Easy Pumpkin Soup Recipe
This Easy Pumpkin Soup is a creamy, comforting fall recipe that’s silky-smooth and packed with warming spices and veggies. Made with pure pumpkin puree and vegetable broth, it’s naturally healthy and can be easily adapted to vegan or topped with crispy bacon for added flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Base
- 2 tablespoons unsalted butter (plant-based if necessary)
- 2 tablespoons extra virgin olive oil
- 2 yellow onions, sliced
Seasoning
- 2 tablespoons brown sugar (dark or light)
- 1 teaspoon salt, plus more to taste (1 1/2 teaspoons recommended)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
Soup
- 1 (32 oz) box vegetable broth
- 2 (15 oz) cans pure pumpkin puree (not pumpkin pie filling)
- 1/2 cup heavy cream or half-and-half, coconut milk, or other cream substitute
Instructions
- Melt the fats: Melt the butter and olive oil in a large stockpot over medium heat to create a flavorful base for the soup.
- Caramelize onions: Add the sliced onions to the pot and cook, stirring occasionally, until they become golden brown and lightly caramelized, about 20 minutes. This step develops the soup’s rich flavor.
- Add spices and sugar: Stir in the brown sugar, salt, ground cinnamon, and cayenne pepper, then stir constantly for 1 minute to toast the spices and blend flavors.
- Add liquids and pumpkin: Pour in the vegetable broth and pumpkin puree, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer.
- Simmer the soup: Lower the heat to low, cover the pot, and let the soup simmer gently for 20 minutes to blend all the flavors together.
- Blend the soup: Stir in the heavy cream (or substitute), then in batches, blend the soup using a blender or immersion blender until it is completely smooth and silky.
- Season and serve: Taste the soup and adjust seasoning if necessary. Serve warm with your choice of toppings or sides.
Notes
- Use pure pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices.
- This soup is easily made vegan by using plant-based butter and coconut milk instead of cream.
- Store leftovers in the refrigerator for 4-5 days or freeze for up to 2 months.
- Reheat gently on the stovetop or in the microwave, stirring often.
- Optional toppings include crispy bacon, cheese, or toasted pumpkin seeds for added texture and flavor.
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Find it online: https://reemcook.com/easy-pumpkin-soup-recipe/
