Creamy Pumpkin Soup with Canned Pumpkin
Whip up this easy creamy pumpkin soup using canned pumpkin, warm spices, and a swirl of cream. The perfect fall dish for cozy weeknights or special occasions!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 1x
- Category: Main Dish
- Cuisine: American
Ingredients
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- 1 tablespoon olive oil
- 2 cups chopped yellow onion
- 4 cloves garlic (minced)
- 1 teaspoon chopped fresh thyme
- 2 cans pumpkin puree
- 2 Granny Smith apples (peeled & chopped)
- 4 cups chicken stock
- 3 tablespoons maple syrup
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1 teaspoon curry powder
- 1/8 teaspoon cayenne pepper
- 2 teaspoons Better than Bouillon Chicken Base (to taste)
- 1/2 cup heavy whipping cream
- 2 tablespoons chopped fresh parsley
Instructions
- Heat olive oil in a large pot over medium-high. Add onion and chopped apple, and cook, stirring occasionally, until onion is beginning to brown and softened, about 10 minutes. Add garlic and thyme, and cook, stirring often, until fragrant and slightly browned (not burned), about 1 to 2 minutes.
- Stir in pumpkin puree; cook, stirring occasionally, until puree turns a couple of shades darker.
- Stir in chicken stock, maple syrup, salt, nutmeg, cinnamon, curry powder, and chicken base. Bring to a simmer over medium-low. Simmer, uncovered, and stirring occasionally, until slightly reduced and flavors meld, about 30 minutes.
- Add the heavy cream. Use a stick blender to purée the soup until completely smooth.*
- Taste and adjust seasoning with salt, pepper, and chicken base.
- Ladle the soup into bowls and garnish with a swirl of cream (see note below) and chopped parsley, if desired.
Nutrition
- Calories: 175
- Sugar: 13
- Sodium: 517
- Fat: 9
- Saturated Fat: 4
- Carbohydrates: 21
- Fiber: 2
- Protein: 4
- Cholesterol: 20