Warm and Cozy Pumpkin Soup Recipe for Fall
As the leaves begin to turn and the air gets crisp, nothing beats a warm bowl of pumpkin soup. Whether you’re looking for a quick lunch or an elegant starter for a dinner party, this pumpkin soup will impress with its smooth texture and rich taste.
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Equipment
- Heavy bottom stock pot
- sheet pan (optional if roasting pumpkin)
- immersion blender/blender
- measuring cups/spoons
Ingredients
- 2 tbsp olive oil or butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 15 oz can pumpkin puree (or 2 cups cooked pumpkin/squash)
- 3 cups vegetable or chicken stock
- 1 cup heavy cream or coconut milk
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- salt and pepper to taste
- optional toppings: pumpkin seeds, crispy bacon, sour cream, croutons, or fresh herbs
Instructions
Cook the Pumpkin (if using fresh)
- If using fresh pumpkin, halve and remove seeds from a small pumpkin or other squash (I LOVE using kabocha squash for this recipe).
- Place cut side down on a baking sheet and roast in a 350 degree oven for about 45 minutes, or until a fork pierces through the flesh easily.
- Remove from the oven and allow to cool completely. Remove the flesh from the outer skin and cut into cubes. Set aside.
Sauté the Aromatics
- In a large pot, heat the olive oil or butter over medium heat. Add the chopped onion and cook until it turns soft and translucent, about 5-7 minutes, then add the minced garlic and cook for an additional minute, until fragrant.
Add the Pumpkin and Spices
- Stir in the pumpkin purée (or cooked pumpkin), cinnamon, and nutmeg. Cook for 2-3 minutes to let the flavors meld together.
Simmer the Soup
- Pour in the broth and bring the mixture to a simmer. Cook for 10-15 minutes, stirring occasionally.
Blend for Creaminess
- For a smooth and creamy texture, use an immersion blender to purée the soup directly in the pot. Alternatively, you can transfer the soup in batches to a blender and blend until smooth. Be careful with hot liquids!
Add Cream and Season
- Stir in the coconut milk or heavy cream. Season with salt and pepper to taste. Let the soup simmer for an additional 5 minutes to thicken and develop more flavor.
Serve and Enjoy
- Ladle the pumpkin soup into bowls and garnish with your favorite toppings like roasted pumpkin seeds, crispy bacon, a dollop of sour cream, or fresh herbs like thyme or parsley.
Notes
*Calories are approximate per cup
Tips for the Best Pumpkin Soup
- Homemade Pumpkin Purée: As I mentioned above, homemade pumpkin puree gives the best flavor for this soup.
- Spice it Up: For a more robust flavor, add a pinch of cayenne pepper, ground ginger, or curry powder for a slight kick.
- Storage: This soup keeps well in the fridge for up to 5 days, making it great for meal prep. You can also freeze it for up to 3 months.
Servings: 8 servings
Calories: 120kcal
