Pumpkin Soup
Warm up with a velvety, comforting bowl of homemade pumpkin soup spiced with warm autumn aromatics and finished with a swirl of cream.
Ingredients
- •3 cups pumpkin puree (750g) or fresh sugar pumpkin peeled and cubed
- •2 tablespoons unsalted butter (30g)
- •1 medium yellow onion, diced
- •2 cloves garlic, minced
- •3 cups vegetable or chicken broth (720ml)
- •1/2 cup heavy cream (120ml)
- •1/2 teaspoon ground cinnamon
- •1/4 teaspoon ground nutmeg
- •1 teaspoon salt
- •1/4 teaspoon black pepper
- •2 tablespoons maple syrup (optional)
Instructions
- 1
Melt the butter in a large soup pot over medium heat.
- 2
Add the diced onion and cook for 5 minutes until soft and translucent.
- 3
Stir in the minced garlic, cinnamon, and nutmeg, cooking for 1 minute until fragrant.
- 4
Pour in the pumpkin puree (or fresh cubed pumpkin) and the broth, stirring well to combine.
- 5
Bring the soup to a gentle boil, then reduce heat to low, cover, and simmer for 20 minutes until the pumpkin is tender.
- 6
Remove the pot from the heat and use an immersion blender to puree the soup until completely smooth.
- 7
Stir in the heavy cream and maple syrup, then season with salt and black pepper to taste.
- 8
Simmer gently for another 5 minutes without boiling before serving hot.
💡 Chef tips
- For a dairy-free version, substitute the heavy cream with full-fat coconut milk.
- You can roast fresh pumpkin cubes at 400°F for 30 minutes before blending for an even richer, caramelized flavor.
- Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
✅ How it should turn out
The finished soup is luxuriously creamy and vibrant orange, with a comforting aroma of warm spices and a sweet, savory pumpkin flavor.