Soups & Stewsculinaryhill5.0
Pumpkin Soup
An easy, creamy, classic Pumpkin Soup recipe, perfect for fall. Comforting and delicious, this soup has sweet pumpkin flavor with warm, savory spices. Quick to make, thanks to a can of pumpkin purée.
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 5 min🔥 Cook: 25 min👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●oven
- ●pan
- ●blender
- ●food processor
📝 Preparation Steps
1
In a Dutch oven or large pot over medium heat, melt butter. Add onion and cook until softened and translucent, about ⏱️ 5 minutes, stirring occasionally. Add garlic, cumin, coriander, and nutmeg, and cook until fragrant, about ⏱️ 30 seconds.
butter2 tablespoons
2
Stir in chicken broth, pumpkin pureé, and maple syrup, scraping browned bits from the bottom of the pan. Bring to a boil. Reduce heat and simmer ⏱️ 15 minutes.
3
Working in batches, transfer the mixture to a blender or food processor and puree until smooth. Or, use an immersion blender in the pot. Return the soup to the pot over medium-low heat and stir in half-and-half. Return to a simmer.
4
Season to taste with salt and pepper (I like 1/2 teaspoon salt and 1/4 teaspoon pepper). Adjust consistency by adding additional broth, if needed. Garnish individual portions with a drizzle of half-and-half and fresh sage leaves. Serve with garlic toast, if desired.
Nutrition Facts
calories
236 kcal
fat Content
13 g
serving Size
2 cups
fiber Content
4 g
sugar Content
19 g
sodium Content
727 mg
protein Content
5 g
trans Fat Content
0.2 g
cholesterol Content
29 mg
carbohydrate Content
28 g
saturated Fat Content
6 g
unsaturated Fat Content
5 g
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