Vegetarian Classic Pumpkin Soup

Total time55 min

Prep time15 min

Cook time40 min

This velvety pumpkin soup is built on deeply spiced aromatics — onion and garlic bloomed with ginger, cinnamon, nutmeg, and a whisper of cayenne — simmered right into rich pumpkin puree until every flavor melts together. A quick spin with an immersion blender turns it silky smooth, and a touch of maple syrup rounds out the warmth with just the right hint of sweetness. It's finished steaming hot, ladled into bowls and topped with a scatter of pepitas and fresh herbs for texture and color. Cozy, comforting, and full of autumn flavor in every spoonful, this one is a great fit for a vegetarian table. Serve it with crusty bread for a simple, satisfying meal that comes together in one pot.

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Ingredients

4 servings

2 tbsp unsalted butter
Land O Lakes Whipped Butter Salted - 8 Oz Kerrygold Pure Irish Butter Sticks Kerrygold Butter Pure Irish Unsalted - 8 Oz Kerrygold Pure Irish Unsalted Butter Vital Farms Pasture Raised Sea Salted Alfresco Butter - 8 Oz
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1 medium yellow onion, diced
3 garlic cloves, minced
1 tsp ground ginger
½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp cayenne pepper (optional)
1 can (29 oz) pure pumpkin puree
3 cups low-sodium chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
½ cup heavy cream
1 tsp maple syrup
salt and pepper, to taste

For serving

2 tbsp heavy cream, for swirling (optional)
2 tbsp pepitas (optional)
fresh chives or flat-leaf parsley, chopped (optional)

Instructions

1
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.
2
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.

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