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.
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.
- Calories: 200,
- Fat: 12g,
- Saturated Fat: 7g,
- Cholesterol: 40mg,
- Sodium: 300mg,
- Carbohydrates: 20g,
- Fiber: 4g,
- Sugar: 10g,
- Protein: 4g