Pumpkin soup in the fall is something that never gets old. It’s healthy, super creamy, and will keep you cozy. We use a little heavy cream in ours, but if you want to skip the dairy, you can totally sub coconut milk.
1 tbsp. extra-virgin olive oil
1 large onion, coarsely chopped
4 cloves garlic, minced
4 lb. pumpkin (any kind of but preferably sugar pie)
4 c. low-sodium chicken broth
Freshly ground black pepper
1/2 c. heavy cream, plus more for garnish
- In a heavy soup pot or Dutch oven, heat the olive oil over medium heat. Add the onion and garlic and cook until golden brown.
- Meanwhile, halve, peel, and scrape out the seeds of the pumpkin. Cut into chunks.
- Add the pumpkin chunks and broth to the soup pot. Season with salt and pepper. Bring to a boil, uncovered, then reduce the heat to a simmer. Simmer until the pumpkin is tender when pricked by a fork, about 30 minutes.
- Remove the pot from the heat and, using an immersion blender, blend the mixture until smooth. (Alternatively, let the soup cool, then blend in a blender.) Stir in the cream and season to taste.
- To serve, ladle the soup into bowls, add a swirl of cream, and garnish with pepper.