Creamy Pumpkin Soup Recipe
A creamy and comforting pumpkin soup made with fresh pumpkin, sautéed onions and garlic, vegetable broth, and finished with a touch of heavy cream. Perfect for warming up on a chilly day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Main Ingredients
- 3 tablespoons olive oil
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 1 small pumpkin (about 2–3 lbs; peeled, seeded, and cut into 1-inch cubes)
- 4 cups vegetable broth
- 1/3 cup heavy cream
- Salt and pepper (to taste)
Instructions
- Heat the oil: Heat the olive oil in a large pot over medium heat until shimmering.
- Sauté onions and garlic: Add the diced onion and minced garlic to the pot and cook for 5-6 minutes until they are softened and fragrant.
- Cook the pumpkin: Add the cubed pumpkin and cook for an additional 3-4 minutes, stirring occasionally to combine the flavors.
- Add broth and simmer: Pour in the vegetable broth and bring the mixture to a boil. Then reduce the heat to a simmer, cover the pot, and cook for 15-20 minutes until the pumpkin is tender.
- Blend the soup: Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a regular blender and blend until creamy.
- Finish with cream and seasoning: Stir in the heavy cream and season with salt and pepper to taste. Serve warm and enjoy your comforting pumpkin soup.
Notes
- You can substitute heavy cream with coconut milk for a dairy-free option.
- For extra flavor, add a pinch of nutmeg or cinnamon when seasoning.
- If you prefer a thinner soup, add more vegetable broth until desired consistency is reached.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
Find it online: https://freshfromkitchen.com/creamy-pumpkin-soup-recipe/
