40mWarm-Spiced Pumpkin Soup
Creamy pumpkin soup with softened yellow onion and gentle hints of cinnamon and ginger. A splash of cream rounds out this savory fall favorite.
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- Canned pumpkin puree, unsweetened-3 cups
- Low-sodium vegetable broth-3 cups
- Yellow onion-1 cup
- Heavy cream-0.5 cups
- Olive oil-2 tablespoons
- Apple cider vinegar-2 teaspoons
- Fine salt-0.75 teaspoons
- Ground cinnamon-0.25 teaspoons
- Ground ginger-0.25 teaspoons
- Ground black pepper-0.25 teaspoons
Wash your hands with soap and water. Rinse and dry the onion before peeling, trim away any damaged areas, and dice enough to measure 1 cup. Measure the remaining ingredients.
Heat the olive oil in the saucepan over medium heat. Add the onion and cook for 7–9 minutes, stirring frequently, until soft and translucent. Reduce the heat if the onion starts to brown.
Add the cinnamon, ginger, salt, and black pepper. Stir for 30 seconds, just until fragrant.
Stir in the pumpkin puree, then gradually stir in the vegetable broth until evenly combined. Bring to a gentle simmer over medium heat, about 4–5 minutes.
Reduce the heat to medium-low and simmer uncovered for 12 minutes, stirring occasionally and scraping the bottom to prevent sticking. Keep the simmer gentle to minimize splattering.
Keep the simmer gentle to minimize hot soup splattering.
Remove the saucepan from the heat. Place the immersion blender head fully beneath the soup’s surface, then blend until completely smooth, about 1–2 minutes. Switch off the blender before lifting it out.
Keep the blender head fully submerged while running, and switch it off before lifting it out to prevent hot soup from splashing.
Stir in the heavy cream and apple cider vinegar. Return the saucepan to low heat and warm for 2–3 minutes, stirring, until hot but not boiling. Serve promptly.
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