LAURA LEE ALICE
COOKS
®
Easy Creamy Pumpkin Soup Recipe
If you like creamy soups, this one's for you. Lots of flavor and color abound!
It's perfect served in handled bowls or oversized mugs. If you would happen
to have toasted pumpkin seeds on hand for garnish, that's even better.
KEYWORDS
creamy pumpkin soup recipe, easy pumpkin soup recipe
Easy Creamy Pumpkin Soup Recipe Serves 4 to 6
Ingredients
• 3 Tbsp good olive oil
• 1 medium sweet onion, finely chopped (can use yellow onion instead)
• 3 cloves garlic, minced
• 1 can pumpkin puree, (15 oz) or 2 cups
• 1 Tbsp fresh thyme
• ½ tsp sea salt (always taste before adding salt)
• ¼ tsp ground cumin
• ¼ tsp pepper
• 1/8 tsp ground ginger
• 2 cups vegetable broth, low-sodium
• 3 Tbsp maple syrup
• 3 Tbsp heavy cream
Instructions
1. Heat olive oil in large saucepan over medium heat; add onion and garlic,
cook for 2-3 minutes. The smell will tell you when it's ready; turn heat to
medium-low.
2. Add the pumpkin puree and spices; cook about 4 to 5 minutes.
3. Add the vegetable broth; stir constantly for 3 to 4 minutes until bubbly.
4. Remove from heat; stir in the maple syrup and cream.
5. Serve as is or for a smoother soup, use stick blender or transfer to regular blender to puree to your liking.
6. Serve while it's warm; garnish (optional) with toasted pumpkin seeds, and/or flaked salt and a drizzle of heavy cream.
Recipes are like stories; they can change from person to person. Everyone has their idea of how a recipe should be, even
though it may have changed from the original. We will never know the true author of the original recipe, regardless of
what some may say. That's why I go back and look through the oldest cookbooks that I can find. Sometimes it's not the
recipe in the books that I find, but the tiny pieces of handwritten recipes and newspaper articles that are stuck within
the pages. That's where the real story is, finding those simple Southern recipes. -Mac