Easy Pumpkin Soup Recipe

Pumpkin soup is the ultimate comfort food for chilly days. This creamy, flavorful soup is easy to make, packed with nutrients, and perfect for fall or winter gatherings. Whether you’re looking for a quick lunch, a starter for a festive meal, or just a cozy dinner option, this pumpkin soup recipe has you covered.

What Is Pumpkin Soup?

Pumpkin soup is a rich and creamy dish made with pumpkin purée, spices, and broth. It’s a classic recipe that brings out the naturally sweet and earthy flavors of pumpkin, balanced with warm spices like cinnamon and nutmeg. The addition of coconut milk or cream adds a velvety texture, making it a luxurious yet simple soup.

Why You’ll Love This Recipe

  • Quick and easy: Ready in under 30 minutes.
  • Versatile: Perfect as a starter, side dish, or main course.
  • Diet-friendly: Naturally gluten-free and can easily be made vegan.
  • Warm and comforting: Ideal for chilly evenings or festive occasions.

Ingredients

  • 2 tbsp olive oil
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 4 cups pumpkin purée (fresh or canned)
  • 3 cups vegetable broth
  • 1 cup coconut milk or cream
  • 1 tsp ground cinnamon
  • ½ tsp nutmeg
  • Salt and pepper, to taste
  • Pumpkin seeds or cream, for garnish (optional)

Step-by-Step Instructions

Preparing the Soup Base

  1. Heat 2 tbsp olive oil in a large pot over medium heat.
  2. Add the diced onion and minced garlic, sautéing until fragrant and softened (about 5 minutes).

Adding Pumpkin and Spices

  1. Stir in 4 cups pumpkin purée, 3 cups vegetable broth, 1 tsp cinnamon, and ½ tsp nutmeg.
  2. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 10-15 minutes to allow the flavors to meld.

Blending for Creaminess

  1. Use an immersion blender to blend the soup directly in the pot until smooth. Alternatively, carefully transfer the soup in batches to a blender, then return to the pot.

Finishing Touches

  1. Stir in 1 cup coconut milk or cream and season with salt and pepper to taste.
  2. Warm the soup through for another 2-3 minutes without boiling.

Serving Suggestions

  • Serve hot with a garnish of roasted pumpkin seeds or a drizzle of cream for a polished look.
  • Pair with fresh bread, crusty rolls, or crispy crackers for a complete meal.

Storing and Freezing

Storage Tips

  • Refrigerate: Let the soup cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days.
  • Reheat: Warm on the stovetop over medium heat or in the microwave until hot.

Freezing Instructions

  • Freeze the soup in a freezer-safe container for up to 3 months.
  • Thaw overnight in the refrigerator and reheat before serving.

Recipe Variations

  • Spicy twist: Add a pinch of cayenne pepper or chili flakes for a spicy kick.
  • Herbaceous flavor: Stir in fresh sage or thyme for a fragrant twist.
  • Vegan-friendly: Use coconut milk instead of cream and ensure the broth is vegetable-based.

FAQs

Can I use fresh pumpkin instead of canned purée?
Yes! Roast fresh pumpkin until soft, then blend to create a homemade purée.

How can I make the soup thicker?
Reduce the amount of broth or add a small potato when simmering and blend it into the soup.

Can I use dairy milk instead of coconut milk?
Yes, heavy cream or whole milk works as a substitute, but it may alter the flavor slightly.

This easy pumpkin soup recipe is a delightful addition to any meal, offering warmth and rich flavors with minimal effort. Perfect for cozy nights or festive gatherings, it’s a dish that’s sure to impress. Try it today and share your experience!

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Easy Pumpkin Soup Recipe


  • Author: Julia Childley
  • Total Time: 25 minutes
  • Yield: 6 servings

Description

This creamy pumpkin soup is a quick and comforting dish packed with warm flavors of cinnamon and nutmeg. Perfect for cozy nights or festive meals, it’s ready in under 30 minutes and can be easily customized to suit your preferences.


Ingredients

  • 2 tbsp olive oil
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 4 cups pumpkin purée (fresh or canned)
  • 3 cups vegetable broth
  • 1 cup coconut milk or cream
  • 1 tsp ground cinnamon
  • ½ tsp nutmeg
  • Salt and pepper, to taste
  • Pumpkin seeds or cream, for garnish (optional)

Instructions

  • Heat olive oil in a large pot over medium heat. Sauté the onion and garlic until softened, about 5 minutes.
  • Stir in the pumpkin purée, vegetable broth, cinnamon, and nutmeg. Bring to a boil, then reduce to a simmer and cook for 10-15 minutes.
  • Blend the soup until smooth using an immersion blender or carefully transfer to a blender and blend in batches.
  • Stir in the coconut milk or cream, season with salt and pepper, and warm through for 2-3 minutes without boiling.
  • Serve hot, garnished with pumpkin seeds or a drizzle of cream, if desired.

Notes

  • To make the soup spicier, add a pinch of cayenne pepper or chili flakes.
  • Fresh pumpkin can be used instead of canned purée. Roast until soft and blend before adding to the soup.
  • This soup freezes well for up to 3 months.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: Approximately 180 per serving
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