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Easy Fall Pumpkin Soup Recipe

Easy Fall Pumpkin Soup Recipe

Fall brings crisp air and beautiful leaves. It also brings amazing pumpkin flavors. This easy fall pumpkin soup recipe creates the perfect comfort food.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Appetizer
Cuisine American
Servings 6
Calories 180 kcal

Equipment

  • Large soup pot
  • Immersion blender or regular blender
  • Sharp knife
  • Cutting board
  • Measuring cups and spoons
  • Wooden spoon for stirring

Ingredients
  

  • 2 cups pumpkin puree canned or fresh
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 3 cups vegetable broth
  • 1/2 cup heavy cream
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • Salt and pepper to taste
  • 2 tbsp olive oil

Instructions
 

  • Heat olive oil in large pot.
  • Add diced onion and cook 5 minutes.
  • Add minced garlic and cook 1 minute.
  • Pour in vegetable broth and pumpkin puree.
  • Add cinnamon, nutmeg, salt, and pepper.
  • Bring mixture to a gentle boil.
  • Reduce heat and simmer 15 minutes.
  • Blend soup until completely smooth.
  • Stir in heavy cream slowly.
  • Taste and adjust seasonings as needed.

Notes

  1. Use fresh pumpkin for deeper flavor intensity.
  2. Roast pumpkin seeds for crunchy soup toppings.
  3. Add coconut milk for dairy-free version.
  4. Freeze leftovers for up to 3 months.
  5. Garnish with pumpkin seeds and cream swirl.
Keyword Easy Fall Pumpkin Soup Recipe