The Bomb Pumpkin Soup
Cozy up with a bowl of "The Bomb Pumpkin Soup," the ultimate autumn-inspired comfort food. This creamy, velvety soup blends the earthy sweetness of pumpkin puree with warm spices like cinnamon and nutmeg, creating a rich, aromatic base. Enhanced with a splash of heavy cream and a drizzle of honey or maple syrup, it strikes the perfect balance between savory and sweet. Finely sautéed onion and garlic add depth, while a touch of freshly ground black pepper provides a gentle kick. Serve it topped with crunchy roasted pumpkin seeds and fresh herbs like parsley or chives for an elegant finish. Ready in just 45 minutes, this hearty pumpkin soup is perfect for weeknight dinners, holiday gatherings, or anytime you crave a warm and nourishing meal. Don’t forget to pair it with fresh crusty bread or crackers for the ultimate seasonal treat!
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Recipe Information
Ingredients
- 4 cups pumpkin puree
- 3 cups vegetable broth
- 1 cup heavy cream
- 1 medium (finely chopped) onion
- 3 cloves (minced) garlic
- 2 tablespoons olive oil
- 1 teaspoon ground cinnamon
- 0.5 teaspoons ground nutmeg
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons honey or maple syrup
- 0.25 cup pumpkin seeds (optional, for garnish)
- 2 tablespoons (chopped) fresh parsley or chives (optional, for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the chopped onion and sauté for 4-5 minutes or until softened and translucent.
Add the minced garlic and cook for another 1 minute, stirring frequently to avoid burning.
Stir in the ground cinnamon, ground nutmeg, salt, and black pepper, letting the spices toast for about 30 seconds to release their aroma.
Pour in the pumpkin puree and vegetable broth. Stir well to combine.
Increase the heat to bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for 15 minutes, stirring occasionally.
Remove the pot from the heat and use an immersion blender to purée the soup until smooth. Alternatively, carefully transfer the soup in batches to a countertop blender and blend until smooth, then return it to the pot.
Stir in the heavy cream and honey (or maple syrup) until fully incorporated. Taste and adjust seasoning as desired.
Return the soup to low heat for 2-3 minutes to warm through, but do not let it boil.
Ladle the soup into bowls and garnish with pumpkin seeds and chopped parsley or chives, if desired.
Serve hot with a side of crusty bread or your favorite crackers.
Nutrition Facts
Calories |
2242 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.6 g | 199% | |
| Saturated Fat | 64.0 g | 320% | |
| Polyunsaturated Fat | 12.4 g | ||
| Cholesterol | 260 mg | 87% | |
| Sodium | 4261 mg | 185% | |
| Total Carbohydrate | 181.4 g | 66% | |
| Dietary Fiber | 41.9 g | 150% | |
| Total Sugars | 84.1 g | ||
| Protein | 33.3 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 458 mg | 35% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 3808 mg | 81% | |
*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.
