Pumpkin Soup

Warm up with this rich and velvety pumpkin soup recipe made even better with decadent heavy cream. This easy, comforting fall dish is perfectly spiced and ready to serve in minutes!

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Prep Time: 2

Cook Time: 15

Course: brunch, dinner, lunch, Soups

Cuisine: American

Keyword: pumpkin soup

Servings: bowls

Calories: 435kcal

Author: Jenna

Equipment

1 immersion or regular blender

Ingredients

2 tablespoons butter
1 large onion
4 cloves garlic
4 leaves fresh sage
4-6 cups chicken broth
29 ounces pumpkin puree (one large can)
1/8 teaspoon salt and pepper
1/2 teaspoon cinnamon
1/2 teaspoon paprika
1 teaspoon dried sage
1 teaspoon garlic powder
1 teaspoon dried ginger
1 cup heavy cream

Optional Ingredients

1 cup croutons
1/2 cup pumpkin seeds

Instructions

Dice the onion into small, minced pieces.
Heat butter over medium heat and add in the garlic and sage leaves.
Once they get fragrant, about 1 to 2 minutes, add in the onions and saute for about 7 to 8 minutes or until they become translucent. Stir frequently.
Add in 1 cup of the broth and stir around, deglazing the bottom of the pot.
Add in the pumpkin puree and stir to combine.
Add in the remaining 2 to 3 cups of broth and dry spices, stirring until you get the consistency you like.
Use an immersion blender or carefully pour the soup into a stand blender and puree the soup until it is completely smooth.
Remove from heat and stir in the heavy cream.
Serve in bowls and top with croutons and pumpkin seeds if you desire.

Nutrition

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