Description

This Easy Pumpkin Soup is a creamy and comforting fall favorite. Caramelized onions add a depth of flavor to the simple combination of pumpkin puree, chicken stock, and warming spices.

Ingredients

Units Scale

2 tablespoons butter
2 large yellow onions, sliced
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
2 (15-ounce) cans pumpkin puree
2 cups chicken stock
2 cups water
1/2 cup heavy cream

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Instructions

Caramelize onions: Melt butter in a large pot over medium heat. Add onions and cook, stirring occasionally, until caramelized, about 15 minutes.
Add spices: Add garlic, salt, cinnamon, nutmeg, and ginger. Stir constantly for 1 minute.
Deglaze and add liquids: Add 1/4 cup chicken stock and scrape up any browned bits from the bottom of the pot. Add remaining chicken stock, water, and pumpkin puree. Stir to combine.
Simmer: Turn heat to low and simmer for 20 minutes.
Puree: Use an immersion blender or a regular blender to puree the soup until smooth.
Stir in cream and serve: Stir in heavy cream and serve immediately. Enjoy with warm bread, if desired.

Notes

For a richer flavor, use homemade chicken stock.
If you don’t have an immersion blender, you can puree the soup in batches in a regular blender. Be careful when blending hot liquids.
Top with roasted pumpkin seeds or a swirl of cream for an extra touch.

Nutrition

Serving Size: 1 Serving
Calories: 310kcal
Sugar: 10g
Sodium: 670mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Protein: 6g
Cholesterol: 50mg