This creamy pumpkin soup is perfect for chilly days. It’s made with fresh pumpkin, warm spices, and a splash of cream for a cozy bowl of goodness!
Whenever I make this soup, I can’t resist adding a sprinkle of nutmeg on top—so yummy! Plus, it’s super easy to whip up. Just blend, heat, and enjoy your warm hug in a bowl!
Key Ingredients & Substitutions
Pumpkin: Fresh pumpkin gives the best flavor, but you can use canned pumpkin puree if you’re short on time. Just use about 15 oz of puree and skip the chopping and roasting steps!
Onion and Garlic: These add depth to the soup. If you’re in a hurry or don’t have fresh, onion powder and garlic powder can work in a pinch, but fresh is always better!
Broth: Vegetable broth keeps it lighter, but chicken broth adds a rich flavor. If you’re vegetarian or vegan, stick with vegetable broth or water, though it may be less flavorful.
Cream: Heavy cream creates a rich texture, but you can substitute coconut milk for a dairy-free version. It adds a nice hint of sweetness, too!
Spices: Cumin and cinnamon pair beautifully with pumpkin. If you don’t have cumin, a pinch of nutmeg can add warmth and depth.
How Do I Get My Soup Extra Creamy?
The key to an ultra-creamy pumpkin soup is the blending process. If using an immersion blender, blend directly in the pot until smooth. For a traditional blender, fill it only halfway to avoid spills!
- Start with a lower speed first, then gradually increase to prevent splashing.
- Blend until silky smooth to achieve the desired creaminess.
- For added creaminess, stir in your cream or coconut milk after blending and give it a gentle heat to blend the flavors beautifully.
How to Make Creamy Pumpkin Soup
Ingredients You’ll Need:
For The Soup:
- 1 medium pumpkin (about 3-4 lbs), peeled, seeded, and chopped
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream or coconut milk (for garnish, reserve extra)
- 2 tbsp olive oil or butter
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- Salt and pepper to taste
For The Garnish:
- Fresh parsley or cilantro, finely chopped
- Pumpkin seeds (pepitas), roasted
- Optional: chili flakes for a little heat
How Much Time Will You Need?
This pumpkin soup takes about 10 minutes for prep and 30-35 minutes for cooking, making a total of about 45 minutes from start to finish. It’s quick, comforting, and perfect for any season!
Step-by-Step Instructions:
1. Sauté the Base:
Start by heating the olive oil or butter in a large pot over medium heat. Once hot, add the chopped onion and minced garlic. Sauté them together until they are soft and translucent, which should take around 5 minutes. This will create a lovely aromatic base for your soup!
2. Add the Pumpkin and Spices:
Next, toss in the chopped pumpkin along with ground cumin, ground cinnamon, salt, and pepper. Stir everything together so the pumpkin gets coated in the spices. Cook this mixture for about 2 more minutes to let those flavors mingle.
3. Pour in the Broth:
Now, it’s time to add the broth! Pour in the 4 cups of vegetable or chicken broth and bring the mixture to a boil. Once it’s boiling, reduce the heat and let it simmer for about 20-25 minutes. You want the pumpkin to become very tender so that it blends easily.
4. Blend Until Smooth:
Using an immersion blender, puree the soup directly in the pot until it is nice and smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender and blend until creamy. Return the soup to the pot once done.
5. Mix In the Cream:
Stir in the heavy cream or coconut milk to give the soup a rich and creamy texture. Reserve a bit of the cream for drizzling when serving. Taste and adjust the seasoning with more salt and pepper if needed, and gently reheat the soup if it has cooled down.
6. Serve and Garnish:
Ladle the soup into bowls. Top each bowl with a swirl of the reserved cream, a sprinkle of roasted pumpkin seeds, and a handful of fresh chopped parsley or cilantro. If you like a bit of heat, add a pinch of chili flakes on top.
7. Enjoy:
Serve your delicious and comforting pumpkin soup warm, along with some crusty bread or your choice of side. Enjoy every spoonful of this delightful dish!
Can I Use Canned Pumpkin Instead of Fresh Pumpkin?
Absolutely! If you’re short on time, canned pumpkin puree is a great option. Just use about 15 oz of puree, and skip the peeling and chopping steps. Make sure to adjust your seasonings, as canned pumpkin can have a slightly different flavor.
How Can I Store Leftover Pumpkin Soup?
Leftover pumpkin soup can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it gently on the stove or in the microwave until heated through. You may want to add a splash of broth or cream to bring back its creamy consistency.
Can I Make This Soup Vegan?
Yes, you can! Use coconut milk instead of heavy cream to keep it plant-based. Also, ensure that you use vegetable broth to maintain the vegan-friendly status.
What Can I Serve With Pumpkin Soup?
This creamy soup pairs wonderfully with crusty bread, a fresh salad, or even grilled cheese sandwiches for a delightful contrast. You can also serve it as an appetizer before a main meal!