Creamy Pumpkin Soup with Canned Pumpkin You'll Love
A comforting and easy Pumpkin Soup with Canned Pumpkin, perfect for fall evenings.
Equipment
- Large pot
Ingredients
For the Soup
- 2 tablespoons Olive oil
- 1 cup Chopped yellow onion
- 2 cloves Minced garlic
- ½ teaspoon Fresh thyme
- 15 ounces Canned pumpkin purée
- 1 teaspoon Kosher salt
- 1 teaspoon Ground cumin
- ½ teaspoon Black pepper
- ½ teaspoon Ginger powder
- ¼ teaspoon Cayenne
- 2 cups Vegetable broth
- 2 tablespoons Maple syrup
- ½ cup Heavy cream
For Toppings
- ¼ cup Toasted pumpkin seeds
- to taste Flaky sea salt
Instructions
Step-by-Step Instructions
- In a large pot, warm 2 tablespoons of olive oil over medium heat. Add 1 cup of chopped yellow onion and 2 cloves of minced garlic, sautéing for about 5 minutes until the onion is translucent and fragrant.
- Next, stir in ½ teaspoon of fresh thyme and cook for an additional 1-2 minutes until the thyme becomes aromatic.
- Add 15 ounces of canned pumpkin purée, 1 teaspoon of kosher salt, 1 teaspoon of ground cumin, ½ teaspoon of black pepper, ½ teaspoon of ginger powder, and ¼ teaspoon of cayenne. Pour in 2 cups of vegetable broth and stir well to combine all ingredients.
- Bring the mixture to a gentle simmer over medium heat. Allow it to cook for about 10 minutes, stirring occasionally.
- Reduce the heat and stir in 2 tablespoons of maple syrup and ½ cup of heavy cream. Blend thoroughly until the soup is smooth and creamy.
- Ladle the soup into warm bowls, finishing with a sprinkling of toasted pumpkin seeds and flaky sea salt on top.
Notes
For a richer flavor, try using fresh herbs and monitoring the soup’s consistency as you adjust spices to your taste.
Nutrition
Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 7gCholesterol: 40mgSodium: 600mgPotassium: 500mgFiber: 4gSugar: 5gVitamin A: 200IUVitamin C: 30mgCalcium: 4mgIron: 10mg
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