Pumpkin Soup Iii
Warm up your fall evenings with the comforting flavors of Pumpkin Soup III, a silky, flavorful blend that's perfect for chilly days. This quick and easy recipe combines velvety pumpkin puree, rich heavy cream, and aromatic spices like cinnamon and nutmeg for a soup that's both savory and subtly sweet. Sautéed onions and garlic add depth to the broth, while optional garnishes like toasted pumpkin seeds and fresh parsley elevate its presentation. Ready in just 35 minutes, this creamy pumpkin soup is a go-to for cozy weeknight dinners or elegant holiday appetizers. Serve it piping hot with crusty bread for the ultimate autumn indulgence!
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Recipe Information
Ingredients
- 2 cups pumpkin puree
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 cloves garlic cloves, minced
- 3 cups chicken or vegetable broth
- 0.5 cups heavy cream
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 1 teaspoons salt
- 0.25 teaspoons black pepper
- 1 teaspoons sugar (optional, for sweetness)
- 1 tablespoon olive oil
- 0.25 cups pumpkin seeds (optional, for garnish)
- 2 tablespoons fresh parsley or chives (optional, for garnish)
Instructions
Melt the unsalted butter and olive oil in a large pot over medium heat.
Add the diced yellow onion and sauté for about 5 minutes, until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute, being careful not to burn it.
Add the pumpkin puree, chicken or vegetable broth, ground cinnamon, ground nutmeg, salt, and black pepper. Stir well to combine.
Bring the mixture to a gentle simmer and cook for 15 minutes, stirring occasionally.
Use an immersion blender to blend the soup until smooth, or transfer batches to a countertop blender. Be cautious with hot liquids.
Return the soup to the pot (if blended in a separate blender) and stir in the heavy cream. Simmer for another 5 minutes, but do not boil.
Taste the soup and adjust the seasoning, adding more salt, pepper, or a teaspoon of sugar if needed.
If desired, toast the pumpkin seeds in a dry skillet over medium heat for 2-3 minutes until lightly golden and fragrant.
Serve the soup hot, garnished with toasted pumpkin seeds and a sprinkle of fresh parsley or chives, if preferred.
Nutrition Facts
Calories |
1279 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.7 g | 137% | |
| Saturated Fat | 46.8 g | 234% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 192 mg | 64% | |
| Sodium | 5061 mg | 220% | |
| Total Carbohydrate | 65.2 g | 24% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 26.6 g | ||
| Protein | 18.8 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 236 mg | 18% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1554 mg | 33% | |
*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.
