Description
This Easy Pumpkin Soup Recipe is a comforting and creamy dish perfect for chilly days. Made with pumpkin puree, aromatic spices, and a touch of cream, it delivers rich flavors with simple ingredients and straightforward steps. Ideal as a starter or a light meal, it combines the sweetness of pumpkin with warm cinnamon, nutmeg, and ginger for a cozy bowl of soup.
Ingredients
Scale
Soup Base
- 2 tablespoons butter
- 2 large yellow onions, sliced
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 2 (15-ounce) cans pumpkin puree
- 2 cups chicken stock
- 2 cups water
Finishing Touch
- 1/2 cup heavy cream
Instructions
- Caramelize Onions: Melt butter in a large pot over medium heat. Add the sliced onions and cook, stirring occasionally, until they are caramelized and golden brown, about 15 minutes. This step builds deep, sweet flavor for the soup.
- Add Aromatics and Spices: Stir in the minced garlic, salt, cinnamon, nutmeg, and ground ginger. Keep stirring constantly for about 1 minute to toast the spices and release their aroma without burning.
- Deglaze and Combine Liquids: Pour in 1/4 cup of chicken stock and use a spoon to scrape up any browned bits stuck to the bottom of the pot. This adds rich flavor. Then, add the remaining chicken stock, water, and pumpkin puree. Stir everything together until well combined.
- Simmer the Soup: Reduce the heat to low and let the soup simmer gently for 20 minutes. This allows the flavors to meld and the soup to thicken slightly.
- Puree the Soup: Using an immersion blender directly in the pot or transferring the soup in batches to a regular blender, puree the soup until smooth and creamy.
- Add Cream and Serve: Stir in the heavy cream until fully incorporated. Serve the soup immediately, optionally accompanied by warm bread for a comforting meal.
Notes
- You can substitute vegetable stock for chicken stock to make this soup vegetarian.
- Adjust spices like cinnamon and ginger to taste for a more or less intense flavor profile.
- For a dairy-free version, replace butter and heavy cream with olive oil and coconut milk or almond cream.
- The soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
- Reheat gently on the stovetop to prevent curdling of cream.
