Pumpkin Soup

An easy, creamy, classic Pumpkin Soup recipe, perfect for fall. Comforting and delicious, this soup has sweet pumpkin flavor with warm, savory spices. Quick to make, thanks to a can of pumpkin purée.

Course Soup

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings servings (2 cups each)

Calories 236kcal

Author Meggan Hill

Ingredients

2 tablespoons butter
1 medium onion peeled and chopped (about 1 cup)
2 cloves garlic chopped
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon ground nutmeg
3 cups chicken broth or vegetable broth (see note 2)
1 (15-ounce) can pumpkin purée (not pumpkin pie filling, see note 1)
1/4 cup maple syrup
Salt and freshly ground black pepper
1/2 cup half-and-half plus more for drizzling (see note 3)
1/3 cup fresh sage leaves for garnish, optional (see note 4)
Garlic toast for serving

US Customary - Metric

Instructions

In a Dutch oven or large pot over medium heat, melt butter. Add onion and cook until softened and translucent, about 5 minutes, stirring occasionally. Add garlic, cumin, coriander, and nutmeg, and cook until fragrant, about 30 seconds.
Stir in chicken broth, pumpkin pureé, and maple syrup, scraping browned bits from the bottom of the pan. Bring to a boil. Reduce heat and simmer 15 minutes.
Working in batches, transfer the mixture to a blender or food processor and puree until smooth. Or, use an immersion blender in the pot. Return the soup to the pot over medium-low heat and stir in half-and-half. Return to a simmer.
Season to taste with salt and pepper (I like 1/2 teaspoon salt and 1/4 teaspoon pepper). Adjust consistency by adding additional broth, if needed. Garnish individual portions with a drizzle of half-and-half and fresh sage leaves. Serve with garlic toast, if desired.

Notes

Pumpkin purée: Canned pumpkin pureé (not pumpkin pie filling) is convenient for this recipe. Or, you can make your own Fresh Pumpkin Pureé. Kabocha squash works well here, too.
Chicken broth: Make this soup vegetarian by substituting vegetable broth.
Half-and-half: Or substitute heavy cream.
Yield: This recipe makes about 8 cups of soup. It's enough for 4 hearty main-course servings. Or, serve one cup per person as an appetizer or first-course dish.
Storage: Store leftovers covered in the refrigerator for up to 4 days. Reheat in the microwave or on the stove to 165 degrees.

Nutrition