### **Why You’ll Love This Recipe**
– **Cozy & Comforting**: Perfect for chilly evenings when you need a warm hug in a bowl.
– **Simple Ingredients**: Uses everyday pantry staples and fresh pumpkin for a wholesome meal.
– **Quick to Make**: Ready in under 30 minutes, so even busy weeknights can feel a little more special.
– **Versatile**: Easily adaptable for vegan, vegetarian, or even spiced-up versions.
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### **Ingredients Breakdown**
#### Essentials:
– **Pumpkin**: Look for small sugar pumpkins or pie pumpkins for the best flavor. In a pinch, canned pumpkin purée works too, but fresh is *chef’s kiss*.
– **Onion & Garlic**: These add a rich base flavor—no shortcuts here if you want that depth!
– **Vegetable Stock**: Homemade or store-bought, make sure it’s low-sodium so you can control the seasoning.
– **Cream**: For that luxurious, silky finish. Substitute with coconut milk for a dairy-free option.
#### Pro Tips:
– Want a nuttier flavor? Roast your pumpkin first! Just slice it in half, remove seeds, and roast cut-side down at 375°F for about 40 minutes until soft.
– No fresh pumpkin? Opt for 100% pure pumpkin purée (not the pie filling with added sugars and spices).
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### **Step-by-Step Instructions**
#### 1. **Prep Your Ingredients**
– Peel and cube 4 cups of fresh pumpkin (if using fresh).
– Dice 1 medium onion, and mince 3 cloves of garlic.
#### 2. **Sauté the Base**
Heat 2 tablespoons of olive oil in a large pot over medium heat. Add your diced onion and sauté until translucent, about 5 minutes. Toss in the minced garlic and cook for another minute, stirring constantly to avoid burning.
#### 3. **Add Pumpkin and Stock**
Stir in the cubed pumpkin and pour in 4 cups of vegetable stock. Add a pinch of salt and pepper. Bring the mixture to a boil, then lower the heat and let it simmer for 15-20 minutes, or until the pumpkin is fork-tender.
#### 4. **Blend to Perfection**
Carefully transfer the soup to a blender (or use an immersion blender right in the pot) and blend until smooth and creamy. Be cautious with hot liquids—work in batches if necessary.
#### 5. **Finish with Cream**
Return the soup to the pot and stir in 1 cup of heavy cream or coconut milk. Heat gently until warmed through. Taste and adjust seasoning with more salt and pepper, if needed.
#### 6. **Serve and Enjoy**
Ladle the soup into bowls, drizzle with a swirl of cream or olive oil, and garnish with fresh herbs like thyme or parsley.
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### **Chef’s Tips and Tricks**
– **Time Saver**: To speed things up, you can microwave cubed pumpkin in a covered bowl with a splash of water for 8-10 minutes before blending.
– **Extra Flavor**: Add a pinch of nutmeg, cinnamon, or smoked paprika for an autumnal twist.
– **Texture Tip**: If you prefer a chunkier soup, blend only half the mixture and leave the rest as is.
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### **Recipe Variations and Serving Suggestions**
– **Spicy Pumpkin Soup**: Stir in red chili flakes or cayenne pepper for a warming kick.
– **Vegan Version**: Swap heavy cream for coconut milk and double-check your vegetable stock is vegan-friendly.
– **Serve It Up**: Pair with crusty bread, a dollop of sour cream, or crunchy pumpkin seeds for texture.
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### **FAQs**
**Q: Can I freeze this soup?**
A: Absolutely! Let the soup cool completely, then store in an airtight container. It keeps well in the freezer for up to 3 months. Just defrost and reheat gently on the stovetop.
**Q: How long will leftovers last?**
A: Store in the fridge in a sealed container for up to 4 days. Reheat on the stove or in the microwave, stirring occasionally.
**Q: Can I use other types of squash?**
A: Yes! Butternut or acorn squash are excellent substitutes—just follow the recipe as written.
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### **Pumpkin Soup Recipe Card**
#### Prep Time: 10 minutes
#### Cook Time: 20 minutes
#### Total Time: 30 minutes
#### Servings: 4
**Ingredients**:
– 4 cups pumpkin, peeled and cubed (or 1 can pumpkin purée)
– 1 medium onion, diced
– 3 garlic cloves, minced
– 4 cups vegetable stock
– 1 cup heavy cream (or coconut milk for dairy-free)
– 2 tbsp olive oil
– Salt and pepper, to taste
**Instructions**:
1. Heat olive oil in a pot. Sauté onion until translucent, then add garlic and cook for 1 minute.
2. Add pumpkin and vegetable stock. Bring to a boil, then simmer 15-20 minutes.
3. Blend soup until smooth. Return to pot and stir in cream. Adjust seasoning.
4. Serve hot, garnished with cream or fresh herbs.
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I can’t wait for you to try this golden bowl of happiness! If you make this Pumpkin Soup, share your creations using #TheKitchensAid. I’d love to see your cozy soup moments!
