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Velvety Homemade Pumpkin Soup

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A smooth and creamy pumpkin soup perfect for autumn, made with fresh pumpkin, aromatic spices, and a touch of cream for richness.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 4 cups pumpkin puree (fresh or canned)
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley or chives, for garnish

Instructions

  1. Heat olive oil in a large pot over medium heat. Add chopped onion and cook until soft and translucent, about 5 minutes.
  2. Add minced garlic, ground ginger, and cinnamon; cook for 1 minute until fragrant.
  3. Stir in pumpkin puree and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
  4. Use an immersion blender to puree the soup until smooth and velvety. Alternatively, carefully transfer soup in batches to a blender and puree.
  5. Stir in heavy cream and season with salt and pepper to taste. Heat through but do not boil.
  6. Serve hot, garnished with fresh parsley or chives.

Notes

For extra depth, roast fresh pumpkin before pureeing. Adjust cream quantity for desired richness. Garnish with toasted pumpkin seeds for added texture.

Nutrition

Find it online: https://www.receipster.com/velvety-homemade-pumpkin-soup/

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