Description
This velvety, aromatic pumpkin soup is the ultimate autumn comfort food. Featuring a rich blend of pumpkin, warm spices like cinnamon and nutmeg, and a touch of cream, it offers a sophisticated yet simple way to warm up your soul. Perfectly balanced between sweet and savory, this dish comes together quickly for a cozy weeknight dinner or an elegant starter. Best of all, it’s easily adaptable for dairy-free diets and pairs beautifully with crispy chicken topping for added protein.
Ingredients
2 tablespoons unsalted butter
1 small yellow onion, finely diced
2 cloves garlic, minced
2 cans (15 oz each) pumpkin puree
4 cups vegetable broth
1/2 cup heavy cream
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
Salt and freshly cracked black pepper to taste
1/2 cup crispy fried chicken strips (optional)
Instructions
Melt the butter in a large soup pot or Dutch oven over medium heat.
Add the diced onion and sauté for 5 minutes until soft and translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the pumpkin puree, vegetable broth, cinnamon, and nutmeg, stirring well to combine.
Bring to a gentle boil, then reduce heat to low and simmer for 15 minutes.
Remove from heat and use an immersion blender to process until smooth and velvety.
Stir in the heavy cream until the color is light orange.
Season with salt and pepper to taste and serve topped with optional crispy chicken strips.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. For a dairy-free version, substitute heavy cream with full-fat coconut milk. If you prefer a thinner soup, simply add a splash more broth.
- Prep Time: 10
- Cook Time: 25
- Category: Recipes
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 9g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 35mg