Creamy pumpkin soup with warm notes of cinnamon and ginger is my go-to comfort food on a chilly evening.
Although fall officially began a few weeks ago, the season’s true weather—cooler temperatures and lower humidity—has only just arrived. It’s the perfect time for jeans-and-hoodie outfits and, most importantly, hearty soup nights.
I was a picky soup eater for years, happy with chicken noodle and not much else. Over time I’ve expanded my horizons to bisques, chowders and creamy soups, and I’ll try almost anything once. One of my favorites to make each autumn is a velvety pumpkin soup with just the right balance of spice and sweetness.
I first decided to serve soup as a starter when I hosted my first Thanksgiving in 2008. A couple months earlier I’d tasted squash-and-pumpkin soup for the first time and fell in love. I used a highly-rated cream of pumpkin recipe as my base and served it that Thanksgiving—everyone enjoyed it. I’ve made small improvements to the recipe over the years, and it’s become my go-to starter for fall meals.
The version below yields about six main-course servings or eight first-course portions. I often double the recipe and freeze extras for later; if you double it, use a large stockpot to ensure there’s enough room to cook the soup properly. Warm, crusty French bread makes an ideal accompaniment.
Pumpkin Soup
Ingredients
- 1 cup finely chopped yellow onion (about half a medium onion)
- 2 tablespoons unsalted butter
- 29 oz low-sodium chicken broth (two 14½-oz cans)
- 15 oz pumpkin puree
- ½ teaspoon salt
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground allspice
- ⅛ teaspoon ground black pepper
- ⅛ teaspoon cayenne pepper
- ¼ cup packed brown sugar
- ½ cup half-and-half
- ½ cup 2% milk
Instructions
- In a large saucepan or stockpot, melt the butter over medium-high heat. Add the chopped onion and sauté for 2–3 minutes until tender. Pour in one can of chicken broth, stir, and bring the mixture to a boil. Once boiling, cover, lower the heat to a simmer, and cook for 15 minutes.
- Remove the pot from the heat and puree the onions and broth until smooth using an immersion blender. If using a countertop blender, allow the mixture to cool to room temperature and puree in batches, then return it to the pot.
- Add the remaining can of broth, the pumpkin puree, salt, cinnamon, ginger, nutmeg, allspice, black pepper, cayenne, and brown sugar. Stir until evenly combined and the sugar dissolves. Bring to a gentle boil, then cover and simmer on low for 10 minutes, stirring occasionally.
- Remove the pot from the heat and stir in the half-and-half and milk until fully incorporated. Taste and adjust seasoning if needed. Ladle the soup into bowls and serve with crusty French bread, if desired.
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Recipe adapted from AllRecipes.com