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Creamy Pumpkin Soup
Created by: Howcan Team
Ingredients
- 2 tablespoons of olive oil
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 teaspoon of ground cumin
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of ground nutmeg
- 1/4 teaspoon of ground ginger
- 4 cups of pumpkin puree
- 4 cups of vegetable broth
- 1 cup of heavy cream
- Salt and pepper to taste
- Pumpkin seeds for garnish
Instructions
- In a large pot, heat 2 tablespoons of olive oil over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Stir in the minced garlic, ground cumin, ground cinnamon, ground nutmeg, and ground ginger. Cook for 1-2 minutes until fragrant.
- Add the pumpkin puree and vegetable broth to the pot. Bring to a simmer and cook for 15-20 minutes, stirring occasionally.
- Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup to a blender and puree in batches, then return to the pot.
- Stir in the heavy cream and season with salt and pepper to taste. Cook for an additional 5 minutes to heat through.
- Ladle the soup into bowls and garnish with pumpkin seeds. Serve hot and enjoy!
Pumpkin soup has a rich history dating back to the early American colonies, where it was a staple dish. The creamy, savory soup gained popularity for its comforting flavors and versatility. Chefs across the globe have put their own spin on the classic recipe, incorporating regional ingredients and techniques. In recent years, it has become a beloved fall favorite, often enjoyed during Thanksgiving and Halloween. Notable variations include the addition of spices like cinnamon and nutmeg, or a drizzle of maple syrup for a touch of sweetness. For the best pumpkin soup experience, visit renowned restaurants in New England or the Midwest, where the dish is a celebrated tradition.
45 min
6
180 calories
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