Description

This easy pumpkin soup recipe is a comforting and flavorful dish perfect for chilly days. Made with pumpkin puree, aromatic spices, and creamy heavy cream, it’s a smooth and hearty soup that can be whipped up quickly on the stovetop. Caramelized onions add depth and sweetness, while warming spices like cinnamon, nutmeg, and ginger give it a cozy fall flavor.

Ingredients

Main Ingredients

2 tablespoons butter
2 large yellow onions, sliced
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
2 (15-ounce) cans pumpkin puree
2 cups chicken stock
2 cups water
1/2 cup heavy cream

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Instructions

Caramelize Onions: Melt butter in a large pot over medium heat. Add the sliced onions and cook, stirring occasionally, until they turn a rich golden brown and caramelize, about 15 minutes. This brings out their natural sweetness, creating a flavorful base.
Add Spices and Garlic: Add the minced garlic, salt, cinnamon, nutmeg, and ground ginger to the pot. Stir constantly for 1 minute to release the aromas and toast the spices slightly.
Deglaze and Combine Ingredients: Pour in 1/4 cup chicken stock and scrape the bottom of the pot to lift any browned bits. Then add the remaining chicken stock, water, and pumpkin puree. Stir well to combine all the ingredients thoroughly.
Simmer the Soup: Reduce the heat to low and let the soup simmer gently for 20 minutes. This allows the flavors to meld and the soup to thicken slightly.
Puree the Soup: Use an immersion blender directly in the pot or transfer the soup in batches to a regular blender. Puree until the soup is perfectly smooth and creamy.
Add Cream and Serve: Stir in the heavy cream to add richness and a velvety texture. Serve the pumpkin soup immediately. It pairs wonderfully with warm bread for a satisfying meal.

Notes

For a vegan version, substitute butter with olive oil and use vegetable broth instead of chicken stock, and replace heavy cream with coconut milk or a plant-based cream.
Adjust the seasoning to taste, possibly adding more salt or spices based on preference.
This soup can be made in advance and reheated gently on the stovetop.
Use fresh pumpkin puree or roasted pumpkin for an even richer flavor.
Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.