This thick, hearty, creamy pumpkin soup is the perfect Fall soup. Caramelized onions and spices will bring your taste buds to life. Enjoy on its own or pair with a hot sandwich or salad for a full meal.
Tip: Make this recipe vegetarian by substituting chicken stock for vegetable stock.
This dish contains the following allergens: Milk/Dairy
Cooking mode
Step-by-step instruction without your screen going to sleep
2 tablespoons
butter
2
large yellow onions, peeled, sliced thin
2
cloves garlic, peeled, minced
1 teaspoon
kosher salt
1 teaspoon
cinnamon
1/2 teaspoon
nutmeg
1/2 teaspoon
ground ginger
473ml
chicken stock or vegetable stock
473ml
water
2 cans
pumpkin puree
113ml
heavy cream
2 tablespoons
butter
2
large yellow onions, peeled, sliced thin
2
cloves garlic, peeled, minced
1 teaspoon
kosher salt
1 teaspoon
cinnamon
1/2 teaspoon
nutmeg
1/2 teaspoon
ground ginger
2 cups
chicken stock or vegetable stock
2 cups
water
2 cans (15 ounces each)
pumpkin puree
1/2 cup
heavy cream
Utensils
Large Pot
Step 1
Place a large pot over medium heat and melt the butter. Add the onions and cook, stirring occasionally until caramelized, about 15 minutes. (Optional: to remove some of the onion and set aside to top the soup.)
Step 2
Add garlic, salt, cinnamon, nutmeg, and ginger and stir until evenly combined, about 1 minute.
Step 3
Add the chicken stock, water, and pumpkin puree and stir to combine. Reduce heat to low and bring to a simmer for 20 minutes, then remove pot from heat.
Step 4
Assemble the immersion blender attachment on the power base. Submerge the blender head in the pot.
Step 5
Press and hold the power button to blend for about 2 minutes or until desired consistency is achieved. Use an up-and-down motion while blending. Make sure to tilt the blade away from your body and stop any time the vents of the blender head are no longer submerged.
Step 6
When blending is complete, remove immersion blender from the pot. Stir the heavy cream into the soup and serve immediately.
Place a large pot over medium heat and melt the butter. Add the onions and cook, stirring occasionally until caramelized, about 15 minutes. (Optional: to remove some of the onion and set aside to top the soup.)
2 tablespoons
butter
2
large yellow onions, peeled, sliced thin
2
cloves garlic, peeled, minced
1 teaspoon
kosher salt
1 teaspoon
cinnamon
1/2 teaspoon
nutmeg
1/2 teaspoon
ground ginger
473ml
chicken stock or vegetable stock
473ml
water
2 cans
pumpkin puree
113ml
heavy cream
2 tablespoons
butter
2
large yellow onions, peeled, sliced thin
2
cloves garlic, peeled, minced
1 teaspoon
kosher salt
1 teaspoon
cinnamon
1/2 teaspoon
nutmeg
1/2 teaspoon
ground ginger
2 cups
chicken stock or vegetable stock
2 cups
water
2 cans (15 ounces each)
pumpkin puree
1/2 cup
heavy cream
Step 2 of 6
Add garlic, salt, cinnamon, nutmeg, and ginger and stir until evenly combined, about 1 minute.
2 tablespoons
butter
2
large yellow onions, peeled, sliced thin
2
cloves garlic, peeled, minced
1 teaspoon
kosher salt
1 teaspoon
cinnamon
1/2 teaspoon
nutmeg
1/2 teaspoon
ground ginger
473ml
chicken stock or vegetable stock
473ml
water
2 cans
pumpkin puree
113ml
heavy cream
2 tablespoons
butter
2
large yellow onions, peeled, sliced thin
2
cloves garlic, peeled, minced
1 teaspoon
kosher salt
1 teaspoon
cinnamon
1/2 teaspoon
nutmeg
1/2 teaspoon
ground ginger
2 cups
chicken stock or vegetable stock
2 cups
water
2 cans (15 ounces each)
pumpkin puree
1/2 cup
heavy cream
Step 3 of 6
Add the chicken stock, water, and pumpkin puree and stir to combine. Reduce heat to low and bring to a simmer for 20 minutes, then remove pot from heat.
2 tablespoons
butter
2
large yellow onions, peeled, sliced thin
2
cloves garlic, peeled, minced
1 teaspoon
kosher salt
1 teaspoon
cinnamon
1/2 teaspoon
nutmeg
1/2 teaspoon
ground ginger
473ml
chicken stock or vegetable stock
473ml
water
2 cans
pumpkin puree
113ml
heavy cream
2 tablespoons
butter
2
large yellow onions, peeled, sliced thin
2
cloves garlic, peeled, minced
1 teaspoon
kosher salt
1 teaspoon
cinnamon
1/2 teaspoon
nutmeg
1/2 teaspoon
ground ginger
2 cups
chicken stock or vegetable stock
2 cups
water
2 cans (15 ounces each)
pumpkin puree
1/2 cup
heavy cream
Step 4 of 6
Assemble the immersion blender attachment on the power base. Submerge the blender head in the pot.
2 tablespoons
butter
2
large yellow onions, peeled, sliced thin
2
cloves garlic, peeled, minced
1 teaspoon
kosher salt
1 teaspoon
cinnamon
1/2 teaspoon
nutmeg
1/2 teaspoon
ground ginger
473ml
chicken stock or vegetable stock
473ml
water
2 cans
pumpkin puree
113ml
heavy cream
2 tablespoons
butter
2
large yellow onions, peeled, sliced thin
2
cloves garlic, peeled, minced
1 teaspoon
kosher salt
1 teaspoon
cinnamon
1/2 teaspoon
nutmeg
1/2 teaspoon
ground ginger
2 cups
chicken stock or vegetable stock
2 cups
water
2 cans (15 ounces each)
pumpkin puree
1/2 cup
heavy cream
Step 5 of 6
Press and hold the power button to blend for about 2 minutes or until desired consistency is achieved. Use an up-and-down motion while blending. Make sure to tilt the blade away from your body and stop any time the vents of the blender head are no longer submerged.
2 tablespoons
butter
2
large yellow onions, peeled, sliced thin
2
cloves garlic, peeled, minced
1 teaspoon
kosher salt
1 teaspoon
cinnamon
1/2 teaspoon
nutmeg
1/2 teaspoon
ground ginger
473ml
chicken stock or vegetable stock
473ml
water
2 cans
pumpkin puree
113ml
heavy cream
2 tablespoons
butter
2
large yellow onions, peeled, sliced thin
2
cloves garlic, peeled, minced
1 teaspoon
kosher salt
1 teaspoon
cinnamon
1/2 teaspoon
nutmeg
1/2 teaspoon
ground ginger
2 cups
chicken stock or vegetable stock
2 cups
water
2 cans (15 ounces each)
pumpkin puree
1/2 cup
heavy cream
Step 6 of 6
When blending is complete, remove immersion blender from the pot. Stir the heavy cream into the soup and serve immediately.
