Best Pumpkin Soup Recipe
What better way to embrace the season than with a bowl of delicious, warm, and creamy pumpkin soup? This quick and easy recipe combines creamy canned pumpkin puree, coconut milk, and a blend of warm spices to create a rich, velvety soup that warms the soul with each spoonful, all in less than an hour!
Butter: Used to sauté the onions and garlic, adding a rich, savory depth to the soup’s flavor. You can also use olive oil if you want to make vegan pumpkin soup. Onion: Brings a mild aromatic sweetness to the soup. Canned Pumpkin Puree: The key ingredient that provides the creamy and earthy base. Make sure to use puree and not pumpkin pie filling. Vegetable Broth: Forms the liquid foundation and infuses the soup with a savory flavor. I always use low-sodium broth to control the saltiness of the finished dish. You can also use chicken broth if you prefer. Coconut Milk: Adds a creamy richness to the soup and a lovely hint of coconut. Heavy cream is another option. Spices: Ground cinnamon and nutmeg give the soup its distinctive warmth and autumn vibes. You can also add a sprinkle of ground ginger or even a pinch of pumpkin pie spice. Seasonings: Salt and black pepper enhance the overall taste of the dish.
Roasted Pumpkin Seeds: Add a delightful crunch and a nutty flavor that complements the creamy texture of the soup. Fresh Herbs: Herbs like parsley or chives provide a burst of fresh, herbal flavor and a pop of color. Croutons: Provide a satisfying and crispy element. You can use store-bought croutons or toast cubes of your favorite bread in the oven. Drizzle of Cream: Adds a final touch of richness and elegance.
This simple soup comes together with very little effort. With just a few easy steps, you can create a comforting and creamy bowl of goodness. To start, melt the butter over medium heat in a large pot or Dutch oven. Then add the chopped onion and minced garlic to the pot, and sauté for about 5 minutes until the onions become soft and translucent. After sautéing the veggies, add the canned pumpkin puree to the pot and cook the mixture for another 2 to 3 minutes while stirring. Then, pour in the vegetable broth and stir well to combine. Now, bring the soup to a boil and let it simmer for 10 to 15 minutes. To complete the recipe, stir in the coconut milk or heavy cream. You can add more or less depending on your desired consistency. Then season the soup with the ground cinnamon, ground nutmeg, salt, and pepper to your liking. It’s always best to start with a little and add more tasting as you go. Now, simmer the soup for another 5 to 10 minutes to let the flavors meld. When ready, serve your pumpkin soup warm and topped with your favorite toppings such as roasted pumpkin seeds, fresh herbs, croutons, or a drizzle of cream.
Storage
You can store any leftover pumpkin soup in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. To reheat, simply warm it in the microwave or on the stovetop over low to medium heat, stirring occasionally and adding a bit of broth or cream if needed. It’s best to let frozen soup thaw overnight in the fridge before reheating.
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