Get ready for the best pumpkin soup! This recipe is simple, creamy, and full of flavor. It’s the perfect dish for a cozy night in. Made with simple ingredients, it’s quick to prepare and can be customized to your taste. This soup is a total crowd-pleaser.
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Why You’ll Love This Recipe
- Quick and Simple: You can make this delicious soup in just 30 minutes, perfect for busy weeknights.
- Rich and Flavorful: The combination of spices and herbs transforms canned pumpkin into a gourmet dish.
- Super Versatile: Enjoy it as a light lunch, a starter, or a hearty main course with some crusty bread.
- Nutrient-Packed: It’s a healthy, low-calorie meal that’s perfect for any diet.
- Easy to Customize: Add your favorite toppings like toasted seeds or a drizzle of cream.
What You Need to Make the Recipe
Ingredients
- 1 medium yellow onion
- 3 cloves garlic
- 1 large bundle of fresh thyme
- 2 tablespoons olive oil
- 2 cups canned pumpkin purée (from a 15 oz can)
- 2 cups low-sodium vegetable broth
- 2 tablespoons maple syrup
- 2 tablespoons heavy cream
- ¾ teaspoon kosher salt
- ½ teaspoon ground cumin
- ¼ teaspoon black pepper
- ⅛ teaspoon ginger powder
- ⅛ teaspoon cayenne pepper
- Toasted pumpkin seeds (optional, for topping)
- Flaky sea salt (optional, for garnish)
Tools
- Large pot
- Wooden spoon
- Measuring cups and spoons
- Knife
- Cutting board
How to Make It Step-by-Step
- Sauté the aromatics. Put a large pot on the stove over medium heat. Add the olive oil. Once hot, add the chopped onion and minced garlic. Stir them with a wooden spoon. Cook for about 5 minutes, or until the onion is soft and see-through. Be careful not to burn them.
- Add the thyme. Stir in the fresh thyme. Cook for 1 to 2 more minutes. You will smell a wonderful aroma when it’s ready.
- Mix in the pumpkin. Pour in the canned pumpkin purée. Add the salt, cumin, black pepper, ginger, and cayenne. Pour in the vegetable broth. Stir everything together until it’s all one color.
- Simmer the soup. Turn the heat up a little until the soup begins to bubble gently. Then, turn the heat down to low. Let it cook for about 10 minutes, stirring now and then so it doesn’t stick to the bottom. This helps all the flavors mix together.
- Add cream and syrup. Stir in the maple syrup and heavy cream. Mix until the soup is smooth and creamy. Taste it and add a little more salt or maple syrup if you think it needs it.
- Serve and enjoy. Ladle the hot soup into bowls. Sprinkle with toasted pumpkin seeds and a pinch of flaky sea salt if you like. Enjoy your cozy, warm soup!
Serving, Storage, and Tips
How to Serve
This soup is delicious on its own, but toppings can make it even better. Add a sprinkle of fresh chopped parsley or a few cilantro leaves. For crunch, top with toasted pumpkin seeds or crunchy croutons. Serve it with crusty bread or warm garlic bread for dipping.
Storage & Reheating
- Refrigerator: Store leftover soup in an airtight container in the fridge for up to 3 to 4 days.
- Freezer: For longer storage, freeze the soup in a freezer-safe container or bag for up to 3 months.
- Reheating: Reheat on the stovetop over medium-low heat until it’s warmed through, stirring often. You can also use the microwave for a quicker option.
Special Tips
- Fresh is Best: Using fresh herbs and high-quality spices will make a big difference in the flavor.
- Taste as You Go: Always taste the soup before serving. You can always add a little more salt, pepper, or maple syrup to get the perfect balance.
- For a Smoother Soup: Use an immersion blender right in the pot, or transfer the soup to a regular blender to make it extra silky smooth. Be careful with the hot liquid!
Variations & Side Dishes
Variations
- Spicy: Add a little more cayenne pepper or a dash of hot sauce for a spicy kick.
- Herby: Try adding a pinch of nutmeg, cinnamon, or a sprig of rosemary for a different flavor profile.
- Vegan: To make this recipe vegan, simply swap the heavy cream for full-fat coconut milk or another plant-based cream.
