Pumpkin Soup
User Reviews
5
Pumpkin Soup
Description
This Pumpkin Soup starts by sautéing onions in butter to develop sweetness and depth, then adding garlic, fresh ginger, and warming spices including cumin, coriander, cinnamon, nutmeg, and cayenne pepper for complexity. Chicken broth and canned pumpkin puree form the soup base, sweetened subtly with maple syrup and seasoned with salt and pepper.
After simmering to blend flavors, the soup is pureed until smooth, then finished with heavy cream and a splash of apple cider vinegar to add richness and brightness. The aroma includes the spice blend melded with savory pumpkin and creamy elements.
This soup is served warm, often topped with crunchy bacon pieces, nutty pumpkin seeds, or fresh parsley for texture and flavor contrast. It works well as a starter or light meal during cooler weather.
The recipe yields approximately 11.5 cups, making it suitable for several servings or entertaining.
Ingredients
- 6 Tbsp butter cut into 1 Tbsp pieces, Danish Creamery Premium
- 3 cups chopped onion yellow
- 4 tsp minced garlic (4 cloves)
- 4 tsp peeled and minced ginger fresh
- 1 tsp cumin ground
- 1 tsp ground coriander
- 1/2 tsp cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp cayenne pepper
- 8 cups chicken broth low-sodium
- 1 (29 oz) can pumpkin not pie filling!, puree
- 1/4 cup maple syrup
- salt and black pepper
- 1 Tbsp apple cider vinegar
- 3/4 cup heavy cream
Optional toppings
- Bacon chopped, cooked
- pumpkin seeds shelled
- parsley chopped
Instructions
- Melt butter in a large pot over medium heat. Add onion and cook until softened and lightly deepening in color, about 8 to 10 minutes, stirring frequently.
- Add in garlic, ginger, cumin, coriander, cinnamon, nutmeg and cayenne pepper and saute 30 seconds longer.
- Stir in chicken broth, pumpkin, maple syrup and season with salt and pepper to taste. Bring mixture to a simmer over medium-high then reduce heat to low. Cover and simmer 15 to 20 minutes.
- Remove from heat and process mixture in pot with an immersion blender until smooth. Stir cream and apple cider vinegar into soup.
- Serve warm with desired toppings.
Notes
- This recipe yields about 11.5 cups of soup, enough for multiple servings.
User Reviews
Overall Rating
5
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