There’s nothing quite like a warm bowl of pumpkin soup on a chilly day. It’s rich, creamy, and full of comforting flavors that make you feel instantly cozy. Whether you’re enjoying it as a light lunch or pairing it with a hearty sandwich for dinner, this pumpkin soup is easy to make and absolutely delicious.

Why You’ll Love This Recipe

This soup is incredibly smooth and packed with flavor, thanks to the natural sweetness of pumpkin and a blend of warm spices. It’s simple to prepare with just a handful of ingredients, making it perfect for a quick weeknight meal. Plus, it’s easy to customize—add a little heat, extra creaminess, or even some crunch with toasted seeds on top!

Ingredients

(Here’s a preview of the key ingredients. Full list below!)

1 tbsp olive oil or butter
1 small onion, diced
2 cloves garlic, minced
1 tsp ground cumin
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 can (15 oz) pumpkin purée or 2 cups homemade roasted pumpkin
3 cups vegetable or chicken broth
1/2 cup heavy cream or coconut milk (for creaminess)
1 tbsp maple syrup or honey (optional, for a touch of sweetness)
Salt and pepper, to taste
Toasted pumpkin seeds or fresh herbs for garnish

Directions

Step 1: Sauté the Aromatics

Heat the olive oil or butter in a large pot over medium heat. Add the diced onion and cook for about 5 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.

Step 2: Add the Spices and Pumpkin

Sprinkle in the cumin, cinnamon, and nutmeg, stirring well to coat the onions. Then, add the pumpkin purée and mix everything together, letting the flavors blend for a couple of minutes.

Step 3: Simmer the Soup

Pour in the broth and stir well. Bring the soup to a gentle simmer and let it cook for about 10-15 minutes, allowing the flavors to meld.

Step 4: Blend Until Smooth

Use an immersion blender to blend the soup until silky smooth. If you’re using a regular blender, carefully transfer the soup in batches and blend before returning it to the pot.

Step 5: Stir in Cream and Sweetener

Lower the heat and stir in the heavy cream or coconut milk. If you like a hint of sweetness, add maple syrup or honey. Taste and adjust seasoning with salt and pepper as needed.

Step 6: Serve and Enjoy

Ladle the soup into bowls and garnish with toasted pumpkin seeds, fresh herbs, or a drizzle of cream. Serve hot with crusty bread or a grilled cheese sandwich.

Expert Tips and Tricks

For extra depth of flavor: Roast fresh pumpkin instead of using canned. Roasting brings out a natural caramelized sweetness that enhances the soup.
Make it spicy: Add a pinch of cayenne pepper or a dash of hot sauce for some heat.
For a vegan version: Use coconut milk instead of heavy cream and vegetable broth instead of chicken broth.

Recipe Variations and Possible Substitutions

Swap the pumpkin: Try using butternut squash instead of pumpkin for a slightly different flavor.
Make it thicker: Reduce the amount of broth slightly for a thicker, creamier consistency.
Add a protein boost: Stir in cooked shredded chicken or chickpeas to make this soup more filling.

Serving and Pairing Suggestions

This creamy pumpkin soup pairs beautifully with:

Crusty bread or garlic toast for dipping
Grilled cheese or panini for a satisfying meal
A simple green salad for a fresh contrast
Toasted nuts or crumbled bacon for extra crunch and flavor

Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to 4 days. This soup also freezes well—let it cool completely, then freeze in a freezer-safe container for up to 3 months. To reheat, warm it on the stove over low heat, stirring occasionally. If it’s too thick, add a splash of broth or water to loosen it up.

FAQs

Can I use fresh pumpkin instead of canned?
Yes! Roast fresh pumpkin, then blend it into the soup for an even richer taste.
Can I make this soup ahead of time?
Absolutely! The flavors develop even more overnight, making it a great meal prep option.
How can I make this soup dairy-free?
Use coconut milk or a dairy-free cream alternative to keep it creamy without dairy.
What’s the best way to thicken pumpkin soup?
If you prefer a thicker consistency, reduce the broth slightly or let the soup simmer uncovered for a few extra minutes.

Conclusion

This creamy pumpkin soup is the ultimate comfort food, perfect for fall and winter. It’s rich, flavorful, and incredibly easy to make. Whether you’re enjoying it as a light meal or pairing it with your favorite sandwich, it’s a simple yet delicious dish that will keep you warm and satisfied. Try it out, and enjoy every spoonful!

Cozy and Creamy Pumpkin Soup: A Fall Favorite

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This rich and creamy pumpkin soup is perfect for chilly days. It’s easy to make with simple ingredients and offers a comforting blend of natural sweetness and warm spices. Enjoy it as a light lunch or pair it with a hearty sandwich for dinner.

Author: Touria Elkoudssi
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 6 servings 1x
Category: Soup
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Instructions

Sauté the Aromatics: Heat the olive oil or butter in a large pot over medium heat. Add the diced onion and cook for about 5 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
Add the Spices and Pumpkin: Sprinkle in the cumin, cinnamon, and nutmeg, stirring well to coat the onions. Then, add the pumpkin purée and mix everything together, letting the flavors blend for a couple of minutes.
Simmer the Soup: Pour in the broth and stir well. Bring the soup to a gentle simmer and let it cook for about 10-15 minutes, allowing the flavors to meld.
Blend Until Smooth: Use an immersion blender to blend the soup until silky smooth. If you’re using a regular blender, carefully transfer the soup in batches and blend before returning it to the pot.
Stir in Cream and Sweetener: Lower the heat and stir in the heavy cream or coconut milk. If you like a hint of sweetness, add maple syrup or honey. Taste and adjust seasoning with salt and pepper as needed.
Serve and Enjoy: Ladle the soup into bowls and garnish with toasted pumpkin seeds, fresh herbs, or a drizzle of cream. Serve hot with crusty bread or a grilled cheese sandwich.

Notes

For extra depth of flavor: Roast fresh pumpkin instead of using canned. Roasting brings out a natural caramelized sweetness that enhances the soup.
Make it spicy: Add a pinch of cayenne pepper or a dash of hot sauce for some heat.
For a vegan version: Use coconut milk instead of heavy cream and vegetable broth instead of chicken broth.