There’s something undeniably cozy about a warm bowl of pumpkin soup. Rich, velvety, and full of comforting autumn flavor, this soup is perfect for chilly nights or festive gatherings. Whether you’re curled up with a blanket or setting the table for guests, this simple recipe turns a humble pumpkin into something magical.
I remember the first time I made pumpkin soup.
It was a cloudy October afternoon, and the air smelled like fallen leaves and cinnamon.
I had just returned from the local farmer’s market with a beautiful sugar pumpkin, unsure what I’d do with it.
My grandmother had always made squash soups in the fall, so I decided to try my own version.
That day, I created what would become a seasonal staple in my home—rich, creamy, and filled with warmth in every spoonful.
Now, it’s a must-have on our table from September through November.
Why You’ll Love This
- Incredibly Easy to Make
This pumpkin soup requires minimal ingredients and can be made in just one pot. It’s ideal for beginners and seasoned cooks alike. - Creamy Without the Heavy Cream
You can enjoy a rich and silky texture even without dairy. It’s naturally creamy thanks to the pumpkin and optional coconut milk or milk of choice. - Full of Fall Flavor
Infused with warm spices like cinnamon, nutmeg, and garlic, this soup captures the essence of autumn in every bite. - Perfect for Meal Prep or Freezing
This soup stores beautifully and tastes even better the next day. Make a big batch and enjoy it throughout the week!
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Cuisines: American, Fall Comfort Food
Servings: 4
Estimated Cost: $6 – $8
Equipments:
- Large soup pot or Dutch oven
- Wooden spoon
- Sharp knife
- Cutting board
- Immersion blender or regular blender
- Ladle
Ingredients
- 2 tablespoons olive oil or butter
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 4 cups fresh pumpkin (peeled and cubed) or 1 (15-ounce) can pumpkin purée
- 2 cups vegetable broth
- 1 cup water
- 1 cup coconut milk (or heavy cream or milk of choice)
- Salt and pepper to taste
- Optional toppings: roasted pumpkin seeds, swirl of cream, croutons, fresh thyme
Step-by-Step Instructions
Step 1: Sauté the Aromatics
In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened and slightly golden, about 4–5 minutes. Add the garlic and sauté for another minute until fragrant.
Step 2: Spice It Up
Stir in the ground cumin, cinnamon, and nutmeg. Let the spices toast with the onions and garlic for about 30 seconds to bring out their full aroma.
Step 3: Add the Pumpkin
Add your cubed fresh pumpkin (or canned purée if using) into the pot and stir to coat it with the spices. If using fresh pumpkin, cook for an additional 5 minutes to begin softening it.
Step 4: Simmer
Pour in the vegetable broth and water. Stir, bring to a boil, then reduce the heat to low and cover. Let the soup simmer for 15–20 minutes, or until the pumpkin is tender.
Step 5: Blend Until Smooth
Remove the pot from the heat. Using an immersion blender, blend the soup directly in the pot until smooth. Alternatively, carefully transfer the soup to a blender and blend in batches. Be cautious with hot liquids.
Step 6: Stir in Coconut Milk
Return the soup to low heat and stir in the coconut milk (or cream of your choice). Let it gently heat through for 2–3 minutes. Taste and season with salt and pepper as needed.
Step 7: Garnish and Serve
Ladle the soup into bowls and garnish with your favorite toppings like roasted seeds, a swirl of cream, or chopped herbs. Serve hot with crusty bread.
Nutrition Facts
Per Serving (based on 4 servings):
- Calories: 230
- Protein: 3g
- Carbohydrates: 22g
- Fiber: 4g
- Sugar: 7g
- Fat: 15g
- Saturated Fat: 8g
- Sodium: 480mg
- Vitamin A: 210% DV
- Vitamin C: 18% DV
- Iron: 10% DV
Note: Nutrition may vary slightly based on ingredients used.
Tips for Success
- Use Fresh Pumpkin for Extra Flavor
While canned pumpkin is convenient, using fresh sugar or pie pumpkin adds a subtle sweetness and depth to your soup. - Don’t Skip the Spices
Cumin, cinnamon, and nutmeg bring warmth and complexity. Toasting them briefly enhances their flavor. - Make It Vegan or Dairy-Free
Use coconut milk or any plant-based cream. It not only adds creaminess but also a hint of tropical flavor that pairs beautifully with pumpkin. - Blend Thoroughly for Silky Texture
Use an immersion blender for easy blending. If using a countertop blender, do it in small batches and vent the lid slightly to avoid pressure buildup.
Creamy Pumpkin Soup
Ingredients
- 2 tablespoons olive oil or butter
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 4 cups fresh pumpkin peeled and cubed or 1 (15-ounce) can pumpkin purée
- 2 cups vegetable broth
- 1 cup water
- 1 cup coconut milk or heavy cream or milk of choice
- Salt and pepper to taste
- Optional toppings: roasted pumpkin seeds swirl of cream, croutons, fresh thym
Instructions
- In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened and slightly golden, about 4–5 minutes. Add the garlic and sauté for another minute until fragrant.
- Stir in the ground cumin, cinnamon, and nutmeg. Let the spices toast with the onions and garlic for about 30 seconds to bring out their full aroma.
- Add your cubed fresh pumpkin (or canned purée if using) into the pot and stir to coat it with the spices. If using fresh pumpkin, cook for an additional 5 minutes to begin softening it.
- Pour in the vegetable broth and water. Stir, bring to a boil, then reduce the heat to low and cover. Let the soup simmer for 15–20 minutes, or until the pumpkin is tender.
- Remove the pot from the heat. Using an immersion blender, blend the soup directly in the pot until smooth. Alternatively, carefully transfer the soup to a blender and blend in batches. Be cautious with hot liquids.
- Return the soup to low heat and stir in the coconut milk (or cream of your choice). Let it gently heat through for 2–3 minutes. Taste and season with salt and pepper as needed.
- Ladle the soup into bowls and garnish with your favorite toppings like roasted seeds, a swirl of cream, or chopped herbs. Serve hot with crusty bread.
Notes
- Use Fresh Pumpkin for Extra Flavor
While canned pumpkin is convenient, using fresh sugar or pie pumpkin adds a subtle sweetness and depth to your soup. - Don’t Skip the Spices
Cumin, cinnamon, and nutmeg bring warmth and complexity. Toasting them briefly enhances their flavor. - Make It Vegan or Dairy-Free
Use coconut milk or any plant-based cream. It not only adds creaminess but also a hint of tropical flavor that pairs beautifully with pumpkin. - Blend Thoroughly for Silky Texture
Use an immersion blender for easy blending. If using a countertop blender, do it in small batches and vent the lid slightly to avoid pressure buildup.
Common Questions
1. Can I use canned pumpkin instead of fresh?
Absolutely! Canned pumpkin purée is a great shortcut. Just ensure you’re using 100% pumpkin and not pumpkin pie filling, which contains sugar and spices.
2. How do I store leftover pumpkin soup?
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave.
3. Can I freeze pumpkin soup?
Yes! This soup freezes wonderfully. Let it cool completely before transferring to freezer-safe containers. It will keep for up to 3 months. Thaw in the fridge and reheat before serving.
4. What can I serve with pumpkin soup?
Try it with crusty artisan bread, grilled cheese, a fall salad, or roasted vegetables. It’s also a lovely starter for Thanksgiving dinner.
Thank you for stopping by and enjoying a bowl of warmth with me today.
This creamy pumpkin soup isn’t just food – it’s a cozy experience that brings comfort, flavor, and joy to your table.
I hope you try it, love it, and make it again and again.
Wishing you cozy evenings and delicious bites all season long!
