Pumpkin Soup

Why You’ll Love This Recipe

This pumpkin soup is silky smooth, subtly spiced, and incredibly satisfying. It uses basic ingredients and can be made in one pot with minimal effort. It’s naturally vegetarian, easy to make vegan, and pairs well with everything from crusty bread to grilled cheese sandwiches. Plus, it stores and reheats beautifully—perfect for meal prep or entertaining.

Ingredients

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

• Pumpkin puree (canned or homemade)
• Onion (chopped)
• Garlic (minced)
• Vegetable broth or chicken broth
• Heavy cream or coconut milk
• Olive oil or butter
• Ground cinnamon
• Ground nutmeg
• Salt and pepper
• Optional: ginger, thyme, or curry powder for extra depth
• Optional garnish: pumpkin seeds, sour cream, fresh herbs

Directions

1. In a large pot, heat olive oil or butter over medium heat.
2. Add chopped onions and sauté until soft and translucent, about 5 minutes.
3. Stir in garlic and cook for 30 seconds until fragrant.
4. Add pumpkin puree, broth, cinnamon, nutmeg, salt, and pepper. Stir to combine.
5. Bring the soup to a simmer and let it cook for 15–20 minutes to develop flavor.
6. Use an immersion blender to puree the soup until smooth. Alternatively, transfer it in batches to a blender.
7. Stir in heavy cream or coconut milk and simmer for another 5 minutes. Adjust seasoning as needed.
8. Serve warm, garnished with pumpkin seeds, a swirl of cream, or fresh herbs if desired.

Servings and timing

This recipe serves 4–6 people.
Preparation time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes

Variations

• Spicy Pumpkin Soup: Add a pinch of cayenne or a chopped chili for heat.
• Curried Version: Stir in 1–2 teaspoons of curry powder for a bold flavor.
• Ginger Pumpkin Soup: Add fresh grated ginger or ground ginger for a zesty twist.
• Vegan: Use olive oil and coconut milk or a plant-based cream.
• Roasted Pumpkin: Use roasted fresh pumpkin instead of canned for a deeper, earthier flavor.

Storage/Reheating

Store leftover soup in an airtight container in the refrigerator for up to 4 days. To reheat, warm on the stovetop over medium heat until hot, stirring occasionally. You can also microwave it in 1-minute intervals, stirring in between. This soup also freezes well—store in freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight before reheating.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, roast and puree fresh pumpkin for a richer flavor. Make sure it’s sugar or pie pumpkin, not a large carving pumpkin.

Is pumpkin soup healthy?

Yes, it’s low in calories, high in fiber, and packed with vitamins like A and C—especially if you use low-fat or dairy-free options.

How do I make the soup thicker?

Simmer uncovered to reduce the liquid or add less broth. You can also add a potato or carrot while cooking and blend it in.

Can I freeze pumpkin soup?

Yes, it freezes well. Let it cool completely before transferring to freezer containers. Avoid freezing if the soup contains a lot of cream—add it after reheating instead.

What toppings go well with pumpkin soup?

Try pumpkin seeds, a dollop of sour cream or yogurt, croutons, crispy bacon, or a swirl of cream or pesto.

What if I don’t have an immersion blender?

Carefully transfer the soup to a blender in batches. Blend until smooth, then return to the pot.

Can I make this in a slow cooker?

Yes, sauté the onions and garlic first, then add all ingredients (except cream) to the slow cooker and cook on low for 6–8 hours. Blend and stir in cream at the end.

How can I make it more filling?

Serve with grilled cheese, add cooked lentils or chickpeas, or stir in cooked rice or quinoa.

Can I make this soup dairy-free?

Absolutely. Use coconut milk or a dairy-free cream alternative to keep it creamy and rich.

What kind of pumpkin is best?

Canned pure pumpkin is easy and consistent. For fresh, use sugar pumpkin or kabocha squash for the best flavor and texture.

Conclusion

Pumpkin Soup is a comforting, nourishing dish that’s as simple to make as it is delicious. With its smooth texture, warm spices, and customizable ingredients, it’s the perfect recipe to warm up your fall or winter table. Whether you’re serving it as a cozy weeknight dinner or an elegant starter, this soup brings seasonal comfort in every spoonful.

Pumpkin Soup

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Pumpkin Soup is a creamy, comforting fall favorite made with pumpkin puree, warm spices, and a touch of cream. It’s easy to make, naturally vegetarian, and perfect for cozy dinners or festive gatherings.

• 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

• 2 tbsp olive oil or butter
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3 cups pumpkin puree (canned or homemade)
• 3 cups vegetable broth or chicken broth
• 1/2 cup heavy cream or coconut milk
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Salt and pepper to taste
• Optional: 1/2 tsp ground ginger or 1 tsp curry powder
• Optional garnish: pumpkin seeds, sour cream, or fresh herbs

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Instructions

1. In a large pot, heat olive oil or butter over medium heat.
2. Add chopped onion and sauté until soft and translucent, about 5 minutes.
3. Stir in garlic and cook for 30 seconds until fragrant.
4. Add pumpkin puree, broth, cinnamon, nutmeg, salt, and pepper. Stir to combine.
5. Bring to a simmer and cook for 15–20 minutes.
6. Use an immersion blender to puree until smooth, or blend in batches.
7. Stir in heavy cream or coconut milk and simmer for 5 more minutes. Adjust seasoning as needed.
8. Serve warm, garnished with pumpkin seeds, cream, or herbs if desired.

Notes

• Add cayenne or chili for a spicy version.
• Use roasted pumpkin puree for a richer flavor.
• Substitute coconut milk for a dairy-free or vegan soup.
• Make it thicker by reducing broth or adding potato or carrot.
• Pairs well with crusty bread or grilled cheese.

Nutrition

• Serving Size: 1 cup
• Calories: 150
• Sugar: 4g
• Sodium: 500mg
• Fat: 9g
• Saturated Fat: 4g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 3g
• Protein: 3g
• Cholesterol: 20mg