This pumpkin soup is quick to make, requires only a few pantry staples, and delivers a rich, velvety texture without the need for heavy cream (though you can add it for extra indulgence). It’s naturally vegetarian, easily adaptable, and makes a satisfying lunch, starter, or light dinner. Plus, it freezes beautifully for make-ahead meals.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Pumpkin purée (canned or fresh)
Onion
Garlic
Olive oil or butter
Vegetable broth or chicken broth
Coconut milk or heavy cream (optional for extra creaminess)
Ground nutmeg
Ground cinnamon or curry powder (optional)
Salt
Black pepper
Fresh parsley or pumpkin seeds (optional for garnish)
Directions
Heat olive oil or butter in a large pot over medium heat.
Add chopped onion and sauté for 4–5 minutes until soft and translucent.
Stir in minced garlic and cook for 1 more minute.
Add pumpkin purée, broth, salt, pepper, nutmeg, and any optional spices. Stir well to combine.
Bring the mixture to a simmer and cook for 10–15 minutes, allowing the flavors to meld.
If using, stir in coconut milk or cream and heat through without boiling.
Use an immersion blender to purée the soup until smooth, or transfer in batches to a blender.
Taste and adjust seasoning if needed.
Serve hot, garnished with fresh parsley, a swirl of cream, or toasted pumpkin seeds if desired.
Servings and timing
This recipe serves 4 people. Preparation takes about 10 minutes, and cooking time is approximately 20 minutes, for a total time of 30 minutes.
Variations
Spicy Version: Add a pinch of cayenne pepper or red pepper flakes for heat.
Thai-Inspired: Use curry powder and finish with coconut milk and lime juice.
Protein Boost: Add cooked lentils or white beans before blending.
Roasted Pumpkin: Use fresh roasted pumpkin for deeper flavor instead of canned purée.
Sweet Touch: Add a small amount of maple syrup or brown sugar for a slightly sweet twist.
Storage/Reheating
Store leftover pumpkin soup in an airtight container in the refrigerator for up to 4 days. To reheat, warm over medium heat on the stovetop or microwave individual portions for 1–2 minutes until hot.
To freeze, let the soup cool completely, then store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat as needed.
FAQs
Can I use canned pumpkin?
Yes, canned pumpkin purée works perfectly and saves time. Make sure it’s 100% pure pumpkin, not pumpkin pie filling.
How do I make the soup thicker?
Simmer longer to reduce the liquid or add less broth for a thicker consistency.
Can I use fresh pumpkin?
Absolutely. Roast peeled pumpkin chunks until tender, then blend into the soup.
Is this soup vegan?
Yes, as long as you use vegetable broth and coconut milk or a plant-based cream.
Can I add other vegetables?
Yes, carrots, sweet potatoes, or onions blend well with pumpkin in this soup.
What can I serve with pumpkin soup?
Crusty bread, grilled cheese, a green salad, or roasted chickpeas all pair nicely.
Can I make it in advance?
Yes, this soup stores well and tastes even better the next day.
Do I need to blend the soup?
Yes, blending gives it that signature smooth, creamy texture.
Can I freeze this soup?
Yes, it freezes very well. Just cool it completely and store in freezer-safe containers.
What spices go well with pumpkin soup?
Nutmeg, cinnamon, curry powder, cumin, ginger, and sage all complement pumpkin beautifully.
Conclusion
Easy pumpkin soup is a warm, nourishing bowl of comfort that’s simple to prepare and endlessly adaptable. Whether you enjoy it as a light meal, a fall appetizer, or a make-ahead freezer favorite, this creamy soup delivers cozy flavor with every spoonful. It’s sure to become a seasonal staple in your kitchen.
Easy pumpkin soup is a creamy, cozy, and flavorful dish made with simple pantry ingredients. Smooth and satisfying, it’s the perfect comfort food for fall or any time of year, ready in just 30 minutes.
Ingredients
2 tablespoons olive oil or butter
1 medium onion, chopped
2 garlic cloves, minced
1 can (15 oz) pumpkin purée
3 cups vegetable broth or chicken broth
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon or curry powder (optional)
Salt, to taste
Black pepper, to taste
1/2 cup coconut milk or heavy cream (optional)
Fresh parsley or pumpkin seeds (optional, for garnish)
Instructions
Heat olive oil or butter in a large pot over medium heat.
Add chopped onion and sauté for 4–5 minutes until translucent.
Stir in garlic and cook for 1 more minute until fragrant.
Add pumpkin purée, broth, nutmeg, cinnamon or curry powder (if using), salt, and pepper. Stir well.
Bring to a simmer and cook for 10–15 minutes to blend flavors.
Stir in coconut milk or cream, if using, and heat through without boiling.
Blend the soup using an immersion blender or transfer to a blender in batches until smooth.
Adjust seasoning to taste and serve hot, garnished with parsley, cream swirl, or pumpkin seeds.
Notes
Use canned or fresh roasted pumpkin.Add a pinch of cayenne for a spicy kick.Make it Thai-style with curry powder and a splash of lime juice.Add lentils or white beans for extra protein.For a sweeter version, stir in a bit of maple syrup or brown sugar.
