Cozy Homemade Pumpkin Soup Recipe with Spices and Garnishes Recipe

Introduction

Pumpkin soup is the ultimate comfort food for chilly autumn days. This velvety, flavorful soup blends the natural sweetness of pumpkin with warm spices for a cozy, nourishing bowl. Perfect for weeknights or special gatherings, it’s simple to make and sure to please.

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)
• Pumpkin seeds (pepitas), for garnish (optional)
• Croutons, for garnish (optional)
• A swirl of sour cream or Greek yogurt, for garnish (optional)
• Fresh parsley, chopped, for garnish (optional)

Instructions

1. Step 1: Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes, stirring occasionally.
2. Step 2: Add minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic.
3. Step 3: Stir in the pumpkin puree and cook for a few minutes, stirring constantly to warm through and deepen the flavor.
4. Step 4: Pour in the broth and add ground ginger, nutmeg, cinnamon, cloves, salt, and pepper. Stir well to combine.
5. Step 5: Bring the soup to a simmer, then reduce heat to low, cover, and cook for at least 20 minutes, stirring occasionally.
6. Step 6: Blend the soup until smooth and creamy using an immersion blender or carefully in batches in a regular blender. Be cautious with hot liquids.
7. Step 7: Stir in heavy cream if using, then taste and adjust seasoning as needed.
8. Step 8: Ladle into bowls and garnish with pumpkin seeds, croutons, a swirl of sour cream or Greek yogurt, and fresh parsley as desired.

Tips & Variations

• Use coconut milk instead of heavy cream for a dairy-free version with a subtle tropical note.
• Add a pinch of cayenne pepper or chili flakes for a hint of spice.
• Roast fresh pumpkin cubes before pureeing for a deeper, sweeter flavor.
• Serve with crusty bread or toasted baguette slices for a hearty meal.

Storage

Store leftover pumpkin soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. For longer storage, freeze the soup for up to 3 months and thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can roast and puree fresh pumpkin to use in this recipe. Choose a sugar pumpkin or pie pumpkin, roast until tender, then blend until smooth to substitute one-to-one for canned pumpkin puree.

Is this pumpkin soup suitable for vegans?

The base recipe is vegan if you use vegetable broth and omit the heavy cream or substitute it with a plant-based cream alternative. Garnishes like sour cream should be replaced with vegan options or left out.

Cozy Homemade Pumpkin Soup Recipe with Spices and Garnishes Recipe

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★★★★★

4.8 from 75 reviews

This Pumpkin Soup recipe offers a creamy, flavorful dish perfect for cozy autumn evenings. Made with simple ingredients like pumpkin puree, aromatic spices, and vegetable broth, it’s easy to prepare and can be elevated with optional cream and garnishes. The soup is naturally gluten-free and a comforting blend of sweet and savory flavors, ideal for dinners or special occasions during the fall season.

• Author: Isabella
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

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)

Optional Garnishes

• Pumpkin seeds (pepitas)
• Croutons
• A swirl of sour cream or Greek yogurt
• Fresh parsley, chopped

Instructions

1. Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes, stirring occasionally to prevent burning. This step helps develop a sweet, flavorful base for the soup.
2. Add the Garlic: Stir in the minced garlic and cook for an additional minute until fragrant, being careful not to let it burn as this can cause bitterness.
3. Incorporate the Pumpkin Puree: Add the pumpkin puree to the pot, stirring well to combine it with the onion and garlic. Cook for a few minutes while stirring constantly to warm the pumpkin and deepen its flavor.
4. Add the Broth and Spices: Pour in the vegetable or chicken broth, then add ground ginger, nutmeg, cinnamon, cloves, salt, and pepper. Stir to combine all ingredients, starting with a moderate amount of seasoning as adjustments can be made later.
5. Simmer the Soup: Bring the mixture to a simmer, then reduce heat to low. Cover and let cook for at least 20 minutes, up to one hour, stirring occasionally to prevent sticking and to allow flavors to meld.
6. Blend the Soup: Carefully transfer the soup in batches to a blender or use an immersion blender directly in the pot. Blend until smooth and creamy. When using a traditional blender, vent the lid slightly to release steam to avoid splattering and burns.
7. Add Cream (Optional): Stir in heavy cream if you desire a richer, creamier texture. This is optional but highly recommended for an added touch of luxury.
8. Adjust Seasoning and Serve: Taste and adjust salt, pepper, or spices to your preference. Ladle the soup into bowls and garnish with pumpkin seeds, croutons, a swirl of sour cream or Greek yogurt, and chopped fresh parsley. Additional garnishes like a drizzle of olive oil or chili flakes can be used for extra flavor.

Notes

• Use pumpkin puree, not pumpkin pie filling, for the best flavor and texture.
• Vegetable broth makes the soup vegetarian; chicken broth can be used for a richer taste.
• Be careful when blending hot soup to avoid burns. Always vent the blender lid slightly.
• The soup can be made ahead and reheated gently on the stove.
• Omitting heavy cream makes the soup lighter without sacrificing flavor.
• Garnishes are optional but add texture and extra flavor.
• Store leftovers in the refrigerator for up to 3-4 days or freeze for longer storage.

Keywords: pumpkin soup, autumn recipe, fall soup, creamy pumpkin soup, easy pumpkin soup, gluten free soup, cozy soup