Easy, rustic, and with a touch of fall flavoring, this pumpkin soup is perfect when you’re wanting something cozy. Add crusty bread and a small salad, and you’ve got dinner.
Ahhh… The pumpkin. Such a versatile fruit. Pie, canned, pasta, smoothies, risotto, soups. Seriously, is there a recipe that hasn’t debuted a pumpkin?! And even though we love all things pumpkin, this pumpkin soup always hits the spot. Where else can you get the cozy flavors of the fall wrapped up in something warm and comforting? Get a big mug full of soup, a warm blanket, and a welcoming fire, and you’re set for a perfect night. Plus, it’s easy and fast.
Simple ingredients. Butter, onions, chicken or veggie broth, heavy cream, water, pumpkin pie spice, garlic, 2 cans of pumpkin puree, and 2 large yellow onions.
Heat a large stock pan on medium high heat.
Sautee the onions and 2 tablespoons of pumpkin pie spice in 2 tablespoons of unsalted butter, then add 2 cups of broth. You want to know what’s even better than melted butter? Burned butter. Brown the butter slightly, because burned butter is reallllllll good, then toss in the onions and pumpkin pie spice. Sautee until the onions caramelize, about 15 minutes.
Once onions are caramelized, add the minced garlic and salt. Give a good stir and sautéed for about a minute. Any longer, and you risk burning the garlic! So have a light hand and stir fast.
Add about 1/4 cup of chicken broth, and stir up the onions. Be sure to scrape the bottom of the pan – that’s where the yummy bits are. Then, add the remainder of the broth and 2 cups of water. Stir in the pumpkin puree and cook for 20 minutes.
Once the soup has cooked for 20 minutes, gently add the cream. Once the cream has been mixed in, blend until smooth. I have an immersion blender similar to this one, and I love it.
Eat with warm, crusty bread. Top with parmesan cheese or pumpkin seeds and serve up in a large mug. Enjoy.
Creamy Pumpkin Soup
- Hand blender or mixer
- 2 tbs unsalted butter
- 2 whole yellow onions, sliced
- 2 cups broth
- 2 cups water
- 2 tablespoons pumpkin pie spice
- 2 cans pumpkin puree
- 1/2 cup heavy cream
- 2 cloves garlic, minced
- 1 tsp salt
- Melt butter and sautee onions and pumpin pie spice until caramelized.
- Add garlic and salt, and sautee for one minute.
- Pour 1/4 cup of broth over the onions. Stir onions and scrape up the burned bits on the botto of the pan. Add remainder of broth and water.
- Add pumpkin pure and cook for 20 minues.
- Add heavy cream, and blend.
- Serve with crusty bread and top with pumpkin seeds.