Side Dishes
- Grilled Cheese: A classic grilled cheese sandwich is the perfect pairing for creamy soup.
- Salad: A light mixed greens salad with a tangy vinaigrette can cut through the richness of the soup.
- Roasted Veggies: Roasted carrots or Brussels sprouts make a hearty and healthy side.
Common Mistakes to Avoid
- Overcooking the Onions: Cooking the onions and garlic for too long can make them bitter. Cook them just until they are soft and translucent.
- Not Simmering Long Enough: Rushing the simmering step means the flavors won’t have time to fully develop. Let it simmer for at least 10 minutes.
- Skipping the Garnish: Garnishes like toasted seeds or a drizzle of cream add both flavor and texture. Don’t skip this easy step!
- Using the Wrong Pumpkin: Make sure you use 100% pure canned pumpkin purée, not pumpkin pie filling, which is already sweetened and spiced.
FAQ
Can I make pumpkin soup with canned pumpkin instead of fresh?
Yes, this recipe is specifically designed for canned pumpkin purée. It’s a convenient option that saves a lot of time and effort while still providing a great, rich flavor.
Can I make pumpkin soup with canned pumpkin vegan?
Absolutely. To make this recipe vegan, simply replace the heavy cream with full-fat coconut milk or a plant-based cream alternative. The soup will still be wonderfully creamy and delicious.
How do I thicken pumpkin soup with canned pumpkin?
If you prefer a thicker soup, you can add more canned pumpkin purée. Another option is to blend a portion of the soup and return it to the pot, which will help create a smoother, thicker consistency.
Is pumpkin soup healthy?
This recipe is very healthy! Pumpkin is packed with nutrients and is low in calories. It’s a great choice for a nutritious and comforting meal.
What are some good toppings for this soup?
Toasted pumpkin seeds, a drizzle of heavy cream or coconut milk, croutons, and a sprinkle of fresh herbs like parsley or thyme are all excellent choices.
Can I freeze this soup?
Yes, it freezes beautifully. Just make sure to store it in a freezer-safe container, and it will last for up to 3 months.
Why is it important to use low-sodium vegetable broth?
Using low-sodium broth allows you to control the amount of salt in the final dish. You can always add more salt, but you can’t easily take it away if it’s too salty from the start.
Can I use fresh pumpkin instead of canned?
You can, but the process will be different. You will need to roast and purée the pumpkin first. Canned pumpkin is a great shortcut for a quick and easy recipe.
How do I make this soup sweeter or spicier?
To make it sweeter, simply add a little more maple syrup. To make it spicier, add an extra pinch of cayenne pepper or a dash of your favorite hot sauce.
Conclusion
This creamy pumpkin soup is a perfect blend of comfort and flavor. It’s so easy to make, and with a few simple ingredients, you can create a truly delicious meal. Whether you’re looking for a quick weeknight dinner or a warm dish for a fall get-together, this recipe will not disappoint. It’s healthy, versatile, and simply delicious!
Recipe Card
Easy Creamy Pumpkin Soup
- Total Time: 30 minutes
- Yield: Serves 4
Indulge in the comforting flavors of this easy pumpkin soup. It’s a delightful blend of rich pumpkin and warming spices, perfect for any occasion.
Ingredients
- 1 medium yellow onion
- 3 cloves garlic
- 1 large bundle fresh thyme
- 2 tbsp olive oil
- 2 cups canned pumpkin purée (15 oz can)
- 2 cups low-sodium vegetable broth
- 2 tbsp maple syrup
- 2 tbsp heavy cream
- Kosher salt
- Ground cumin
- Black pepper
- Ginger powder
- Cayenne
Instructions
- Heat olive oil in a large pot over medium heat. Sauté chopped onion and minced garlic for about 5 minutes, until translucent.
- Stir in fresh thyme and cook for 1-2 minutes until fragrant.
- Add canned pumpkin purée, salt, cumin, black pepper, ginger powder, cayenne, and vegetable broth. Stir to combine.
- Bring to a gentle simmer and cook for 10 minutes, stirring occasionally.
- Stir in maple syrup and heavy cream until smooth. Adjust seasoning as needed.
- Serve warm, topped with toasted pumpkin seeds and flaky sea salt if desired.
Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Sides, Soup
Method: Stovetop
Cuisine: American
