Pumpernut Sweet Potato Gnocchi Soup
Cozy Up with the Perfect Pumpkin Soup
As the leaves change and the air turns crisp, there’s nothing quite like a warm bowl of pumpkin soup to soothe the soul. This isn’t just any pumpkin soup; it’s a creamy, flavorful, and incredibly easy-to-make recipe that will quickly become a fall staple in your kitchen. We’ve perfected this recipe to bring out the natural sweetness of pumpkin, balanced with warm spices and a touch of richness. Whether you’re looking for a comforting lunch, a light dinner, or a delightful appetizer, this pumpkin soup is the answer!
Why You’ll Love This Pumpkin Soup:
- Simple Ingredients: You likely already have many of these pantry staples on hand.
- Quick & Easy: From start to finish, this soup comes together in under an hour.
- Naturally Flavorful: The pumpkin shines through, enhanced by cinnamon and nutmeg.
- Versatile: Enjoy it as a starter, main course, or alongside your favorite fall dishes.
- Customizable: Adjust the spices to your liking, or add a swirl of cream for extra indulgence.
Tips for the Best Pumpkin Soup:
- Pumpkin Puree vs. Pumpkin Pie Filling: Be sure to use pumpkin puree, not pumpkin pie filling. Pie filling contains added sugar and spices that will throw off the flavor.
- Spice It Up: Don’t be afraid to experiment with other warming spices like ginger, cloves, or a pinch of cayenne pepper.
- Creamy Texture: For an extra smooth soup, use an immersion blender or carefully transfer the soup to a regular blender after cooking.
- Garnish with Flair: A sprinkle of toasted pumpkin seeds, a drizzle of cream, or a few chopped herbs adds a beautiful finishing touch.
Frequently Asked Questions:
Q: Can I make this soup vegan?
A: Absolutely! Simply omit the heavy cream or substitute it with a plant-based cream alternative like coconut cream or cashew cream.
Q: Can I use fresh pumpkin instead of puree?
A: Yes, you can! You’ll need about 1.5 – 2 cups of cooked pumpkin puree. Roasting the pumpkin yourself will give it an even richer flavor.
Q: Can this soup be made ahead of time?
A: Yes! Pumpkin soup actually tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3-4 days.
Q: Can I freeze this soup?
A: Yes, you can! Let the soup cool completely before transferring it to freezer-safe containers. It will keep for up to 2-3 months.
Q: What goes well with pumpkin soup?
A: Crusty bread for dipping, a grilled cheese sandwich, a crisp salad, or roasted vegetables are all excellent pairings.
Get ready to embrace the flavors of fall with this delightful pumpkin soup! It’s a comforting, flavorful, and easy-to-make recipe that the whole family will love.
Pumpkin Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups pumpkin puree
- 4 cups vegetable broth
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- salt to taste salt
- pepper to taste pepper
- 1/2 cup heavy cream (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more.
- Stir in pumpkin puree, vegetable broth, cinnamon, and nutmeg.
- Bring to a simmer and cook for 20 minutes, stirring occasionally.
- Season with salt and pepper to taste.
- If desired, stir in heavy cream for a richer soup.
- Serve hot.
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