This pumpkin soup recipe is a perfect, warm, comforting soup, as every sip feels like a hug with its velvety texture and warm, savory flavors. It combines naturally sweet pumpkin puree with some rich veggie broth and warm spices to provide a perfect balance of flavors.
The steps for making this recipe are easy, so this recipe is great for novelist cooks and experts. In just 30 minutes, you can serve the perfect starter or a hearty main dish soup during a busy holiday season or weeknight dinner.
Rich Creamy Pumpkin Soup To Warm You Up
This wholesome soup provides a rich flavor and creamy texture, perfect for chilly nights. The best part is that you can make this nourishing meal in just 30 minutes— about 10 minutes of prep time and 20 minutes of sautéing, simmering, and blending.
If you’re busy, you can make this soup in advance and reheat it when you want to serve for any festive gathering like Thanksgiving or Christmas.
Looking for more soup recipes? Try my Fresh Tomato Soup With Basil, Creamy Jalapeno Popper Soup With Chicken, and Creamy Chicken Tortellini Soup Recipe.
Ingredients Needed
Now, let’s prepare the ingredients for pumpkin soup (some of them might already be in your pantry).
- Pumpkin puree: Buy canned pumpkin puree. Check the label and make sure that it says “100% pure pumpkin,” not pumpkin pie filling that may contain other ingredients.
- Vegetable broth: Look for a broth that uses natural ingredients, like vegetables and herbs. If you want a cleaner taste and higher nutrition, choose an organic option.
- Spices: For this recipe, you’ll need black pepper, ground cinnamon, nutmeg, and paprika. To get the best flavor, choose fresh spices with vibrant colors and an intense aroma.
- Onion: Choose yellow onion because it has a slightly sweet and savory flavor that enhances the flavor of the soup. Make sure that it feels firm and solid to ensure freshness. For this recipe, a medium-sized onion will suffice.
- Garlic: You’ll want fresh garlic that’s firm and plump with intact skin and a strong aroma. Watch out for green shoots in the center because they taste bitter.
- Olive oil: Choose a high-quality olive oil to ensure that it doesn’t overpower the taste of the soup. They’re usually cold-pressed to preserve the oil’s natural flavor. For sautéing, consider using a mild, fruity olive oil.
- Maple syrup: Use 100% pure maple syrup to bring a natural, rich flavor to the soup.
- Coconut milk: Look for full-fat coconut milk to achieve the desired creamy texture. Between canned coconut milk and carton coconut milk, choose canned because it has a thicker consistency that’s perfect for the soup.
- Pepitas: Opt for salted pepitas to add a flavorful garnish to the soup.
📝 Note: You can find the full recipe with ingredients and measurements in the recipe card located at the bottom of this post.
How To Make Pumpkin Soup
Here are the steps in making a creamy, flavorful pumpkin soup.
Saute Onion And Garlic
- Heat olive oil in a large pot over medium heat.
- Add the diced onion and cook for 3-4 minutes, stirring occasionally, until soft and brown.
- Add the minced garlic and cook for another minute until fragrant.
Add The Pumpkin And Spices
- Open a can of pumpkin puree and pour into the pot of onion and garlic. Stir to combine the ingredients together.
- Add cinnamon, nutmeg, paprika, black pepper, and salt to taste.
- Stir and cook for 1-2 minutes to toast the spices and develop the flavors.
Pour The Broth
- Slowly add the vegetable broth and stir to combine with the other ingredients.
- Bring to a boil and simmer for 15 minutes, stirring occasionally to infuse the flavors.
- Taste the soup and adjust the seasoning according to your liking.
Blend The Soup
- Using an immersion blender, blend or puree the soup directly in the pot until smooth.
- If you use a regular blender, cool the soup slightly and blend in batches, about 1/2 to 1/3 full. Return the blended soup to the pot and simmer for a few minutes to incorporate all the flavors.
Add Some Creaminess And Sweetness
- Using a whisk or wooden spoon, stir in the coconut milk for extra creaminess.
- Add the maple syrup and stir well to combine.
- Simmer for another 10 minutes to combine all the flavors.
- Once done, serve into bowls with a drizzle of extra coconut milk and a sprinkle of salted pepitas.
Gina’s Tips For Recipe Success
- If you want a chunkier pumpkin soup, blend less and leave some pieces of pumpkin intact.
- Add more vegetable broth if the soup is too thick.
- Simmer the soup uncovered if the soup’s consistency is too thin to thicken.
- Start adding seasonings in small amounts and taste as you go to achieve the desired flavor.
- Serve while still warm with a pair of crusty bread or fresh green salad.
