Easy Pumpkin Soup

This Easy Pumpkin Soup is great served as a light meal, or as an appetizer!  Enjoy with a green salad and fresh bread.

This time of year I always seem to have pumpkin puree in my fridge, an ingredient leftover from making cookies, pie or bread, and I hate to let it go to waste.  So this past weekend after I made my Halloween pumpkin pie, I had some pumpkin puree left, and decided to make a pot of soup with it.

Perfect for a chilly fall night.

Creamy + Delicious!

Soups made from squash are so creamy and flavourful, and I just love them.  In fact, whenever I can I will add squash or pumpkin puree to many things, including pasta sauce.

Make this soup on the stovetop or in the slow cooker

This soup is SO easy to make.  If you want you can even make it in the slow cooker on low, for about 2 – 3 hours.  I like this option when I’m at home because I don’t have to babysit it on the stove.  But if you wish, you can easily just make it on the stove in half the time.

Pumpkin Soup Recipe Tips:

• When the soup is done cooking, I like to puree it with a hand blender so it’s nice and creamy.
• You can use either canned or homemade pumpkin puree for this recipe.  Here is my recipe for homemade pumpkin puree.
• If the soup seems too thick, feel free to add more cream.
• If you want you can make this soup in the slow cooker on low, for about 2 – 3 hours.  I like this option when I’m at home because I don’t have to babysit it on the stove.  But if you wish, you can easily just make it on the stove in half the time.
• Feel free to double the recipe for more servings.
• Then serve this soup with a green salad and fresh bread.  A delicious and comforting meal!

Easy Pumpkin Soup

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This soup is great served as a light meal in itself, or as an appetizer.

• Author: Jo-Anna Rooney
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Soup

Ingredients

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• 1 small onion (minced)
• 2 cloves garlic (minced)
• 1 tbsp minced fresh ginger
• 1/2 tsp cumin
• dash cinnamon
• 2 tbsp brown sugar
• 1/4 tsp salt
• pepper
• 2 cups pumpkin puree
• 1 cup broth (chicken or vegetable)
• 1 cup cream (half and half is best!)

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Instructions

1. In a saucepan saute the onion, garlic and fresh ginger until soft.
2. Stir in the cumin, dash of cinnamon, brown sugar, salt and pepper.
3. Stir in the pumpkin puree and broth and simmer for about 20 minutes or more, over low-medium heat.
4. After this time, stir in the cream and cook for about 5-10 minutes more.
5. Once the soup is done cooking, I like to puree it using a hand blender.  It makes the soup nice and creamy.
6. Serve immediately and enjoy!

Notes

• If the soup seems too thick, feel free to add more cream.
• If you want you can make this soup in the slow cooker on low, for about 2 – 3 hours.  I like this option when I’m at home because I don’t have to babysit it on the stove.  But if you wish, you can easily just make it on the stove in half the time.

Keywords: pumpkin soup, soup

Have a delicious day!