Description
Creamy, cozy, and quick, this pumpkin soup with canned pumpkin brings warm fall flavors with minimal effort. Perfect for weeknights or festive dinners.
Ingredients
2 cups low-sodium vegetable broth
1 can pumpkin purée (Libby’s preferred)
1/2 tsp ground cumin
2 tbsp maple syrup
1/4 tsp black pepper
3 garlic cloves, minced
1/8 tsp cayenne pepper
1 large bunch fresh thyme
1 medium yellow onion, finely diced
2 tbsp heavy cream
2 tbsp olive oil (extra virgin)
1/8 tsp ground ginger
3/4 tsp kosher salt
Garnish: Toasted pumpkin seeds, flaky sea salt, fresh thyme, black pepper
Instructions
1. Finely chop onion and garlic; strip thyme leaves
2. Heat olive oil; sauté onion and garlic 3–4 mins
3. Add pumpkin, thyme, and spices; stir and simmer
4. Pour in broth; cook 3–4 mins more
5. Remove from heat; stir in maple syrup and cream
6. Blend for smooth texture if desired; garnish and serve
Notes
Use immersion blender for ultra-smooth texture
Store in fridge for 5 days or freeze for 3 months
Make vegan by using coconut milk instead of cream
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 6g
- Sodium: 430mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 10mg