Pumpkin cream soup


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Pumpkin cream soup

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  • 1 15-ounce can of pure pumpkin
  • 3 tablespoons unsalted butter
  • 1 small white onion, chopped
  • 1 clove garlic, minced
  • 1 tablespoon sugar
  • 1/2 teaspoon freshly ground cinnamon
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon freshly ground nutmeg
  • 1/8 teaspoon cayenne pepper
  • 3 cups low-sodium vegetable broth
  • 1/2 cup heavy whipping cream
  • salt


  • Take a large pot. Melt the butter over medium heat. . Add the onions and cook, stirring occasionally, until the onions are lightly caramelized, about 5 minutes. If the onions begin browning too quickly, turn the heat to low.
  • Add the garlic, sugar, cinnamon, pepper, nutmeg and cayenne pepper and cook for 3 minutes.
  • Add the pumpkin puree and broth, stir to incorporate, season with salt and bring to a boil. Reduce the heat to low and simmer for 20 minutes.
  • Let cool for 10 minutes.
  • Transfer the soup to a blender (or use an immersion blender in the pot) and puree until smooth. Add more broth if the soup is too thick.
  • Serve warm and drizzle with crème fraîche. You can sprinkle parsley on top.

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