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Wholesome Pumpkin Soup for Autumn Comfort

A creamy, comforting pumpkin soup perfect for chilly autumn days, made with fresh pumpkin, warm 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 cinnamon
  • 1/2 teaspoon ground nutmeg
  • 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, cinnamon, and nutmeg; cook for another minute until fragrant.
  3. Stir in the pumpkin puree and vegetable broth. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.
  4. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer soup in batches to a blender and puree.
  5. Stir in the 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 a vegan version, substitute heavy cream with coconut milk or cashew cream. Roasting fresh pumpkin before pureeing enhances the flavor. Adjust spices to your preference for warmth and depth.

Nutrition

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