Easy Pumpkin Soup is a comforting and flavorful dish that’s perfect for the fall season or any time you crave a warm, hearty meal. This recipe is straightforward and can be made with either fresh pumpkin or canned pumpkin puree. Here’s a simple and delicious recipe for you to try:

Easy Pumpkin Soup Recipe:

Ingredients:

• 2 tablespoons olive oil or butter
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups pumpkin puree (or about 2 pounds of fresh pumpkin, peeled, seeded, and cubed)
• 4 cups chicken or vegetable broth
• 1 cup heavy cream or coconut milk (optional for a creamier soup)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• Salt and pepper to taste
• Optional garnishes: pumpkin seeds, fresh parsley, a drizzle of cream or olive oil

Instructions:

1. Prepare the Ingredients:
   • If using fresh pumpkin, peel, seed, and cut it into cubes.
2. Cook the Aromatics:
   • In a large pot, heat the olive oil or butter over medium heat.
   • Add the chopped onion and cook until it’s soft and translucent, about 5 minutes.
   • Add the minced garlic and cook for another 1-2 minutes until fragrant.
3. Add the Pumpkin:
   • If using fresh pumpkin, add the cubed pumpkin to the pot and cook for about 10 minutes until it starts to soften.
   • If using canned pumpkin puree, add it directly to the pot.
4. Add the Broth and Spices:
   • Pour in the chicken or vegetable broth.
   • Stir in the ground cinnamon, nutmeg, and ginger.
   • Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes if using fresh pumpkin (or about 10 minutes if using pumpkin puree) until the pumpkin is tender.
5. Blend the Soup:
   • Use an immersion blender to puree the soup until it’s smooth and creamy.
   • Alternatively, you can transfer the soup in batches to a blender and blend until smooth. Be cautious with the hot liquid.
6. Add Cream (Optional):
   • If you prefer a creamier soup, stir in the heavy cream or coconut milk.
   • Heat through but do not boil.
7. Season to Taste:
   • Taste the soup and add salt and pepper as needed.
8. Serve:
   • Ladle the soup into bowls.
   • Garnish with pumpkin seeds, fresh parsley, and a drizzle of cream or olive oil if desired.

Tips:

• Pumpkin Variety: Sugar pumpkins or pie pumpkins are best for making pumpkin soup due to their sweet and smooth flesh.
• Spices: Feel free to adjust the spices to your taste. A pinch of cayenne pepper can add a nice kick.
• Storage: Store any leftover soup in an airtight container in the refrigerator for up to 4 days. It can also be frozen for up to 3 months.

This easy pumpkin soup is a delightful and cozy dish that’s perfect for a chilly day. It’s simple to make and packed with warm, comforting flavors.