Creamy Pumpkin Soup
A delicious and comforting soup made with pumpkin and warm spices, perfect for chilly days.
Ingredients
Main Ingredients
- 2 tablespoons unsalted butter
- 1 cup diced onion (about half a large onion)
- ½ cup chopped carrots
- 4 large cloves garlic
- 1 15-ounce can pure pumpkin puree
- 3 cups low-sodium chicken stock For a vegetarian option, use vegetable stock.
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground black pepper
- 1 ½ teaspoons kosher salt Adjust to taste.
- 1 ½ tablespoon packed brown sugar
- ¾ cup half and half Can be substituted with coconut milk for a dairy-free option.
Instructions
Preparation
- Heat a large pot over medium-low heat and add the unsalted butter.
- Once the butter has melted, add the diced onion, chopped carrots, and garlic cloves. Cook for 4-5 minutes until the carrots are slightly soft and the onions become translucent.
Cooking
- Add pumpkin puree, chicken stock, kosher salt, ground cinnamon, ground black pepper, and brown sugar to the pot.
- Bring the mixture to a boil over medium-high heat, then reduce the heat to low and allow it to simmer for 15 minutes.
- Carefully transfer the soup to a blender and blend until smooth. Use a kitchen towel on top of the lid to prevent spills.
- Return the blended soup to the pot and stir in the half and half. Bring it to a simmer and adjust seasoning if needed.
- Serve hot.
Notes
Serve with crusty bread or garnish with fresh herbs like parsley. A dollop of sour cream or a swirl of heavy cream adds a nice touch. For richer flavor, roast fresh pumpkin instead of using canned. You can also add spices like nutmeg or ginger for extra flavor.