Easy Pumpkin Soup

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


  • 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!)


  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!


  • 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