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Creamy pumpkin soup topped with a swirl of cream and pumpkin seeds

Creamy Pumpkin Soup

A creamy pumpkin soup made with canned pumpkin, onion, garlic and warm spices, finished with a splash of cream.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon smoked paprika
  • 2 cans (15 oz) pure pumpkin not pie filling
  • 4 cups chicken or vegetable broth
  • 1 tablespoon brown sugar optional
  • 1 teaspoon salt plus more to taste
  • ¼ teaspoon black pepper
  • ½ cup heavy cream or half-and-half

Method
 

  1. Heat the olive oil and butter in a large pot over medium heat. Add the onion and cook for 5 to 6 minutes, until soft.
  2. Add the garlic, cinnamon, nutmeg and smoked paprika and cook for 1 minute, stirring.
  3. Stir in the pumpkin, broth, brown sugar, salt and pepper. Bring to a simmer, then cook for 15 minutes, stirring now and then.
  4. Blend the soup until smooth with an immersion blender, or carefully in batches in a regular blender with the lid vented.
  5. Return the soup to low heat and stir in the cream. Heat through without boiling. Taste and add more salt if needed.

Notes

  • Use vegetable broth to make it vegetarian, or coconut milk and olive oil to make it dairy-free.
  • Freeze before adding the cream for the best texture, then stir the cream in when reheating.