0 from 3 votes
Creamy Pumpkin Soup
Warm and cozy, every bite of this easy creamy pumpkin soup tastes like a bountiful fall harvest!
Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 12 cups
Calories: 181 kcal
Course:
Lunch , Dinner
Cuisine:
American
Ingredients
- 3 tablespoons salted butter
- 2 large Vidalia onions (or 3 small onions), chopped
- 4 apples (any variety), peeled, cored and chopped
- 3 cloves garlic, minced or pressed (about 1 tablespoon total)
- 2 teaspoons grated fresh ginger (or ½ teaspoon ground ginger), or more to taste
- 3 (15-ounce) cans pumpkin puree (or about 5 ¼ cups of fresh pumpkin puree from 2-3 fresh sugar pumpkins)
- 1 cup apple cider
- 2-3 cups vegetable broth or chicken broth
- 1-2 cups heavy cream or full-fat coconut milk, at room temperature
- Kosher salt and ground black pepper, to taste
- Optional garnish: toasted pumpkin seeds, chopped nuts, chopped fresh herbs, an extra drizzle of cream, dollop of sour cream, crispy bacon, croutons, cheese
Instructions
- Melt butter in a large pot or Dutch oven over medium-high heat. Add the onions and apples; cook until soft, about 7-8 minutes. Stir in the garlic and ginger; cook until fragrant, about 1 more minute.
- Add the pumpkin, apple cider, and 2 cups of broth. Bring to a boil, then reduce the heat and simmer for about 15 minutes. Remove from the heat.
- Puree soup with an immersion blender or puree in batches in a regular blender or food processor, adding extra broth (if necessary) until the soup reaches the desired consistency.
- Stir in 1-2 cups of cream, depending on how creamy and rich you like your soup. Taste and season with plenty of salt and pepper. The total amount of salt necessary will depend on how salty your broth is (or isn’t), but be sure to taste and season as you go, because too little salt will leave you with a flat-tasting soup.
- Ladle into bowls and garnish with optional toppings.
Cup of Yum
Notes
- How to Roast Fresh Pumpkins: If you want to roast your own pumpkins to make pumpkin puree for this recipe, start with 2-3 medium sugar pumpkins. Cut them in half, scoop out the seeds, and rub the flesh with olive oil. Place them cut-side down on a rimmed baking sheet that’s lined with parchment. Roast in a 425°F oven until very tender, about 30-35 minutes. When cool enough to handle, peel off the skin and mash or puree.
Nutrition Information
Serving
1cup
Calories
181kcal
(9%)
Carbohydrates
22g
(7%)
Protein
2g
(4%)
Fat
11g
(17%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
35mg
(12%)
Sodium
197mg
(8%)
Potassium
352mg
(10%)
Fiber
5g
(20%)
Sugar
13g
(26%)
Vitamin A
17177IU
(344%)
Vitamin C
9mg
(10%)
Calcium
52mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12cups
Amount Per Serving
Calories 181
% Daily Value*
| Serving | 1cup | |
| Calories | 181kcal | 9% |
| Carbohydrates | 22g | 7% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 35mg | 12% |
| Sodium | 197mg | 8% |
| Potassium | 352mg | 7% |
| Fiber | 5g | 20% |
| Sugar | 13g | 26% |
| Vitamin A | 17177IU | 344% |
| Vitamin C | 9mg | 10% |
| Calcium | 52mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.