4.7 from 9 votes
Pumpkin Soup
This Pumpkin Soup is like a big warm hug on a cool day. It's creamy, it's a little sweet, and it's got that cozy pumpkin taste we all love. It's easy to make and just right for when you want something yummy and comforting.
Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 4
Calories: 225 kcal
Course:
Soup , Lunch
Cuisine:
American
Ingredients
- 2 tablespoons butter
- 1 medium onion chopped
- 2 cloves garlic minced
- 15 ounces canned pumpkin puree 1 can, not pumpkin pie filling
- 4 cups vegetable broth low sodium
- 1 cup coconut milk or heavy cream
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- salt and pepper to taste
Optional Garnishes
- roasted pumpkin seeds
- fresh herbs like parsley or chives
- croutons
- drizzle of cream
Instructions
- In a large soup pot, heat the butter or olive oil over medium heat. Add the chopped onions and garlic, and sauté for about 5 minutes until the onions are soft and translucent.
- Add the canned pumpkin puree to the pot and continue to cook, stirring, for another 2-3 minutes.
- Pour in the vegetable or chicken broth and stir well to combine with the pumpkin puree.
- Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 10-15 minutes to allow the flavors to meld together.
- Stir in the coconut milk or heavy cream to make the soup rich and creamy. Adjust the amount to achieve your desired consistency.
- Season the soup with ground cinnamon, ground nutmeg, salt, and pepper. Start with a little seasoning and add more as needed, tasting as you go.
- Let the soup simmer for an additional 5-10 minutes to fully incorporate the flavors.
- Serve hot, garnished with your choice of toppings such as roasted pumpkin seeds, a drizzle of cream, chopped fresh herbs, or croutons.
Cup of Yum
Notes
- Fresh vs. Canned Pumpkin: Canned pumpkin is quick and easy, but for a fresher flavor, you can roast and puree a pie pumpkin.
- Consistency Control: Add more broth for a thinner soup or increase the pumpkin puree for a thicker texture.
- Dairy-Free Options: Coconut milk makes this soup dairy-free, but you can also use almond milk or other plant-based milk for creaminess.
- Spice It Up: Feel free to adjust the spices to your taste. A pinch of cayenne can add a nice kick.
- Garnish Galore: Get creative with toppings! Try roasted pumpkin seeds for crunch, a dollop of sour cream for tang, or even crispy bacon bits for a savory twist.
- Storage and Reheating: This soup stores well in the fridge for a few days and tastes even better the next day. Reheat gently on the stove, adding a little extra broth if needed.
Nutrition Information
Serving
1serving
Calories
225kcal
(11%)
Carbohydrates
17g
(6%)
Protein
3g
(6%)
Fat
18g
(28%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
15mg
(5%)
Sodium
955mg
(40%)
Potassium
394mg
(11%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
17223IU
(344%)
Vitamin C
8mg
(9%)
Calcium
54mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 225
% Daily Value*
| Serving | 1serving | |
| Calories | 225kcal | 11% |
| Carbohydrates | 17g | 6% |
| Protein | 3g | 6% |
| Fat | 18g | 28% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 15mg | 5% |
| Sodium | 955mg | 40% |
| Potassium | 394mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 17223IU | 344% |
| Vitamin C | 8mg | 9% |
| Calcium | 54mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.