This velvety soup starts with softened onion and garlic bloomed with warming ginger, cinnamon, nutmeg, and a hint of cayenne, then simmers with pure pumpkin puree and broth until deeply flavorful. A quick pass with an immersion blender brings it to that signature silky, spoonable texture, no chunks in sight. A touch of maple syrup rounds out the pumpkin's earthiness with a whisper of sweetness, while salt and pepper keep the seasoning balanced. Ladle it into bowls and finish with toasted pepitas and a scatter of fresh chives for crunch and color. It's a cozy, comforting bowl that fits neatly into a gluten free menu, whether you're serving it as a starter or making a full meal of it with a side salad.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Melt the butter in a large pot or Dutch oven over medium heat until foamy. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.
Add the garlic, ground ginger, cinnamon, nutmeg, and cayenne (if using) and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
