As the leaves begin to turn and the air becomes crisp, there’s nothing quite like a warm bowl of soup to cozy up with. And what better ingredient to use than the quintessential fall staple: pumpkin! This pumpkin soup recipe is not only easy to make, but it’s also packed with flavor and nutrients. So grab your apron and let’s get cooking!
Ingredients
- 1 medium-sized pumpkin, peeled and diced
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 tablespoon of olive oil
- 4 cups of vegetable broth
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of ground nutmeg
- 1/4 teaspoon of cayenne pepper
- 1/2 cup of heavy cream
- Salt and pepper to taste
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until translucent.
- Add the diced pumpkin, vegetable broth, cinnamon, nutmeg, and cayenne pepper to the pot. Bring to a boil, then reduce heat and let simmer for 20-25 minutes or until the pumpkin is tender.
- Using an immersion blender, puree the soup until smooth. Alternatively, you can transfer the soup to a blender and puree in batches.
- Return the pureed soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
- Serve hot with your favorite bread or crackers.
Nutritional Information
Serving Size: 1 cup
Calories: 150
Total Fat: 9g
Saturated Fat: 4g
Cholesterol: 20mg
Sodium: 500mg
Total Carbohydrates: 16g
Dietary Fiber: 3g
Sugar: 6g
Protein: 3g
Cooking Time
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Equipment
- Large pot
- Immersion blender or regular blender
Serving Suggestions
Serve this pumpkin soup with crusty bread, crackers, or a salad for a complete and satisfying meal. It also makes a great appetizer for your next dinner party or holiday gathering.
Variations
Get creative with your pumpkin soup by adding different spices or toppings. Try topping it with croutons, roasted pumpkin seeds, or a dollop of sour cream. You can also add in other vegetables such as carrots or sweet potatoes for added flavor and nutrition.
Substitutions
If you don’t have heavy cream, you can substitute with half and half or coconut milk. For a vegan version, use vegetable broth and coconut milk instead of heavy cream.
Storage
This pumpkin soup can be stored in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months. To reheat, simply thaw in the refrigerator overnight and heat on the stove or in the microwave.
Tips
- Make sure to use a pumpkin that is meant for cooking, such as a sugar pumpkin. These are smaller and sweeter than the pumpkins used for carving.
- If you’re using a regular blender, be sure to let the soup cool slightly before blending to avoid any accidents.
- For a smoother soup, strain it through a fine-mesh sieve before adding the cream.
Notes
This pumpkin soup is not only delicious, but it’s also packed with nutrients such as Vitamin A, potassium, and fiber. It’s the perfect way to warm up on a chilly fall day!
Frequently Asked Questions
Can I use canned pumpkin instead of fresh?
Yes, you can use canned pumpkin for this recipe. Just make sure to use pure pumpkin puree and not pumpkin pie filling, which has added sugar and spices.
Can I make this soup ahead of time?
Yes, this soup can be made ahead of time and reheated when ready to serve.
Can I freeze this soup?
Yes, this soup can be frozen for up to 3 months. To thaw, simply place in the refrigerator overnight and reheat on the stove or in the microwave.
This pumpkin soup recipe is the perfect way to celebrate fall flavors and warm up on a chilly day. It’s easy to make, packed with nutrients, and oh so delicious. Whether you’re serving it for a cozy night in or at your next dinner party, your taste buds (and guests) will thank you. So go ahead, give it a try and savor the flavors of the season!