Creamy Stovetop Pumpkin & Garlic Soup
Everything you love about pumpkin season, but in a pot: creamy, garlicky, and gently spiced. This stovetop soup comes together in under 30 minutes and feels way more special than the effort required. Serve it with toasted pepitas or a swirl of cream for a weeknight dinner that tastes like fall in a bowl.
Creamy Stovetop Pumpkin & Garlic Soup
4
servingsKeep the screen of your device on
Ingredients
1 tablespoon olive oil (or use butter for richness)
1 medium yellow onion, finely chopped
4 cloves garlic, minced
1 teaspoon ground cumin
½ teaspoon smoked paprika
¼ teaspoon ground nutmeg
1 can pumpkin purée (not pumpkin pie filling)
3 cups vegetable broth (or chicken broth)
½ cup heavy cream (or full-fat coconut milk for dairy-free)
½ teaspoon sea salt, plus more to taste
Freshly ground black pepper, to taste
Optional garnish: toasted pepitas, swirl of cream, chopped parsley
Directions
- Heat olive oil in a medium saucepan over medium heat. Add onion and cook until soft and lightly golden, about 5 minutes. Stir in garlic and cook for 1 more minute.
- Add cumin, smoked paprika, and nutmeg. Stir for 30 seconds until fragrant.
- Stir in canned pumpkin and broth. Whisk until smooth. Bring to a simmer and cook for 10 minutes to let the flavors meld.
- Stir in the cream and season with salt and pepper. Simmer another 2 to 3 minutes until hot. Taste and adjust seasoning.
- Ladle into bowls and garnish as desired.
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