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orange pureed pumpkin soup topped with pumpkin seeds and flaky salt served in a white bowl with a blue rim

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.