Description
A quick, comforting, and pantry-friendly pumpkin soup that comes together in just 20 minutes. This recipe uses simple ingredients like canned pumpkin puree, broth, and cream to create a rich, savory-sweet soup perfect for busy weeknights.
Ingredients
Scale
- 3 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 cup cubed butternut squash (optional)
- 1 can (15 oz / 425g) 100% pure pumpkin puree
- 2 cups vegetable broth (low-sodium recommended)
- ½ cup heavy cream
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Salt and black pepper to taste
- Optional garnishes: roasted pumpkin seeds, fresh sage or thyme, croutons, hot sauce
Instructions
- Heat butter in a large pot or Dutch oven over medium heat. Add diced onion and cook for 5 minutes until soft and translucent.
- Add minced garlic in the last minute of cooking the onions, stirring until fragrant but not brown.
- Stir in pumpkin puree, cumin, cinnamon, and nutmeg. Cook for 1-2 minutes to ‘bloom’ the spices.
- Gradually pour in vegetable broth while stirring to prevent lumps. If using butternut squash, add it now.
- Bring to a gentle boil, then reduce heat to low and simmer uncovered for 10 minutes (or 10-15 minutes longer if using fresh squash) until vegetables are tender.
- Use an immersion blender to blend the soup directly in the pot until completely smooth. Alternatively, carefully transfer in batches to a countertop blender.
- Stir in heavy cream. Taste and season with salt and black pepper as needed. Adjust consistency with more broth or simmering if necessary.
- Serve immediately, topped with roasted pumpkin seeds, fresh herbs, croutons, or a drizzle of cream.
Notes
Ensure you use 100% pure pumpkin puree, not pumpkin pie filling. If the soup is too sweet, add a pinch of salt or lemon juice. If too thin, simmer to reduce or add a cornstarch slurry. If using dairy cream, do not boil after adding to prevent curdling. The soup freezes well but may separate slightly; whisk vigorously when reheating.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 8
- Sodium: 350
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 22
- Fiber: 4
- Protein: 4
Keywords: pumpkin soup, fall recipes, quick dinner, comfort food, vegetarian, gluten-free, creamy soup, 20 minute meals, weeknight dinner