When the air turns crisp and the leaves start to fall, there’s nothing better than a warm bowl of creamy pumpkin soup. It’s rich, comforting, and super easy to make with canned pumpkin. This soup is the perfect way to ease into fall, whether you’re curled up on the couch or serving it as a starter at your next dinner party.
This creamy pumpkin soup is packed with flavor from the pumpkin, a touch of garlic and onion, and just the right amount of spice. Blended until silky smooth and finished with a swirl of cream or coconut milk, it’s cozy and satisfying without being heavy. Make a double batch—you’ll want leftovers.
Helpful Tips
- Use canned pumpkin for ease: If you don’t want to roast a pumpkin, canned puree works just as well. Just make sure it’s 100% pure pumpkin, not pumpkin pie filling.
- Balance the flavors: A splash of acidity like apple cider vinegar or lemon juice at the end helps brighten the soup and balance the richness.
- Top it off: Add toasted pumpkin seeds, a dollop of cream, or a sprinkle of smoked paprika for extra texture and flavor.
You Might Also Like
- Butternut Squash & Sausage Soup
- Pumpkin Shaped Dinner Rolls
- Homemade Butternut Squash & Sage Ravioli
Easy Creamy Pumpkin Soup
Ingredients
- 1 tablespoon olive oil
- 1/2 small onion finely chopped
- 1 clove garlic minced
- 1 can pumpkin puree
- 2 cups chicken or vegetable broth
- 1/2 teaspoon EACH salt and ground black pepper
- 1/2 teaspoon cumin
- 1/4 teaspoon dried thyme
- Splash of vinegar
- 3 tablespoons heavy cream
- Toasted pumpkin seeds for garnish
Instructions
- Heat a large pot over medium heat, then add the olive oil. Saute the onions for 3 minutes, then add the garlic and continue cooking for 30 seconds, stirring so the garlic doesn’t burn.
- Pour in the pumpkin puree, then add the broth, salt, pepper, cumin, and thyme, plus a small splash of vinegar to brighten it up. Stir to combine. Cover with a lid and simmer on low for 10 minutes.
- Remove from heat and use a stick blender to puree the soup in the pot, until smooth and creamy, about 3 minutes. Don’t stop early, or it won’t be as silky smooth. Add the heavy cream and stir to combine.
- Serve with roasted pumpkin seeds for garnish.
Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes.