Easy Pumpkin Soup

Warm up with this easy pumpkin soup made in one pot with simple spices and a touch of cream.

45 min Serves 8 Medium American

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This quick pumpkin soup starts by sautéing onion, carrot, sweet potato, and pumpkin in butter, then seasoning with brown sugar and warm spices. After simmering in chicken stock with a bay leaf, it's blended until silky and finished with optional cream. Ready in under 30 minutes, it's a cozy fall favorite.

Directions

In a large Dutch oven over medium heat, melt the butter. Add the diced onion, chopped carrot, chopped sweet potato, and chopped pumpkin. Sauté for 2 to 3 minutes.

Sprinkle the vegetables with brown sugar, ground cumin, ground ginger, ground nutmeg, salt, and pepper. Continue cooking for another 3 to 4 minutes, stirring occasionally, until the veggies begin to soften and take on some color.

Pour the chicken stock over the cooked vegetables and drop in the bay leaf. Bring everything to a boil, then lower the heat to a gentle simmer. Let it cook for 15 minutes.

Take the pot off the stove and let it cool slightly. Puree the soup until smooth using an immersion blender or a regular blender (follow your blender's safety guidelines for hot liquids).

Put the soup back over medium heat and warm it through. If you like, stir in a splash of cream to reach your preferred thickness. Heat for 2 to 3 minutes and serve hot.