why make this recipe
Creamy Pumpkin Soup is perfect for chilly days or when you want something comforting and delicious. This soup is rich and creamy, with a delightful blend of spices that make it a cozy choice for any meal. It’s simple to prepare, making it great for both busy weeknights and special occasions. Plus, it’s packed with nutrients from the pumpkin!
how to make Creamy Pumpkin Soup
Ingredients :
- 2 cups pumpkin puree
- 1 cup vegetable broth
- 1 cup heavy cream
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 teaspoon cinnamon
- Salt and pepper to taste
- Croutons for garnish
Directions :
- In a large pot, sauté onion and garlic until softened.
- Add pumpkin puree, vegetable broth, ginger, and cinnamon.
- Bring to a boil and then reduce heat, simmering for 10 minutes.
- Stir in heavy cream and blend until smooth.
- Season with salt and pepper to taste.
- Serve hot, garnished with cinnamon croutons.
how to serve Creamy Pumpkin Soup
Serve Creamy Pumpkin Soup hot in bowls, topped with croutons for added crunch. You can also sprinkle a little extra cinnamon on top for a lovely presentation. This soup pairs wonderfully with crusty bread or a simple salad on the side.
how to store Creamy Pumpkin Soup
To store Creamy Pumpkin Soup, let it cool completely. Then, transfer it to an airtight container and keep it in the refrigerator for up to 3 days. You can also freeze the soup for up to 3 months. Just make sure to leave some space in the container, as the soup may expand when frozen.
tips to make Creamy Pumpkin Soup
- Use fresh pumpkin if you prefer a more natural flavor. Just roast, puree, and follow the recipe.
- For a bit more heat, add a pinch of nutmeg or cayenne pepper.
- Blend the soup with an immersion blender for a smooth texture, or transfer it to a regular blender in batches.
- Adjust the cream to make the soup lighter if desired.
variation
You can make this soup vegan by substituting the heavy cream with coconut milk or a nut-based cream. You can also add other vegetables like carrots or sweet potatoes for a twist on the flavor.
FAQs
1. Can I use fresh pumpkin instead of canned puree?
Yes! You can roast a fresh pumpkin, scoop out the flesh, and puree it.
2. How do I make the soup thicker?
To thicken the soup, add more pumpkin puree or let it simmer longer to reduce.
3. Can I freeze this soup?
Yes, this soup freezes well. Just make sure to store it in an airtight container.
Creamy Pumpkin Soup
Ingredients
Main Ingredients
- 2 cups pumpkin puree
- 1 cup vegetable broth
- 1 cup heavy cream
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 teaspoon cinnamon
- Salt and pepper to taste
- Croutons for garnish
Instructions
Preparation
- In a large pot, sauté onion and garlic until softened.
- Add pumpkin puree, vegetable broth, ginger, and cinnamon.
- Bring to a boil and then reduce heat, simmering for 10 minutes.
- Stir in heavy cream and blend until smooth.
- Season with salt and pepper to taste.
- Serve hot, garnished with cinnamon croutons.