Creamy and Cozy Pumpkin Soup
With the weather finally getting colder in southern California, I was craving something cozy and comforting. I had one last can of Libby’s Pumpkin Puree left over from Thanksgiving, so it was the perfect opportunity to make some pumpkin soup! I referred to a recipe I’d saved from Food & Wine and modified it:
Ingredients
3-4 tbsp unsalted butter
1/2 cup chopped onion
2 cloves garlic, minced
1/2 tsp ground cinnamon
1/4 tsp cayenne pepper
1/2 tsp paprika
1/4 tsp white pepper
1/4 tsp ground nutmeg
one 15oz can of Libby’s Pumpkin Puree
3-4 cups of vegetable broth (I made some using a bullion cube)
1/2 cup sour cream
salt to taste (1-ish tsp)
roasted pepitas (for garnish)
Recipe
Melt the butter in a large pot on medium heat. Throw in the chopped onion; cook for a few minutes til they’re translucent.
Add the garlic and let it bloom. Then throw in the spices (cinnamon, cayenne pepper, paprika, white pepper, nutmeg) and let the flavors marry.
Carefully pour half of the vegetable broth into the pot, stirring swiftly. Then add all of the pumpkin puree and stir it in thoroughly. Lastly, add the remaining broth slowly while stirring. I like to alternate because it helps the mixture turn out a bit smoother in consistency.
Let this soup simmer for 25 minutes (stirring occasionally) before turning off the heat. Stir in the sour cream by steadily whisking it directly in the center of the pot and slowly expanding your whisking-range until it’s completely mixed in.
If you want your soup to be creamy smooth, bust out your hand-blender and, with the pot off of the stove, blend the soup until it has reached your desired consistency. When you do this, make sure the blender is completely immersed in the soup. If not, tilt the pot slightly to make sure it is.
Return the pot to the stove and let the soup simmer until you’re ready to serve. Top with a drizzle of whipped sour cream and roasted pepitas before serving!