Give Thanks Pumpkin Soup
Celebrate the cozy flavors of autumn with "Give Thanks Pumpkin Soup," a velvety, heartwarming dish perfect for gatherings or a comforting night in. This creamy soup combines smooth pumpkin purée with aromatic spices like cinnamon, nutmeg, and ginger, balanced by the richness of heavy cream and a hint of brown sugar for a touch of sweetness. Sautéed onions and garlic create a flavorful base, while vegetable broth ensures a light yet satisfying texture. Topped with optional garnishes of roasted pumpkin seeds and a swirl of crème fraîche, this comforting soup is as stunning as it is delicious. Ready in just 45 minutes, this easy-to-make recipe is ideal for Thanksgiving celebrations or any chilly day when you crave something nourishing and festive!
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Recipe Information
Ingredients
- 4 cups pumpkin purée (unsweetened, canned or homemade)
- 3 cups vegetable broth
- 1 cup heavy cream
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 2 tablespoons unsalted butter
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon ground ginger
- 2 tablespoons brown sugar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup pumpkin seeds (optional, for garnish)
- 2 tablespoons crème fraîche or sour cream (optional, for garnish)
Instructions
Melt butter in a large pot over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes.
Add the minced garlic to the pot and cook for another minute, stirring frequently to avoid burning.
Stir in the cinnamon, nutmeg, and ginger, allowing the spices to toast slightly and become fragrant, about 1 minute.
Add the pumpkin purée, vegetable broth, brown sugar, salt, and black pepper to the pot. Stir well to combine everything.
Bring the soup to a gentle boil, then reduce the heat to low and simmer for 20 minutes, stirring occasionally.
Using an immersion blender, puree the soup directly in the pot until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender and puree until creamy, then return it to the pot.
Stir in the heavy cream and cook for an additional 5 minutes over low heat. Taste and adjust seasoning if needed.
Ladle the soup into bowls and garnish with a drizzle of crème fraîche or sour cream and a sprinkle of roasted pumpkin seeds, if desired.
Serve warm and enjoy your cozy bowl of 'Give Thanks Pumpkin Soup'!
Nutrition Facts
Calories |
351 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.7 g | 29% | |
| Saturated Fat | 12.3 g | 61% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 57 mg | 19% | |
| Sodium | 628 mg | 27% | |
| Total Carbohydrate | 31.4 g | 11% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 12.3 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 85 mg | 7% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 988 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
