Easy Pumpkin Soup

Warm up with a bowl of our Easy Pumpkin Soup, a perfect dish for crisp fall days. This creamy and flavorful soup is not only comforting but also incredibly simple to make, bringing you warmth and satisfaction with every spoonful.

Ingredients:

2 tablespoons olive oil

1 large onion, chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

4 cups pumpkin puree (canned or fresh)

4 cups vegetable broth

1/2 cup heavy cream or coconut milk

Salt and pepper to taste

Fresh parsley or pumpkin seeds (for garnish)

Directions:

Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add chopped onion and cook until soft and translucent, about 5 minutes.

Add Spices: Incorporate minced garlic, ground cumin, cinnamon, nutmeg, and ginger. Cook for 1-2 minutes, stirring constantly, until fragrant.

Combine Ingredients: Stir in pumpkin puree and vegetable broth. Bring to a boil, then reduce heat and let simmer for 10-15 minutes.

Blend the Soup: Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a blender and blend in batches.

Finish with Cream: Stir in heavy cream or coconut milk. Season with salt and pepper to taste. Simmer for an additional 5 minutes to heat through.

Serve and Garnish: Serve hot, garnished with fresh parsley or pumpkin seeds.

Serving Tips:

Garnish: Enhance the flavor and presentation of your pumpkin soup with a garnish. Fresh parsley adds a burst of color and freshness, while pumpkin seeds provide a satisfying crunch. A drizzle of cream or a sprinkle of nutmeg can also add a touch of elegance.

Accompaniments: This soup pairs beautifully with crusty bread, grilled cheese sandwiches, or a side salad. For a heartier meal, consider serving it with a light quiche or savory scone.

Serving Temperature: Pumpkin soup is delicious both hot and warm. Serve it immediately after cooking for the best texture and flavor. If you prefer it at room temperature, let it cool slightly before serving.

Storage Tips:

Refrigeration: Allow the soup to cool to room temperature before transferring it to an airtight container. Store it in the refrigerator for up to 4 days. Reheat it on the stovetop over medium heat, stirring occasionally, until warmed through.

Freezing: Pumpkin soup can be frozen for up to 3 months. To freeze, let the soup cool completely, then transfer it to a freezer-safe container or resealable plastic bag. Label with the date for easy identification. When ready to enjoy, thaw it in the refrigerator overnight before reheating.

Reheating: For best results, reheat frozen soup in the refrigerator overnight. Heat on the stovetop over medium heat, stirring frequently, until fully heated. Avoid reheating multiple times to maintain the soup’s quality.

Avoiding Separation: If using heavy cream, be aware that freezing and thawing may cause it to separate. To prevent this, stir the soup well after reheating to reincorporate the cream. Alternatively, you can add the cream after reheating.

Related Recipes:

• Pumpkin Pie Crisp
• Pumpkin Cookies with Cream Cheese Frosting
• Pumpkin Cinnamon Roll Bake

FAQs:

Conclusion:

Pair this Easy Pumpkin Soup with crusty bread for a complete and satisfying meal that will keep you cozy all season long. Enjoy a taste of fall with every spoonful!

📖 Recipe:

Easy Pumpkin Soup

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• Author: Isabella
• Total Time: 30 minutes
• Yield: 4 servings
• Diet: Vegetarian

Print Recipe

Description

Discover the comfort of fall with this Easy Pumpkin Soup, a creamy and flavorful dish that’s perfect for cozy evenings. Made with simple ingredients like pumpkin puree, aromatic spices, and a touch of cream, this soup is a delightful and nourishing meal. Quick to prepare and ideal for pairing with crusty bread, it’s a seasonal favorite you’ll want to make all autumn long.

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Ingredients

2 tablespoons olive oil

1 large onion, chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

4 cups pumpkin puree (canned or fresh)

4 cups vegetable broth

1/2 cup heavy cream or coconut milk

Salt and pepper to taste

Fresh parsley or pumpkin seeds (for garnish)

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Instructions

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
2. Add the minced garlic, ground cumin, cinnamon, nutmeg, and ginger. Cook for 1-2 minutes, stirring constantly, until fragrant.
3. Stir in the pumpkin puree and vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 10-15 minutes.
4. Using an immersion blender, puree the soup until smooth. Alternatively, you can carefully transfer the soup to a blender and blend in batches.
5. Stir in the heavy cream or coconut milk, and season with salt and pepper to taste. Simmer for an additional 5 minutes to heat through.
6. Serve the soup hot, garnished with fresh parsley or pumpkin seeds.

Notes

For a dairy-free version, substitute the heavy cream with coconut milk or another non-dairy milk.

Adjust the seasoning and spices to your taste. For a spicier soup, add a pinch of cayenne pepper or red pepper flakes.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 4 servings
• Calories: 180 kcal per serving

Keywords: pumpkin soup, easy pumpkin soup, creamy pumpkin soup, fall soup recipes, homemade pumpkin soup