Description
A cozy, creamy pumpkin soup perfect for chilly evenings. Simple and quick to make with a blend of pumpkin puree, onions, and spices for a comforting bowl of warmth.
Ingredients
Units
Scale
Base Ingredients
- 2 tablespoons butter or olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste (optional) (adds depth)
- 4 cups pumpkin puree (canned) or cooked pumpkin (see fresh pumpkin notes below)
- 4 cups broth (vegetable or chicken)
- 1 cup half and half or heavy cream (or coconut milk)
Seasoning Ingredients
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika (or regular paprika)
- a pinch nutmeg (optional) (adds warmth)
- 1 to 2 teaspoons maple syrup or brown sugar (optional) (to balance flavors)
- 1 squeeze lemon (optional) (to brighten flavors)
Instructions
Preparation
- In a big pot, melt the butter over medium heat.
- Add the onion and cook for about 5 to 7 minutes until it is soft and sweet smelling.
- Add the garlic and cook for 30 seconds, just until you smell it.
- Stir in the tomato paste if you are using it and let it cook for 1 minute.
Cooking
- Add the pumpkin puree and broth. Stir well so it is smooth and not clumpy.
- Bring it to a gentle simmer and let it simmer for 12 to 15 minutes.
- Blend until smooth using an immersion blender or a regular blender.
- Stir in the cream and keep the heat low. Do not boil hard after adding dairy.
- Taste and adjust salt, pepper, paprika, and nutmeg if desired.
- If it tastes flat, add a tiny bit of maple syrup and a squeeze of lemon.
Notes
Let the onions soften for a sweeter flavor. Use flavorful broth for the best results. Adjust salt and sweetness after simmering.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course, Soup
- Cuisine: American, Comfort Food
Nutrition
- Calories: 250
- Sugar: 5
- Sodium: 500
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 30
- Fiber: 3
- Protein: 5
