This creamy soup isn’t just for autumn cooking, but it sure makes a chilly night all the more delicious and comforting. Use a can of pumpkin pureé, broth, any milk, a handful of warm spices, and fragrant garlic and onions.
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Tips for Easy Pumpkin Soup Success
- Fresh Pumpkin Substitute: For fresh pumpkin substitute: Roast 2 lbs pumpkin halves cut-side down at 400°F for 45-60 minutes until tender, then scoop out flesh, separate the seeds (keep to roast later), and puree the pumpkin flesh until smooth before using in recipe. You’ll blend it again after other soup ingredients are added.
- Cream vs Coconut Milk: Heavy cream creates the richest texture, but full-fat coconut milk makes an excellent dairy-free alternative that adds subtle sweetness.
- Blend for a Silky Texture: Use an immersion blender directly in the pot for easy cleanup, or transfer to a regular blender in batches for ultra-smooth results.
- Season Gradually: Taste and adjust seasoning throughout cooking – pumpkin can vary in sweetness, so balance with salt and spices accordingly.
- Don’t Boil: Keep the soup at a gentle simmer or off the heat entirely once cream is added to prevent curdling.
- Make-Ahead Friendly: This soup tastes even better the next day as flavors meld. Store refrigerated for up to 4 days.
- Garnish Ideas: Top with a swirl of cream, toasted pumpkin seeds, crispy sage leaves, or a sprinkle of cinnamon for restaurant-style presentation.
- Want it spicy? Add a pinch of cayenne or a swirl of sriracha.
Recipe tested in a home kitchen; some images created for editorial interest with the assistance of AI, with human oversight.
Easy Creamy Pumpkin Soup
A velvety smooth pumpkin soup made with canned pumpkin puree, heavy cream or coconut milk, and savory broth. This cozy fall recipe is ready in 30 minutes and perfect for chilly autumn nights.
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Ingredients
- 2 T olive oil or butter
- 1 small yellow onion chopped
- 2 garlic cloves minced
- 1 t ground cumin
- ¼ t poultry seasoning or ground sage
- ¼ t ground cinnamon
- ¼ t ground nutmeg
- 1 15 oz can of pumpkin purée (not pie filling)
- 3 c vegetable broth or chicken broth
- ½ c full-fat coconut milk or heavy cream
- ½ t salt more to taste
- Freshly ground black pepper to taste
- Optional toppings: roasted pepitas swirl of cream, chopped herbs, croutons
Instructions
- Sauté the aromatics:Heat olive oil in a large pot over medium heat. Add chopped onion and cook until soft and translucent, about 5 minutes. Stir in the garlic and cook 1 minute more.
- Add spices: Sprinkle in the cumin, sage or poultry seasoning, cinnamon, and nutmeg. Cook for 30 seconds until fragrant.
- Add pumpkin and broth: Stir in the canned pumpkin, broth, salt, and pepper. Bring to a simmer and let it cook for 10–15 minutes, stirring occasionally.
- Blend: Use an immersion blender directly in the pot for about a minute to make the soup silky smooth or transfer it a ladle at a time into a traditional standing blender—or leave it as-is for a chunkier texture. Use caution since the soup will be hot.
- Stir in cream: Lower the heat and mix in the coconut milk (or cream). Warm through for 2–3 minutes. Season generously with additional salt and pepper to taste.
- Serve hot with your choice of toppings and warm, crusty bread.
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