This creamy pumpkin soup recipe is easy to make and the perfect soup to enjoy on a cold winter’s day. You can serve it as-is or add your own dollop of whipped topping on the top or vanilla yogurt. You want to serve it very warm, but not overly hot. From start to finish you can have the soup on the table in less than 40 minutes. Refrigerate leftovers.
Creamy Pumpkin Soup Recipe
2 tbsp. unsalted butter
1 small onion, finely chopped
3 cups vegetable broth
15 oz. can pumpkin puree
1 1/2 to 1 3/4 cups milk
2 tbsp. prepared plenta
1 tbsp. honey
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. allspice
1/8 tsp. salt
In a frying pan melt the unsalted butter over medium heat. Stir in the finely chopped onion and simmer until the onion is translucent.
Pour the vegetable broth in a large saucepan and bring to a “slight” boil. Reduce heat to medium. Add the pumpkin puree stirring constantly until it’s evenly distributed throughout the broth. Stir in the cooked onions, milk, prepared polenta, honey, ground cinnamon, ground nutmeg, allspice and salt. If it seems a little too thick, add additional milk until it’s the consistency that you like.
Simmer the soup over medium heat for 10-12 minutes stirring often. It should be hot, but not boiling. Remove from heat and let stand for 2 minutes before serving.
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This sounds like a delicious pumpkin soup recipe. I have never added polenta to my soup , but I can see how it would be a good thickening agent.
This sounds good to me and will be a good addition to my list of vegetarian meals for family members. So many good flavors.
Would be good for next week when we’re expecting more cold weather. I puzzled when I read the ingredients list and wondered what plenta was. But in the directions you say polenta so I knew.