Creamy Pumpkin soup recipe

This creamy pumpkin soup is even better if it’s made a day ahead of time. Just refrigerate it overnight, reheat it on the stovetop and then add garnish immediately before serving.

Cook Time: 20 minutes

Total Time: 45 minutes

Yields: 6 servings

INGREDIENTS

  • 3 tablespoons unsalted butter
  • 1 small white onion, chopped
  • 1 clove garlic, minced
  • 1 tablespoon firmly packed light brown sugar
  • 1/2 teaspoon freshly ground cinnamon
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon freshly ground nutmeg
  • 1/8 teaspoon cayenne pepper
  • One 15-ounce can pure pumpkin puree
  • 3 cups low-sodium vegetable broth
  • 1/2 cup heavy whipping cream
  • Kosher salt
  • Crème fraîche, for garnish (optional)

DIRECTIONS

  1. In a large pot, melt the butter over medium heat.
  2. Once the butter is just beginning to brown, add the onion and sauté for 5 minutes.
  3. Add the garlic, sugar, cinnamon, pepper, nutmeg, and cayenne pepper and cook for 3 minutes.
  4. Add the pumpkin puree and broth, stir to incorporate, season with salt and bring to a boil.
  5. Reduce the heat to low and simmer for 20 minutes.
  6. Stir in the cream and let cool for 10 minutes.
  7. Transfer the soup to a blender and puree until smooth.
  8. If needed, add additional water or broth to reach desired consistency. Return the mixture to the pot or large a sauce pan.
  9. Serve warm.