As the leaves turn golden and the air grows crisp, there’s nothing quite like a steaming bowl of Autumn Pumpkin Soup to embrace the season’s flavors. This velvety smooth concoction captures the essence of fall in every spoonful, making it the perfect dish to cozy up with on chilly evenings.

The Autumn Pumpkin Soup is a symphony of flavors that dance on your palate. The natural sweetness of the pumpkin forms a rich base, beautifully complemented by the aromatic blend of spices. The curry powder adds depth and warmth, while the cumin and coriander bring earthy notes that enhance the pumpkin’s natural flavor. A hint of cinnamon adds a touch of sweetness that rounds out the savory elements.

Texturally, this Autumn Pumpkin Soup is pure luxury. The immersion blender transforms the ingredients into a silky smooth puree, while the addition of heavy cream lends a velvety richness that coats your tongue. The crème fraîche garnish adds a tangy contrast and a delightful creaminess, while the fresh sage leaves provide a burst of herbaceous flavor and a subtle crunch.

While pumpkin soup has been enjoyed for centuries, this particular version with its curry and spice blend is a more modern interpretation. It reflects the global influences in contemporary cuisine, marrying traditional autumn flavors with exotic spices.

What I love about this Autumn Pumpkin Soup is its versatility. It’s elegant enough for a dinner party starter, yet comforting enough for a casual family meal. The soup reheats beautifully, making it perfect for meal prep or for enjoying leftovers throughout the week.

I encourage you to try this Autumn Pumpkin Soup and make it a part of your fall traditions. Feel free to experiment with toppings – toasted pumpkin seeds or a drizzle of pumpkin seed oil can add extra depth and texture.

Autumn Pumpkin Soup

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5 from 1 review

Warm up your fall evenings with a comforting bowl of autumn pumpkin soup

• Author: Addie Gundry
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4–6 1x
• Category: Soups

Ingredients

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• 1 tablespoon olive oil
• 3 shallots, diced
• 2 garlic cloves, smashed
• 2 teaspoons minced fresh ginger
• 1 tablespoon curry powder
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1/4 teaspoon ground cinnamon
• 1 teaspoon kosher salt
• 4 cups vegetable broth
• 2 (15-ounce) cans pure pumpkin puree
• 1/2 cup heavy cream
• Crème fraîche, for serving
• Fresh sage leaves, for serving

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Instructions

1. In a large pot, heat the olive oil over medium-high heat. Add the shallots, garlic, and ginger and cook for 4 to 5 minutes.
2. Add the curry, cumin, coriander, cinnamon, and salt. Cook for 2 minutes.
3. Add the broth and pumpkin puree. Bring to a boil, then reduce the heat to low and simmer for 15 to 20 minutes.
4. Using an immersion blender or blender, puree the soup. If the soup is too thick, add more broth to thin it to the desired consistency.
5. Stir in the cream.
6. Ladle into bowls, top with a dollop of crème fraîche and sage leaves, and serve.

Don’t forget to share your experience in the comments below. How did you serve your soup, and what autumn memories did it evoke for you?