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Easy Pumpkin Soup

Easy Pumpkin Soup

The ultimate comfort food, this Easy Pumpkin Soup is rich, creamy, and bursting with fall flavors. With minimal ingredients and effortless preparation, it's the perfect easy weeknight dinner that will warm your heart. Serve it with crusty bread and enjoy its velvety goodness tonight!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Soups
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 yellow onion chopped
  • 1 apple peeled, seeded, and chopped
  • 4 cloves garlic minced
  • 1 bay leaf
  • 29 ounces pure pumpkin purée
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon paprika
  • 1/8 teaspoon ground cloves
  • to taste Freshly ground black pepper
  • 4 cups vegetable broth
  • 2 tablespoons pure maple syrup
  • 1/2 cup coconut milk (can use heavy cream)
  • Garnish drizzle of coconut milk or heavy cream and toasted pepitas

Equipment

  • Saucepan
  • Wooden Spoon
  • Peeler
  • Grater
  • Blender
  • Chef's Knife

Method
 

  1. In a large pot, heat the olive oil over medium high heat. Add the onion and apple; cook until soft, about 5 minutes. Add the garlic and bay leaf and cook for one more minute.
  2. Add the pumpkin, ginger, salt, cinnamon, nutmeg, paprika, cloves, pepper, and broth. Stir until well combined. Simmer on low for 10 minutes. Remove the bay leaf.
  3. Use an immersion blender to blend the soup in the pot until smooth. Stir in the coconut milk (or heavy cream) and maple syrup. Taste and season with additional salt and pepper, if necessary.
  4. Ladle the soup into bowls and top with a splash of coconut milk (or cream) and pepitas, if using. Serve warm.

Notes

  • Tip 1: Cool completely and pour into a container. Store in refrigerator for up to 5 days.
  • Tip 2: Freeze for up to 3 months.