There is something rich and comforting about pumpkin soup. Simple, straightforward ingredients allow the delicious flavor of the pumpkin to shine. I like to add just a touch of spice to balance everything out.
This recipe comes together quickly with the option of using canned pureed pumpkin. Or if you have more time you can decide to roast your own pumpkins for added freshness. Either way, this will be a soup to enjoy during your holiday celebrations or any day of the fall season.
- 2 ¼ cups pumpkin puree or 2 sugar pumpkins
- 1 tbsp. olive oil
- 2 medium shallots diced
- 3 cloves garlic diced
- 2 cups vegetable or chicken broth
- 1 cup light coconut milk or heavy cream
- 1 tsp. brown sugar maple syrup
- ¼ tsp. salt
- ¼ tsp. pepper
- ¼ tsp. cinnamon
- ¼ tsp. nutmeg
- ¼ tsp. cayenne pepper
- Extra cream and roasted pumpkin seeds for garnishing
- To a large saucepan over medium heat add olive oil, shallot and garlic. Cook for 2-3 minutes, or until slightly browned and translucent.
- Add remaining ingredients, including the pumpkin puree, and bring to a simmer.
- Transfer soup mixture to a blender or use an immersion blender to puree the soup. Pour mixture back into pot and continue cooking over medium-low heat for 5-10 minutes. Season to taste depending on preference. Garnish with extra cream and roasted pumpkin seeds.
- If you decide to use fresh pumpkin, start by cutting your sugar pumpkins in half and removing the seeds. Brush the cut sides with olive oil and bake 35-40 minutes at 350°F until tender. Allow to cool and then scoop out the flesh. Place in a food processor or blender and puree until smooth.