Creamy Pumpkin Soup Recipe and more...

This Creamy Pumpkin Soup is just what you need when the weather starts getting chilly!

Made with pumpkin puree, warm spices, and heavy cream, it’s a cozy fall recipe that’s easy to make right on the stovetop.

Whether you’re looking for an easy fall dinner, something warm for lunch, or a simple soup to serve alongside your favorite sandwich, this homemade pumpkin soup comes together with just a handful of ingredients and about 40 minutes of your time.

Why You’ll Love This Creamy Pumpkin Soup

Why You’ll Love This Creamy Pumpkin Soup

One thing I appreciate about this recipe is that you can use canned pumpkin puree, so there’s no need to roast and prepare a whole pumpkin first. It also uses simple ingredients that are easy to find at the grocery store.

If you’d rather make your own, you can use my Homemade Pumpkin Puree recipe instead!

The ginger, cumin, and nutmeg add warm fall flavors, while the heavy cream gives the soup its smooth, creamy texture. It’s a great option when you’re looking for something cozy to serve for lunch or dinner on a chilly day.

Ingredients You’ll Need

You only need a few simple ingredients to make this creamy pumpkin soup, and using canned pumpkin puree makes the preparation even easier!

• Olive Oil or Butter: 2 tablespoons for sautéing the vegetables.
• Red Onion: 1 medium onion, chopped.
• Garlic: 2 cloves, minced.
• Ginger: 1 teaspoon ground ginger or freshly grated ginger.
• Ground Cumin: ½ teaspoon for added flavor.
• Nutmeg: ½ teaspoon for a warm, slightly sweet flavor.
• Pumpkin Puree: 4 cups of canned or homemade pumpkin puree. You can also use my Homemade Pumpkin Puree recipe.
• Vegetable or Chicken Stock: 4 cups, depending on your preference.
• Heavy Cream: 1 cup to give the soup its creamy texture.
• Salt and Pepper: To taste.
• Optional Toppings: Pumpkin seeds, croutons, or a swirl of cream for serving.

How to Make Creamy Pumpkin Soup

Making this homemade pumpkin soup is pretty simple! Everything comes together in one pot, and you can use canned pumpkin puree to make things even easier.

You’ll find the complete ingredient measurements and printable instructions in the recipe card below.

Step 1: Sauté the Onion

Heat the olive oil or butter in a large pot over medium heat.

Add the chopped red onion and sauté for about 5 to 7 minutes, until softened and translucent.

Step 2: Add the Garlic and Spices

Stir in the minced garlic, ginger, cumin, nutmeg, salt, and pepper.

Continue cooking for another 1 to 2 minutes, until fragrant.

Step 3: Add the Pumpkin and Stock

Add the pumpkin puree and stir until combined with the onions and spices.

Pour in the vegetable or chicken stock and bring to a gentle boil.

Reduce the heat and simmer for 15 to 20 minutes.

Step 4: Blend Until Smooth

Remove the pot from the heat.

Use an immersion blender to blend the soup until smooth and creamy.

If you’re using a countertop blender, allow the soup to cool slightly before blending in batches.

Step 5: Stir in the Heavy Cream

Return the blended soup to low heat and stir in the heavy cream.

Continue stirring until everything is warmed through.

Step 6: Garnish and Serve

Ladle the creamy pumpkin soup into bowls.

Top with toasted pumpkin seeds, croutons, or an extra swirl of cream if you’d like.

Print

Creamy Pumpkin Soup

Easy homemade recipe for pumpkin soup that is creamy and delicious.

Course Dinner

Cuisine American

Keyword pumpkin, soup

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Servings 6

Author Kristie Sawicki

Ingredients

• 2 tablespoons olive oil or butter
• 1 medium red onion chopped
• 2 cloves garlic minced
• 1 teaspoon ground ginger or fresh ginger, grated
• ½ teaspoon ground cumin
• ½ teaspoon nutmeg
• 4 cups pumpkin puree canned or homemade
• 4 cups vegetable or chicken stock
• 1 cup heavy cream
• Salt and pepper to taste

Optional toppings: pumpkin seeds or croutons

Instructions

• In a large pot, heat the olive oil or butter over medium heat. Add the chopped onion and sauté until soft and translucent, about 5-7 minutes.
• Add the minced garlic, ground ginger, cumin, nutmeg, salt and pepper. Cook for another 1-2 minutes until fragrant.
• Stir in the pumpkin puree. Mix well to combine with the onion and spices.
• Pour in the vegetable or chicken stock and bring the mixture to a gentle boil. Reduce heat and let it simmer for about 15-20 minutes.
• Remove the pot from the heat. Use an immersion blender to blend the soup until smooth. If using a countertop blender, allow the soup to cool slightly before blending in batches.
• Return the blended soup to low heat and stir in the cream, mixing until warmed through.
• Ladle the soup into bowls and garnish with your choice of toppings, such as toasted pumpkin seeds, croutons, or a swirl of cream.

Notes

You could substitute coconut milk as an optional dairy free variation.

Storage

Refrigerator: Store leftover pumpkin soup in an airtight container in the refrigerator for up to 3 to 4 days. Allow it to cool quickly by dividing larger amounts into shallow containers, and refrigerate within 2 hours.

Freezer: You can freeze pumpkin soup for 2 to 3 months for best quality. Let it cool, then transfer to freezer-safe containers, leaving a little room for expansion. Since this recipe contains heavy cream, the texture may change slightly after freezing and thawing.

Reheating: Thaw frozen soup overnight in the refrigerator. Reheat in a saucepan over medium heat, stirring occasionally, until it reaches a rolling boil and is heated throughout. If the soup separates slightly, whisk it to help bring the creamy texture back together.

FAQs

Can I use canned pumpkin puree?

Yes! Canned pumpkin puree works perfectly for this recipe and saves you the extra work of preparing a fresh pumpkin. Be sure to use plain pumpkin puree, not pumpkin pie filling.

Can I use homemade pumpkin puree?

Yes. The recipe calls for 4 cups of pumpkin puree, so you can use homemade puree in place of canned.

Can I make this pumpkin soup vegetarian?

Yes! Use vegetable stock instead of chicken stock. The remaining listed ingredients can be used to make a vegetarian version.

How do I make pumpkin soup smooth and creamy?

Blend the soup after the pumpkin and stock have simmered together. An immersion blender works right in the pot, or you can carefully blend the soup in batches using a countertop blender.

What can I put on top of pumpkin soup?

Toasted pumpkin seeds, crunchy croutons, or a swirl of cream are all great options for serving this soup.

More Recipes

If you liked this homemade soup recipe, you’ll love these ones too:

• Crock Pot Creamy Tomato Soup
• Homemade Cream of Mushroom Soup
• Slow Cooker Vegetable Beef Soup
• Crock Pot Split Pea Soup with Ham

    

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More Holiday Money Saving Posts

• Christmas Budget Calculator – It’s a super easy tool to keep your finances in check, so you can enjoy the season without worrying about overspending.
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• How to Save on Christmas Gifts – One of the ways to make the holidays less stressful is learning How to Save on Christmas Gifts, so you don’t blow your budget and head into the New Year filled with regret.
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