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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Add olive oil to a large soup pot and preheat to medium-high heat.
Stir in celery, onions, and carrots. Stir occasionally for 3 to 5 minutes until vegetables begin to soften.
Add pumpkin purée and mix, then stir in broth, nutmeg, salt, smoked paprika, cayenne pepper, and maple syrup.
Bring soup to a slow simmer and blend with an immersion blender or transfer to a blender to blend smooth.
Stir in cream and serve.
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For a thicker soup, use two cans of pumpkin puree.
Omit cayenne pepper if you prefer no spice.
Can I make the soup thicker?
Yes, use two cans of pumpkin puree for a thicker consistency.
Is the cayenne pepper necessary?
No, you can omit it if you prefer no spice.
What can I use for garnish?
Garnish with toasted pumpkin seeds, crème fraîche, and chives.
