Homemade creamy pumpkin soup
Warm and comforting, this creamy pumpkin soup is a fall favorite, loaded with flavor and easy to prepare.
Instructions
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Sauté Vegetables
- In a large pot, heat the olive oil. Add the onion, garlic, and pumpkin, and cook until they are soft.
- Sauté Vegetables
- In a large pot, heat the olive oil. Add the onion, garlic, and pumpkin, and cook until they are soft.
- Add Spices
- Stir in the nutmeg, cinnamon, and sage. Sauté for another minute.
- Add Stock and Simmer
- Pour in the vegetable stock and bring the mixture to a boil.
- Reduce the heat and allow the soup to simmer for about 30 minutes.
- Blend the Soup
- Use an immersion blender to puree the soup until it is smooth. Alternatively, you can transfer the soup to a standard blender to blend, then return the soup to the pot.
- Stir in Cream
- Stir in the heavy cream and season with salt and pepper.
- Voilà!
- Serve the soup hot, garnished with extra cream and fresh sage.
Recipe notes
- Pumpkin Variation: You can replace fresh pumpkin with butternut squash or sweet potatoes for a different flavor.
- Vegan Variation: Substitute heavy cream with coconut cream or a dairy-free milk alternative to make this soup vegan.
- Be very careful when blending hot soup. If using a standard blender, be sure to let the soup cool somewhat before blending.
- This soup can be stored in the refrigerator for up to 4 days. It also freezes well for up to 2 months.
Ingredients
Scaled from 1 serving
Measurement system
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups cubed pumpkin
- ¼ teaspoon nutmeg
- ¼ teaspoon cinnamon
- 1 teaspoon dried sage
- 4 cups vegetable stock
- ½ cup heavy cream, plus extra for serving
- Pinch of salt and pepper to taste
- Fresh sage for garnish