Creamy Pumpkin Soup
Rich and Creamy Pumpkin Soup made easy with pantry staples. It's the perfect fall comfort food to cozy up with on a chilly day.
Servings: 6 servings
Ingredients
- 1 tbsp olive oil
- 1 large yellow onion, diced
- 2 cloves garlic, minced
- ½ tsp ground nutmeg
- ½ tsp ground cinnamon
- ½ tsp ground black pepper
- 2 (14oz.) cans pumpkin puree
- 1 (14oz.) can cooked white beans, (navy, cannellini, white kidney beans, black-eyed peas)
- ½ tsp salt
- 4 cups vegetable broth
- Toasted pumpkins seeds cream or coconut milk, for garnish
Instructions
- Heat the olive in a medium saucepan over medium heat. Add diced onion and minced garlic and cook until fragrant, about 3 minutes.
- Add the nutmeg, cinnamon and black pepper. Cook for about 1 minute, stirring constantly, to toast the spices.
- Add the pumpkin puree, beans, vegetable broth and salt. Stir until everything is well combined.
- Cook for about 15 minutes, stirring occasionally until the soup is hot and fragrant.
- Remove the pot from the heat. Use an immersion blender to puree the soup until completely smooth and creamy. If you're using a regular blender, allow the soup to cool slightly before blending.
- Taste and add additional seasonings if needed. Serve warm with a drizzle of cream or coconut milk and a sprinkle of toasted pumpkin seeds.
Notes
How to Store Pumpkin Soup
- Refrigerator: Allow leftover soup to cool completely before transferring to an airtight container. Store in the refrigerator for up to 5 days.
- Freezer: Allow the soup to cool completely, then transfer it to a freezer-safe container or freezer bag and freeze for up to 1 month. Thaw in fridge over night before reheating.
- To Reheat: Reheat individual portions in the microwave or warm the soup in a saucepan over medium-low heat, stirring occasionally.
