Creamy Pumpkin Soup
  • 3 tablespoons unsalted butter
  • 1 white onion, chopped
  • 1 clove garlic, minced
  • 1 tbs firmly packed light brown sugar
  • ½ tsp ground cinnamon
  • ¼ tsp fresh ground pepper
  • ¼ tsp ground nutmeg
  • One 15-ounce can pure pumpkin puree
  • 3 cups chicken broth
  • ½ cup heavy whipping cream
  • Pinch Kosher salt
  1. In a large pot, melt butter over medium heat.
  2. Once melted, add the chopped onion and sauté for 3-5 minutes.
  3. Add the garlic, brown sugar, cinnamon, pepper, and nutmeg and cook for 3 minutes.
  4. Add the pumpkin puree and broth stirring to incorporate.
  5. Next, season with salt and bring to a boil.
  6. Reduce the heat to low and simmer for 30 minutes.
  7. Stir in the cream and let rest for 10 minutes covered.
  8. Use an immersion blender in the pot and puree until smooth.
  9. Add additional water or broth to reach desired consistency.
  10. Serve warm with roasted pumpkin seeds or red pepper flakes.
Recipe by Alicia Wood Lifestyle at