Indulge in the luxurious and velvety richness of a creamy pumpkin soup, perfect for this winter season (or any time of the year!) The smooth texture and robust flavor of this comforting dish are a true delight for the senses. With its warm and earthy notes, it’s a perfect way to embrace the cozy ambiance of the colder months. Paired with a crusty bread or a side of roasted vegetables, this hearty soup is a soul-warming treat that will leave you craving more.
Properly caramelizing the onions and garlic is essential in building the foundation of flavor for the soup. This process unlocks the natural sweetness and brings out deep, complex flavors.
Blending Techniques
The key to achieving the perfect texture for your pumpkin soup is to blend it. An immersion blender is a fantastic tool for blending the soup directly in the pot, ensuring a seamless and hassle-free experience. If using a traditional blender, it’s important to blend the hot soup in batches to avoid overfilling and potential accidents. Blending in batches also ensures that the soup is evenly processed, resulting in a consistent texture throughout.
Complementary Sides and Pairings
Pairing your wholesome pumpkin soup with suitable accompaniments can create a harmonious and satisfying meal. Consider serving it alongside a slice of crusty bread, which provides a delightful contrast in texture and adds a warm, toasty element to the meal. Additionally, a fresh green salad with zesty vinaigrette can bring a refreshing balance to the rich flavors of the soup. For those seeking a heartier option, a side of quinoa offers a nutritious and protein-packed addition to the meal, making it a well-rounded dining experience.
Easy Pumpkin Soup
Ingredients
- 2 TBSP butter
- 2 large yellow onions, diced
- 4 cloves garlic, minced
- 1 tsp salt
- 2 TBSP chicken bouillon powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ground ginger
- 2 cans 100% pumpkin puree
- 4 cups of water
- 1/2 c heavy cream (or use 2 TBSP butter, melted, mixed with 2/5 C milk)
Directions
- Melt butter on medium heat in a large pot and sauté the onions. Cook the onions until they’re caramelized, stirring frequently (roughly 15 minutes)
- Add the garlic, salt (1 tsp) , chicken bouillon (2 TBSP ) , cinnamon (1 tsp), nutmeg (1/2 tsp) & ground ginger (1/2 tsp). Cook for one minute – don’t stop stirring
- Add 1/4 C of the water to the pot and use a wooden spoon to scrape up any brown bits from the bottom of the pan
- Add remining water and pumpkin puree. Stir to combine.
- Turn heat to low and simmer for 20 minutes.
- Blend the soup with a regular or immersion blender. Be careful with the hot soup! Blending the soup is what makes this recipe so creamy and luscious – you do not want to skip this step.
- After blending, stir in heavy cream, then serve!
