Description
This creamy pumpkin soup is the perfect fall comfort food, rich with flavors of pumpkin, spices, and a touch of cream.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 4 cups pumpkin puree (canned or fresh)
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- Pumpkin seeds for garnish (optional)
Instructions
- In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add minced garlic and spices (cumin, coriander, cinnamon) and cook for another 1-2 minutes until fragrant.
- Stir in the pumpkin puree and vegetable broth. Bring to a simmer and cook for 15-20 minutes, allowing the flavors to meld.
- Using an immersion blender, blend the soup until smooth. Alternatively, transfer to a blender in batches.
- Stir in the heavy cream and season with salt and pepper to taste. Heat through.
- Serve warm, garnished with pumpkin seeds if desired.
- Prep Time: 10
- Cook Time: 30
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4
- Sodium: 400
- Fat: 15
- Saturated Fat: 8
- Carbohydrates: 28
- Fiber: 2
- Protein: 3
- Cholesterol: 40
Keywords: fall soup recipes, pumpkin soup, creamy pumpkin soup, vegetarian soup recipes, autumn soups