A Pumpkin Soup Recipe Inspired by Fall Flavors
Fall is the perfect time to enjoy a comforting and warm bowl of pumpkin soup, and this recipe is inspired by the flavors of the season. With just a handful of ingredients, this recipe is easy to make and perfect for a cozy dinner at home. The addition of cinnamon, nutmeg, and ginger gives the soup a lovely spice that pairs perfectly with the sweet pumpkin.
- 1 large pumpkin (4-5 pounds)
- 1 large onion, chopped
- 3 cloves of garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- Salt and pepper to taste
- 2 tbsp olive oil
- Preheat oven to 375°F, cut the pumpkin in half, and scoop out the seeds and strings.
- Place the pumpkin halves, cut-side down, on a baking sheet and roast in the oven for 45-50 minutes, or until the pumpkin is tender when pierced with a fork.
- Once the pumpkin is cool enough to handle, remove the skin and chop the flesh into small pieces.
- In a large pot, heat olive oil over medium heat, add onions, and cook until translucent (about 5 minutes).
- Add garlic and cook for an additional 1-2 minutes.
- Add the pumpkin, vegetable broth, cinnamon, nutmeg, and ginger, stirring well to combine.
- Reduce heat to low and let simmer for 25-30 minutes.
- Use an immersion blender to puree the soup until smooth or transfer the mixture to a blender and blend until smooth.
- Stir in heavy cream and salt and pepper to taste.
- Bring the soup back to a simmer and cook for an additional 5 minutes, stirring occasionally.
- Remove from heat and serve hot, garnishing with additional cinnamon or a dollop of sour cream if desired.
A Personal Introduction and Cool Tricks About the Recipe
This pumpkin soup recipe is one of my absolute favorites, and I make it every fall. I always try to buy a local pumpkin from a farmer’s market for the best flavor, but you can also use canned pumpkin if you’re in a hurry.
One trick I’ve learned over the years is to add a pinch of brown sugar to the soup before blending for a slightly sweeter flavor. You can also do a fun autumn twist by using a cookie cutter to cut out pumpkin-shaped croutons from your favorite bread, which makes for a cute garnish that guests will love.
If you want to make this recipe vegan, you can replace the heavy cream with coconut milk or cashew cream, which adds a delicious nutty flavor. You can also add other fall flavors like sage, thyme, or rosemary to the soup for an extra burst of seasonal flavor.
With this recipe, you can enjoy the best flavors of fall in a warm and comforting bowl of soup that is sure to satisfy your cravings. So, gather your ingredients, light a candle, and enjoy this cozy pumpkin soup perfect for any autumn evening.