Name: Pumpkin Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: Pumpkin puree (or roasted pumpkin flesh); Onion, chopped; Garlic, minced; Carrot, chopped; Vegetable or chicken broth; Olive oil or butter; Heavy cream or coconut milk (optional, for creaminess); Ground cinnamon; Ground nutmeg; Salt and pepper; Fresh thyme or parsley (optional, for garnish)

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Pumpkin soup is the ultimate cozy comfort in a bowl — velvety, rich, and filled with warm autumn spices. I love making it when the weather starts to cool down, and the smell of roasted pumpkin and garlic fills the kitchen with that perfect fall feeling.

Why You’ll Love This Recipe

I love how this soup is both creamy and light, slightly sweet yet savory, and totally comforting. It’s easy to make with just a handful of ingredients, and it’s the perfect starter or main dish for a chilly day. Plus, it keeps well, freezes beautifully, and always tastes even better the next day. Pumpkin Soup

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pumpkin puree (or roasted pumpkin flesh)
Onion, chopped
Garlic, minced
Carrot, chopped
Vegetable or chicken broth
Olive oil or butter
Heavy cream or coconut milk (optional, for creaminess)
Ground cinnamon
Ground nutmeg
Salt and pepper
Fresh thyme or parsley (optional, for garnish)

Directions

I heat olive oil or butter in a large pot and sauté the onion, garlic, and carrot until softened and fragrant.
I stir in the pumpkin puree, spices, salt, and pepper, letting everything cook together for a few minutes to build flavor.
I add the broth and bring it to a simmer, letting the soup cook for about 20–25 minutes until the carrots are tender.
Using an immersion blender (or a regular blender in batches), I puree the soup until silky smooth.
I stir in cream or coconut milk at the end for extra richness, then adjust seasoning and serve warm, garnished with herbs if I have them.

Servings and timing

This recipe serves 4 people. It takes about 10 minutes to prep and 25 minutes to cook — ready in around 35 minutes total.

Variations

I sometimes add a pinch of curry powder or a spoonful of ginger for extra warmth. For a sweeter version, I roast the pumpkin with maple syrup first. I’ve also topped it with toasted pumpkin seeds or crumbled feta for added texture.

Storage/reheating

Pumpkin soup stores beautifully in the fridge for up to 4 days. I reheat it on the stove over low heat, stirring occasionally. It also freezes well for up to 3 months — I thaw and reheat slowly, adding a splash of broth if it thickens too much.

FAQs

Can I use canned pumpkin?

Yes, and I often do. Just make sure it’s plain pumpkin puree, not pumpkin pie filling.

Can I make this soup vegan?

Absolutely. I use vegetable broth and coconut milk for a creamy, plant-based version.

What goes well with pumpkin soup?

I like to serve it with crusty bread, a grilled cheese sandwich, or a simple green salad.

Can I make this soup in advance?

Yes, and I actually prefer to. The flavors deepen after a day in the fridge.

How do I make it spicier?

I add a pinch of chili flakes or a swirl of sriracha at the end for heat.

Conclusion

Pumpkin soup is a fall favorite I never get tired of making. It’s creamy, comforting, and full of flavor — perfect for warming up on cold days or impressing guests with something homemade and seasonal.