Pumpkin Soup Recipe
Warm, creamy, and bursting with fall flavors, this Pumpkin Soup is the perfect blend of sweet and savory. Ideal for Thanksgiving or chilly evenings, it’s sure to be a hit at any gathering.
Servings: 6 servings
Calories: 258kcal
Ingredients
- 4 tbsp unsalted butter
- 3-4 lb sugar pie pumpkin or butternut squash, peeled, seeds/strings removed and cut into 1/2-inch cubes
- 1 yellow onion sliced
- 6 cloves garlic minced
- 3/4 teaspoon kosher salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground black pepper
- 1/4 tsp ground nutmeg
- pinch ground cloves
- pinch thyme
- 1 tablespoon maple syrup
- 1 (32 oz) box low-sodium chicken broth
- 1/2 cup heavy cream
- roasted pumpkin seeds for optional garnish
Instructions
- In a large stock pot or Dutch oven set over medium heat, add the butter. Once hot, add the cubed pumpkin or squash. Toast until lightly browned on all sides, taking care not to burn, about 5 minutes. Add the onion, garlic, and salt. Sauté for 3 minutes, then add the cinnamon, black pepper, nutmeg, cloves, thyme, maple syrup, and chicken broth.
- Turn heat to medium-high and bring to a boil. Reduce heat and simmer for 20 minutes.
- Use an immersion blender or food processor to purée the soup until thick and creamy. Return the soup to the pot if needed and stir in the cream.
- Serve hot, garnish with pumpkin seeds if desired. Serve with crusty bread or toasted croissants.
Notes
STORE Pumpkin Soup leftovers in an airtight container in the fridge for up to 4-5 days.
To REHEAT, simply warm it in the microwave or on the stovetop until thoroughly heated.
Nutrition
Serving: 1serving | Calories: 258kcal | Carbohydrates: 32g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 42mg | Sodium: 308mg | Potassium: 868mg | Fiber: 5g | Sugar: 8g | Vitamin A: 24635IU | Vitamin C: 50mg | Calcium: 140mg | Iron: 2mg
