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Creamy Pumpkin Soup Recipe

Serve it with toasted bread, crunchy pumpkin seeds, or your favorite toppings for an easy lunch or cozy dinner. Once you make it, you may find yourself coming back to this recipe throughout pumpkin season.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6
Course: Dinner, Soup
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 4 cups pumpkin puree
  • 1 medium yellow onion chopped
  • 3 cloves garlic minced
  • 4 cups vegetable or chicken broth
  • 1 cup heavy cream
  • 2 tablespoons butter or olive oil
  • ½ teaspoon salt or to taste
  • ¼ teaspoon black pepper
  • ¼ teaspoon ground nutmeg
  • Optional: pumpkin seeds fresh herbs, or cream for topping

Method
 

  1. Heat the butter or olive oil in a large pot over medium heat.
  2. Add the chopped onion and cook until softened and translucent.
  3. Add the minced garlic and cook for about 30 seconds.
  4. Stir in the pumpkin puree.
  5. Pour in the broth and stir until well combined.
  6. Add the salt, black pepper, and nutmeg.
  7. Bring the soup to a gentle simmer and cook for 15–20 minutes.
  8. Blend the soup until smooth using an immersion blender or carefully blend in batches.
  9. Reduce the heat and stir in the heavy cream.
  10. Warm gently for a few minutes, taste, and adjust the seasoning.
  11. Serve warm with your favorite toppings.

Notes

  • Use plain pumpkin puree rather than pumpkin pie filling.
  • Homemade roasted pumpkin puree can be used instead of canned pumpkin.
  • For a dairy-free version, replace the heavy cream with unsweetened coconut milk or dairy-free cooking cream.
  • Add a pinch of cayenne pepper or red pepper flakes for a spicy variation.
  • For extra flavor, roast the pumpkin before making the soup.
  • Leftover soup can be refrigerated in an airtight container and gently reheated on the stovetop.