Autumn Pumpkin Soup
Autumn is the time to take advantage of the flavors of the season, and you can’t talk about fall flavors without bringing up pumpkin. If you have extra, store in an airtight container and keep in the fridge to reheat and enjoy over the next 3–4 days. Or put it in the freezer to thaw and enjoy over the next 4–6 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4–6 1x
- Category: Soups
- 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
- 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.
- Add the curry, cumin, coriander, cinnamon, and salt. Cook for 2 minutes.
- Add the broth and pumpkin puree. Bring to a boil, then reduce the heat to low and simmer for 15 to 20 minutes.
- 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.
- Stir in the cream.
- Ladle into bowls, top with a dollop of crème fraîche and sage leaves, and serve.