Harvest Pumpkin Soup
A velvety, spiced autumn soup that comes together quickly with pantry staples.
Why This Recipe Works
Using canned pumpkin makes this velvety soup an easy weeknight reality, but a short simmer is essential to remove the metallic edge of the can. Maple syrup provides a subtle depth that complements the earthy spices without making the dish overly sweet.
Instructions
Melt the butter in a large saucepan over medium heat. Add the onion and a pinch of salt and cook until softened and translucent, about 5 to 7 minutes.
Stir in the garlic, cumin, coriander, and nutmeg. Cook until the spices are fragrant and the garlic has softened, about 30 seconds.
Whisk in the broth, water, pumpkin, and maple syrup. Bring the mixture to a simmer, then reduce the heat to medium-low and cook for 15 minutes to allow the flavors to meld.
Stir in the half-and-half. Carefully blend the soup until silky and smooth using an immersion blender directly in the pot, or transfer to a traditional blender in batches.
Season with salt and pepper to taste, adding a splash more broth if the soup is too thick. Serve hot, topped with toasted walnuts or crumbled blue cheese.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store in an airtight container in the refrigerator for up to 4 days.
