Pumpkin Soup with Toasted Pepitas

This thick and creamy pumpkin soup is simple to make using canned pumpkin puree!  Caramelized onions and paired with autumnal spices of cinnamon, nutmeg, thyme and ginger give this favorite soup an amazing warm flavor!

You’re still using a grocery store shortcut (canned pumpkin), but you get total control over the flavor, it’s a time saver and ready in less time than cutting and roasting a pumpkin.

Canned pumpkin is kind of blah on its own, so you need to give it a little love in the form of spices, fresh herbs, and a hint of something sweet.

Pumpkin Soup with Toasted Pepitas

This thick and creamy pumpkin soup is simple to make using canned pumpkin puree! 

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Equipment

• Microplane – use for grating ginger and garlic 
• Chef's knife and cutting board
• Medium saucepan
• Wooden spatula 
• Ladle

Ingredients

  

• 3 tbsp olive oil
• 1 medium yellow onion  very finely chopped
• 3 cloves garlic, minced fine
• 1 15-oz. can pumpkin purée (about 2 cups) NOT pumpkin pie filling 
• 2 tbsp fresh thyme leaves plus more for serving
• ¾ tsp kosher salt
• ½ tsp ground cumin
• ¼ tsp freshly ground black pepper
• ⅛ tsp ground ginger
• ⅛ tsp cayenne pepper
• 3 cups  low-sodium vegetable broth
• 2 tbsp maple syrup
• 1 13 oz. can unsweetened coconut milk or use almond, soy milk, or 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 it shimmers. Add the onion and garlic and cook until fragrant, 3 to 4 minutes.
• Add the canned pumpkin puree and spices- thyme, salt, cumin, black pepper, ginger, and cayenne pepper. Cook over medium-low until steaming and fragrant, about 5 minutes.
• Add the vegetable broth and cook for 3 to 4 minutes, stirring constantly. (The mixture will bubble). Lower heat to lowest setting.
• 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 regular blender to purée until it reaches your desired consistency.) Warm to heat cream through. Remove from heat.
• Garnish and serve.

  Serve warm, garnished with the pumpkin seeds, flaky salt, fresh thyme leaves, and more black pepper.

Notes

Storage: Leftovers can be refrigerated for up to 5 days or frozen for up to 2 months.