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Creamy Pumpkin Soup

Creamy Pumpkin Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 1 tbsp unsalted butter
  • 1 medium yellow onion, chopped
  • 2 garlic cloves, smashed
  • 1 small carrot, diced
  • 1 (15 oz) can pumpkin puree
  • 3 cups chicken or vegetable broth
  • 1/2 cup heavy cream
  • 1 tbsp maple syrup
  • 3/4 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger

Method
 

  1. Melt butter in a large pot over medium heat. Add onion and carrot, cook until soft, about 5 minutes. Add garlic and cook 30 seconds.
  2. Pour in broth, then add pumpkin puree, salt, pepper, nutmeg, and ginger. Whisk until smooth and bring to a gentle boil. Lower heat and simmer 10 minutes.
  3. Remove from heat. Blend with an immersion blender until silky. Return to low heat, stir in cream and maple syrup, and warm through for 2 minutes without boiling.
  4. Ladle into bowls, top with a drizzle of cream, black pepper, and pepitas if you like.

Notes

If you are using a countertop blender, let the soup cool slightly first and blend in batches with the lid vented. Everything comes together quickly, so chop the carrot and onion before you start.