Creamy Pumpkin Soup
This creamy pumpkin soup is cozy, comforting, and packed with fall flavor. Made with roasted or canned pumpkin, it’s easy to prepare and endlessly customizable. Perfect for busy weeknights, holiday starters, or meal prep.
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Servings: 4 Servings
Calories: 210kcal
Cost: $6
Equipment
- 1 Large Pot Heavy-bottomed preferred
- 1 Immersion Blender Or regular blender
- 1 Baking Sheet If roasting pumpkin
- 1 Knife & Peeler For fresh pumpkin
Ingredients
- 4 cups Pumpkin Roasted or canned pure
- 1 Onion Chopped
- 3 cloves Garlic Minced
- 1 Potato Peeled and diced optional
- 3 –4 cups Vegetable Broth As needed
- 2 tbsp Olive Oil or Butter For sautéing
- 1 tsp Salt Adjust to taste
- ½ tsp Black Pepper Freshly ground
- ½ tsp Ground Cumin Optional
- ¼ tsp Cinnamon or Nutmeg Optional
- ½ cup Cream or Coconut Milk To make it creamy
- Fresh Herbs Parsley/Sage For garnish
Instructions
- Sauté Aromatics – In a large pot, heat olive oil or butter. Sauté onion for 5–7 minutes until soft. Add garlic and cook 1 minute.
- Add Pumpkin & Potato – Stir in pumpkin and optional potato. Cook for 2–3 minutes.
- Add Broth & Simmer – Pour in broth until ingredients are covered. Bring to a boil, then reduce heat and simmer for 15–20 minutes.
- Blend Smooth – Use an immersion blender to puree until smooth. (If using a countertop blender, work in batches.)
- Add Cream – Stir in cream or coconut milk. Simmer for 5 more minutes. Taste and adjust seasoning.
- Serve – Ladle into bowls. Garnish with herbs, cream swirl, or roasted seeds.
- Nutrition (Per Serving – Approximate)
- (For a 1-cup serving with cream)
Notes
For a vegan version, use coconut milk and skip the butter.
Canned pumpkin works perfectly; just be sure it's not pumpkin pie filling.
Add a splash of lemon or vinegar at the end to brighten the flavor.
Pairs beautifully with crusty sourdough or pumpkin muffins
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Nutrition
Calories: 210kcal | Carbohydrates: 22g | Protein: 3g | Fat: 13g | Sodium: 580mg | Vitamin A: 15000IU