Pumpkin Soup Recipe
Cozy up with a bowl of creamy pumpkin soup this fall! This quick and satisfying homemade pumpkin soup recipe is full of flavor, and perfect for chilly evenings, and a great addition to holiday meals.
Servings: 4 servings
Ingredients
- 3 tablespoons butter
- 1 small yellow onion diced
- 1 large carrot thinly sliced
- salt and fresh ground black pepper to taste
- 3 cloves garlic minced
- ½ teaspoon sweet or smoked paprika or to taste
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- 15 ounces canned pumpkin puree
- 4 to 6 cups chicken stock
- ¼ cup heavy whipping cream
Instructions
- Prep. Melt the butter in a Dutch oven set over medium-low heat.
- Saute the aromatics. Add the diced onion and sliced carrots to the melted butter. Season with salt and pepper and cook for 4 to 5 minutes or until vegetables are tender. Stir in the garlic, paprika, thyme, and rosemary, and cook for 15 seconds.
- Add the pumpkin and broth, and cook. Stir in the pumpkin puree. Add in the chicken stock and bring to a boil; lower to a simmer and continue to cook for 15 minutes. At this point, you can either blend it with an immersion blender to make it creamier or leave the soup as is.
- Finish. Remove the soup from the heat and stir in the heavy whipping cream. Taste for salt and pepper and adjust accordingly.
- Serve. Ladle the pumpkin soup into bowls and serve.
Notes
- Choose the correct pumpkin type. Pumpkin puree and pumpkin pie filling are not the same thing. Opt for cans marked 100% pure pumpkin.
- Remove soup from heat before introducing heavy cream. Letting the cream warm up a bit before adding can prevent it from curdling in hot soup.
- Make it creamy. If you prefer ultra-smooth soup, blend it using an immersion blender before mixing in the cream.
- To give your pumpkin soup a kick, consider adding chili powder or a bit of cayenne pepper. You can also stir in a splash of lime or lemon juice, which can brighten the soup and add a tangy kick.
- If you want to thin out the soup, add more chicken stock.
Nutrition
Serving: 2cups | Calories: 268kcal | Carbohydrates: 22g | Protein: 8g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 47mg | Sodium: 434mg | Potassium: 585mg | Fiber: 4g | Sugar: 9g | Vitamin A: 20046IU | Vitamin C: 8mg | Calcium: 64mg | Iron: 2mg
