Description
A rich and velvety pumpkin soup that wraps you in warmth and comfort, perfect for the autumn season.
Ingredients
Scale
- 2 cups Pumpkin puree
- 1 cup Vegetable broth
- 1 cup Heavy cream
- 1 Onion, chopped
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 1 teaspoon Ground cinnamon
- Salt and pepper to taste
- Olive oil for cooking
- Fresh herbs for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and minced garlic. Sauté until softened (about 5 minutes).
- Stir in grated ginger and ground cinnamon. Cook for another minute until fragrant.
- Add pumpkin puree and vegetable broth. Stir to combine and bring to a simmer.
- Reduce heat and mix in heavy cream until well integrated.
- Blend soup until smooth using an immersion blender.
- Season with salt and pepper to taste.
- Serve warm, garnished with fresh herbs, if desired.
Notes
For a chunkier texture, reserve some pumpkin puree and add it back in after blending. This soup can be frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: pumpkin soup, autumn recipe, comfort food, vegetarian soup, fall flavors