Topping Ideas
- Dried pomegranate seeds
- Crispy roasted chickpeas
- Croutons
- Coarse ground black pepper
- Slivered almonds
- A drizzle of chili oil
- Crispy bacon bits sprinkled on top
Variation Ideas
- Add a nutty twist with a spoonful of peanut butter.
- Make the flavor even richer with some cooked sweet potatoes or butternut squash.
- If you like to make a spicier version, add a pinch of red chili flakes or cayenne pepper.
- Instead of coconut milk, try heavy cream to achieve a rich and creamy texture.
Storing Leftovers
The best part about pumpkin soup is that you can store a large batch and reheat them without compromising the flavor. Just make sure that the soup has cooled completely before transferring to an airtight container. The soup can last in the refrigerator for up to 4-5 days.
If freezing, don’t fill the container entirely. Leave about 1-inch space at the top because liquids tend to expand when frozen. You can enjoy the soup for up to 3 months when stored in the freezer.
You can reheat the cold soup on the stovetop over medium-low heat or in the microwave on medium power in one-minute intervals. For frozen pumpkin soup, allow it to thaw overnight in the fridge before reheating, or heat it directly in a pot over low heat.
More Soup Recipes To Try
⚖️ Need a big batch to feed a crowd? You can easily change the number of servings in the recipe card below by tapping 2x or 3x. The ingredient measurements will automatically double or triple. You can then tap print and there you have it, a recipe for a crowd.
Do you have a question?
Do you have a question about this recipe❓ I will answer in the comment form below👇🏼 the recipe card. Did you make this recipe? If so, could you be a gem and leave a comment and rating ⭐️⭐️⭐️⭐️⭐️ below? This helps others find yummy 😋 recipes to make for their family and friends.
Easy Pumpkin Soup Recipe
Note: Be sure to read through the recipe’s post for tips and details about this recipe.
Ingredients
- 1 tablespoon olive oil
- 1 cup yellow onion, diced
- 3 cloves garlic, minced
- 15 ounce canned pumpkin puree, about 1¾ cups
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon paprika
- 2 cups vegetable broth
- 2 tablespoons maple syrup
- 1 cup full-fat coconut milk, plus more for garnish
- ¼ cup salted pepitas, for garnish (optional)
Instructions
- Heat the olive oil in a large pot over medium heat.1 tablespoon olive oil
- Add the diced onion and cook for 3–4 minutes, until the onion is soft and just starting to brown.1 cup yellow onion
- Stir in the minced garlic and cook for another minute, stirring constantly to prevent burning.3 cloves garlic
- Add the pumpkin puree, salt, black pepper, cinnamon, nutmeg, and paprika. Stir well to combine, and cook for 1–2 minutes to deepen the flavor.15 ounce canned pumpkin puree, ½ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon ground cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon paprika
- Pour in the vegetable broth and stir until the soup is smooth.2 cups vegetable broth
- Bring the soup to a boil, then reduce the heat to a simmer. Let it cook for 15 minutes, stirring occasionally to allow the flavors to meld.
- Use an immersion blender to puree the soup directly in the pot until smooth. If you don’t have an immersion blender, carefully transfer the soup to a blender in batches and blend until smooth. Be cautious of steam when blending.
- Once blended, stir in the coconut milk and maple syrup until everything is fully combined and creamy.2 tablespoons maple syrup, 1 cup full-fat coconut milk
- Ladle the soup into bowls, and garnish with a drizzle of coconut milk and a sprinkle of salted pepitas. Serve with slices of toasted gluten-free baguette if desired.¼ cup salted pepitas
Notes
Tips & Techniques
- Smooth Texture: An immersion blender is the easiest way to get a creamy soup, but a regular blender works too—just be sure not to overfill it to avoid spills.
- Full-Fat Coconut Milk: Using full-fat coconut milk ensures a rich, creamy texture. If the milk has separated in the can, stir it well before measuring.
- Pumpkin Options: If using fresh pumpkin, roast sugar pumpkins until soft and puree. You’ll need roughly 2 cups of puree.
Storage & Reheating
- Refrigerate: Store in an airtight container in the fridge for up to 4–5 days. Reheat on the stovetop over medium heat until warmed through.
- Freezing: You can freeze the soup for up to 3 months. Thaw in the refrigerator overnight and reheat on the stove, adding a bit of water or broth if needed to adjust the consistency.
Topping Ideas
- Dried pomegranate seeds
- Crispy roasted chickpeas (link on my site)
- Croutons
- Coarse ground black pepper
- Slivered almonds
- A drizzle of chili oil
