Ingredients
1 tbsp. extra-virgin olive oil
1 large onion, coarsely chopped
4 cloves garlic, minced
4 lb. pumpkin (any kind but preferably sugar pie)
4 c. low-sodium chicken broth
Kosher salt
Freshly ground black pepper
1/2 c. heavy cream, plus more for garnish
Preparation
Step 1In a heavy soup pot or Dutch oven over medium heat, heat oil. Add onion and garlic and cook until golden. Step 2Meanwhile, halve, peel, and scrape out seeds of the pumpkin. Cut into chunks.Step 3Add pumpkin chunks and broth to pot. Season with salt and pepper. Bring to a boil, uncovered, then reduce heat to a simmer. Simmer until pumpkin is fork-tender, about 30 minutes. Step 4Remove pot from heat and, using an immersion blender, blend mixture until smooth. (Alternatively, let soup cool, then blend in a blender.) Stir in cream and season to taste. Step 5To serve, ladle soup into bowls, add a swirl of cream, and garnish with pepper.
We use a little heavy cream in our version for extra richness, but if you want to skip the dairy, you can totally sub coconut milk. If you want to make it vegetarian, a simple swap for vegetable broth will do the trick. We also keep the seasoning to a minimum in this recipe, but don’t let us stop you from adding some of your favorite herbs and spices: pumpkin plays really well with both sweet spices and savory herbs. Any leftovers can be stored in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months. If you’ve made this soup, leave us a comment below and let us know how you liked it! For more soup ideas, check out these hearty soups that’ll feed a hungry crowd. Made this fall staple? Let us know how it went in the comments below!
