The first time I ever tried pumpkin soup was on our honeymoon in Aruba. It was by far the best soup either of us have ever had. Since then I have tried a few recipes but haven’t found anything that compared to the one we tried in Aruba. And while I wouldn’t say this one is better it is pretty darn close! It is creamy, really rich and very filling. I would love to serve this an an appetizer during the holidays with crispy bread to dip in it.
This recipe takes about an hour and a half between cooking and prep time but every minute is worth it. I hope you like it!
Pumpkin Soup Recipe | Inspired by The Comfort of Cooking
3 cups chicken broth
2 cups pumpkin puree
1 small chopped onion
1/2 tsp. chopped fresh thyme
2 cloves garlic, minced
1/2 tsp. freshly ground ginger
1/4 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1/2 cup heavy whipping cream
4 pieces cooked bacon, chopped (we used turkey bacon)
Sour cream (or plain greek yogurt)
- In a large pot, combine the first 8 ingredients and bring to a boil.
- Reduce heat to low and simmer for 30 minutes, uncovered.
- Using a food processor or blender, puree soup in small batches (1 cup at a time)
- Return soup to pot and bring to a boil. Reduce heat to low and simmer for another 30 minutes, uncovered. Remove from heat and stir in heavy cream.
- Pour into serving bowls. If desired, top with chopped cooked bacon and/or sour cream (or greek yogurt).