Creamy Pumpkin Soup with Canned Pumpkin for Cozy Days
A comforting Pumpkin Soup with Canned Pumpkin that's quick to make and perfect for cozy evenings.
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Servings: 4 bowls
Calories: 250kcal
Equipment
- Large pot
- utensil for stirring
- measuring spoons
- Measuring cups
Ingredients
For the Soup
- 2 tablespoons olive oil helps sauté the onions
- 1 cup chopped yellow onion adds sweetness and depth
- 2 cloves minced garlic imparts warm flavor
- 1 teaspoon fresh thyme adds earthy aroma
- 15 ounces canned pumpkin purée provides creamy texture
- 1 teaspoon kosher salt enhances flavor
- 1 teaspoon ground cumin adds warmth
- ½ teaspoon black pepper adds heat
- ½ teaspoon ginger powder infuses warmth
- ¼ teaspoon cayenne gives an unexpected tingle
- 2 cups vegetable broth acts as soup base
- 2 tablespoons maple syrup adds sweetness
- 2 tablespoons heavy cream makes soup rich
For Toppings
- ¼ cup toasted pumpkin seeds adds crunch
- to taste flaky sea salt elevates flavor
Instructions
Instructions
- Heat olive oil over medium heat. Add chopped onion and minced garlic. Sauté for about 5 minutes until translucent.
- Stir in fresh thyme and cook for an additional 1-2 minutes.
- Add canned pumpkin purée, kosher salt, ground cumin, black pepper, ginger powder, and cayenne to the pot. Stir in vegetable broth.
- Bring the soup to a gentle simmer and cook uncovered for about 10 minutes, stirring occasionally.
- Stir in maple syrup and heavy cream, blending well for a smooth texture. Adjust seasoning if necessary.
- Ladle soup into bowls, topping each with toasted pumpkin seeds and flaky sea salt. Serve warm.
Notes
For a vegan option, substitute heavy cream with coconut milk. Store in an airtight container for up to 3 days in the fridge.
Nutrition
Serving: 1bowl | Calories: 250kcal | Carbohydrates: 40g | Protein: 5g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 600mg | Potassium: 600mg | Fiber: 7g | Sugar: 5g | Vitamin A: 4000IU | Vitamin C: 15mg | Calcium: 50mg | Iron: 2mg