A Creamy and Comforting Classic
Pumpkin Soup is a rich, velvety dish that’s full of warm, earthy flavors. Made with roasted pumpkin, aromatic spices, and a touch of cream, this soup is both nourishing and satisfying. It’s easy to prepare in under an hour, making it perfect for a cozy fall meal or an elegant holiday starter.
A Personal Favorite with Seasonal Charm
There’s nothing quite like the aroma of pumpkin soup simmering on the stove. It brings back memories of crisp autumn days and festive gatherings. This version balances natural sweetness with savory spices, creating a harmonious blend of flavors. Whether served as a light lunch or a starter for a holiday feast, this soup is always a crowd-pleaser.
Ingredient Notes
Each ingredient enhances the soup’s smooth and comforting taste. Here’s what you’ll need:
- Pumpkin – Fresh roasted pumpkin gives the best flavor, but canned pumpkin puree works too.
- Onion & Garlic – Essential aromatics that add depth.
- Vegetable Broth – Keeps it vegetarian while adding richness.
- Coconut Milk or Heavy Cream – Creates a creamy texture; use coconut milk for a dairy-free option.
- Cinnamon & Nutmeg – Warm spices that complement the pumpkin’s sweetness.
- Ginger – Adds a subtle, zesty kick.
- Maple Syrup or Honey – Enhances the natural sweetness.
How to Make Pumpkin Soup
1. Sauté the Aromatics
In a large pot, heat olive oil and cook the onions and garlic until softened and fragrant.
2. Add the Pumpkin and Spices
Stir in the roasted pumpkin, cinnamon, nutmeg, and ginger. Cook for a couple of minutes to enhance the flavors.
3. Simmer with Broth
Pour in the vegetable broth and let the soup simmer for about 20 minutes to meld the flavors.
4. Blend Until Smooth
Use an immersion blender to puree the soup until silky smooth.
5. Stir in the Cream
Add coconut milk or heavy cream and gently heat through without boiling. Adjust seasoning to taste.
Expert Tips for the Best Results
- Roast Fresh Pumpkin – Roasting enhances the natural sweetness and deepens the flavor.
- Blend for Ultra-Smooth Texture – A high-speed blender ensures a silky finish.
- Balance Sweet and Savory – A touch of salt and spice keeps the flavors well-rounded.
Serving Suggestions
This soup is delicious on its own but pairs beautifully with:
- Crusty artisan bread or garlic toast
- A side of roasted vegetables
- A dollop of yogurt or sour cream for added richness
Storage and Reheating Tips
Storing
Keep leftovers in an airtight container in the refrigerator for up to 4 days. Freeze for up to 3 months.
Reheating
Warm on the stovetop over medium heat, stirring occasionally. If frozen, thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I make this soup vegan?
Yes! Use coconut milk and vegetable broth to keep it entirely plant-based.
Can I use canned pumpkin?
Absolutely! It saves time and works just as well—just make sure it’s pure pumpkin, not pie filling.
How can I make it spicier?
Add a pinch of cayenne pepper or extra ginger for a little heat.
Can I add protein to this soup?
Yes! Try stirring in cooked lentils or topping with toasted pumpkin seeds for extra protein.
What’s the best way to thicken the soup?
Let it simmer longer to reduce liquid, or add a small potato before blending.
Final Thoughts
Pumpkin Soup is a cozy, flavorful dish that’s perfect for autumn and beyond. Whether you serve it as a comforting meal or an elegant appetizer, it’s sure to impress. Give it a try and let me know how you make it your own!
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Pumpkin Soup
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings (increased from 4) 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American, Fall-inspired
- Diet: Vegetarian
Description
Pumpkin Soup is a creamy, velvety dish packed with warm, earthy flavors. Made with roasted pumpkin, aromatic spices, and a touch of cream, this soup is nourishing, satisfying, and perfect for chilly evenings. Ready in under an hour, it’s an ideal fall meal or an elegant starter for holiday gatherings.
Ingredients
- 1 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 3 cups roasted pumpkin (or 1 can, 15 oz, pure pumpkin puree)
- 4 cups vegetable broth
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp ground ginger
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 1 tbsp maple syrup or honey
- 1/2 cup coconut milk or heavy cream
- Optional: pinch of cayenne for heat
Instructions
- Sauté the Aromatics
In a large pot, heat olive oil over medium heat. Add the diced onion and garlic, cooking until softened and fragrant.
- 2. Add the Pumpkin and Spices
Stir in the roasted pumpkin, cinnamon, nutmeg, ground ginger, salt, and black pepper. Let it cook for a couple of minutes to enhance the flavors.
- 3. Simmer with Broth
Pour in the vegetable broth and let the soup simmer for about 20 minutes, allowing the flavors to meld.
- 4. Blend Until Smooth
Use an immersion blender to puree the soup until silky smooth. Alternatively, carefully transfer it to a blender in batches.
- 5. Stir in the Cream
Add coconut milk or heavy cream, then heat through gently without boiling. Adjust seasoning to taste and add maple syrup or honey for balance.
Notes
- Roast fresh pumpkin at 400°F (200°C) for 30-40 minutes for deeper flavor.
- To thicken the soup, let it simmer longer or blend in a cooked potato.
- For extra spice, add a pinch of cayenne or extra ginger.
Nutrition
- Serving Size: 1 bowl (~1.5 cups)
- Calories: 180
- Sugar: 7g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0-15mg (depending on cream choice)
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