Print

Pumpkin Soup Recipe

Pumpkin Soup Recipe
Print Recipe

★★★★★

4.7 from 9 reviews

A creamy and comforting pumpkin soup made with fresh pumpkin puree, aromatic spices, and a touch of cream, perfect for cozy fall days or a light starter.

Ingredients

Scale

Main Ingredients

  • 4 cups vegetable stock
  • 2 ½ cups pumpkin puree
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • ½ teaspoon dried thyme
  • ½ teaspoon nutmeg
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1/3 cup heavy cream, plus more for serving
  • Fresh parsley for garnish

Instructions

  1. Combine Ingredients: In a large pot, add the vegetable stock, pumpkin puree, diced onion, minced garlic, dried thyme, and nutmeg. Mix well to incorporate all the flavors.
  2. Simmer the Soup: Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let it simmer gently for 30 minutes to fully develop the flavors and soften the vegetables.
  3. Blend the Soup: Remove the pot from the heat and carefully use an immersion blender to puree the soup until smooth and creamy, ensuring no chunks remain.
  4. Season the Soup: Add salt and black pepper to taste, adjusting seasoning as needed to enhance the savory profile of the soup.
  5. Add Cream: Stir in the heavy cream thoroughly to add richness and a velvety texture to the pumpkin soup.
  6. Warm the Soup: Return the pot to the stove and heat the soup gently for an additional 3 minutes, stirring frequently to prevent sticking and ensure even warming.
  7. Serve: Ladle the soup into bowls, garnish each with a drizzle of extra heavy cream and a sprinkle of freshly chopped parsley. For an ideal pairing, serve with crusty bread or fresh rolls.

Notes

  • For a dairy-free version, substitute heavy cream with coconut cream or cashew cream.
  • You can use fresh pumpkin, roasted and pureed, instead of canned pumpkin puree for a fresher flavor.
  • Adjust the thickness of the soup by adding more or less vegetable stock according to your preference.
  • Store leftover soup in an airtight container in the refrigerator for up to 3 days.
  • The soup can be frozen for up to 1 month; thaw fully and reheat gently before serving.

Nutrition

Keywords: pumpkin soup, creamy pumpkin soup, autumn soup, easy pumpkin recipe, vegetarian soup, cozy soup, fall recipes

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