This is the easiest Pumpkin Soup you’ll ever make and it’s ready in just 20 minutes! I like to make this recipe several times during the Fall and Winter months, and I might just make it as a side for Thanksgiving this year too!
You’ll also love these easy fall dinner ideas!
How to make this easy homemade pumpkin soup recipe!
Ingredients
2 tablespoons olive oil
1 medium yellow onion, very finely chopped
3 cloves garlic, grated
1 (15-ounce) can pumpkin purΓ©e (about 2 cups)
2 tablespoons fresh thyme leaves, plus more for serving
3/4 teaspoon kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground ginger
1/8 teaspoon cayenne pepper
2 cups low-sodium vegetable broth
2 tablespoons maple syrup
2 tablespoons heavy cream
Toasted pumpkin seeds and flaky sea salt, for serving (optional)
Instructions
Cook the aromatics. Heat the olive oil in a medium saucepan over medium heat until shimmering. Add the onion and garlic and cook until fragrant, 3 to 4 minutes.
Add the pumpkin and spices. Add the pumpkin purΓ©e, thyme, salt, cumin, black pepper, ginger, and cayenne pepper. Cook over medium-low until steaming and fragrant, about 5 minutes.
Add the vegetable broth. Add the vegetable broth and cook for 3 to 4 minutes, stirring constantly. (The mixture will bubble.)
Add the maple syrup and cream. Remove from heat and stir in the maple syrup and heavy cream. (At this point, for a creamier soup, you can use an immersion blender or transfer to a blender to purΓ©e until it reaches your desired consistency.)
Garnish and serve. Serve warm, garnished with the pumpkin seeds, flaky salt, fresh thyme leaves, and more black pepper.
Recipe Notes
Storage: Leftovers can be refrigerated for up to 5 days or frozen for up to 2 months.
Easy Homemade Pumpkin Soup
An easy homemade pumpkin soup recipe to add to your meal plan in the colder months.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, very finely chopped
- 3 cloves garlic, grated
- 1 (15-ounce) can pumpkin purΓ©e (about 2 cups)
- 2 tablespoons fresh thyme leaves, plus more for serving
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon ground ginger
- 1/8 teaspoon cayenne pepper
- 2 cups low-sodium vegetable broth
- 2 tablespoons maple syrup
- 2 tablespoons heavy cream
- Toasted pumpkin seeds and flaky sea salt, for serving (optional)
Instructions
- Cook the aromatics. Heat the olive oil in a medium saucepan over medium heat until shimmering. Add the onion and garlic and cook until fragrant, 3 to 4 minutes.
- Add the pumpkin and spices. Add the pumpkin purée, thyme, salt, cumin, black pepper, ginger, and cayenne pepper. Cook over medium-low until steaming and fragrant, about 5 minutes.
- Add the vegetable broth. Add the vegetable broth and cook for 3 to 4 minutes, stirring constantly. (The mixture will bubble.)
- Add the maple syrup and cream. Remove from heat and stir in the maple syrup and heavy cream. (At this point, for a creamier soup, you can use an immersion blender or transfer to a blender to purée until it reaches your desired consistency.)
- Garnish and serve. Serve warm, garnished with the pumpkin seeds, flaky salt, fresh thyme leaves, and more black pepper.
Notes
Recipe Source: The Kitchn
More easy fall recipes:
- Delicious Apple Recipes to make for dinner this Fall
- Savory Pumpkin Recipes to make for Dinner
- 35 Thanksgiving Menu Planning Ideas