutes, stirring occasionally.
5. Serve and Garnish:
Finally, serve your warm pumpkin soup in bowls. Garnish with a drizzle of extra cream or coconut milk, along with some toasted pumpkin seeds and a sprinkle of fresh sage or parsley on top for that extra flair!
Enjoy your cozy, homemade pumpkin soup! Perfect for sharing with family and friends on a chilly day. 😊
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! For fresh pumpkin, cut it in half, remove the seeds, and roast it until tender (about 45 minutes at 400°F). Scoop out the flesh and blend it until smooth before adding it to the soup.
How Can I Store Leftover Pumpkin Soup?
Store any leftover pumpkin soup in an airtight container in the fridge for up to 3 days. It can also be frozen for up to 3 months! Just thaw overnight in the refrigerator before reheating.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, coconut milk is a fantastic substitute that adds a slight sweetness. You can also try half-and-half or a plant-based cream if you want to keep it dairy-free!
Can I Add Other Vegetables to the Soup?
Definitely! Feel free to add other vegetables like carrots or celery for extra flavor and nutrients. Just sauté them along with the onions until they’re soft before adding the pumpkin puree.
