Description
This easy pumpkin soup is creamy, comforting, and packed with fall flavors. Made with fresh pumpkin, sweet potato, and warm spices, it’s a simple yet satisfying soup for chilly days.
Ingredients
1 tablespoon butter
1 medium onion (roughly diced)
1 carrot (peeled and roughly chopped)
1 small sweet potato (peeled and roughly chopped)
2 pounds pumpkin (peeled and deseeded, roughly chopped)
½ tablespoon brown sugar
½ teaspoon ground cumin
¼ teaspoon ground ginger
⅛ teaspoon ground nutmeg (or less)
Salt and pepper to taste
5 cups chicken stock (or water + bouillon)
1 bay leaf
Cream to taste (optional)
Instructions
1. Melt butter in a large Dutch oven over medium heat. Add onion, carrot, sweet potato, and pumpkin; sauté 2-3 minutes.
2. Add brown sugar, cumin, ginger, nutmeg, salt and pepper. Stir and roast veggies 3-4 minutes.
3. Pour in chicken stock. Add bay leaf. Bring to boil, reduce heat and simmer 15 minutes.
4. Remove from heat. Discard bay leaf. Blend until smooth with immersion or regular blender.
5. Return to heat. Stir in cream to taste. Warm for 2–3 minutes and serve hot.
Notes
Use canned pumpkin for quicker prep.
Make it vegan by swapping butter for olive oil and using coconut milk.
Garnish with toasted pumpkin seeds or fresh herbs.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 160
- Sugar: 5g
- Sodium: 620mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 10mg