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Creamy Pumpkin Soup Recipe

4.6 from 61 reviews

This creamy and comforting pumpkin soup is a perfect blend of roasted pumpkin puree, sautéed onions, garlic, and savory broth, finished with a splash of cream for richness. Ideal for warming up on a chilly day, this easy-to-make soup combines simple ingredients into a velvety smooth dish that can be served as a starter or a light meal.

Ingredients

Scale

Soup Ingredients

  • 2 cups pumpkin puree
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable or chicken broth
  • 1/2 cup heavy cream
  • 2 tablespoons olive oil or butter
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Prepare Aromatics: Heat olive oil or butter in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent and fragrant, about 5 minutes.
  2. Add Pumpkin and Broth: Stir in the pumpkin puree and pour in the broth. Bring the mixture to a gentle simmer, allowing the flavors to meld for about 15 minutes.
  3. Blend the Soup: Using an immersion blender directly in the pot, blend the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and puree until silky smooth.
  4. Finish with Cream: Return the blended soup to low heat, stir in the heavy cream, and season with salt and black pepper to taste. Heat through but do not boil.
  5. Serve: Ladle the soup into bowls and optionally garnish with a drizzle of cream, pumpkin seeds, or fresh herbs before serving.

Notes

  • For a richer flavor, roast fresh pumpkin chunks before pureeing them.
  • Adjust the thickness by adding more or less broth according to preference.
  • Can substitute cream with coconut milk to make a dairy-free version.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently on the stovetop or in the microwave to prevent curdling of the cream.

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