Creamy Pumpkin Soup

It’s officially pumpkin (and soup) season! Can you tell we’re excited?

Check out this recipe adapted from The Kitchn for quick and easy pumpkin soup. And don’t forget the toppings!

INGREDIENTS

  • 2 tablespoons Grove 45 EVOO (plus more for garnish)

  • 1 medium yellow onion, very finely chopped

  • 3 cloves garlic, chopped super fine

  • 2 cups pumpkin purée

  • 2 tablespoons fresh thyme leaves

  • 3/4 teaspoon kosher salt

  • 1/2 teaspoon cumin

  • 1/4 teaspon freshly ground black pepper

  • 1/8 teaspoon ground ginger

  • 1/8 teaspoon cayenne pepper

  • 2 cups low-sodium vegetable or chicken broth

  • 2 teaspoons brown sugar

  • 2 tablespoons heavy cream

  • Spicy, toasted pumpkin seeds, bacon crumbles, chopped herbs, flake salt for topping

INSTRUCTIONS

  1. Cook the aromatics. Heat the olive oil in a medium saucepan over medium heat until shimmering. Add the onion and garlic and cook until fragrant, 3 to 4 minutes.

  2. Add the pumpkin and spices. Add the pumpkin purée, thyme, salt, cumin, black pepper, ginger, and cayenne pepper and cook over medium-low until steaming and fragrant, about 5 minutes.

  3. Add the broth. Add the broth and cook for 3 to 4 minutes, stirring constantly. (The mixture will bubble.)

  4. Add the brown sugar and cream. Remove from heat and stir in the brown sugar and heavy cream. (At this point, for a creamier soup, you can use an immersion blender or transfer to a blender to purée until it reaches your desired consistency).

  5. Garnish and serve. Serve warm, garnished with the pumpkin seeds, flaky salt, fresh herbs, bacon crumbles and Grove 45 Extra Virgin Olive Oil

Enjoy!

Carolina Mejia