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–+ servings
Pumpkin soup recipe.

Pumpkin Soup

Carmyn Suzor
This is the best pumpkin soup recipe that's quick and easy to make with a can of pumpkin puree. Heavy cream gives it a velvety smooth texture and it's full of warm fall spices like nutmeg and cinnamon!
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Prep Time 5 minutes
Servings 2 large bowls or 4 small bowls

Ingredients
 

  • 1 15 oz can pure pumpkin puree see notes for fresh pumpkin
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 medium yellow onion diced
  • 4 garlic cloves minced
  • 2.5 cups vegetable broth
  • ½ cup heavy cream sub full-fat coconut milk or coconut cream
  • 1 tablespoons maple syrup
  • ½ teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • 1 teaspoon salt
  • ¼ teaspoon black pepper

Instructions
 

  • In a large soup pot, heat the butter and olive oil over medium-high heat. Add the onions and cook until soft and clear, about 5–7 minutes. Stir in the garlic and cook for 1 more minute, until fragrant.
  • Add the pumpkin puree, cinnamon, nutmeg, salt, and pepper. Stir well and cook for about 5 minutes, stirring now and then. Pour in the vegetable broth, mix until combined, and let it cook for another 5 minutes, stirring often.
  • Stir in the heavy cream and maple syrup until fully combined. Carefully transfer the soup to a blender and blend until smooth.
  • Ladle the soup into bowls. Drizzle with a little heavy cream, sprinkle with pumpkin seeds, and enjoy!

Notes

How to Store

  • Store: Let the soup cool, then keep it in an airtight container in the fridge for up to 4 days.
  • Freeze: Pour cooled soup into freezer-safe containers or bags. Leave a little room for expansion. Freeze for up to 3 months.
  • Reheat: Thaw in the fridge overnight if frozen. Warm on the stove over medium heat, stirring often, until hot. You can also reheat in the microwave in short intervals, stirring between each.
HOW TO USE FRESH PUMPKIN:
You will need a 2.5 to 3 pound sugar pie pumpkin.
  • Preheat the oven to 400°F (200°C).
  • Cut the pumpkin in half, scoop out the seeds, and slice into large wedges.
  • Place on a baking sheet, cut side down, and roast for 35-45 minutes, or until the flesh is soft when pierced with a fork.
  • Scoop out the flesh and puree until smooth. Measure out 2 cups to replace a 15-oz can.

Nutrition

Calories: 390kcalCarbohydrates: 20gProtein: 3gFat: 34g