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Creamy Halloween Pumpkin Soup Bowl

This creamy Halloween pumpkin soup bowl is pure comfort in a pot, featuring a blend of warm spices and rich pumpkin flavor, perfect for chilly nights.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American, Fall
Calories: 431
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 tbsp olive oil
  • 1 large yellow onion, diced
  • 4 cloves garlic, chopped
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 4 cups chicken stock or vegetable stock for a vegetarian version
  • 2 cans pumpkin puree (15 oz each) Use pure pumpkin puree, not pumpkin pie filling.
  • 2 leaves bay leaves
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1 tsp ground cardamom
  • 2 tsp curry powder
  • 1/2 cup heavy cream Can be swapped with half-and-half, coconut milk, or oat cream.
  • 4 tbsp toasted pumpkin seeds Can be replaced with roasted pepitas, chopped pecans, or croutons.
  • 1/4 cup crème fraîche Can be substituted with sour cream or plain Greek yogurt.

Method
 

Preparation
  1. Heat the olive oil in a Dutch oven or large stockpot over medium-high heat until it shimmers.
  2. Add the onion, garlic, salt, and pepper. Cook for 10 to 15 minutes, stirring often, until the onion is soft and translucent.
  3. While the onion cooks, stir the ginger, cinnamon, cloves, cardamom, and curry powder together with a fork to ensure there are no clumps.
Building and Cooking the Soup
  1. Add the chicken stock, pumpkin puree, bay leaves, and spice blend to the pot. Whisk until the soup is smooth.
  2. Bring to a boil, stirring occasionally so the bottom does not scorch.
  3. Reduce the heat to a gentle simmer and cook for 15 minutes.
Finishing Touches
  1. Turn off the heat and remove the bay leaves. Stir in the heavy cream and adjust the salt and pepper to taste.
  2. For a silkier soup, blend it with an immersion blender or in batches in a countertop blender.
  3. Ladle the soup into bowls, swirl in a spoonful of crème fraîche, and top with toasted pumpkin seeds.

Notes

This soup is perfect for chilly nights, Halloween dinners, and fall potlucks. It stores well, making it great for make-ahead lunches and leftovers. For best results, add crème fraîche just before serving to keep it fresh.