Categorized:

  • Fall Faves
  • Halloween
  • Main Dish
  • Soups
  • Thanksgiving

Tagged:

  • bacon
  • butter
  • chicken broth
  • cinnamon
  • coriander
  • cream
  • cumin
  • garlic
  • ginger
  • maple syrup
  • nutmeg
  • pumpkin
  • pumpkin seeds
  • yellow onions
Single serving of pumpkin soup topped with bacon, parsley and pumpkin seeds. - 1

Pumpkin Soup

Ingredients

  • 6 Tbsp Danish Creamery Premium Butter, cut into 1 Tbsp pieces
  • 3 cups chopped yellow onions
  • 4 tsp minced garlic (4 cloves)
  • 4 tsp peeled and minced fresh ginger
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp cayenne pepper
  • 8 cups low-sodium chicken broth
  • 1 (29 oz) can pumpkin puree (not pie filling!)
  • 1/4 cup maple syrup
  • Salt and black pepper
  • 1 Tbsp apple cider vinegar
  • 3/4 cup heavy cream

Optional toppings

  • Cooked bacon, chopped
  • Shelled pumpkin seeds
  • Chopped parsley

Instructions

  • Melt butter in a large pot over medium heat. Add onion and cook until softened and lightly deepening in color, about 8 to 10 minutes, stirring frequently.
  • Add in garlic, ginger, cumin, coriander, cinnamon, nutmeg and cayenne pepper and saute 30 seconds longer.
  • Stir in chicken broth, pumpkin, maple syrup and season with salt and pepper to taste. Bring mixture to a simmer over medium-high then reduce heat to low. Cover and simmer 15 to 20 minutes.
  • Remove from heat and process mixture in pot with an immersion blender until smooth. Stir cream and apple cider vinegar into soup.
  • Serve warm with desired toppings.

Notes

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