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Amazing 30-Minute Creamy Pumpkin Soup

Close-up of a bowl of vibrant orange creamy pumpkin soup, topped with a swirl of cream and cracked pepper.
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Make this easy, creamy pumpkin soup quickly. It uses simple ingredients and warm spices for a comforting fall flavor.

Ingredients

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  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
  • 4 cups vegetable broth
  • 1/2 cup heavy cream (or coconut milk for dairy-free)
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
  2. Add the minced garlic, ginger, cinnamon, and nutmeg to the pot. Cook for 1 minute until fragrant.
  3. Stir in the pumpkin puree until it mixes with the spices and onions.
  4. Pour in the vegetable broth. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 10 minutes to let flavors combine.
  5. Remove the pot from the heat. Use an immersion blender to blend the soup until it is completely smooth and creamy. Alternatively, carefully transfer the soup in batches to a standard blender and blend until smooth, then return it to the pot.
  6. Stir in the heavy cream, salt, and pepper. Heat gently for 2 minutes, but do not boil after adding the cream.
  7. Taste and adjust salt and pepper as needed. Serve hot.

Notes

  • For a richer flavor, roast 2 pounds of fresh sugar pie pumpkin until tender before scooping out the flesh to use in place of canned puree.
  • Garnish options include toasted pumpkin seeds, a swirl of extra cream, or fresh parsley.
  • This soup freezes well for up to three months. Cool completely before transferring to freezer-safe containers.

Nutrition

Find it online: https://kitchenslang.com/creamy-pumpkin-soup-30-minute-recipe/