Pumpkin Soup

Why You’ll Love This Recipe

Pumpkin Soup is not only delicious and filling but also incredibly versatile. It can be made with fresh or canned pumpkin, adjusted for sweetness or spice, and customized with your favorite toppings. This soup is naturally gluten-free and easily made vegan, making it a great option for different dietary needs. With its creamy texture and rich, earthy flavor, it’s perfect for chilly days, holiday menus, or meal prep.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Pumpkin puree (canned or roasted fresh pumpkin)
• Onion
• Garlic
• Olive oil or butter
• Vegetable or chicken broth
• Coconut milk, heavy cream, or half-and-half
• Ground cinnamon
• Ground nutmeg or ginger (optional)
• Salt
• Black pepper
• Fresh thyme or sage (optional)
• Lemon juice or apple cider vinegar (for brightness, optional)

Directions

1. Heat olive oil or butter in a large soup pot over medium heat. Add chopped onion and sauté for 4–5 minutes until translucent.
2. Add minced garlic and cook for 1–2 minutes until fragrant.
3. Stir in the pumpkin puree, cinnamon, nutmeg (if using), salt, and pepper. Cook for 2–3 minutes, stirring occasionally.
4. Pour in the broth and bring the mixture to a simmer. Let cook for 10–15 minutes to meld flavors.
5. Stir in the coconut milk, cream, or half-and-half and continue to simmer for 5 more minutes.
6. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
7. Adjust seasoning to taste, and add a splash of lemon juice or vinegar if desired for balance.
8. Serve hot, garnished with a drizzle of cream, toasted seeds, or fresh herbs.

Servings and timing

This recipe serves 4–6 people.

• Prep time: 10 minutes
• Cook time: 20–25 minutes
• Total time: 30–35 minutes

Variations

• Spicy: Add red pepper flakes, cayenne, or a spoonful of Thai red curry paste.
• Sweeter: Add a touch of maple syrup or brown sugar for a slightly sweet version.
• Savory Herb: Use sage, rosemary, or thyme for a more earthy and herbal flavor.
• Protein Boost: Stir in cooked lentils or chickpeas for added heartiness.
• Cheesy: Add a handful of grated Parmesan or a swirl of cream cheese for richness.
• Asian-Inspired: Use ginger, garlic, coconut milk, and soy sauce for a Thai-style pumpkin soup.

Storage/Reheating

Store leftover pumpkin soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium heat or in the microwave, stirring occasionally. For freezing, let the soup cool completely before transferring to a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat as needed.

FAQs

Can I use canned pumpkin?

Yes, canned pumpkin puree works perfectly and saves time. Just make sure it’s 100% pumpkin, not pumpkin pie filling.

Is this soup vegan?

It can be — just use olive oil and coconut milk or any plant-based cream alternative.

How do I make it thicker?

Reduce the broth slightly or simmer the soup uncovered to allow some liquid to evaporate.

What can I use instead of cream?

Coconut milk, cashew cream, or oat milk are excellent dairy-free alternatives.

Can I use fresh pumpkin?

Yes, roast or steam fresh pumpkin and puree it before adding to the soup.

Can I freeze pumpkin soup?

Absolutely. It freezes well — just avoid adding dairy before freezing for the best texture.

What should I serve with pumpkin soup?

Crusty bread, a grilled cheese sandwich, or a light salad all pair well with this soup.

Can I blend it in a regular blender?

Yes, but let the soup cool slightly and blend in batches to avoid splattering.

How do I balance the sweetness of pumpkin?

Add acidity like lemon juice, vinegar, or a bit of spice to counterbalance sweetness.

Can I make it ahead of time?

Yes, it reheats beautifully and the flavors deepen after a day in the fridge.

Conclusion

Pumpkin Soup is a timeless, comforting dish that’s both simple and elegant. Whether you serve it as a holiday starter, a weekday lunch, or a cozy dinner, this creamy soup brings warmth and flavor to every bowl. With minimal ingredients and endless ways to customize it, this recipe is a seasonal staple you’ll return to again and again.

Pumpkin Soup

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Pumpkin Soup is a creamy, cozy, and flavorful dish made with pureed pumpkin, warm spices, and a touch of cream or coconut milk. It’s perfect for fall and easily customizable to suit sweet, savory, or spicy tastes.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4–6 servings
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 tablespoon olive oil or butter
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3 cups pumpkin puree (canned or roasted)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg or ginger (optional)
• 4 cups vegetable or chicken broth
• 1 cup coconut milk, heavy cream, or half-and-half
• Salt, to taste
• Black pepper, to taste
• 1 teaspoon lemon juice or apple cider vinegar (optional)
• Fresh thyme or sage, for garnish (optional)

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Instructions

1. Heat olive oil or butter in a large soup pot over medium heat. Add chopped onion and sauté for 4–5 minutes until translucent.
2. Add minced garlic and cook for 1–2 minutes until fragrant.
3. Stir in the pumpkin puree, cinnamon, nutmeg (if using), salt, and pepper. Cook for 2–3 minutes, stirring occasionally.
4. Pour in the broth and bring to a simmer. Cook for 10–15 minutes to allow flavors to meld.
5. Stir in coconut milk, cream, or half-and-half. Simmer for another 5 minutes.
6. Use an immersion blender to blend the soup until smooth, or carefully blend in batches using a countertop blender.
7. Taste and adjust seasoning. Add lemon juice or vinegar if desired for brightness.
8. Serve hot, garnished with a drizzle of cream, toasted seeds, or fresh herbs if desired.

Notes

• Use canned pumpkin puree for convenience, or roast fresh pumpkin for deeper flavor.
• Make it vegan by using olive oil and coconut milk or other plant-based cream.
• Spice it up with red pepper flakes or curry paste.
• Add a touch of maple syrup for a slightly sweet variation.
• Freezes well — freeze before adding dairy for best results.

Nutrition

• Serving Size: 1 bowl
• Calories: 210
• Sugar: 6g
• Sodium: 650mg
• Fat: 12g
• Saturated Fat: 8g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 5g
• Protein: 3g
• Cholesterol: 0mg