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Easy Salem Pumpkin Soup Recipe

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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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4

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.