What thickens pumpkin soup?

If it's made properly, you won't need to worry about thickening your pumpkin soup. The canned pumpkin is already thick and creamy, so unless you add too much chicken broth or other liquids, it will be easy to get the right consistency. If your soup is watery, you can either continue cooking it longer to evaporate out some of the liquid, or you can scoop out some of the excess liquid to speed up the process.

Why does my pumpkin soup taste bland?

Without proper seasoning, canned pumpkin does not have a lot of flavor. It needs different spices and seasonings to let the pumpkin flavor shine. Start by cooking aromatic ingredients like onion, garlic, and fresh ginger in butter. Then, add your spices to let them bloom. Once you add the pumpkin and stock, you also want to add salt. When you taste the soup, it should have a subtle saltiness, and as it cooks down, the flavors will really develop. Taste and season again before serving.

Is canned pumpkin already cooked?

Yes, canned pumpkin is cooked by steaming, which gives it that soft texture. It can easily be added to pumpkin soup, pumpkin bread, or your favorite pumpkin recipes and tastes wonderful with pumpkin pie spice, brown sugar, or a little maple syrup.

Pumpkin Soup

Name: Pumpkin Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 2 tablespoons unsalted butter; 1 small onion, diced; 2 cloves garlic, minced; 1/2 teaspoon fresh ginger, grated; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 2 (15 ounce) cans pumpkin puree; 3 cups vegetable stock or chicken stock; 1/2 teaspoon salt (or to taste); 1/4 teaspoon ground black pepper (or to taste); 1/4 cup heavy cream (plus more for garnish); toasted pumpkin seeds (optional, for garnish)

Description

Perfectly smooth and creamy with aromatic vegetables and warm spices, this easy Pumpkin Soup recipe is the only one you'll ever need. It's ready from start to finish in about 30 minutes and is the perfect way to warm up on a cool fall day. Serve this cozy soup with a hunk of crusty bread and a glass of chilled white wine for a simple, timeless fall dinner.

Ingredients

2 tablespoons unsalted butter
1 small onion, diced
2 cloves garlic, minced
1/2 teaspoon fresh ginger, grated
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 (15 ounce) cans pumpkin puree
3 cups vegetable stock or chicken stock
1/2 teaspoon salt (or to taste)
1/4 teaspoon ground black pepper (or to taste)
1/4 cup heavy cream (plus more for garnish)
toasted pumpkin seeds (optional, for garnish)

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Instructions

In a large cooking pot, melt butter over medium heat until it starts to foam, about 1-2 minutes. Add onion, garlic and ginger and sauté until fragrant, about 2-3 minutes.
Add cinnamon and nutmeg and mix well.
Add pumpkin puree and vegetable stock. Mix well and bring it to a boil.
Reduce the heat to low, cover, and simmer for 20 minutes, stirring occasionally. Season with salt and pepper to taste.
Use an immersion blender and puree the soup until smooth, if needed. You can also transfer the soup to a food processor or upright blender to puree.
Stir in heavy cream.
Serve with a drizzle of heavy cream, a sprinkle of toasted pumpkin seeds, and freshly cracked black pepper, if desired. Serve immediately.

Notes

How to store: Allow leftover pumpkin soup to cool to room temperature for about two hours, then store it in an airtight container in the fridge for 4-5 days.

How to reheat: Add the soup to a small saucepan with a splash of water. Heat over medium low until fully warmed, and serve with leftover toasted pumpkin seeds.

How to freeze: To preserve your soup for longer, store the chilled soup in a freezer-safe container, and freeze for 2-3 months. Thaw in the fridge before reheating.

Prep Time: 5 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: American