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–+ servings
Creamy Pumpkin Soup 1

Creamy Pumpkin Soup

Creamy Pumpkin Soup is a smooth, comforting classic for autumn that transforms simple ingredients into a luxurious dining experience. The velvety texture combined with warm spices creates a perfect starter or light meal that will leave you wondering why you haven't been making this year-round.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Appetizer, Soup
Cuisine American, Fall
Servings 4 servings
Calories 195 kcal

Equipment

  • Large Pot
  • Immersion Blender or Regular Blender

Ingredients
  

  • 2 pounds fresh pumpkin peeled and cubed (or 2 cans of pure pumpkin puree)
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 2 tablespoons olive oil or butter
  • 4 cups vegetable or chicken broth
  • 1 cup heavy cream substitute coconut cream for dairy-free option
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1 tablespoon maple syrup or honey optional
  • salt and freshly ground black pepper to taste
  • roasted pumpkin seeds for garnish

Instructions
 

  • Peel and cube the fresh pumpkin into 1-inch pieces. Dice the onion and mince the garlic.
  • Heat olive oil or butter in a large pot over medium heat. Add onions and sauté for 3-4 minutes until translucent. Add minced garlic and cook for an additional 30 seconds until fragrant but not browned.
  • Add pumpkin cubes to the pot along with cinnamon, nutmeg, ginger, and cloves. Stir to coat the pumpkin with the oil and spices, allowing the flavors to bloom for about 2 minutes.
  • Pour in the broth and bring to a boil. Reduce heat to low, cover, and simmer for 20-25 minutes until pumpkin is very tender.
  • Remove pot from heat and use an immersion blender to puree until completely smooth. If using a regular blender, work in batches and exercise caution with the hot liquid.
  • Return the soup to low heat and stir in the heavy cream. Add maple syrup or honey if using. Season with salt and pepper to taste. Heat through without boiling.
  • Serve hot, garnished with roasted pumpkin seeds.

Notes

For a more intense flavor, substitute butternut squash for half the pumpkin. The aromatic spice blend can be adjusted based on personal preference.
This soup is freezer-friendly, but freeze without the cream and add it after reheating for best results.
For a lighter version, replace heavy cream with evaporated milk or Greek yogurt.

Nutrition

Calories: 195kcalCarbohydrates: 15gProtein: 3gFat: 15gSaturated Fat: 8gSodium: 480mgFiber: 3gSugar: 7g
Keyword Pumpkin Soup, Cream Soup, Fall Recipe, Autumn Soup, Easy Pumpkin Soup
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