Creamy Pumpkin Soup with Spices Recipe
This creamy pumpkin soup is a comforting and flavorful dish perfect for chilly days. Made with pumpkin puree, aromatic spices like ginger, nutmeg, cinnamon, and cloves, and enriched with a touch of heavy cream, it offers a warm, velvety texture. Garnished with pumpkin seeds, croutons, sour cream or Greek yogurt, and fresh parsley, it makes a delightful appetizer or light meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
- 4 cups vegetable broth (or chicken broth)
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- Salt and freshly ground black pepper to taste
- 1/2 cup heavy cream (optional, for extra richness)
Garnishes (Optional)
- Pumpkin seeds (pepitas)
- Croutons
- A swirl of sour cream or Greek yogurt
- Fresh parsley, chopped
Instructions
- Heat the olive oil: In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat until shimmering to prepare for sautéing the aromatics.
- Sauté the onion: Add the chopped onion to the pot and sauté, stirring occasionally, until it becomes soft and translucent, about 5-7 minutes.
- Add the garlic: Stir in the minced garlic and cook for about 1 minute, until fragrant but not browned.
- Add pumpkin puree and broth: Pour in the 15 ounces of pumpkin puree and 4 cups of vegetable or chicken broth. Stir thoroughly to combine all ingredients.
- Season the soup: Add 1 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, salt, and freshly ground black pepper to taste. Stir well to distribute the spices evenly.
- Simmer: Bring the soup to a gentle boil, then reduce heat to low and let it simmer for about 15-20 minutes to blend the flavors and heat through.
- Optional cream addition: Stir in 1/2 cup heavy cream for extra richness and heat the soup until just warmed through, being careful not to boil.
- Adjust seasoning: Taste the soup and adjust salt, pepper, or spices as needed before serving.
- Serve and garnish: Ladle the soup into bowls and garnish with optional pumpkin seeds (pepitas), croutons, a swirl of sour cream or Greek yogurt, and chopped fresh parsley for added texture and flavor.
Notes
- You can use vegetable or chicken broth based on your preference or dietary requirements.
- For a vegan version, substitute heavy cream with coconut milk or omit it entirely.
- Adjust the spices to taste, especially the cloves and cinnamon, as they can overpower if too strong.
- Leftover soup keeps well refrigerated for up to 3 days and can be frozen for up to 2 months.
- To make the soup smoother, you can blend it with an immersion blender before adding cream.
Keywords: Pumpkin soup, creamy pumpkin soup, fall soup, easy pumpkin soup recipe, vegetarian soup, comfort food
