Description
This Easy Pumpkin Soup is a creamy, comforting fall favorite that combines the rich flavors of pumpkin puree, warm spices, and a touch of sweetness. Perfect for chilly days, this soup is made with simple ingredients and can be customized with cream or coconut milk for added richness. Garnished with roasted pumpkin seeds, fresh herbs, and croutons, it’s a delightful starter or light meal.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil (or butter for a richer taste)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) pure pumpkin puree (or fresh pumpkin if preferred)
- 4 cups vegetable broth (or chicken broth for added depth of flavor)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Salt and pepper, to taste
- 1/2 cup coconut milk (or heavy cream for a creamier texture)
- 1 tablespoon maple syrup (optional, for added sweetness)
Garnishes
- Roasted pumpkin seeds
- Fresh parsley or cilantro, chopped
- A swirl of cream or coconut cream
- Croutons
Instructions
- Sauté the aromatics: In a large pot or Dutch oven, heat the olive oil or butter over medium heat. Add the chopped onion and cook for about 5 minutes until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
- Add pumpkin and spices: Stir in the pureed pumpkin, ground cumin, cinnamon, nutmeg, and salt and pepper to taste. Cook the mixture for 2-3 minutes to allow the spices to release their flavors and meld with the pumpkin.
- Simmer with broth: Pour in the vegetable or chicken broth and stir to combine. Bring the soup to a simmer and cook for 10-15 minutes over medium heat, allowing the flavors to develop.
- Blend the soup: Use an immersion blender directly in the pot to puree the soup until smooth. Alternatively, transfer the soup in batches to a regular blender and blend until creamy and even.
- Add creaminess and sweetness: Return the blended soup to the pot if needed. Stir in the coconut milk or heavy cream for a creamy texture. Optionally, add maple syrup to enhance the sweetness. Taste and adjust seasoning as necessary.
- Serve and garnish: Ladle the hot soup into bowls and garnish with roasted pumpkin seeds, a swirl of cream or coconut cream, freshly chopped parsley or cilantro, and croutons for added texture and flavor.
Notes
- For a richer flavor, use butter instead of olive oil and heavy cream instead of coconut milk.
- If fresh pumpkin is used instead of canned puree, roast or steam it first and then puree.
- Maple syrup is optional and can be adjusted based on desired sweetness.
- The soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- For a vegan version, use olive oil, vegetable broth, coconut milk, and omit cream-based garnishes.
