🕒 Prep Time: 10 minutes 🍳 Cooking Time: 20 minutes ⏳ Total Time: 30 Minutes ✅ Difficulty Level: Easy 🍽 Recipe Makes 4 Servings
– 2 cups canned pumpkin puree – 2 cups chicken broth – ½ cup heavy cream – 1 small onion finely chopped – 2 cloves garlic minced – 2 tablespoon butter – 1 tablespoon olive oil – 1 teaspoon pumpkin pie spice – ½ teaspoon ground cumin – 1 teaspoon salt – 1 teaspoon black pepper – 1 teaspoon fresh thyme optional
1. Heat butter and olive oil over medium heat, sauté onion for 4-5 minutes until softened, then add garlic and cook for 1-2 minutes. 2. Stir in pumpkin pie spice and cumin, cook for 1 minute until fragrant. 3. Add pumpkin puree and mix well, then pour in chicken broth, bringing the soup to a simmer for 10 minutes. 4. Blend the soup until smooth using an immersion blender or in small batches with a regular blender. 5. Stir in heavy cream, season with salt and pepper, and simmer for 2-3 more minutes.
Avoid boiling the soup after adding the heavy cream—it could cause the cream to curdle. Instead, gently reheat if necessary. For a thicker consistency, let the soup simmer longer, or add a bit of cream cheese.
Try this comforting pumpkin soup today! Don’t forget to tag us in your photos and share the warmth with your friends! 🍁✨