Looking for a way to use up that can of pumpkin puree in your pantry? This easy pumpkin soup recipe is the answer. It’s quick to make, deeply satisfying, and perfect for those cool fall evenings.
Ingredients:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) pumpkin puree
- 4 cups vegetable or chicken broth
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Salt and pepper to taste
- 1/2 cup heavy cream (optional)
- Pumpkin seeds for garnish
Instructions:
- In a large pot, heat olive oil over medium heat. Add onion and garlic, and saute until soft.
- Stir in pumpkin puree, broth, cinnamon, and nutmeg. Bring to a boil.
- Reduce heat and simmer for 15-20 minutes, stirring occasionally.
- Use an immersion blender to puree the soup until smooth. If you don’t have one, carefully transfer it to a blender in batches.
- Stir in cream if using. Season with salt and pepper to taste.
- Serve hot, garnished with pumpkin seeds and a swirl of cream if desired.
This soup is not only delicious but also nutritious, packed with vitamins and fiber. It’s versatile too – try adding a dash of curry powder for a spicy twist, or top with croutons for some crunch. Enjoy this comforting bowl of autumn goodness!
