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Pumpkin Soup
5 from 12 votes

Pumpkin Soup

Pumpkin Soup here combines pureed pumpkin with aromatic spices like cumin, coriander, cinnamon, nutmeg, and a touch of cayenne, simmered with chicken broth and enriched with butter and cream. The addition of garlic, ginger, and maple syrup creates a balanced, slightly sweet and savory flavor profile. The soup is smooth and creamy, perfect for serving warm with optional toppings like bacon, pumpkin seeds, or parsley.

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 8
Course: Side Dish
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. Add in garlic, ginger, cumin, coriander, cinnamon, nutmeg and cayenne pepper and saute 30 seconds longer.
  3. 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.
  4. Remove from heat and process mixture in pot with an immersion blender until smooth. Stir cream and apple cider vinegar into soup.
  5. Serve warm with desired toppings.

Notes

  • This recipe yields about 11.5 cups of soup, enough for multiple servings.