American · soup
Creamy Pumpkin Soup with Sour Cream
Canned pumpkin makes a velvety weeknight soup finished with a sour cream swirl and nutty pumpkin seed oil.
Total time30 min
Hands-on15 min
Cleanuplow
Serves6
Cook
Make dinner
- 01
Heat olive oil in a Dutch oven. Cook onion with 1/2 teaspoon salt until soft, 6 minutes. Add garlic and cumin for 30 seconds.
- 02
Whisk in pumpkin and broth. Bring to a simmer and cook uncovered for 12 minutes.
- 03
Blend until completely smooth with an immersion blender. Stir in heavy cream and season with salt and black pepper.
- 04
Ladle into bowls and finish each with a swirl of sour cream and a small drizzle of pumpkin seed oil.
Make it work
Useful swaps
- Use full-fat coconut milk instead of cream and sour cream for a dairy-free soup.
- Roasted butternut squash puree can replace canned pumpkin.
Why this is a good weeknight call
Only 15 minutes are hands-on. It keeps the cleanup to one main pan. The ingredient list stays focused, and the recipe has a clear stopping point instead of extra optional projects.
