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–+ servings
A bowl of pumpkin soup, creamy and garnished with basil leaves, sits invitingly next to a spoon with spices, a whole pumpkin, and a slice of cheese on a light pink surface.
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Irresistibly Warm And Comforting Homemade Pumpkin Soup

Learn how to make a healthy and easy homemade pumpkin soup - the best comfort food for winter in a bowl of warm, creamy deliciousness!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Soup
Cuisine: American
Keyword: Homemade pumpkin soup
Servings: 6 servings
Calories: 31kcal

Equipment

  • Large pot

Ingredients

  • 1 can 15 oz pumpkin puree
  • 3 cups broth vegetable or chicken
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 tsp ground ginger or a piece of fresh ginger, grated
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • black pepper to taste
  • 1 cup coconut milk or heavy cream for added creaminess (optional)
  • ½ tsp olive oil
  • fresh herbs like chives or basil, for garnish (optional)

Instructions

  • Heat the olive oil in a large pot over low heat. Add the chopped onion and cook for about 5 minutes until softened. Add the minced garlic and cook for another minute.
    1 onion, ½ tsp olive oil, 2 cloves garlic
  • Stir in ground ginger, salt, and ground cinnamon with the aromatics for about 30 seconds, allowing them to toast slightly. 
    1 tsp ground ginger, ½ tsp salt, 1 tsp ground cinnamon
  • Incorporate the pumpkin puree. Stir well to combine it with the onion, garlic, and spices.
    1 can
  • Gradually add the vegetable or chicken broth to the mixture. Keep stirring until well mixed.
    3 cups broth
  • Bring the pumpkin soup to a simmer, allowing it to cook for about 10 to 15 minutes.
  • Stir in the coconut milk (or heavy cream) to give the soup a richer flavor, then keep stirring it for a few more minutes. 
    1 cup coconut milk or heavy cream
  • Add black pepper to taste.
    black pepper
  • Ladle the soup into small bowls and garnish with either fresh herbs or a drizzle of cream.
    fresh herbs
  • Savor and enjoy!

Notes

  • Make It Smoother: While the recipe is delicious and creamy as is, you can still make it creamier. Either use a regular blender to blend the pumpkin soup in small batches or an immersion blender to blend the soup right in the large pot, just until it reaches your preferred thickness.
  • Use The Right Type: Make sure you’re using pure, unsweetened pumpkin purée and not pumpkin pie filling when making this recipe.
  • Thin It Out: If the soup turns out too thick for your liking, add water or more broth, milk, or cream until it reaches your desired consistency.

Nutrition

Calories: 31kcal | Carbohydrates: 6g | Protein: 0.5g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Sodium: 997mg | Potassium: 55mg | Fiber: 1g | Sugar: 3g | Vitamin A: 378IU | Vitamin C: 3mg | Calcium: 15mg | Iron: 0.2mg