Pumpkin Soup Iv
Velvety, fragrant, and irresistibly comforting, Pumpkin Soup IV is the ultimate fall-inspired meal that comes together in just 40 minutes. Made with rich pumpkin puree, aromatic spices like cinnamon, nutmeg, and ginger, and a luxurious touch of heavy cream, this soup delivers a harmonious balance of sweet and savory flavors. A hint of maple syrup adds subtle sweetness, while toasted pumpkin seeds provide a delightful crunch to every spoonful. Perfect for cozy dinners or holiday appetizers, this creamy pumpkin soup is a crowd-pleaser you'll want to serve with crusty bread or a fresh green salad. Simple to prepare and brimming with autumnal warmth, it's a must-try recipe for pumpkin season!
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Recipe Information
Ingredients
- 4 cups pumpkin puree
- 3 cups vegetable broth
- 1 cup heavy cream
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 2 tablespoons unsalted butter
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 0.25 teaspoons ground ginger
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 1 tablespoon maple syrup
- 0.25 cups pumpkin seeds
- 1 tablespoon olive oil
Instructions
In a large pot, melt the butter over medium heat.
Add the diced onion and minced garlic, and sauté until translucent, about 3-4 minutes.
Stir in the ground cinnamon, nutmeg, and ginger, cooking for another minute to release their aromas.
Add the pumpkin puree and vegetable broth, stirring until combined.
Bring the mixture to a simmer, reduce heat to low, and let it cook for 15 minutes.
Use an immersion blender to puree the soup until smooth. If you don't have an immersion blender, carefully transfer the soup to a blender in batches and blend until smooth, then return it to the pot.
Stir in the heavy cream, salt, black pepper, and maple syrup. Cook for an additional 2-3 minutes, stirring frequently until heated through.
In a small skillet, heat olive oil over medium heat. Add the pumpkin seeds and toast for 2-3 minutes until they are golden and fragrant, stirring frequently. Remove from heat and set aside.
Ladle the soup into bowls and garnish with toasted pumpkin seeds. Optionally, drizzle a small amount of heavy cream or olive oil on top for a decorative touch.
Serve warm with crusty bread or a fresh green salad on the side.
Nutrition Facts
Calories |
2270 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.8 g | 218% | |
| Saturated Fat | 76.5 g | 382% | |
| Polyunsaturated Fat | 18.2 g | ||
| Cholesterol | 322 mg | 107% | |
| Sodium | 4263 mg | 185% | |
| Total Carbohydrate | 154.7 g | 56% | |
| Dietary Fiber | 41.6 g | 149% | |
| Total Sugars | 60.4 g | ||
| Protein | 36.0 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 436 mg | 34% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 3734 mg | 79% | |
*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.
