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Velvety Pumpkin Soup

A close-up of a white mug filled with creamy Pumpkin Soup, swirled with cream and black pepper.
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A smooth and savory pumpkin soup perfect for a comforting autumn meal.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried thyme
  • 1 (3-pound) pumpkin or sugar pumpkin, peeled, seeded, and cubed
  • 4 cups vegetable broth
  • 1/2 cup heavy cream
  • Salt and freshly ground black pepper to taste

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5-7 minutes.
  2. Add garlic, ginger, cumin, and thyme. Cook for 1 minute more until fragrant.
  3. Add the cubed pumpkin and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer, covered, until the pumpkin is very tender, about 20-25 minutes.
  4. Carefully transfer the soup to a blender (or use an immersion blender directly in the pot) and blend until smooth and creamy. Work in batches if necessary.
  5. Return the pureed soup to the pot. Stir in the heavy cream. Heat gently until warmed through, but do not boil.
  6. Season with salt and pepper to taste. Serve hot.

Notes

  • For a richer flavor, use butternut squash instead of pumpkin.
  • Garnish with toasted pumpkin seeds or a swirl of extra cream.
  • This soup can be made ahead and reheated.

Nutrition

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