Creamy Pumpkin Soup
This Creamy Pumpkin Soup is a rich and comforting soup made with pumpkin puree, aromatic spices, savory stock, and cream for a silky smooth finish. Perfect for chilly evenings, holiday dinners, or cozy family meals.
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Ingredients
- 2 tbsp olive oil or butter
- 1 medium red onion chopped
- 2 cloves garlic minced
- 1 tsp ground ginger or fresh ginger, grated
- ½ tsp ground cumin
- ½ tsp nutmeg
- 4 cups pumpkin puree canned or homemade
- 4 cups vegetable or chicken stock
- 1 cup heavy cream
- Salt and pepper to taste
- Optional toppings: pumpkin seeds or croutons
Instructions
- In a large pot, heat the olive oil or butter over medium heat. Add the chopped onion and cook for 5 to 7 minutes, stirring occasionally, until soft and translucent.
- Add the garlic, ginger, cumin, nutmeg, salt, and pepper. Cook for another 1 to 2 minutes until fragrant.
- Stir in the pumpkin puree and mix well with the onions and spices.
- Pour in the vegetable or chicken stock and bring the mixture to a gentle boil. Reduce the heat and let it simmer for 15 to 20 minutes.
- Remove the pot from the heat. Use an immersion blender to blend the soup until smooth and creamy. If using a countertop blender, allow the soup to cool slightly before blending in batches.
- Return the soup to low heat and stir in the heavy cream. Mix until fully combined and warmed through.
- Ladle the soup into bowls and garnish with pumpkin seeds, croutons, or a swirl of cream if desired.
Servings: 4
Calories: 260kcal