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A bowl of creamy pumpkin soup topped with a cream drizzle and pumpkin seeds

Creamy Pumpkin Soup

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 245 kcal

Ingredients
  

  • 2 tablespoons unsalted butter
  • 1 small yellow onion, finely diced
  • 2 cloves garlic , minced
  • 29 ounces canned pumpkin puree
  • 3 cups vegetable broth
  • 1 teaspoon sal t
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup heavy cream
  • 1 tablespoon maple syrup

Instructions
 

  • Melt butter in a large pot or Dutch oven over medium heat.
  • Add diced onion and sauté until translucent and soft, approximately 5 to 7 minutes.
  • Add minced garlic and cook for 1 minute until fragrant.
  • Stir in the pumpkin puree, vegetable broth, salt, black pepper, ginger, cinnamon, and nutmeg until well combined.
  • Bring the mixture to a gentle simmer, then reduce heat to low and cook for 10 minutes to allow flavors to meld.
  • Stir in the heavy cream and maple syrup, heating through for an additional 2 minutes.
  • Optional: For an extra-smooth texture, process the soup with an immersion blender until completely velvety.
  • Taste and adjust seasoning with additional salt or pepper if necessary.
  • Serve hot, optionally garnished with toasted pumpkin seeds or a drizzle of cream.