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Pumpkin Soup Recipe

Pumpkin Soup Recipe
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★★★★★

5.2 from 29 reviews

A smooth and comforting pumpkin soup made with fresh pumpkin puree, aromatic spices, and a touch of cream, perfect for cozy fall evenings or as a flavorful starter for any meal.

Ingredients

Scale

Soup Base

  • 4 cups vegetable stock
  • 2 ½ cups pumpkin puree
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • ½ teaspoon dried thyme
  • ½ teaspoon nutmeg

Seasoning & Garnish

  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1/3 cup heavy cream, plus more for serving
  • Fresh parsley, chopped for garnish

Instructions

  1. Combine Ingredients: In a large pot, combine the vegetable stock, pumpkin puree, diced onion, minced garlic, dried thyme, and nutmeg to form the base of the soup.
  2. Simmer: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer gently for 30 minutes to allow the flavors to meld together.
  3. Blend the Soup: Remove the pot from heat and use an immersion blender to puree the soup until it becomes smooth and creamy in texture.
  4. Season: Add salt and ground black pepper to taste, stirring well to incorporate the seasoning.
  5. Add Cream: Pour in 1/3 cup of heavy cream and stir thoroughly to add richness and smoothness to the soup.
  6. Reheat: Return the pot to the stovetop and heat the soup over low heat for an additional 3 minutes, stirring frequently to prevent sticking and to warm the cream through.
  7. Serve: Ladle the hot soup into bowls, garnish with a drizzle of extra heavy cream and a sprinkle of freshly chopped parsley. Serve alongside crusty bread or rolls for a complete meal.

Notes

  • Use fresh pumpkin puree for the best flavor or canned pure pumpkin as a convenient alternative.
  • Adjust the thickness of the soup by adding more vegetable stock if too thick.
  • For a dairy-free version, substitute heavy cream with coconut milk or any plant-based cream.
  • Adding a pinch of cayenne pepper can give the soup a gentle spicy kick.
  • Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.

Nutrition

Keywords: pumpkin soup, creamy pumpkin soup, vegetarian soup, fall soup, autumn recipe, easy pumpkin soup, healthy soup

Find it online: https://thehungrymason.com/pumpkin-soup-recipe/