Make this easy, creamy pumpkin soup using pumpkin puree for a comforting fall dinner. It is ready in 30 minutes and uses simple spices for a velvety texture.
Author:jaxriley
Prep Time:10 min
Cook Time:20 min
Total Time:30 min
Yield:4 servings 1x
Category:Dinner
Method:Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 tablespoons olive oil
1 medium yellow onion, chopped
2 cloves garlic, minced
1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
4 cups vegetable or chicken broth
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 cup heavy cream or full-fat coconut milk
1 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
Add the minced garlic to the pot and cook for 1 minute until fragrant. Do not let the garlic burn.
Stir in the pumpkin puree, vegetable broth, cinnamon, nutmeg, and ginger. Bring the mixture to a simmer.
Reduce the heat to low, cover the pot partially, and let the soup cook for 15 minutes to allow the flavors to meld.
Remove the pot from the heat. Use an immersion blender to blend the soup directly in the pot until it is completely smooth and velvety. Alternatively, carefully transfer the soup in batches to a standard blender and blend until smooth, then return it to the pot.
Stir in the heavy cream or coconut milk. Season with salt and pepper. Heat gently for 2 minutes, but do not boil after adding the cream.
Taste and adjust seasonings as needed. Serve your homemade pumpkin soup hot.
Notes
For a richer flavor, use roasted fresh pumpkin instead of puree, though this will increase prep time.
If you want a thinner consistency, add more broth until you reach your preferred texture.
Garnish with toasted pepitas or a swirl of extra cream before serving for visual appeal.