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Creamy pumpkin soup in a white bowl with a light cream swirl, shown from overhead and close up.
Hannah Brooks

Pumpkin Soup

This savory pumpkin soup uses canned pumpkin, onion, garlic, thyme, and a little cream for a smooth one-pot meal in 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings (about 7 cups total)
Course: Dinner, Soup
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons unsalted butter
  • 1 cup yellow onion finely diced
  • 3 cloves garlic minced
  • 1/2 teaspoon dried thyme
  • 2 15-ounce cans pumpkin puree not pumpkin pie filling
  • 3 cups low-sodium vegetable broth
  • 1/2 cup heavy cream plus 2 tablespoons for serving
  • 1/2 teaspoon fine salt
  • 1/4 teaspoon ground black pepper

Equipment

  • 1 4-quart soup pot
  • 1 Immersion blender

Method
 

  1. Melt the unsalted butter in a 4-quart soup pot over medium heat.
  2. Add the yellow onion and cook for 6 to 7 minutes, stirring, until translucent and soft without browning.
  3. Stir in the garlic and dried thyme for 30 seconds, until fragrant.
  4. Whisk in the pumpkin puree, low-sodium vegetable broth, fine salt, and ground black pepper until combined.
  5. Bring to a gentle simmer over medium-high heat, then reduce to medium-low and simmer uncovered for 10 minutes, stirring occasionally to prevent scorching.
  6. Remove the pot from the heat and blend with an immersion blender, keeping its head submerged, until the yellow onion is fully smooth.
  7. Stir in 1/2 cup heavy cream over low heat for 1 to 2 minutes, until hot and smooth.
  8. Divide among 6 bowls and drizzle the remaining 2 tablespoons heavy cream evenly over the servings.

Notes

Use plain pumpkin puree. For dairy-free soup, replace butter with olive oil and cream with unsweetened full-fat coconut milk. Nutrition is an estimate per one-sixth of the recipe, including the cream drizzle; approximately 190 calories, 4 g protein, 20 g carbohydrate, 12 g fat, 6 g fiber. Yield is approximate.
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