This creamy, savory soup comes together in just minutes using canned pumpkin puree.
I always seem to have an extra can of pumpkin puree in the pantry after the holidays are over, so I finally decided to create a quick and cozy soup recipe using the puree.
Think pumpkin pie, but as a soup!
Ginger and nutmeg provide a nice, warm flavor that wraps you in a wintery hug - and buttered croutons add a nice crunch.
I like to add some heavy cream to soften the pumpkin flavor, but you can skip that if you want to be more calorie- conscious. Same with the brown sugar and maple syrup. They add a deep, rich sweetness, but you can omit one or both if you want.
That's the great thing about making soups, you can taste and adjust as you go along. And since we're using puree instead of roasting the pumpkin, this is a great weeknight soup that will be ready to eat in no time.
If you want a perfectly smooth bisque, you can blend the soup in a blender or food processor once its cooked, or use an immersion blender, otherwise, just ladle it into bowls.
Scroll down for the printable recipe.
Cream of Pumpkin Soup with Buttered Croutons
Makes 2 main dish servings or 4 side servings.
2 tablespoons butter
1 shallot, minced
1 garlic clove, minced
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated ground nutmeg
2 cups vegetable broth (or water)
15 ounce can pumpkin puree
2 teaspoons brown sugar
1/2 cup heavy whipping cream, plus more for drizzling
1 tablespoon real maple syrup, optional if you want your soup to be a little bit sweeter
Buttered croutons (recipe below)
Kosher salt
Freshly ground black pepper
Heat the butter in a Dutch oven over medium heat. Once the butter has melted, add the shallots and garlic, season with salt and pepper, and cook, stirring, until starting to soften and turn translucent, about 4 or 5 minutes.
Add the cinnamon, ginger and nutmeg, and stir to combine. Cook for a few minutes until the spices are fragrant.
Add the broth or water and bring to a low boil, then add the pumpkin and sugar. Reduce the heat to simmer and cook, stirring occasionally, for 10 to 15 minutes to let the flavors develop a bit.
Season with salt and pepper, then remove from the heat, whisk in the heavy cream and maple syrup and ladle into soup bowls (or puree first, if desired). Garnish with the buttered croutons and a drizzle of cream.
For the Buttered Croutons
1 ciabatta roll, cut into 1/2" cubes
2 tablespoons salted butter
Melt the butter in a medium skillet over medium heat. Once the butter has melted, add the bread cubes, and cook, stirring, until light golden brown on all sides.
Remove from the heat and use to garnish the soup.
