Description
A creamy and comforting pumpkin soup made with fresh pumpkin puree, vegetable stock, and aromatic spices. This recipe is perfect for a cozy meal, featuring a smooth texture enhanced with heavy cream and garnished with fresh parsley for a vibrant finish.
Ingredients
Scale
Soup Base
- 4 cups vegetable stock
- 2 ½ cups pumpkin puree
- 1 small onion, diced
- 3 cloves garlic, minced
- ½ teaspoon dried thyme
- ½ teaspoon nutmeg
Seasoning
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Finishing Touches
- 1/3 cup heavy cream, plus more for serving
- Fresh parsley for garnish
Instructions
- Combine ingredients: In a large pot, combine the vegetable stock, pumpkin puree, diced onion, minced garlic, dried thyme, and nutmeg, stirring to mix evenly.
- Simmer the soup: Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let it simmer gently for 30 minutes to allow the flavors to meld and the vegetables to soften.
- Blend the soup: Remove the pot from the heat and use an immersion blender to puree the soup until smooth and creamy.
- Season: Add salt and ground black pepper to taste, stirring well to evenly distribute the seasoning.
- Add cream: Pour in the heavy cream and stir thoroughly to combine and add richness to the soup.
- Heat through: Return the pot to the stove and heat the soup gently for another 3 minutes while stirring frequently to avoid scorching.
- Serve: Ladle the soup into bowls, garnish each serving with a drizzle of additional heavy cream and a sprinkle of chopped fresh parsley.
- Enjoy: Serve the pumpkin soup warm with crusty bread or rolls for a satisfying and hearty meal.
Notes
- You can substitute heavy cream with coconut milk for a dairy-free version.
- For a spicier flavor, add a pinch of cayenne pepper or smoked paprika.
- To make the soup vegan, use plant-based cream or omit the cream altogether.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave before serving.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Simmering and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 30 mg
Keywords: pumpkin soup, creamy pumpkin soup, autumn soup, easy pumpkin recipe, vegetarian soup
