Creamy 30-Minute Pumpkin Puree Soup
Make a smooth, creamy pumpkin soup quickly using canned puree. This recipe uses simple spices for a comforting fall meal.
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 min
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
- 4 cups vegetable broth
- 1/2 cup heavy cream or full-fat coconut milk
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and cook until soft, about 5 minutes.
- Add the minced garlic and cook for 1 minute until fragrant.
- Stir in the pumpkin puree, vegetable broth, cinnamon, nutmeg, and ginger.
- Bring the mixture to a simmer, then reduce heat to low. Cook for 10 minutes, stirring occasionally.
- Remove the pot from the heat. Carefully use an immersion blender to blend the soup until completely smooth. Alternatively, transfer the soup in batches to a standard blender and blend until velvety. Return the soup to the pot.
- Stir in the heavy cream (or coconut milk), salt, and pepper. Heat gently until warmed through; do not boil.
- Taste and adjust salt and pepper as needed before serving.
Notes
- Serve this soup with crusty bread for dipping.
- For a richer flavor, you can substitute 1 tablespoon of butter for the olive oil.
- If you prefer a thinner soup, add up to 1/2 cup more broth.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 9
- Sodium: 450
- Fat: 14
- Saturated Fat: 8
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 21
- Fiber: 5
- Protein: 4
- Cholesterol: 45