This cozy pumpkin soup is creamy, warm, and perfect for chilly days. It’s made with fresh pumpkin, some spices, and a touch of cream for smoothness!
Whenever I make this soup, I can’t help but feel like I’m wrapped in a warm blanket. Pair it with crusty bread, and you’re set for a lovely meal! 🍲
Key Ingredients & Substitutions
Pumpkin Puree: Fresh pumpkin is great, but canned pumpkin puree is super convenient. If you can’t find it, use butternut squash puree as an alternative; it has a similar taste and texture.
Broth: I usually opt for vegetable broth for a lighter flavor, but chicken broth works well if you want something heartier. Homemade broth adds an extra layer of flavor, so don’t hesitate to use that if you have it!
Cream: Heavy cream gives a rich taste, but if you’re looking for a lighter option (or dairy-free), coconut milk is perfect. I love the subtle coconut flavor it adds to the soup!
Spices: The cinnamon and nutmeg give warm flavors typical of fall. If you’re sensitive to spice, you can skip the nutmeg or adjust it to your taste. A pinch of ginger or allspice could be fun here too!
How Do I Make My Soup Creamy Without Lumps?
Getting that smooth and creamy texture is key and can be tricky! Here’s how to achieve it:
- After cooking your ingredients, use an immersion blender right in the pot for best results. This keeps it easy and keeps the flavor in one place.
- If using a regular blender, let the soup cool a bit before blending to avoid a steamy explosion. Fill the blender only halfway and always allow steam to escape by keeping the lid slightly ajar.
- Blend until the soup is completely smooth. If you like extra creaminess, add the cream (or coconut milk) during blending for a richer texture!
Following these steps will give you a beautifully velvety pumpkin soup that’s sure to impress!
How to Make Creamy Pumpkin Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil or butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups pumpkin puree (fresh or canned)
- 3 cups vegetable broth or chicken broth
- 1/2 cup heavy cream or coconut milk
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Salt and black pepper, to taste
- Pumpkin seeds (pepitas), toasted for garnish
- Fresh parsley or cilantro, chopped for garnish
- Optional: a swirl of cream or coconut milk on top for decoration
Time Needed:
This soup takes about 10 minutes to prepare and 20 minutes to cook, so you’ll be enjoying it in just around 30 minutes! Perfect for a quick and comforting meal.
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the olive oil or butter in a large pot over medium heat. Once it’s hot, toss in the chopped onion and sauté for about 5 minutes until it’s soft and translucent. This creates a delicious base for your soup!
2. Add Garlic:
Next, stir in the minced garlic and cook it for another minute. You want it just until fragrant—this will add a wonderful depth of flavor.
3. Combine the Pumpkin:
Now, it’s time to add the star of the show! Spoon the pumpkin puree into the pot and give everything a good stir. Make sure the pumpkin mixes well with the onions and garlic.
4. Pour in the Broth:
Add the vegetable or chicken broth to the mixture and bring it to a boil. Once boiling, reduce the heat and let it simmer for about 15 minutes. This allows all those lovely flavors to blend together beautifully!
5. Blend Until Smooth:
After simmering, use an immersion blender to puree the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup to a blender and mix in batches. Just remember to let some steam escape!
6. Add Cream and Seasonings:
Once blended, stir in the heavy cream (or coconut milk), along with cinnamon, nutmeg, salt, and pepper. Gently heat the soup for another 5 minutes, but don’t let it boil again.
7. Taste and Adjust:
Before serving, give your soup a taste. Adjust the seasoning as needed to make sure it’s perfect for you!
8. Serve and Garnish:
Finally, ladle the hot soup into bowls. If you’d like, add a swirl of cream or coconut milk on top for beautiful presentation. Sprinkle with toasted pumpkin seeds and fresh parsley or cilantro for a delightful finish.
This pumpkin soup is not only delicious but also gives you that warm, cozy feeling of fall. Enjoy every spoonful!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you’re using fresh pumpkin, cut it into cubes and roast it in the oven until tender, then scoop the flesh out. You’ll need about 4 cups of fresh pumpkin. This adds a lovely depth of flavor!
What Can I Substitute for Heavy Cream?
If you want a lighter option or need a dairy-free alternative, coconut milk works great and adds a subtle sweetness. You can also use half-and-half or milk for a less rich soup.
How Do I Store Leftover Pumpkin Soup?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally to ensure even heating.
Can I Freeze This Soup?
Yes, pumpkin soup can be frozen! Let it cool completely, then transfer it to freezer-safe containers or bags. It will keep well in the freezer for up to 3 months. Thaw in the fridge overnight before reheating.
