Description
A straightforward recipe for creamy pumpkin soup.
Ingredients
Scale
- 1 medium pumpkin (about 2 lbs)
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup heavy cream (optional)
- Salt to taste
- Black pepper to taste
Instructions
- Peel, seed, and chop the pumpkin into 1-inch cubes.
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and cook until soft, about 5 minutes.
- Add the minced garlic and cook for 1 minute more until fragrant.
- Add the cubed pumpkin and vegetable broth to the pot.
- Bring the mixture to a boil, then reduce heat and simmer until the pumpkin is very tender, about 15-20 minutes.
- Remove the pot from the heat. Use an immersion blender or carefully transfer the soup in batches to a regular blender to blend until smooth.
- Return the soup to the pot. Stir in the heavy cream, if using.
- Heat gently until warmed through. Season with salt and pepper to your taste.
Notes
- For a richer flavor, roast the pumpkin cubes before adding them to the soup.
- If you prefer a thinner soup, add a little more broth until you reach your desired consistency.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 8
- Sodium: 450
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 5
- Protein: 4
- Cholesterol: 30
Keywords: pumpkin soup, creamy soup, vegetable soup, easy soup, fall soup