This easy pumpkin soup recipe is rich and creamy with complex savory flavor, and comes together in just 20 minutes. It makes one cozy serving, but is easy to scale up to feed your family.
Add the butter to a small saucepan over medium heat. Add the onion and cook until starting to soften, but not brown, about 5 to 7 minutes, stirring occasionally. Add the garlic and ginger and cook 1 minute more, stirring constantly.
Add the broth, pumpkin, pumpkin pie spice mix, fenugreek, salt, and black pepper. Bring to a boil, and then turn the heat down and simmer 5 minutes. Turn off the heat.
Carefully puree the soup in a blender or using an immersion blender. Add the cream.
Taste and add additional salt and black pepper as desired. Serve with the pumpkin seeds on top.
Notes
Fenugreek: This spice adds subtle caramel and maple flavor notes without adding sugar. You can omit it if you like, and instead use 1 teaspoon pure maple syrup.
Paleo Version: Use ghee or olive oil instead of butter, and full-fat coconut milk instead of heavy whipping cream.
Vegan Version: Use olive oil instead of butter, vegetable stock or broth instead of chicken bone broth, and full-fat coconut milk instead of heavy whipping cream.
Storage: Store any leftover creamy pumpkin soup in an airtight container in the fridge for up to 4 days or in the freezer for up to 6 months.