5 from 3 votes
Pumpkin Soup
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.
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Servings:
4
servings (2 cups each)
Calories:
236 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 2 tablespoons butter
- 1 medium onion chopped (about 1 cup)
- 2 cloves garlic chopped
- 1/2 teaspoon ground coriander
- 1/2 teaspoon cumin ground
- 1/4 teaspoon ground nutmeg
- 3 cups chicken broth or vegetable broth (see note 2)
- 1 (15-ounce) can pumpkin not pumpkin pie filling, see note 1, puree
- 1/4 cup maple syrup
- salt freshly ground
- black pepper freshly ground
- 1/2 cup half-and-half plus more for drizzling (see note 3)
- 1/3 cup sage for garnish, optional (see note 4, fresh leaves
- 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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 servings (2 cups each)
Amount Per Serving
Calories 236
% 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.