Description
This Easy Pumpkin Soup is a comforting and delicious fall favorite, perfect for cozy nights.
Ingredients
Scale
- 1 tablespoon butter
- 1 medium onion (roughly diced)
- 1 carrot (peeled and roughly chopped)
- 1 small sweet potato (peeled and roughly chopped)
- 2 pounds pumpkin (peeled and deseeded
- roughly chopped)
- ½ tablespoon brown sugar
- ½ teaspoon ground cumin
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg (or less if you’re not a huge fan)
- salt + pepper (to taste)
- 5 cups chicken stock (OR water + bouillon)
- 1 bay leaf
- cream (to taste (optional))
Instructions
- In a large pot, melt the butter over medium heat. Add the diced onion, and sauté until softened and translucent, about 5 minutes.
- Stir in the chopped carrot and sweet potato, cooking for another 5 minutes until they start to soften.
- Add the pumpkin, brown sugar, cumin, ginger, nutmeg, salt, and pepper. Stir well to combine all the ingredients.
- Pour in the chicken stock (or water and bouillon), and add the bay leaf. Bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and let it simmer for about 30 minutes, or until all the vegetables are tender.
- Remove the bay leaf, and use an immersion blender to puree the soup until smooth. You can also transfer it in batches to a blender, if needed.
- Adjust seasoning if necessary, and stir in cream if desired before serving.
Notes
For added flavor, consider garnishing with pumpkin seeds or a swirl of cream before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup, Lunch, Dinner
- Method: Stovetop, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 190 kcal
- Sugar: 9 g
- Sodium: 680 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 6 g
- Protein: 5 g
- Cholesterol: 10 mg
Keywords: Easy Pumpkin Soup, pumpkin soup, fall recipes, healthy soup, vegetarian soup