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Creamy & Comforting Pumpkin Soup

Indulge in a bowl of velvety smooth Pumpkin Soup, infused with warm spices and a hint of sweetness. Perfect for a cozy autumn evening.
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Course Appetizer, Main Course
Cuisine amercian

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium yellow onion chopped
  • 2 cloves garlic minced
  • 1 15-ounce can pumpkin puree
  • 4 cups vegetable broth
  • 2 tablespoons maple syrup
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 cup heavy cream or coconut milk
  • Salt and pepper to taste

Instructions
 

  • Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute until fragrant.
  • Stir in pumpkin puree, vegetable broth, maple syrup, cinnamon, nutmeg, and ginger.
  • Bring to a simmer, then reduce heat and cook for 15-20 minutes, stirring occasionally.
  • Remove from heat and carefully blend soup until smooth using an immersion blender or regular blender (in batches).
  • Stir in heavy cream (or coconut milk) and season with salt and pepper.
  • Heat through gently over low heat, being careful not to boil.
  • Serve hot, garnished as desired.

Notes

  • For a spicier soup, add a pinch of cayenne pepper.
  • Adjust the amount of maple syrup and spices to your liking.
  • Soup can be made 1-2 days ahead of time and stored in the refrigerator.
Nutrition: (Note: This is an estimate and will vary based on specific ingredients used)
  • Calories: 200,
  • Fat: 12g,
  • Saturated Fat: 7g,
  • Cholesterol: 40mg,
  • Sodium: 300mg,
  • Carbohydrates: 20g,
  • Fiber: 4g,
  • Sugar: 10g,
  • Protein: 4g