Pumpkin Soup with Brandy

Pumpkin Soup with Brandy is a velvety, flavorful, and indulgent pumpkin soup with a splash of brandy that can be made in just 30 minutes.

Prep Time 10

Cook Time 20

Total Time 30

Course Soup

Cuisine American

Servings 1-Cup Servings

Author Jan Nunes

Ingredients

¼ Cup Salted Butter (½ Stick)
¾ Cup Yellow Onion Finely Chopped
2 Teaspoons Ground Ginger
1 Teaspoon Ground Nutmeg
2 ½ Cups Canned Pumpkin
2 ½ Cups Chicken Broth or Stock
¼ Cup Brandy
Fine Sea Salt To Taste
Freshly Ground Black Pepper To Taste
½ Cup Heavy Cream Optional

Optional Garnishes:

Freshly Cut Chives
Croutons
Sour Cream or Crème Fraiche

Instructions

Sauté. In a large 2-quart pan, melt the salted butter over medium-high heat. Add the chopped onion and cook for 4 to 5 minutes or until the onion is transparent, stirring occasionally. Add the ground ginger and the ground nutmeg and stir for 1 to 2 minutes until the spices are fragrant. Stir in brandy and let cook for 2 to 3 minutes to allow the alcohol to cook off.
¼ Cup Salted Butter, ¾ Cup Yellow Onion, 2 Teaspoons Ground Ginger, 1 Teaspoon Ground Nutmeg, ¼ Cup Brandy
Add Pumpkin and Broth. Stir in the pumpkin, followed by the chicken broth.
2 ½ Cups Canned Pumpkin, 2 ½ Cups Chicken Broth or Stock
Puree Soup. Using a stick blender, puree the soup until it is smooth. Bring soup to a boil, reduce heat to a slow simmer, cover, and cook until fully heated through.
Optional, Add Heavy Cream. If desired whisk in the heavy cream and continue to cook over medium-low heat until the soup is again simmering and hot.
½ Cup Heavy Cream
Season, Serve, & Enjoy. Taste and add salt and pepper as needed. Serve and garnish as desired with freshly cut chives, croutons, or a swirl of sour cream.
Fine Sea Salt, Freshly Ground Black Pepper, Freshly Cut Chives, Croutons, Sour Cream or Crème Fraiche

Notes

My Top Tip

♡ Make the soup the day before for easy entertaining the next day. Simply reheat the soup just before serving.

Make-Ahead, Storage, & Reheating Instructions

Make-Ahead: The soup can be made ahead and stored in an airtight container in either the refrigerator or freezer. Do not add any cream if you plan to freeze the soup. Dairy does not freeze well, and the soup will split.

Refrigeration: You can store the soup in the refrigerator for up to 3 days.

Freezing: You can freeze it for up to 3 weeks.

Reheating: If the soup is frozen, defrost it overnight in the refrigerator. Gently heat the soup over medium heat until it simmers and is thoroughly heated through.

Nutrition

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