This is the simplest pumpkin soup we've ever made, and it's ideal for using up those cans of pumpkin you bought for baking but only used half of. As for the topping , the greatest salty, crunchy one is toasted pumpkin seeds, which don't have to come from your own jack-o'-lantern.
Upgrade Canned Pumpkin with Sweet and Flavourful Add-Ins
But since canned pumpkin is bland on its own, you'll need to dress it up with spices, fresh herbs, and a smidgeon of sweetness.
- Spices: You're probably used to pumpkin being paired with comforting fall spices like cinnamon and nutmeg, but save those for pumpkin bread. When I make a pumpkin dish for dinner, I tend to amp up the savory flavors and add a little heat, That is why you'll find earthy, smoky cumin, freshly ground black pepper, cayenne pepper, and spicy ground ginger in this recipe.
- Fresh herbs: A fresh herb brings homemade soups to life and distinguishes them from store-bought alternatives. Fresh thyme is my favorite because it requires the least amount of preparation: simply remove the leaves from the stems and toss them into the soup whole. Also, save a few for garnish.
- Maple syrup: Thanks to a drizzle of maple syrup, This soup has the perfect sweet and savory balance and that signature caramel flavor.
The Secret to Making Creamy Soup without Using a Blender
You can skip all of the pumpkin prep work by starting with a can of pumpkin, and you won't have to purée the soup to smooth out any chunks of pumpkin.
You can still add onion and garlic without using a blender if you chop the onion as finely as possible and grate the garlic with a Microplane. (You can also use a box grater to grate the onion; just make sure to squeeze out any excess liquid before adding it to the pot.) It also doesn't hurt to add a splash of heavy cream right before serving.
But of course you can always blend the soup with an immersion blender or transfer it to a blender if you want a super-smooth and silky soup.
- 3 grated cloves of garlic
- One can pumpkin purée (about 2 cups)
- 1/8 teaspoonground ginger
- 1/8 teaspooncayenne pepper
- two table spoons of olive oil
- one yellow onion,finely chopped
- two Tablespoon fresh thyme leaves, plus more for serving
- 3/4 teaspoonkosher salt
- half teaspoonground cumin
- 1/4 teaspoon freshly ground black pepper
- two cups low-sodium vegetable broth
- two tablespoons of maple syrup
- two tablespoonsof cream
- Toasted pumpkin seeds and flaky sea salt, (optional)
- Prepare the aromatics. Heat the olive oil in a saucepan over medium heat until it shimmers.. Cook for 3 to 4 minutes, until the onion and garlic are fragrant.
- Add the pumpkin and spices. Add the thyme, salt, cumin, black pepper, ginger, and cayenne pepper to the pumpkin purée. Cook for 5 minutes over medium-low heat, or until steaming and fragrant.
- Add the vegetable broth to the pot. Cook, stirring constantly, for 3 to 4 minutes after adding the vegetable broth.
- Add the maple syrup and cream. Turn off the heat and stir in the heavy cream and maple syrup. (If you want a creamier soup, use an immersion blender or transfer the soup to a blender and purée until it reaches your desired consistency.)
- Garnish with pumpkin seeds, flaky salt, fresh thyme leaves, and more black pepper while still warm