I feel like pumpkin always gets pigeonholed into desserts, but it actually has a great earthy flavor that works really well in savory dishes. This soup is my go-to when I want that fall feeling but don’t want a sugar rush. It uses canned pumpkin, which makes it incredibly convenient, but the trick is cooking it long enough to get rid of that “tin can” taste.
A quick warning: when pumpkin puree simmers, it has a tendency to pop and splatter like tomato sauce, so keep an eye on your heat level. I use white pepper here because it adds a specific kind of heat that hits the back of your throat differently than black pepper, though it can be strong, so measure carefully.
Ingredients
- 15 oz can pure pumpkin puree (double-check it’s not pie mix)
- 1 1/2 cups yellow onion, chopped (don’t worry about size, it gets blended)
- 1 tablespoon fresh garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1/2 teaspoon fresh thyme, chopped
- 3 cups low-sodium chicken broth
- 1/4 cup heavy whipping cream
Instructions
- Combine Base: In a large pot, dump in the pumpkin, onions, garlic, salt, white pepper, thyme, and broth. Stir it all together.
- First Simmer: Bring it up to a boil, then turn the heat down to low. Let it simmer uncovered for about 30 minutes. You want the onions to get totally soft.
- Blend: Turn off the heat. If you have an immersion blender (stick blender), puree it right in the pot. If you are using a regular blender, transfer the hot soup carefully in batches—don’t fill the blender more than halfway or the steam can blow the lid off.
- Second Simmer: Put the soup back on low heat for another 30 minutes. This second cook makes the texture velvety and concentrates the flavor.
- Finish: Stir in the heavy cream. Taste it. If it feels flat, add a pinch more salt. Serve hot.
Why You’ll Love This Recipe
- Pantry Staple Friendly: You probably have a can of pumpkin and an onion sitting around right now.
- Savory Profile: It breaks away from the cinnamon/nutmeg profile usually associated with pumpkin.
- Texture: The double simmer results in a very thick, luxurious mouthfeel without needing a roux or flour.
Chef’s Tips for Perfection
- The White Pepper: White pepper is more potent and earthy than black pepper. If you aren’t used to it, start with half the amount and taste as you go.
- Blending Safety: I really recommend an immersion blender for thick soups like this. It saves you from washing the blender pitcher and reduces the risk of burns.
- Toppings: Since the soup is very smooth, it needs some crunch on top. Toasted bread cubes, pumpkin seeds (pepitas), or even crispy bacon bits make a big difference.
Storage and Reheating
This keeps well in the fridge for 3 to 4 days. Because of the cream, I don’t recommend freezing it; the texture tends to get grainy and separate when you thaw it out. To reheat, just put it on the stove over medium-low heat. If it thickened up too much in the fridge, add a splash of water to loosen it.
Nutritional Notes
This comes in around 286 calories per bowl. It’s relatively high in Vitamin A thanks to the pumpkin. If you need to cut dairy, full-fat coconut milk works as a decent substitute for the heavy cream, though it will change the flavor profile slightly.
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