Description
This easy pumpkin soup is a comforting and flavorful fall favorite made with pumpkin puree, chicken broth, and warm spices. Ready in just 20 minutes, it’s a quick and satisfying appetizer or light meal topped with crunchy pepitas and creamy sour cream.
Ingredients
Scale
Main Ingredients
- 2 Tbsp butter
- 1 small yellow onion
- 1 15oz. can pumpkin puree
- 3 cups chicken broth
- 1/2 tsp chili powder
- 1/4 tsp nutmeg
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper
- freshly cracked black pepper, to taste
- salt to taste
Toppings (optional)
- 4 Tbsp pepitas (pumpkin seeds)
- 4 Tbsp sour cream
Instructions
- Sauté Onion: Dice the onion, then add it to a medium saucepan with the butter. Sauté over medium heat until the onion is soft and translucent, about 3 minutes.
- Add Ingredients and Simmer: Stir in the pumpkin puree, chicken broth, smoked paprika, chili powder, cayenne pepper, nutmeg, and freshly cracked black pepper. Stir well and bring the soup to a simmer.
- Cook Soup: Let the soup simmer gently for 10 minutes to blend the flavors. Taste and season with salt as needed (about 1/4 tsp is suggested).
- Serve: Ladle the soup into bowls and top with pepitas and a swirl of sour cream for added texture and creaminess.
Notes
- Use canned pumpkin puree, not pumpkin pie filling, for the best flavor and texture.
- Adjust spices like cayenne and chili powder to your preferred heat level.
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Blend the soup with an immersion blender for a smoother texture if desired.
- To make the soup dairy-free, omit sour cream or use a plant-based alternative.
- Pepitas can be toasted for extra crunch and flavor before topping.
Nutrition
- Serving Size: 1 cup
- Calories: 150 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 20 mg
