Pumpkin Soup (Creamy Fall Soup With Fresh or Canned Pumpkin)

What Makes This Recipe Work

Simmering the purée with broth and onion before blending marries the flavors, and a splash of acid at the end keeps the cream-based soup from tasting flat.

Ingredients for Pumpkin Soup (Creamy Fall Soup With Fresh or Canned Pumpkin)

• 2 tbsp olive oil or butter
• 1 medium yellow onion, chopped
• 3 garlic cloves, minced
• 1 can (29 oz) plain pumpkin purée
• 4 cups (950 ml) chicken or vegetable broth
• 1/2 tsp dried sage or 6 fresh sage leaves
• 3/4 cup (180 ml) heavy cream or full-fat coconut milk
• 1/2 tsp salt, plus more to taste
• 1/4 tsp black pepper
• 1 tbsp apple cider vinegar or lemon juice
• 2 tbsp grated parmesan (optional)

How to Make Pumpkin Soup (Creamy Fall Soup With Fresh or Canned Pumpkin)

1. Heat the olive oil in a large pot over medium heat, add the onion, and cook 5 to 6 minutes until soft.
2. Add the garlic and sage and cook 30 seconds until fragrant.
3. Stir in the pumpkin purée and broth, whisking until smooth, and bring to a gentle simmer.
4. Cook 15 minutes at a low simmer, stirring occasionally, so the flavors meld.
5. Blend with an immersion blender until velvety, or blend in batches in a countertop blender with the lid vented.
6. Stir in the cream or coconut milk and warm through for 2 minutes without boiling.
7. Finish with the vinegar or lemon juice, salt, and pepper, taste, and serve with a swirl of cream and toasted pumpkin seeds.

Tips for the Best Pumpkin Soup (Creamy Fall Soup With Fresh or Canned Pumpkin)

• Use plain pumpkin purée; a pre-seasoned canned product is already sweetened and will throw off the savory balance.
• Do not let the soup boil after the cream is in, or it can curdle.
• Roast fresh pumpkin at 400°F for 40 minutes until the flesh is very soft; a 3 lb sugar pumpkin yields about 3 cups of flesh.
• A spoonful of tomato paste cooked with the onion adds depth if your purée tastes flat.

Variations and Substitutions

• Coconut milk variation: swap the cream for full-fat coconut milk for a dairy-free soup with the same body.
• Curried pumpkin soup: add 1 tbsp curry powder with the sage and finish with a squeeze of lime.
• Serve it in a hollowed-out pumpkin shell for a fall centerpiece; keep the soup warm on the stove and ladle it out as needed.
• For a roasted version, cut a fresh pumpkin in half, roast at 400°F for 40 minutes, and use the scooped flesh in place of the purée.

How to Store and Reheat

• Refrigerate in a sealed container for up to 5 days and reheat over medium heat.
• Freeze for up to 3 months, with or without the cream; stir well after thawing because it can separate slightly.

Pumpkin Soup (Creamy Fall Soup With Fresh or Canned Pumpkin) FAQ