Creamy Pumpkin Soup
A smooth and velvety pumpkin soup with warm spices and a touch of cream.
15 mins
Prep Time
25 mins
Cook Time
4
Servings
Ingredients
- 1 small pumpkin (about 2 lbs), peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 cups vegetable broth
- 1 cup heavy cream
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Nutrition Facts
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Instructions
Heat olive oil in a large pot over medium heat. Add chopped onions and sauté until translucent, about 5 minutes.
Add minced garlic and sauté for another minute until fragrant.
Add cubed pumpkin to the pot and stir to combine with onions and garlic.
Pour in vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes or until pumpkin is tender.
Remove from heat and blend the soup until smooth using an immersion blender or regular blender (in batches if needed).
Return the blended soup to the pot. Stir in heavy cream, cinnamon, nutmeg, and ginger. Season with salt and pepper to taste.
Heat gently for 2-3 minutes until warmed through. Do not boil after adding cream.
Ladle into bowls and garnish with fresh parsley before serving.
Chef's Tips
- Pumpkin Selection: Choose sugar pumpkins or pie pumpkins for the best flavor. Avoid large carving pumpkins which can be watery.
- Texture Tip: For extra creaminess, add a peeled and cubed potato along with the pumpkin.
- Spice Adjustment: Adjust the spices to your taste - add a pinch of cayenne for heat if desired.
- Storage: This soup keeps well in the refrigerator for 3-4 days. The flavors often improve the next day.
- Freezing: Freeze without the cream for best results. Add cream when reheating.
- Garnish Ideas: Try toasted pumpkin seeds, croutons, or a drizzle of olive oil for added texture.
