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Pumpkin Soup Recipe

Creamy Pumpkin Soup

This creamy pumpkin soup recipe is the perfect comfort food for fall and winter. Made with fresh pumpkin, aromatic onions, and garlic, this silky smooth soup is ready in just 20 minutes. Rich, satisfying, and naturally thick without heavy cream, it's a healthy option that doesn't compromise on flavor.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 bowls
Course: Appetizer, Soup
Cuisine: American, Comfort Food
Calories: 189
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2.5 lbs fresh pumpkin or butternut squash peeled and cut into 2-inch chunks
  • 1 medium yellow onion roughly chopped
  • 2 cloves garlic peeled whole
  • 3 cups vegetable or chicken broth low sodium preferred
  • 1 cup water
Finishing Touches
  • 1/2 cup heavy cream or whole milk adjust to taste
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper freshly ground
  • 2 tbsp fresh herbs parsley or thyme for garnish, optional

Equipment

  • Large soup pot or Dutch oven
  • Immersion Blender or Regular Blender
  • Sharp knife
  • Cutting board
  • Ladle

Method
 

  1. Prep the pumpkin: Cut the pumpkin into 3-inch slices. Remove the skin completely using a sharp knife and scrape out all seeds. Cut the flesh into 2-inch chunks.
  2. Combine ingredients: Add the pumpkin chunks, chopped onion, whole garlic cloves, broth, and water to a large soup pot or Dutch oven.
  3. Cook the soup: Bring the mixture to a rolling boil over high heat, then reduce heat to medium-high and simmer rapidly for 10-15 minutes until the pumpkin is completely fork-tender.
  4. Blend until smooth: Remove from heat and use an immersion blender to blend the soup until completely smooth and creamy. If using a regular blender, let the soup cool slightly and blend in batches.
  5. Season and finish: Taste and season with salt and pepper. Slowly stir in the cream or milk. Do not boil after adding cream to prevent curdling.
  6. Serve: Ladle into warmed bowls, drizzle with a little extra cream if desired, and garnish with fresh herbs and black pepper. Serve immediately with crusty bread.

Notes

Pumpkin Selection: Use sugar pumpkins, butternut squash, or kabocha squash for best flavor. Avoid decorative carving pumpkins.
Storage: Refrigerate for up to 5 days or freeze for up to 3 months. Add a splash of broth when reheating if too thick.
Dairy-Free Option: Use coconut cream instead of dairy cream for a rich, dairy-free version.
Flavor Variations: Add 1 tsp each of cumin, coriander, and smoked paprika for a spiced version, or 2 tbsp red curry paste for a Thai-inspired twist.