Cozy Homemade Pumpkin Soup Recipe with Spices and Garnishes Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
