Pumpkin Soup
User Reviews
4.7
6 reviews
Excellent
Pumpkin Soup
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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.
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Ingredients
- 2 tablespoons butter
- 1 medium onion chopped
- 2 cloves garlic minced
- 15 ounces pumpkin puree 1 can, not pumpkin pie filling, canned
- 4 cups vegetable broth low sodium
- 1 cup coconut milk or heavy cream
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- salt to taste
- black pepper to taste
Optional Garnishes
- roasted pumpkin seeds
- fresh herbs like parsley or chives
- croutons
- cream drizzle of
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.
Equipments used:
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
Show Details
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%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 225 kcal
% 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.
Genuine Reviews
User Reviews
Overall Rating
4.7
6 reviews
Excellent
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