Easy Pumpkin Soup
User Reviews
4.6
Easy Pumpkin Soup
Description
Easy Pumpkin Soup uses olive oil sautéed onions and apples as a base, bringing natural sweetness and depth to the dish. Garlic and a bouquet of spices including cinnamon, nutmeg, paprika, cloves, and fresh ginger add warmth. Pumpkin puree and vegetable broth create a velvety textured soup that is simmered briefly to meld flavors before being blended until smooth.
The soup is finished with coconut milk or heavy cream for creaminess and maple syrup for subtle sweetness that balances the spices. It has a smooth, rich consistency and a gentle spice-flavor profile. It is served warm, often garnished with toasted pepitas and a drizzle of coconut milk or cream to add contrast and texture.
This soup stores well in the refrigerator for up to five days and freezes for up to three months, making it a good make-ahead option. Adjust seasoning with salt and pepper after blending to taste. The combination of pumpkin and apple makes the flavor profile unique and inviting.
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion chopped
- 1 apple peeled, seeded, and chopped
- 4 garlic minced, cloves
- 1 bay leaf
- 29 ounces pumpkin puree pure
- 1 teaspoon ginger grated fresh
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon paprika
- 1/8 teaspoon cloves ground
- black pepper to taste, freshly ground
- 4 cups vegetable broth
- 2 tablespoons pure maple syrup
- 1/2 cup coconut milk (can use heavy cream)
- coconut milk garnish, drizzle, toasted pepitas
- heavy cream
- Pepitas
Instructions
- In a large pot, heat the olive oil over medium high heat. Add the onion and apple; cook until soft, about 5 minutes. Add the garlic and bay leaf and cook for one more minute.
- Add the pumpkin, ginger, salt, cinnamon, nutmeg, paprika, cloves, pepper, and broth. Stir until well combined. Simmer on low for 10 minutes. Remove the bay leaf.
- Use an immersion blender to blend the soup in the pot until smooth. Stir in the coconut milk (or heavy cream) and maple syrup. Taste and season with additional salt and pepper, if necessary.
- Ladle the soup into bowls and top with a splash of coconut milk (or cream) and pepitas, if using. Serve warm.
Notes
- Cool the soup completely before storing it in the refrigerator for up to 5 days or freezing for up to 3 months.
- Garnish servings with toasted pepitas and a drizzle of coconut milk or cream for added texture and richness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 179 kcal
% Daily Value*
| Calories | 179kcal | 9% |
| Carbohydrates | 25g | 8% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Fiber | 5g | 20% |
| Sugar | 14g | 28% |
| Vitamin C | 9mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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