Pumpkin soup is one of those recipes that feels comforting on a cold day. It’s smooth, warm, and full of flavor. The best part is that it doesn’t take long to make. You can cook it in under an hour with simple ingredients like pumpkin, onion, garlic, broth, and cream.
This recipe uses fresh pumpkin, but canned pumpkin works too. It’s budget friendly, freezer friendly, and makes a great starter or light meal. If you’re looking for an easy pumpkin soup recipe that’s creamy and satisfying, this guide will show you step by step.
Pumpkin soup (a must try winter comfort food)
Why You’ll Love This Easy Pumpkin Soup
- Simple ingredients: You likely have most of them at home.
- Quick cooking time: About 40 minutes start to finish.
- Customizable: You can add spices, top with seeds, or keep it classic.
Ingredients for Easy Pumpkin Soup
- Use these basic items for a rich and flavorful soup.
- Pumpkin (fresh or canned puree)
- Onion
- Garlic
- Olive oil or butter
- Vegetable or chicken broth
- Heavy cream or coconut milk
- Salt and pepper
- Ground nutmeg or cinnamon (optional)
- Tips:
- Fresh pumpkin adds sweetness. Roast it first for deeper flavor.
- Coconut milk makes it dairy free without losing creaminess.
- A pinch of nutmeg gives it warmth.
Step by Step Instructions
1. Prepare the Pumpkin
- If using fresh pumpkin, peel and cube it into small chunks.
- For canned pumpkin, just measure and set aside.
Pro Tip: Roast fresh pumpkin in the oven at 400°F for 25 minutes before blending. It adds a caramelized flavor.
2. Cook the Base
- Heat olive oil or butter in a pot.
- Sauté onion and garlic until soft and fragrant.
- Add pumpkin cubes (or puree) and stir.
3. Add Broth and Simmer
- Pour in vegetable or chicken broth.
- Bring to a boil, then lower to simmer.
- Cook for 20–25 minutes until pumpkin is soft.
4. Blend Until Smooth
- Use an immersion blender directly in the pot.
- Or transfer in batches to a blender.
- Blend until creamy with no chunks left.
5. Stir in Cream
- Add heavy cream or coconut milk.
- Taste and adjust salt, pepper, or spices.
- Simmer for 5 more minutes before serving.
Tips for the Best Pumpkin Soup
- For thick soup: Use less broth or simmer longer.
- For smooth texture: Strain after blending.
- For more flavor: Add roasted garlic or fresh herbs.
- For spice lovers: Stir in curry powder, chili flakes, or ginger.
What to Serve with Pumpkin Soup
- Pumpkin soup pairs well with:
- Crusty bread or garlic toast
- Grilled cheese sandwich
- Salad with vinaigrette
- Toppings like roasted pumpkin seeds, sour cream, or croutons
Storage and Freezing
- Store in an airtight container in the fridge for 3–4 days.
- Freeze in portions for up to 3 months.
- Reheat gently on the stove, adding a splash of broth if too thick.
| Calories | 190 kcal |
| Carbohydrates | 18 g |
| Dietary Fiber | 4 g |
| Sugars | 7 g |
| Protein | 4 g |
| Total Fat | 11 g |
| Saturated Fat | 5 g |
| Cholesterol | 25 mg |
| Sodium | 530 mg |
| Potassium | 620 mg |
| Calcium | 80 mg |
| Iron | 1.2 mg |
FAQs About Pumpkin Soup
Can I make it vegan?
Yes, use vegetable broth and coconut milk instead of cream.
Can I use canned pumpkin?
Yes, it saves time and still tastes great. Just avoid canned pumpkin pie filling.
How can I thicken my soup?
Simmer longer or add less broth. Some people also stir in a little mashed potato.
How do I fix soup that’s too salty?
Add a splash of cream, extra pumpkin, or unsalted broth to balance it out.
Conclusion
Pumpkin soup doesn’t have to be complicated. With just a few ingredients, you can make a smooth, creamy, and comforting bowl of soup in less than an hour. It’s a recipe worth keeping on repeat through fall and winter.
If you try this easy pumpkin soup recipe, serve it with bread and toppings to make it a full meal. And don’t forget. It freezes well, so make extra for busy nights.
Looking for more cozy recipes? Try Creamy Butternut Squash Soup or Potato Onion Soup next.
Easy Pumpkin Soup Recipe
Ingredients
- Use these basic items for a rich and flavorful soup.
- Pumpkin fresh or canned puree
- Onion
- Garlic
- Olive oil or butter
- Vegetable or chicken broth
- Heavy cream or coconut milk
- Salt and pepper
- Ground nutmeg or cinnamon optional
Tips:
- Fresh pumpkin adds sweetness. Roast it first for deeper flavor.
- Coconut milk makes it dairy free without losing creaminess.
- A pinch of nutmeg gives it warmth.
Instructions
1. Prepare the Pumpkin
- If using fresh pumpkin, peel and cube it into small chunks.
- For canned pumpkin, just measure and set aside.
- Pro Tip: Roast fresh pumpkin in the oven at 400°F for 25 minutes before blending. It adds a caramelized flavor.
2. Cook the Base
- Heat olive oil or butter in a pot.
- Sauté onion and garlic until soft and fragrant.
- Add pumpkin cubes (or puree) and stir.
3. Add Broth and Simmer
- Pour in vegetable or chicken broth.
- Bring to a boil, then lower to simmer.
- Cook for 20–25 minutes until pumpkin is soft.
4. Blend Until Smooth
- Use an immersion blender directly in the pot.
- Or transfer in batches to a blender.
- Blend until creamy with no chunks left.
5. Stir in Cream
- Add heavy cream or coconut milk.
- Taste and adjust salt, pepper, or spices.
- Simmer for 5 more minutes before serving.
Video
Notes
📝 Notes
- Pumpkin Type: You can use canned pumpkin purée or homemade roasted pumpkin. Just make sure it’s 100% pure pumpkin (not pie filling).
- Texture Tip: For extra creaminess, blend the soup well and stir in a splash of cream or coconut milk at the end.
- Vegan Option: Swap heavy cream with coconut milk and use vegetable broth. It adds a lovely richness!
- Serving Ideas: Top with roasted pumpkin seeds, a drizzle of cream, or buttery croutons for a cozy fall finish.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months. Reheat gently on the stove.
- Flavor Boost: Add a pinch of cayenne or curry powder if you like a little heat.
🍽️ Nutrition Facts (Per Serving)
Calories: 190 kcal |Carbohydrates: 18 g |
Fiber: 4 g |
Sugars: 7 g |
Protein: 4 g |
Fat: 11 g |
Saturated Fat: 5 g |
Cholesterol: 25 mg |
Sodium: 530 mg |
Potassium: 620 mg |
Calcium: 80 mg |
Iron: 1.2 mg
