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–+ servings

Easy Creamy Pumpkin Soup

A velvety smooth pumpkin soup made with canned pumpkin puree, heavy cream or coconut milk, and savory broth. This cozy fall recipe is ready in 30 minutes and perfect for chilly autumn nights.
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Servings 6 cups

Ingredients
  

  • 2 T olive oil or butter
  • 1 small yellow onion chopped
  • 2 garlic cloves minced
  • 1 t ground cumin
  • ¼ t poultry seasoning or ground sage
  • ¼ t ground cinnamon
  • ¼ t ground nutmeg
  • 1 15 oz can of pumpkin purée (not pie filling)
  • 3 c vegetable broth or chicken broth
  • ½ c full-fat coconut milk or heavy cream
  • ½ t salt more to taste
  • Freshly ground black pepper to taste
  • Optional toppings: roasted pepitas swirl of cream, chopped herbs, croutons

Instructions
 

  • Sauté the aromatics:
    Heat olive oil in a large pot over medium heat. Add chopped onion and cook until soft and translucent, about 5 minutes. Stir in the garlic and cook 1 minute more.
  • Add spices:
    Sprinkle in the cumin, sage or poultry seasoning, cinnamon, and nutmeg. Cook for 30 seconds until fragrant.
  • Add pumpkin and broth:
    Stir in the canned pumpkin, broth, salt, and pepper. Bring to a simmer and let it cook for 10–15 minutes, stirring occasionally.
  • Blend:
    Use an immersion blender directly in the pot for about a minute to make the soup silky smooth or transfer it a ladle at a time into a traditional standing blender—or leave it as-is for a chunkier texture. Use caution since the soup will be hot.
  • Stir in cream:
    Lower the heat and mix in the coconut milk (or cream). Warm through for 2–3 minutes. Season generously with additional salt and pepper to taste.
  • Serve hot with your choice of toppings and warm, crusty bread.
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