Description
A cozy and flavorful Easy Pumpkin Soup made with pumpkin purée, aromatic spices, and a touch of sweetness from maple syrup. This creamy soup is perfect for fall or any time you crave a comforting bowl of savory goodness. It’s dairy-free when made with coconut milk and can be garnished with toasted pepitas for added texture.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 1 apple, peeled, seeded, and chopped
- 4 garlic cloves, minced
- 1 bay leaf
- 29 ounces pure pumpkin purée
- 4 cups vegetable broth
- 2 tablespoons pure maple syrup
- 1/2 cup coconut milk (can use heavy cream)
Spices
- 1 teaspoon grated fresh ginger
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon paprika
- 1/8 teaspoon ground cloves
- Freshly ground black pepper, to taste
Garnish
- Drizzle of coconut milk or heavy cream
- Toasted pepitas
Instructions
- Sauté Aromatics: In a large pot, heat the olive oil over medium-high heat. Add the chopped onion and apple, cooking until softened and translucent, about 5 minutes. Stir in the minced garlic and bay leaf, cooking for an additional minute to release their aromas.
- Add Pumpkin and Spices: Pour in the pumpkin purée, grated fresh ginger, kosher salt, ground cinnamon, ground nutmeg, paprika, ground cloves, black pepper, and vegetable broth. Stir everything together until fully combined. Bring the mixture to a gentle simmer over low heat and cook for 10 minutes, allowing the flavors to meld. Remove and discard the bay leaf.
- Blend the Soup: Using an immersion blender, puree the soup directly in the pot until silky smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender and puree.
- Add Creaminess and Sweetness: Stir in the coconut milk (or heavy cream) and pure maple syrup into the blended soup. Taste and adjust the seasoning by adding more salt or pepper if needed.
- Serve and Garnish: Ladle the hot soup into bowls. Garnish each serving with a drizzle of coconut milk or heavy cream and a sprinkle of toasted pepitas for a lovely crunch. Serve warm and enjoy!
Notes
- For a richer soup, substitute coconut milk with heavy cream or half-and-half.
- Apple adds a subtle sweetness and balances the savory spices—don’t skip it.
- Use fresh grated ginger for the best flavor; powdered ginger can be used but reduce quantity to 1/2 teaspoon.
- To make the soup vegan, use vegetable broth and coconut milk, avoiding heavy cream.
- To toast pepitas, heat them in a dry skillet over medium heat, stirring frequently until golden and fragrant, about 3-4 minutes.
- Soup can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 7g
- Sodium: 550mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 10mg
