There’s nothing quite like the warmth and comfort of a bowl of pumpkin soup on a crisp fall day. This rich, creamy Pumpkin Soup is perfect for chilly evenings, and it’s bursting with the sweet, earthy flavors of pumpkin. Made with simple ingredients that come together to create a velvety, smooth texture, this soup is both nutritious and satisfying. Whether you’re serving it as a light lunch, a starter for a festive dinner, or a weeknight meal, this Pumpkin Soup is sure to warm your heart and fill your belly.
Why You’ll Love This Recipe?
This Pumpkin Soup has all the fall flavors you crave—sweet pumpkin, a hint of spice, and a creamy texture that’s so comforting. It’s incredibly easy to make, and it’s a great way to use pumpkin when it’s in season. The blend of cinnamon, nutmeg, and a dash of ginger gives it that perfect cozy warmth, and the addition of cream (or coconut milk for a dairy-free option) brings it all together in the most velvety way. Plus, it’s packed with vitamins and fiber, making it both delicious and nutritious. Trust me, after one bowl, you’ll be hooked.
Ingredients
(Full list of ingredients is available at the end of this post)
- Fresh pumpkin (or canned pumpkin puree)
- Olive oil or butter
- Onion (diced)
- Garlic (minced)
- Vegetable broth (or chicken broth)
- Ground cinnamon
- Ground nutmeg
- Ground ginger (optional)
- Heavy cream (or coconut milk for a dairy-free option)
- Salt and pepper
- Fresh thyme or rosemary (for garnish)
- Pumpkin seeds (for garnish, optional)
Directions
1. Prepare the Pumpkin
If you’re using fresh pumpkin, start by cutting it in half, removing the seeds, and peeling off the skin. Cut the pumpkin into chunks and roast at 400°F (200°C) for 25-30 minutes, or until it’s soft and easily pierced with a fork. Once cooked, scoop the flesh into a bowl. If you’re using canned pumpkin puree, you can skip this step and move right on to the next.
2. Sauté the Onion and Garlic
In a large pot, heat a tablespoon of olive oil (or butter) over medium heat. Add the diced onion and cook for about 5 minutes, stirring occasionally, until the onion becomes soft and translucent. Add the minced garlic and cook for another minute until fragrant.
3. Add the Pumpkin and Spices
Once the onion and garlic are ready, add the cooked (or canned) pumpkin to the pot. Stir in the ground cinnamon, nutmeg, and ginger (if using). These spices will give the soup its warm, cozy flavor. Cook for another 2-3 minutes to let the spices bloom and infuse the pumpkin.
4. Pour in the Broth
Add the vegetable broth to the pot, stirring everything together. Bring the soup to a simmer and let it cook for 10-15 minutes. This will help all the flavors come together, and the soup will thicken slightly.
5. Blend the Soup
Once the soup has simmered and everything is well-combined, it’s time to blend it. You can use an immersion blender directly in the pot for a smooth, creamy texture. If you don’t have an immersion blender, carefully transfer the soup to a regular blender in batches. Blend until smooth and silky. If the soup is too thick, you can add a bit more broth or water to reach your desired consistency.
6. Add the Cream
Once the soup is blended, return it to the heat and stir in the heavy cream (or coconut milk for a dairy-free version). This will add a rich, velvety texture and balance out the spices. Stir until the soup is well-mixed and heated through. Taste and adjust the seasoning with salt and pepper as needed.
7. Serve and Garnish
Ladle the soup into bowls and garnish with fresh thyme or rosemary. For an added crunch, sprinkle some roasted pumpkin seeds on top. You can also drizzle a little extra cream for a luxurious finish.
Expert Tips and Tricks
- Fresh Pumpkin: If you use fresh pumpkin, make sure to roast it until it’s soft and caramelized. This brings out the natural sweetness and enhances the flavor of the soup.
- Smooth Texture: If you prefer an ultra-smooth soup, you can strain it after blending to remove any remaining bits of skin or fiber.
- Spice it Up: If you like your soup a bit spicier, you can add a pinch of cayenne pepper or smoked paprika along with the cinnamon and nutmeg for an extra kick.
- Make It Vegan: Use coconut milk instead of cream for a dairy-free version. Coconut milk adds a subtle sweetness that pairs beautifully with pumpkin.
Recipe Variations and Possible Substitutions
- Add Protein: If you want to make the soup heartier, you can stir in some cooked chicken or add a can of white beans for extra protein.
- Herb Substitutions: While fresh thyme and rosemary add a nice touch, you can also use sage, which pairs wonderfully with pumpkin. A little fresh parsley as a garnish can also add color and freshness.
- Sweeten It: For a slightly sweeter soup, try adding a tablespoon of maple syrup or honey after blending. This will complement the earthy flavors of the pumpkin beautifully.
- Add a Tangy Twist: A squeeze of fresh lemon or a dash of apple cider vinegar before serving can help balance the sweetness of the pumpkin with a little acidity.
Serving and Pairing Suggestions
Pumpkin Soup is perfect on its own, but it pairs wonderfully with some light sides:
- Crusty Bread: A thick slice of warm, crusty bread or a baguette is perfect for dipping into the creamy soup.
- Grilled Cheese Sandwich: A classic pairing, a gooey grilled cheese sandwich makes this soup even more satisfying.
