Pumpkin Soup
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5.0
3 reviews
Excellent
Pumpkin Soup
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An easy, creamy, classic Pumpkin Soup recipe, perfect for fall. Comforting and delicious, this soup has sweet pumpkin flavor with warm, savory spices. Quick to make, thanks to a can of pumpkin purée.
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Ingredients
- 2 tablespoons butter
- 1 medium onion chopped (about 1 cup)
- 2 cloves garlic chopped
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground nutmeg
- 3 cups chicken broth or vegetable broth (see note 2)
- 1 (15-ounce) can pumpkin puree (not pumpkin pie filling, see note 1)
- 1/4 cup maple syrup
- Salt and freshly ground black pepper
- 1/2 cup half-and-half plus more for drizzling (see note 3)
- 1/3 cup fresh sage leaves for garnish, optional (see note 4)
- garlic toast for serving
Instructions
- In a Dutch oven or large pot over medium heat, melt butter. Add onion and cook until softened and translucent, about 5 minutes, stirring occasionally. Add garlic, cumin, coriander, and nutmeg, and cook until fragrant, about 30 seconds.
- Stir in chicken broth, pumpkin pureé, and maple syrup, scraping browned bits from the bottom of the pan. Bring to a boil. Reduce heat and simmer 15 minutes.
- Working in batches, transfer the mixture to a blender or food processor and puree until smooth. Or, use an immersion blender in the pot. Return the soup to the pot over medium-low heat and stir in half-and-half. Return to a simmer.
- Season to taste with salt and pepper (I like 1/2 teaspoon salt and 1/4 teaspoon pepper). Adjust consistency by adding additional broth, if needed. Garnish individual portions with a drizzle of half-and-half and fresh sage leaves. Serve with garlic toast, if desired.
Notes
- Pumpkin purée: Canned pumpkin pureé (not pumpkin pie filling) is convenient for this recipe. Or, you can make your own Fresh Pumpkin Pureé. Kabocha squash works well here, too.
- Chicken broth: Make this soup vegetarian by substituting vegetable broth.
- Half-and-half: Or substitute heavy cream.
- Yield: This recipe makes about 8 cups of soup. It's enough for 4 hearty main-course servings. Or, serve one cup per person as an appetizer or first-course dish.
- Storage: Store leftovers covered in the refrigerator for up to 4 days. Reheat in the microwave or on the stove to 165 degrees.
Nutrition Information
Show Details
Serving
2 cups
Calories
236kcal
(12%)
Carbohydrates
28g
(9%)
Protein
5g
(10%)
Fat
13g
(20%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
Monounsaturated Fat
3g
Trans Fat
0.2g
Cholesterol
29mg
(10%)
Sodium
727mg
(30%)
Potassium
435mg
(12%)
Fiber
4g
(16%)
Sugar
19g
(38%)
Vitamin A
16836IU
(337%)
Vitamin C
7mg
(8%)
Calcium
106mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings (2 cups each)
Amount Per Serving
Calories 236 kcal
% Daily Value*
| Serving | 2 cups | |
| Calories | 236kcal | 12% |
| Carbohydrates | 28g | 9% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 29mg | 10% |
| Sodium | 727mg | 30% |
| Potassium | 435mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 19g | 38% |
| Vitamin A | 16836IU | 337% |
| Vitamin C | 7mg | 8% |
| Calcium | 106mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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