This pumpkin soup is smooth, warm, and perfect for chilly days. With sweet pumpkin, a hint of spice, and creamy goodness, it’s sure to please everyone!
I love how easy it is to whip up a pot of this soup. Just blend the ingredients, heat, and enjoy! You’ll wonder why you didn’t make it sooner. 🍂
Key Ingredients & Substitutions
Pumpkin Puree: Fresh pumpkin puree gives the best flavor, but canned pumpkin works well and saves time. If you can’t find either, butternut squash puree is a great substitute!
Onion: I use a yellow onion for its sweetness. If you’re in a pinch, shallots or even green onions will work too, just adjust the quantity as needed.
Heavy Cream: I love using heavy cream for richness, but coconut milk is a wonderful alternative for a dairy-free option. It adds a slight sweetness that pairs nicely with pumpkin.
Broth: Vegetable broth keeps it vegetarian, but chicken broth adds more depth. Feel free to use homemade broth if you have it on hand!
How Do I Make My Pumpkin Soup Smooth and Creamy?
The key step to ensuring your pumpkin soup is silky is blending it well. Using an immersion blender allows you to blend directly in the pot, but transferring to a regular blender also works—just be careful with the hot soup!
- For best results, blend in batches if using a countertop blender, filling it only halfway to avoid splatter.
- After blending, return the soup to heat and stir in cream for a luscious texture. Warm it gently; boiling can alter the creaminess.
How to Make Creamy Pumpkin Soup with Herb Garnish
Ingredients You’ll Need:
- 1 tablespoon olive oil or butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups pumpkin puree (fresh or canned)
- 3 cups vegetable or chicken broth
- 1 cup heavy cream or coconut milk
- 1 teaspoon ground cumin (optional)
- 1/2 teaspoon ground nutmeg
- Salt and black pepper, to taste
- Fresh thyme or oregano leaves for garnish
- Pumpkin seeds (optional, for garnish)
- Additional cream or yogurt for drizzling
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 25 minutes to cook. In total, you’ll need about 35 minutes to have this delicious soup ready for serving!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating olive oil or butter in a large pot over medium heat. Once hot, add the chopped onion and sauté until it becomes soft and translucent, which should take about 5 minutes. This makes the base of your soup flavorful.
2. Add Garlic:
Next, toss in the minced garlic and cook for another minute. You’ll know it’s ready when the garlic becomes fragrant, filling your kitchen with a delicious aroma!
3. Mix in the Pumpkin and Broth:
Add your pumpkin puree and pour in the vegetable or chicken broth, along with the optional ground cumin and nutmeg. Stir everything well, and then bring the mixture to a boil. Once it’s boiling, reduce the heat and let it simmer for 15-20 minutes. This simmering will help all those lovely flavors come together.
4. Blend Until Smooth:
Take care to blend the soup until it’s nice and smooth. You can use an immersion blender directly in the pot for convenience or carefully transfer the soup batches to a countertop blender to puree until velvety.
5. Stir in Cream:
Once blended, stir in the heavy cream or coconut milk. Season with salt and pepper to taste. Gently warm the soup over low heat, but avoid boiling to keep it creamy and delicious!
6. Serve and Garnish:
Pour the soup into bowls while hot, drizzling a little extra cream or yogurt on top. Finally, garnish with fresh thyme or oregano leaves, and if you like, sprinkle some pumpkin seeds for a nice crunch.
7. Enjoy!
Your creamy pumpkin soup is ready to be enjoyed! Perfect for cozy evenings or chilly days—delicious and comforting!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you’re using fresh pumpkin, cut it into cubes, roast until tender, and then blend it into a puree. This will give your soup a wonderful flavor, but keep in mind it may take some extra time compared to canned pumpkin.
How Can I Make This Soup Vegan?
To make the soup vegan, simply use olive oil instead of butter and substitute the heavy cream with coconut milk or a dairy-free cream alternative. Ensure your broth is vegetable-based as well!
Can I Freeze Leftover Pumpkin Soup?
Yes, you can! Allow the soup to cool completely before transferring it to airtight containers. It will keep well in the freezer for up to 3 months. When ready to enjoy, thaw in the fridge overnight and reheat on the stove or microwave.
What Can I Serve With This Pumpkin Soup?
This pumpkin soup pairs beautifully with crusty bread or a light salad. You could also serve it with a side of grilled cheese sandwiches for a comforting meal!
