This cozy pumpkin soup is creamy, warm, and full of fall flavors. Perfect for chilly days, it’s made with pureed pumpkin, cozy spices, and a touch of cream for richness.
Honestly, it feels like a warm hug in a bowl! I love to pair it with crusty bread for dipping—yummy and satisfying. Plus, it’s super easy to whip up!
Key Ingredients & Substitutions
Pumpkin Puree: You can use either fresh roasted pumpkin or canned pumpkin puree. If you’re short on time, canned is a great option. Just make sure it’s 100% pumpkin, not pumpkin pie filling!
Onion: Sweet onions like Vidalia are perfect for this soup, but yellow or white onions work well too. For a milder flavor, you can substitute with shallots.
Heavy Cream: For a lighter version, use coconut milk, which adds a nice flavor and makes it dairy-free. Greek yogurt is another great substitute for a creaminess without as many calories.
Spices: The cinnamon and nutmeg are key for that cozy flavor. If you want to switch things up, add a pinch of cayenne pepper for a bit of heat!
How Do You Get the Soup to Be Smooth and Creamy?
The key to a velvety pumpkin soup is proper blending. An immersion blender is perfect for this and allows you to blend directly in the pot. If using a regular blender, allow the soup to cool slightly and blend in batches to avoid splattering hot soup everywhere.
- Cook onions until soft to build flavor.
- Add garlic last to keep it from burning.
- Blend until completely smooth; you want a silky texture.
- After blending, return to low heat to gently combine with cream before serving.
How to Make Creamy Pumpkin Soup
Ingredients You’ll Need:
Base Ingredients:
- 2 tablespoons olive oil or butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
Pumpkin Puree and Broth:
- 4 cups pumpkin puree (fresh roasted or canned)
- 3 cups vegetable or chicken broth
Creamy Components:
- 1 cup heavy cream or coconut milk
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Salt and freshly ground black pepper, to taste
Garnish and Serving:
- Fresh parsley or chives, chopped, for garnish
- Sour cream or crème fraîche for drizzling (optional)
- Crusty bread, for serving
How Much Time Will You Need?
This creamy pumpkin soup takes about 10 minutes to prepare and 20-30 minutes to cook and blend. In total, you’ll need around 40 minutes from start to finish to enjoy this delicious dish!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, heat the olive oil or butter over medium heat. Add the chopped onion and cook for about 5-7 minutes until it becomes soft and translucent. Then, add the minced garlic and cook for another minute until it’s fragrant.
2. Add the Pumpkin:
Stir in the pumpkin puree, mixing well to combine with the onion and garlic. This step enhances the flavors right from the start!
3. Combine with Broth:
Pour the broth into the pot, stirring everything together. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 10-15 minutes. This helps the flavors to meld beautifully.
4. Blend the Soup:
Remove the pot from heat and use an immersion blender to purée the soup until it’s completely smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and puree until smooth.
5. Add Cream and Spices:
Return the blended soup to low heat. Stir in the heavy cream or coconut milk, ground cinnamon, and nutmeg. Season with salt and pepper to taste. Be sure to heat it gently, avoiding boiling, especially after adding the cream!
6. Serve and Enjoy:
Serve the soup hot in bowls, drizzling with sour cream or crème fraîche if desired. Garnish with fresh parsley or chives for a pop of color. Don’t forget to enjoy it alongside some crusty bread for dipping!
Enjoy this velvety, comforting pumpkin soup perfect for chilly days!
Can I Use Fresh Pumpkin Instead of Canned Pumpkin?
Absolutely! If you want to use fresh pumpkin, make sure to roast it until tender, then scoop out the flesh and puree it in a blender until smooth. Use about 4 cups of fresh pumpkin puree for this recipe.
How Can I Adjust the Spice Level?
If you like a bit of heat, consider adding a pinch of cayenne pepper or a dash of red pepper flakes when you add the cinnamon and nutmeg. You can also experiment with other spices like ginger or cloves for different flavors!
Can I Make This Soup Vegan?
Yes, you can easily make this soup vegan! Use coconut oil instead of butter, vegetable broth, and replace heavy cream with coconut milk or a nut-based cream for that rich texture.
What’s the Best Way to Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 4 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally. You can add a splash of broth or cream if it thickens too much while storing!
