Pioneer Woman Pumpkin Soup
Pumpkin soup has deep roots in American and European cuisines, where pumpkins were among the earliest crops cultivated for cooking. The Pioneer Woman’s version takes inspiration from traditional harvest soups but simplifies the process for everyday home cooks. Made with pumpkin puree, onions, broth, and cream, it’s wholesome, delicious, and easy to prepare.
- Prep Time: 10
- Cook Time: 25
- Total Time: 35 minutes
- Yield: 4 1x
- Category: Soup
- Method: Simmering
- Cuisine: American
Ingredients
Main ingredients:
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2 tablespoons butter
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1 tablespoon olive oil
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1 small onion, finely chopped
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2 garlic cloves, minced
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3 cups pumpkin puree (homemade or canned)
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3 cups chicken or vegetable broth
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1 cup heavy cream (or half-and-half)
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½ teaspoon ground nutmeg
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½ teaspoon ground cinnamon
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Salt and black pepper, to taste
Optional garnishes:
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Toasted pumpkin seeds
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Drizzle of cream or olive oil
Instructions
In a large pot, heat butter and olive oil over medium heat. Add chopped onions and sauté for 5–6 minutes until soft and translucent. Add minced garlic and cook for another minute until fragrant.
Stir in pumpkin puree, mixing well with the onions and garlic. Pour in the broth gradually while stirring to create a smooth consistency.
Add nutmeg, cinnamon, salt, and pepper. Bring to a gentle simmer and cook for about 15 minutes, stirring occasionally to let the flavors meld together.
Using an immersion blender (or carefully transferring to a blender), blend the soup until smooth and creamy.
Return the soup to low heat and stir in the heavy cream. Taste and adjust seasoning if needed. Do not boil after adding the cream — just warm it through.
Ladle the soup into bowls and garnish with a drizzle of cream, a sprinkle of nutmeg, or toasted pumpkin seeds for a beautiful presentation.
Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-pumpkin-soup/