This Creamy Pumpkin Soup is packed with pumpkin flavor, a touch of sweetness, and velvety smooth. It's the perfect cozy fall soup, and it only takes 30 minutes to throw together!
- 2 tbsp unsalted butter
- 1 cup diced onion
- 1/2 cup sliced or chopped carrot
- 1 3/4 tsp kosher salt, divided
- 3 large garlic cloves
- 15 oz pureed pumpkin
- 3 cups low-sodium chicken stock
- 1/2 tsp ground cinnamon
- 1/4 tsp black pepper
- 1 1/2 tbsp packed brown sugar
- 3/4 cup half and half
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Heat a large stock pot to a medium-lo heat. Add butter. Once butter melts, add onion, carrot, garlic, and 1/2 teaspoon salt. Sweat veggies until slightly softened and fragrant, about 4-5 minutes.
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Add in pumpkin, chicken stock, remaining salt, cinnamon, black pepper, and brown sugar. Bring to a boil and reduce to a simmer. Simmer for 15 minutes.
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Transfer soup to a blender and blend until smooth. Be careful, the soup is HOT! You can also use a hand blender if you don't want to dirty up a blender.
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Transfer the soup back to the pot and add half and half. Stir to combine. Simmer another minute or two. Season with salt and pepper. Serve hot.