- Salad: A fresh green salad with arugula, spinach, or mixed greens and a simple vinaigrette provides a nice contrast to the richness of the soup.
- Roasted Vegetables: Serve alongside some roasted root vegetables, like carrots, sweet potatoes, or Brussels sprouts, for a hearty, fall-inspired meal.
Storage and Reheating Tips
This Pumpkin Soup keeps well in the fridge for 3-4 days. Let it cool completely before transferring it to an airtight container. To reheat, warm the soup on the stovetop over low heat, adding a bit of water or broth if it has thickened too much.
You can also freeze this soup for up to 3 months. Let the soup cool completely, then transfer it to a freezer-safe container. When you’re ready to enjoy, thaw the soup overnight in the fridge and reheat on the stovetop. Note that the texture may change slightly after freezing, but it will still taste great!
4 FAQs
1. Can I use canned pumpkin puree for this soup?
Yes, canned pumpkin puree works perfectly in this recipe! It’s a time-saver and still results in a deliciously smooth and flavorful soup.
2. Can I make this soup ahead of time?
Yes! This soup actually tastes even better the next day once the flavors have had time to develop. Just store it in the fridge and reheat when you’re ready to serve.
3. Can I add other vegetables to this soup?
Definitely! You can add carrots, sweet potatoes, or butternut squash to the soup for additional flavor and texture. Just cook them with the onion and garlic, and blend everything together at the end.
4. Can I make this soup spicy?
Yes! If you want to add some heat, you can include a pinch of cayenne pepper, ground chili powder, or even a chopped jalapeño when sautéing the onions and garlic.
Conclusion
This Pumpkin Soup is everything you need for a cozy, comforting meal. The natural sweetness of the pumpkin, combined with warm spices and a creamy texture, makes it a perfect fall dish. Whether you’re serving it at a holiday dinner, enjoying it for lunch, or making a big batch to enjoy throughout the week, this soup is sure to become a favorite. Plus, it’s so easy to customize—add some extra spice, throw in a few veggies, or make it vegan—whatever you choose, it’s guaranteed to be delicious.
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Pumpkin Soup: A Cozy, Fall-Inspired Delight
- Prep Time: 15 minutes (for using canned pumpkin) 45 minutes (for fresh pumpkin, including roasting time)
- Cook Time: 30 minutes
- Total Time: 45 minutes (using canned pumpkin) 75 minutes (using fresh pumpkin)
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This rich and creamy pumpkin soup is perfect for chilly evenings. With warm spices like cinnamon, nutmeg, and ginger, it’s the ultimate fall comfort food. Whether you’re using fresh pumpkin or canned pumpkin puree, this soup is velvety smooth, nutritious, and satisfying, making it a go-to for cozy dinners or meal prepping.
Ingredients
- Fresh pumpkin (or canned pumpkin puree) – 4 cups (about 1 medium pumpkin or 1 can of pumpkin puree, 15 oz)
- Olive oil or butter – 1 tablespoon
- Onion (diced) – 1 medium
- Garlic (minced) – 2 cloves
- Vegetable broth (or chicken broth) – 4 cups
- Ground cinnamon – 1 teaspoon
- Ground nutmeg – 1/2 teaspoon
- Ground ginger (optional) – 1/4 teaspoon
- Heavy cream (or coconut milk for a dairy-free option) – 1/2 cup
- Salt – 1/2 teaspoon (adjust to taste)
- Pepper – 1/4 teaspoon (adjust to taste)
- Fresh thyme or rosemary (for garnish) – 1-2 sprigs
- Pumpkin seeds (optional, for garnish) – 1 tablespoon
Instructions
- Prepare the Pumpkin: If using fresh pumpkin, cut in half, remove seeds, peel, and roast at 400°F (200°C) for 25-30 minutes until tender. Scoop the flesh out once roasted. Skip this step if using canned pumpkin puree.
- Sauté the Onion and Garlic: Heat olive oil (or butter) in a large pot. Add diced onion and cook for 5 minutes until translucent. Add minced garlic and cook for 1 minute until fragrant.
- Add the Pumpkin and Spices: Stir in the roasted (or canned) pumpkin, followed by ground cinnamon, nutmeg, and ginger. Cook for 2-3 minutes to allow the spices to bloom.
- Pour in the Broth: Add the vegetable (or chicken) broth and stir. Bring to a simmer and cook for 10-15 minutes to let the flavors meld.
- Blend the Soup: Use an immersion blender directly in the pot or transfer to a regular blender in batches until smooth. Add more broth or water if the soup is too thick.
- Add the Cream: Stir in heavy cream (or coconut milk for a dairy-free version) and heat through. Taste and adjust seasoning with salt and pepper.
- Serve and Garnish: Ladle the soup into bowls and garnish with fresh thyme or rosemary. Optionally, top with roasted pumpkin seeds or a drizzle of extra cream.
Notes
- Fresh Pumpkin: Roast until soft and caramelized for the best flavor.
- Smooth Texture: For a silkier texture, strain the soup after blending to remove any bits of skin or fiber.
- Make It Vegan: Use coconut milk instead of cream for a dairy-free alternative.
- Spicy Version: Add cayenne pepper, smoked paprika, or chopped jalapeños to give the soup a spicy kick.
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 8g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 30mg