Pumpkin Asiago Soup
Cozy up with a bowl of rich and velvety Pumpkin Asiago Soup, a seasonal delight that brings a touch of elegance to every spoonful. This easy-to-make recipe combines the natural sweetness of pumpkin purée with the sharp, nutty flavor of freshly grated Asiago cheese, creating a harmonious balance of sweet and savory. Enhanced with warm spices like nutmeg and cinnamon, the soup is luxuriously creamy thanks to a splash of heavy cream, while sautéed onions and garlic add depth and aroma. Perfect for a fall evening or festive gathering, this silky soup is ready in just 45 minutes and pairs beautifully with crusty bread for dipping. Garnish with fresh parsley for a vibrant finish, and make it a centerpiece of your autumn or holiday meal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 cups pumpkin purée
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 large yellow onion (finely chopped)
- 3 cloves garlic cloves (minced)
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 cup freshly grated Asiago cheese
- 0.25 teaspoons ground nutmeg
- 0.25 teaspoons ground cinnamon
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
- 1 loaf crusty bread (optional, for serving)
Instructions
In a large pot or Dutch oven, melt the butter with the olive oil over medium heat.
Add the finely chopped onion and sauté for 5–7 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional 1–2 minutes until fragrant.
Add the pumpkin purée to the pot and stir to combine with the onions and garlic.
Slowly pour in the chicken broth, stirring to ensure it is well mixed with the pumpkin.
Season the soup with nutmeg, cinnamon, salt, and black pepper. Stir to distribute the spices evenly.
Bring the soup to a simmer, then reduce the heat to low, cover, and let it cook for 15 minutes to allow the flavors to meld.
Use an immersion blender to carefully purée the soup until smooth. Alternatively, transfer the soup in batches to a blender, blend until smooth, and return it to the pot.
Stir in the heavy cream and freshly grated Asiago cheese, allowing the cheese to melt into the soup. Taste and adjust seasoning if needed.
Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve with crusty bread on the side for dipping.
Nutrition Facts
Calories |
3082 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.4 g | 221% | |
| Saturated Fat | 92.1 g | 460% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 402 mg | 134% | |
| Sodium | 5685 mg | 247% | |
| Total Carbohydrate | 300.0 g | 109% | |
| Dietary Fiber | 38.0 g | 136% | |
| Total Sugars | 48.6 g | ||
| Protein | 83.0 g | 166% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1257 mg | 97% | |
| Iron | 25.2 mg | 140% | |
| Potassium | 2658 mg | 57% | |
*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.
