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Pumpkin Soup

Pumpkin Soup

Classic Pumpkin Soup is a warm, comforting, and creamy fall favorite that combines fresh pumpkin, savory aromatics, and warm spices into a soothing bowl of goodness. Perfect for cool evenings or entertaining guests, this easy-to-make soup is versatile, nourishing, and can be customized to fit vegan and dietary preferences while delivering rich, earthy flavors in under 30 minutes.

  • Total Time: 30 minutes
  • Yield: 6 servings 1x

Ingredients

Scale

Main Ingredients

  • 2 pounds fresh pumpkin, peeled and cubed
  • 1 large onion, chopped
  • 2–3 cloves garlic, minced
  • 4 cups vegetable or chicken broth
  • 1 cup cream or coconut milk
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cumin (optional)
  • Salt, to taste
  • Freshly ground black pepper, to taste

Optional Variations & Garnishes

  • Pinch of cayenne pepper or chili flakes for a spicy kick
  • Fresh thyme, sage, or rosemary (about 1 teaspoon chopped) for herbal aroma
  • Toasted pumpkin seeds or a swirl of nut butter for texture
  • Fresh grated ginger (1 teaspoon) for ginger zest
  • Drizzle of cream or coconut milk for serving
  • Fresh herb leaves (parsley, thyme) for garnish

Instructions

  1. Prep the Pumpkin and Aromatics: Peel and cube the fresh pumpkin. Chop the onion and mince the garlic to set a flavorful foundation for the soup.
  2. Sauté the Onions and Garlic: Heat a splash of oil or butter in a pot over medium heat. Add the chopped onions and cook until softened. Stir in the minced garlic and cook until fragrant, taking care not to burn it.
  3. Cook the Pumpkin: Add the cubed pumpkin to the pot and stir for a few minutes to coat it with the aromatic onion and garlic mixture, allowing flavors to meld.
  4. Add Broth and Simmer: Pour in the vegetable or chicken broth, enough to cover the pumpkin pieces. Bring to a boil, then lower to a simmer and cook until the pumpkin is tender and mashable, about 15-20 minutes.
  5. Blend the Soup: Use an immersion blender directly in the pot or carefully transfer the mixture to a blender. Blend until the soup is silky smooth and free of lumps.
  6. Stir in Cream and Season: Return the soup to low heat, gently stir in the cream or coconut milk, and season with salt, pepper, cinnamon, nutmeg, and cumin as desired. Heat through but avoid boiling to prevent curdling.
  7. Adjust Consistency and Serve: If the soup is too thick, add a little broth or water to reach your preferred consistency. Taste and adjust seasonings as needed, then ladle into bowls for serving.

Notes

  • Choose sugar or pie pumpkins for the best flavor over large carving varieties.
  • Onions and garlic create a memorable flavor base—don’t skip them.
  • Use an immersion blender to puree the soup safely without transferring hot liquids.
  • A small pinch of sweetness or a squeeze of lemon juice can brighten the soup’s flavor.
  • Simmer pumpkin gently to keep its vibrant flavor intact; avoid overcooking.
  • For vegan versions, substitute cream with coconut milk and use vegetable broth.
  • Freeze soup without cream; add cream after thawing for best texture.
  • Author: Lina
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Appetizers
  • Method: Simmering
  • Cuisine: American
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 cup
  • Calories: 150
  • Sugar: 5g
  • Sodium: 400mg
  • Fat: 8g
  • Saturated Fat: 5g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 3g
  • Protein: 3g
  • Cholesterol: 20mg

Keywords: pumpkin soup, fall recipes, creamy pumpkin soup, vegan pumpkin soup, easy pumpkin soup, autumn soup