Easy Salem Pumpkin Soup Recipe
Creamy, spiced pumpkin soup with a silky finish, ready in about 35 minutes. Cozy, comforting, and perfect for fall.
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Servings:
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 cup diced yellow onion
- 2 tsp minced garlic
- 2.5 cup pumpkin puree canned
- 3 cup vegetable broth low-sodium
- 0.5 cup heavy cream or half-and-half
- 1 tbsp pure maple syrup
- 0.5 tsp ground cinnamon
- 0.25 tsp ground nutmeg
- 0.25 tsp ground ginger
- 0.5 tsp dried thyme
- 0.75 tsp kosher salt plus more to taste
- 0.25 tsp black pepper freshly ground
- 1 tsp lemon juice fresh
- 2 tbsp roasted pumpkin seeds for serving
Instructions
Preparation Steps
- Warm olive oil and butter in a medium pot over medium heat.
- Soften the onion for about 5 minutes, stirring often until translucent.
- Stir in garlic, cinnamon, nutmeg, ginger, and thyme; cook until fragrant, about 30 seconds.
- Add pumpkin puree and maple syrup; cook 1 minute, stirring to coat.
- Pour in vegetable broth and bring to a gentle simmer.
- Simmer uncovered for 12 to 15 minutes, stirring occasionally.
- Blend until smooth with an immersion blender, or carefully blend in batches.
- Stir in heavy cream and lemon juice; season with salt and pepper. Warm 2 minutes and serve with pepitas.
Notes
For a dairy-free twist, swap heavy cream for full-fat coconut milk and add 1 tsp curry powder. Finish with a swirl of yogurt or a drizzle of chili oil for heat. Leftovers keep 4 days in the fridge; reheat gently and thin with a splash of broth if needed.
This recipe is an original creation inspired by classic Easy Salem Pumpkin Soup Recipe flavors. All ingredient ratios and instructions are independently developed.