Description
This creamy pumpkin soup is cozy, rich, and full of fall flavor. Made with pumpkin purée, garlic, onion, and cream, it’s the perfect bowl for chilly nights or holiday gatherings.
Ingredients
2 cans (15 oz each) pumpkin purée – not pumpkin pie filling
1 medium onion, chopped
3 cloves garlic, minced
2 medium carrots, chopped
4 cups vegetable or chicken broth (low sodium preferred)
1 cup heavy cream (or coconut milk for dairy-free)
2 tbsp olive oil
ÂĽ tsp nutmeg (optional, for warmth)
Salt & black pepper, to taste
Pumpkin seeds or croutons, for garnish
Instructions
Sauté the base: In a large pot, heat olive oil over medium heat. Add onion, garlic, and carrots. Cook until onions are soft and fragrant.
Add pumpkin & broth: Stir in pumpkin purée and pour in the broth. Stir to combine.
Simmer: Let the soup simmer for about 20 minutes, until carrots are tender.
Blend smooth: Use an immersion blender to puree until silky smooth. (Or carefully transfer in batches to a blender.)
Stir in cream: Reduce heat, add cream (or coconut milk), and season with salt, pepper, and nutmeg. Stir well.
Serve: Ladle into bowls, garnish with seeds, cream swirls, or croutons, and enjoy!
Notes
For extra flavor, add smoked paprika, cayenne, or maple syrup.
Swap half-and-half or milk if you prefer a lighter soup.
Store in fridge up to 4 days; freeze up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1 ½ cups)
- Calories: ~210
- Sugar: 7g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 40mg
