Creamy Pumpkin Soup
This Creamy Pumpkin Soup is a cozy, comforting soup recipe made with pumpkin puree, warm spices, rich cream, and flavorful stock. It has a smooth texture and a delicious blend of savory and slightly sweet flavors, and you can make this in no time.
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I used to make this pumpkin soup during the fall and winter months (of course, when it’s pumpkin season), and it always works well for casual gatherings. It’s also perfect for weeknight dinners, holiday gatherings, and Thanksgiving meals.
And if you are looking for more soup ideas to make this autumn season, these fall soups and stews are great to save for later!
How to Make Creamy Pumpkin Soup
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. In a large pot, heat the olive oil or butter over medium heat. Add the chopped onion and cook for 5 to 7 minutes, stirring occasionally, until soft and translucent.
2. Add the garlic, ginger, cumin, nutmeg, salt, and pepper. Cook for another 1 to 2 minutes until fragrant.
3. Stir in the pumpkin puree and mix well with the onions and spices.
4. Pour in the vegetable or chicken stock and bring the mixture to a gentle boil. Reduce the heat and let it simmer for 15 to 20 minutes.
5. Remove the pot from the heat. Use an immersion blender to blend the soup until smooth and creamy. If using a countertop blender, allow the soup to cool slightly before blending in batches.
6. Return the soup to low heat and stir in the heavy cream. Mix until fully combined and warmed through.
7. Ladle the soup into bowls and garnish with pumpkin seeds, croutons, or a swirl of cream if desired.
Serve & Enjoy!
Important Recipe Notes
- Use pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling contains added sugar and spices that can change the flavor of the soup.
- If using homemade pumpkin puree, make sure it is smooth and not too watery.
- Blend carefully. Hot soup can splatter during blending. If using a countertop blender, blend in small batches and leave room for steam to escape.
- Add a little extra stock if the soup is too thick, or simmer a few extra minutes if you prefer a thicker consistency.
- Taste before serving. Pumpkin can vary in sweetness, so adjust the salt, pepper, and spices to your liking.
- For extra flavor, roast the pumpkin first. Roasted pumpkin adds a deeper, slightly sweeter flavor to the soup.
- Make it dairy-free. Replace the heavy cream with full-fat coconut milk for a creamy dairy-free version.
- Store leftover soup in an airtight container in the refrigerator for up to 4 days.
- This soup freezes well for up to 3 months. For best results, freeze before adding the cream and stir it in after reheating.
- Serving Ideas: Top with toasted pumpkin seeds, homemade croutons, crispy bacon, fresh herbs, or an extra swirl of cream for added texture and flavor.
Creamy Pumpkin Soup
Ingredients
- 2 tbsp olive oil or butter
- 1 medium red onion chopped
- 2 cloves garlic minced
- 1 tsp ground ginger or fresh ginger, grated
- ½ tsp ground cumin
- ½ tsp nutmeg
- 4 cups pumpkin puree canned or homemade
- 4 cups vegetable or chicken stock
- 1 cup heavy cream
- Salt and pepper to taste
- Optional toppings: pumpkin seeds or croutons
Instructions
- In a large pot, heat the olive oil or butter over medium heat. Add the chopped onion and cook for 5 to 7 minutes, stirring occasionally, until soft and translucent.
- Add the garlic, ginger, cumin, nutmeg, salt, and pepper. Cook for another 1 to 2 minutes until fragrant.
- Stir in the pumpkin puree and mix well with the onions and spices.
- Pour in the vegetable or chicken stock and bring the mixture to a gentle boil. Reduce the heat and let it simmer for 15 to 20 minutes.
- Remove the pot from the heat. Use an immersion blender to blend the soup until smooth and creamy. If using a countertop blender, allow the soup to cool slightly before blending in batches.
- Return the soup to low heat and stir in the heavy cream. Mix until fully combined and warmed through.
- Ladle the soup into bowls and garnish with pumpkin seeds, croutons, or a swirl of cream if desired.
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