Cozy Pumpkin Soup

To make cozy pumpkin soup from scratch, start by sautéing chopped onions in olive oil until they are translucent. Then, add 2 cups of pumpkin puree and mix well. Sprinkle in spices like ground cinnamon, nutmeg, cumin, and garlic powder, along with salt to taste. Pour in 3.5 cups of vegetable or chicken broth and let the mixture come to a simmer. Blend until smooth, return to the pot, and stir in 0.5 cup of heavy cream for added richness.

Yes, you can easily make this pumpkin soup vegan by substituting the heavy cream with coconut milk or a plant-based cream alternative. Additionally, use vegetable broth instead of chicken broth to keep it fully plant-based.

If you want to avoid heavy cream in your pumpkin soup, you can substitute it with coconut milk, almond milk, or cashew cream for a dairy-free option. These alternatives will still provide a creamy texture while keeping the soup delicious.

To store leftover pumpkin soup, let it cool completely before transferring it to an airtight container. It can be refrigerated for up to 4-5 days. If you want to keep it longer, consider freezing the soup in freezer-safe containers for up to 3 months. Just remember to leave some space at the top of the container, as the soup will expand when frozen.

Pumpkin soup pairs wonderfully with crusty bread, grilled cheese sandwiches, or a fresh green salad. You can also serve it with roasted vegetables or a light quinoa salad for a complete meal that complements the warm, cozy flavors of the soup.