Homemade Pumpkin Soup Recipe
A delicious fall/winter soup that will warm you on a cool winter day. Ready in about 30 minutes, this is a great pumpkin soup that is full of nutrients and flavor.
Servings 5 servings
Calories 154kcal
Ingredients
- 1 Tablespoon unsalted butter I use Cabot Butter
- 1 large onion, peeled and diced
- ½ cup diced peeled carrots, approx. 2 carrots
- ½ cup diced celery, approx. 2 stalks of celery
- 3 cloves garlic, peeled and minced
- 1 teaspoon freshly grated ginger
- 32 ounces Vegetable Broth, homemade or canned Note 1
- 16 ounces pumpkin puree, homemade or canned Note 2
- 1 bay leaf
- 1 teaspoon black pepper
- ½ -1 teaspoon kosher salt
- 1 ½ teaspoon ground cinnamon
- ½ teaspoon ground thyme
- ⅛ - ¼ teaspoon fresh nutmeg, or ½ teaspoon dry nutmeg
- ⅛ teaspoon ground allspice
- 1 cup light cream Note 3
Instructions
- Over medium heat, in a large Dutch oven, add butter, melt.
- Once butter sizzles, add onions, carrots, celery. Saute for about 3-4 minutes. Add in the garlic and grated ginger. Saute another minute.
- Stir in the vegetable broth and pumpkin puree. Add in the bay leaf, black pepper, Kosher salt, cinnamon, ground thyme, nutmeg, allspice.
- Increase heat slightly to medium/ high. Bring the soup to a boil. Then reduce heat to low and simmer for about 15- 20 minutes.
- Remove soup from heat. If using a blender, let rest about 10 minutes to cool a bit. Puree soup with an emulsion blender or place in a blender to puree soup till smooth. (See Note 4)
- Return the soup to the Dutch Oven. Add in the cream. Warm soup for a minute or two. Check the seasoning, reseason if necessary. See Note 4
Video
Notes
Note 1: Use either homemade vegetable broth or store made. If store made, I prefer using sodium free to control the amount of salt added.
Note 2: Pumpkin puree, use canned pumpkin puree or feel free to use your own homemade pumpkin puree.
Note 3: Depending on your tastes and preference for calorie count, dietary needs, you can vary the input of "cream". You can use fat-free half and half, dairy-free half and half, light cream, or coconut milk for vegetarians, whole 30. Adjust to your families needs. All these choices have worked for me.
Note 4: Adjusting seasoning is based on your personal flavors and what seasoning you are using. I tend to under season and add in at the end. I always use a conservative amount of salt due to my health issues. Always taste your soup and adjust if needed.
- Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and portion sizes.
Nutrition
Serving: 1.25cup | Calories: 154kcal | Carbohydrates: 16g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 32mg | Sodium: 524mg | Potassium: 328mg | Fiber: 4g | Sugar: 6g | Vitamin A: 17000IU | Vitamin C: 7.7mg | Calcium: 65mg | Iron: 1.6mg
