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30-minute creamy pumpkin soup

30-minute creamy pumpkin soup

By Owen Dlamini
10’ Prep time
20’ Cook time
30’ Total time
211 Calories
4 Serving

Summary

This 30-minute creamy pumpkin soup is the epitome of fall comfort, and it’s so simple to make. it’s rich, velvety smooth, and packed with warm, cozy flavors that will leave you feeling oh-so satisfied and nourished.
Owen Dlamini 0 Followers

Step by Step

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Step 1

Heat olive oil in a Dutch oven or pot over medium/high heat. Add onion to the oil. Season with ½ teaspoon salt. Saute for 4-5 minutes.
Step 2
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Step 2

Add the garlic, carrots, thyme, cloves, nutmeg, cayenne pepper, and remaining salt to the onion and saute for 2 minutes.
Step 3
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Step 3

Add broth to the pot and bring to a boil over high heat. Turn heat to low and simmer until the carrots are fork tender, 10-12 minutes.
Step 4
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Step 4

Carefully pour the broth and vegetables into a high-powered blender and blend on high until smooth. Add the pumpkin to the blender and blend until combined.
Step 5
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Step 5

Transfer back into the pot and bring to a gentle simmer. Top with black pepper, heavy cream, and pepitas. Serve immediately.

Tips and Warnings

  • Option to use an immersion blender in step #4 rather than using a Vitamix.
  • If you want to add more spice, add more cayenne pepper.
  • If you want to avoid spice, omit the cayenne pepper.

Ingredient

  • Large carrots
    Large carrots
    2
  • Heavy cream
    Heavy cream
    14.79 ml
  • Chicken broth
    Chicken broth
    473.18 ml
  • Olive oil
    Olive oil
    29.57 ml
  • Black pepper
    Black pepper
    2.46 ml
  • Nutmeg
    Nutmeg
    4.93 ml
  • Fresh thyme
    Fresh thyme
    9.86 ml
  • Cayenne pepper
    Cayenne pepper
    0.62 ml
  • Large white onion
    Large white onion
    1
  • Pumpkin puree
    Pumpkin puree
    850.49 g
  • Ground cloves
    Ground cloves
    4.93 ml
  • Pepitas
    Pepitas
    29.57 ml
  • Sea salt
    Sea salt
    73.93 ml
  • Garlic
    Garlic
    3 pcs

Nutrition Facts

View nutrition facts
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