Description
This Easy Pumpkin Soup is a creamy, comforting fall favorite that combines pure pumpkin purée with fragrant spices, apple, and a touch of maple syrup for subtle sweetness. Blended to smooth perfection and enriched with coconut milk or heavy cream, it’s a quick and satisfying meal that can be garnished with toasted pepitas for added texture and flavor.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 1 apple, peeled, seeded, and chopped
- 4 garlic cloves, minced
- 1 bay leaf
- 29 ounces pure pumpkin purée
- 1 teaspoon grated fresh ginger
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon paprika
- 1/8 teaspoon ground cloves
- Freshly ground black pepper, to taste
- 4 cups vegetable broth
- 2 tablespoons pure maple syrup
- 1/2 cup coconut milk (can use heavy cream)
Garnish
- Drizzle of coconut milk or heavy cream
- Toasted pepitas
Instructions
- Sauté aromatics: In a large pot, heat the olive oil over medium-high heat. Add the chopped onion and apple, cooking until soft, about 5 minutes. Then add the minced garlic and bay leaf and cook for an additional minute to release their flavors.
- Add pumpkin and spices: Stir in the pumpkin purée, grated fresh ginger, kosher salt, ground cinnamon, nutmeg, paprika, ground cloves, freshly ground black pepper, and vegetable broth. Mix everything together thoroughly.
- Simmer the soup: Lower the heat to a simmer and cook the soup for 10 minutes to allow the flavors to meld. Once done, remove and discard the bay leaf.
- Blend the soup: Using an immersion blender, blend the soup directly in the pot until it becomes smooth and creamy.
- Finish and season: Stir in the coconut milk (or heavy cream) and pure maple syrup. Taste the soup and adjust seasoning with additional salt and pepper if needed.
- Serve: Ladle the warm soup into bowls and garnish with a splash of coconut milk or heavy cream and toasted pepitas for texture and decoration.
Notes
- The soup can be made with heavy cream instead of coconut milk for a richer texture.
- For a vegan option, use coconut milk and ensure the vegetable broth is vegan-friendly.
- To toast pepitas, place them in a dry skillet over medium heat and stir frequently until golden and fragrant.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently over low heat, stirring occasionally to avoid scorching.