Pumpkin, Tomato and Bacon Soup
Cozy Up with Creamy Pumpkin Soup: The Perfect Fall Comfort Food
As the leaves begin to change and a crispness fills the air, there’s nothing quite like a warm bowl of soup to soothe the soul. And when it comes to fall flavors, pumpkin reigns supreme! This Creamy Pumpkin Soup recipe is a delightful blend of seasonal goodness, offering a comforting and flavorful experience that’s perfect for a chilly evening. It’s surprisingly easy to make, requiring just a few simple ingredients and about 45 minutes of your time.
This isn’t your overly sweet pumpkin soup. We’ve focused on balancing the pumpkin’s natural sweetness with savory notes, creating a sophisticated and satisfying dish. It’s a fantastic appetizer, a light lunch, or even a comforting starter for a fall-themed dinner.
Why You’ll Love This Recipe:
- Easy & Quick: Ready in under an hour!
- Flavorful: A perfect balance of sweet and savory.
- Comforting: The ultimate fall comfort food.
- Versatile: Great as an appetizer, lunch, or starter.
- Crowd-Pleaser: Everyone loves a good pumpkin soup!
Tips for the Best Creamy Pumpkin Soup:
- Pumpkin Puree: Make sure you’re using pure pumpkin puree, not pumpkin pie filling. The pie filling contains added sugar and spices that will alter the flavor of your soup.
- Broth Quality: The quality of your vegetable broth will significantly impact the flavor of the soup. Use a good quality broth or homemade if possible.
- Spice it Up: Feel free to add a pinch of cinnamon, ginger, or nutmeg to enhance the fall flavors.
- Garnish: A swirl of cream, a sprinkle of pumpkin seeds, or a few chopped chives make a beautiful and tasty garnish.
Frequently Asked Questions:
Q: Can I make this soup vegan?
A: Absolutely! Simply substitute the heavy cream with full-fat coconut milk or a cashew cream for a delicious vegan version.
Q: Can I freeze this soup?
A: Yes, this soup freezes beautifully. Allow it to cool completely before transferring it to an airtight container. It will keep in the freezer for up to 3 months.
Q: What if I don’t have heavy cream?
A: You can substitute half-and-half or whole milk, but the soup won’t be as creamy. You may also consider adding a tablespoon of butter or a splash of coconut milk to enhance the richness.
Q: Can I use fresh pumpkin instead of puree?
A: Yes, you can! You’ll need about 1 1/2 cups of cooked pumpkin puree. Roasting the pumpkin will give it a richer flavor.
Q: What pairs well with this soup?
A: This soup is delicious with a crusty bread for dipping, a grilled cheese sandwich, or a side salad.
Creamy Pumpkin Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 5-ounce can pumpkin puree
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 1/4 teaspoon nutmeg
- salt to taste salt
- pepper to taste pepper
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, heavy cream, and nutmeg.
- Bring to a simmer and cook for 20 minutes, stirring occasionally.
- Season with salt and pepper to taste.
- Serve hot.
Share this:
Discover more from Resoupies
Subscribe to get the latest posts sent to your email.
