American · Soup · Easy
Pumpkin Soup
Silky, gently spiced, and the color of the leaves outside the window. This is the bowl everyone asks for seconds of before the turkey even lands.
The whole recipe in 60 seconds
Pumpkin Soup, in 5 ideas
- Roasted pumpkin seeds scattered on top add the crunch this silky soup wants.
- A pinch of smoked paprika wakes up the sweetness without any heat.
- Make it a day ahead. The spices bloom overnight and it tastes even better on Thanksgiving.
- For a dairy free bowl, swap the cream for coconut milk and the butter for olive oil.
- Serve it in small mugs as a starter so nobody fills up before the main event.
What you need
Ingredients
- 2 tbsp butter
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 2 cans (15 oz each) pumpkin puree
- 4 cups chicken or vegetable broth
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup heavy cream, plus more for swirling
- 1 tbsp maple syrup
- Salt and black pepper to taste
How to make it
Directions
- Melt the butter in a large pot over medium heat. Add the onion and cook until soft and sweet, about 6 minutes.
- Stir in the garlic and ginger and cook 1 minute more, until the whole kitchen smells like fall.
- Add the pumpkin puree, broth, cinnamon, and nutmeg. Stir until smooth and bring to a gentle simmer.
- Simmer for 20 minutes, stirring now and then, so the flavors settle in together.
- Blend the soup until completely silky, either with an immersion blender right in the pot or in batches in a countertop blender.
- Stir in the cream and maple syrup. Season with salt and pepper, warm through without boiling, and serve with a little swirl of cream on top.
Canned pumpkin puree is the weeknight hero here, but read the label twice: you want plain puree, not pumpkin pie filling, which is already sweetened and spiced.