Everyday cooking · Soup · Lunch · Dinner
Creamy Pumpkin Soup
A cozy, creamy pumpkin soup with warm spices and a subtle touch of sweetness.
- Prep
- 10 min
- Cook
- 19 min
- Total
- 29 min
- Serves
- 3
Ingredients
Servings
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Method
- Melt 1 tbsp butter over medium heat. Add ½ diced onion and cook for 4–5 minutes until softened.
- Add 2 minced garlic cloves, ½ tsp paprika, ¼ tsp cumin, ¼ tsp nutmeg, ½ tsp salt, and ¼ tsp black pepper. Stir for 1 minute.
- Stir in 2 cups (480 g) pumpkin purée and 2 cups (480 mL) vegetable broth. Bring to a gentle simmer and cook uncovered for 10 minutes.
- Blend until completely smooth with an immersion blender, or carefully blend in batches.
- Lower heat and stir in ½ cup (120 mL) milk and 1 tsp honey or brown sugar. Heat gently for 2–3 minutes; do not boil.
- Taste and adjust with salt or pepper if needed.
Tips
- For extra richness, stir in 1 tbsp additional butter at the end.
- Use vegetable broth for a vegetarian soup; chicken broth also works.
- Do not boil after adding milk to keep the soup smooth.
- Top with a spoonful of yogurt, black pepper, and a pinch of nutmeg for a pretty finish.
Notes
- Refrigerate after cooling and reheat gently.
- Thin with a splash of broth if needed.
Storage
- Refrigerate up to 4 days in an airtight container.
- Freeze before adding milk for best texture.
Equipment
- Immersion blender or blender
Substitutions
- Vegetable broth: Chicken broth
- Honey: Brown sugar
Nutrition
Per serving · recipe makes 3
- Calories
- 125
- Protein
- 3 g
- Carbohydrates
- 14 g
- Fat
- 4 g
- Fiber
- 3 g
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