Description
This easy pumpkin soup recipe delivers a creamy, comforting bowl of autumnal flavor. Caramelized onions and a blend of warm spices enrich the natural sweetness of pumpkin, while the addition of cream creates a velvety texture. Perfect for cozy dinners or as a starter for festive meals, this soup is straightforward to prepare and serves four.
Ingredients
Scale
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
Instructions
- Caramelize onions: Melt butter in a large pot over medium heat. Add sliced onions and cook them, stirring occasionally, until they turn golden brown and caramelized, which should take about 15 minutes.
- Add spices: Add minced garlic, salt, cinnamon, nutmeg, and ground ginger to the pot. Stir constantly for 1 minute to release the spices’ aromas without burning them.
- Deglaze and add liquids: Pour in 1/4 cup of chicken stock and use a spatula to scrape up any flavorful browned bits stuck to the bottom of the pot. Then add the remaining chicken stock, water, and pumpkin puree. Stir everything well to combine.
- Simmer: Reduce the heat to low and let the soup simmer gently for 20 minutes to meld the flavors together and slightly thicken the soup.
- Puree: Use an immersion blender directly in the pot or transfer the soup in batches to a regular blender. Blend until smooth and creamy.
- Stir in cream and serve: Stir in the heavy cream thoroughly and serve the soup immediately. It pairs beautifully with warm bread if desired.
Notes
- For a dairy-free version, substitute heavy cream with coconut cream or a plant-based cream alternative.
- You can substitute chicken stock with vegetable stock to make this recipe vegetarian.
- If you prefer a thicker soup, reduce the water by half or simmer longer before pureeing.
- Use fresh pumpkin cooked and pureed if canned pumpkin puree is unavailable.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop to avoid curdling the cream.
