Simple Creamy Pumpkin Soup is savory, filled with robust flavors, and can easily be made dairy-free by adjusting only the herbed topping.

Scale

1 large golden potato

1 can pumpkin

1/2 small white onion

3 cloves garlic

2 cups vegetable broth

1/2 teaspoon salt

2 tablespoons olive oil

1/2 teaspoon pepper

For the herbed cream:

1/4 cup heavy cream

1/2 teaspoon chopped oregano

1/2 teaspoon chopped rosemary

1/2 teaspoon chopped thyme

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Chop onions and potatoes into small pieces
Add olive oil to a pot, bring temperature to medium heat before adding in onions and potatoes. Saute until onions have caramelized. Add vegetable broth, salt, and pepper and heat until mixture has reached a rapid simmer (contents should be boiling gently). Continue boiling gently until potatoes are tender.
Remove mixture from heat; allow to cool slightly (for about 10 minutes) before adding in canned pumpkin.
Use an immersion blender or food processor to blend soup until smooth.

For the herbed cream

Use a small saucepan for the sauce, heat to low-medium heat. Add heavy cream and fresh, chopped herbs to a saucepan. Simmer until mixture has thickened and reduced slightly (about 2-3 minutes.

Keywords: savory pumpkin, savory pumpkin soup, pumpkin soup, pumpkin