Creamy Pumpkin Soup
Make creamy pumpkin soup in about 30 minutes with pantry staples, easy swaps, step-by-step directions, topping suggestions, and storage tips for cozy fall bowls.
Ingredients
- 2 tablespoons olive oil or butter
- 1 medium red onion chopped
- 2 cloves garlic minced
- 1 teaspoon ground ginger or fresh ginger, grated
- 1/2 teaspoon ground cumin
- 1/2 teaspoon nutmeg
- 4 cups pumpkin puree canned or homemade
- 4 cups vegetable or chicken stock
- 1 cup heavy cream or coconut milk
- Salt and pepper to taste
- Optional toppings: pumpkin seeds or croutons
Instructions
Sauté the Vegetables:
- In a large pot, heat the olive oil or butter over medium heat. Add the chopped onion and sauté until soft and translucent, about 5-7 minutes.
- Add the minced garlic, ground ginger, cumin, nutmeg, salt and pepper. Cook for another 1-2 minutes until fragrant.
Add Pumpkin and Stock:
- Stir in the pumpkin puree. Mix well to combine with the onion and spices.
- Pour in the vegetable or chicken stock and bring the mixture to a gentle boil. Reduce heat and let it simmer for about 15-20 minutes.
Blend the Soup:
- Remove the pot from the heat. Use an immersion blender to blend the soup until smooth. If using a countertop blender, allow the soup to cool slightly before blending in batches.
- (This step is optional if you don't have a blender or don't mind small chunks in your soup: onion, garlic, etc)
Add Creaminess:
- Return the blended soup to low heat and stir in the coconut milk or cream, mixing until warmed through.
Serve:
- Ladle the soup into bowls and garnish with your choice of toppings, such as toasted pumpkin seeds, croutons, or a swirl of cream.