Pumpkin Soup Recipe (南瓜湯)

There’s a menu item from Panera that I love, eaten either as a whole or paired with half a sandwich: their Autumn squash soup, among many others! While I’m going to miss summer and warmth from its sunrays dearly, Fall vegetables and the soups that I can make out of them keep me up and running while temperatures drop!

If you’ve seen my last post, you’re aware that I had an 8+lb pumpkin that I converted into puree. What better way to use this puree than to make pumpkin soup? I love dipping a perfectly toasted piece of baguette into the soup for some added textures. Add a small piece of ginger and freshly ground pepper if you like a nice kick like I do and some maple syrup if you have a sweeter tooth than me.

Tag me @rackoflam on social media if you tried and enjoyed the recipe and subscribe to my YouTube channel for more upcoming recipe videos!

Pumpkin Soup Recipe

5 from 2 votes

This Fall favorite of mine combines pumpkin puree with aromatic spices to create the perfect bowl of hot soup to keep you warm as temperatures gradually drop!

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Prep Time:10 minutes mins

Cook Time:25 minutes mins

Total Time:35 minutes mins

Course: Soup

Cuisine: American

Keyword: fall soups, instant pot pumpkin soup, pumpkin soup

Servings: 3

Ingredients

• 1-2 tbsp butter or olive oil
• ½ medium-sized onion diced
• 2 cloves pressed
• small piece of ginger (optional)
• 2 cups pumpkin puree
• ¼ tsp ground nutmeg
• ¼ tsp ground cinnamon
• ¼ tsp salt
• Dashes of ground pepper
• 2 cups chicken broth (or vegetable broth)
• ¼ cup heavy cream (or coconut milk)
• 1 tbsp maple syrup (optional)

Instructions

• Heat the butter or olive oil in a pot.
• Add the garlic, onions and optional ginger and cook for a few minutes, until onions are translucent.
• Add the pumpkin puree and stir for another few minutes to combine the puree with the aromas from the garlic and onions.
• Add the nutmeg, cinnamon, salt and pepper and mix until spices are blended in with the puree.
• Add the chicken broth until all ingredients are combined and you have the consistency of soup.
• Bring the soup to a slight boil and simmer for 10 minutes.
• Add the heavy cream and optional maple syrup and stir until well blended.
• Ladle soup into a bowl and top with additional black pepper and your favorite toppings. Enjoy!

Video

Notes

PRODUCTS USED IN VIDEO:

• McCormick Classic Ground Cinnamon – https://amzn.to/2XjCm5K
• Kirkland Pure Sea Salt – https://amzn.to/35hL88x
• Coombs Family Farms 100% Pure Organic Maple Syrup – https://amzn.to/2XhQHQ5
• Kirkland Signature Organic Gluten-Free Chicken Stock – https://amzn.to/3nqFkzU
• Gorilla Cutting Boards – https://amzn.to/2KSyG8p
• OXO Good Grips Garlic Press – https://amzn.to/2XlJRc8
• Ikea Measuring Spoons – https://amzn.to/3bb5YKK