Pumpkin Soup
Pumpkin Soup is a creamy, flavorful dish perfect for cozy fall dinners or holiday starters. It's quick to make and always a crowd favorite!
Servings: 8
Calories: 94kcal
Ingredients
- 1 cup white or yellow onion diced
- 1 to 2 tablespoons olive oil
- 2 to 3 cloves garlic minced
- ⅛ teaspoon crushed red pepper flakes adjust to taste
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 29 ounce pure pumpkin puree about 4 cups
- 4 cups chicken broth
- 2 cups water
- 2 sage leaves
- 1 to 2 teaspoons light brown sugar optional
- ¼ cup heavy cream or half and half plus more for serving
- Roasted pumpkin seeds for garnish
Instructions
- In a large stockpot over medium heat, saute the onions in the oil until soft and translucent.
- Add the garlic, red pepper flakes, and nutmeg and saute 1 to 2 minutes longer.
- Add the salt, pepper, pumpkin, chicken broth, water, and sage leaves to the pot and bring to a boil.
- Reduce the heat and simmer for 20 to 30 minutes, or until the soup has reduced and thickened.
- Remove the sage leaves and discard them. Stir in the brown sugar and heavy cream. Taste the soup and adjust the sugar, salt, and pepper as needed.
- Transfer soup to a blender (or use an immersion blender) and puree. Return the soup to the pot and reheat.
- Serve with a drizzle of heavy cream, roasted pumpkin seeds, and a sprinkle of herbs, if desired.
Notes
- This great recipe freezes really well, so make a big batch and save the extras for later when you need a quick meal.
- The soup will appear very thin initially, but as it simmers, it will reduce to a thicker texture. Adjust the thickness by adding chicken broth (to thin) or by simmering longer (to thicken).
- Using a blender to puree the finished soup adds air and gives it an extra creamy texture. Although we’re already using pumpkin puree, the onions need to be pureed for a smooth soup. Of course, you don’t have to puree the soup at all, and you can serve it as is.
- For a special treat, toast some sage leaves in butter on the stovetop, then crush and sprinkle over the soup.
Nutrition
Calories: 94kcal | Carbohydrates: 12g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 11mg | Sodium: 593mg | Potassium: 275mg | Fiber: 3g | Sugar: 5g | Vitamin A: 16115IU | Vitamin C: 6mg | Calcium: 45mg | Iron: 2mg