Pumpkin Soup

Pumpkin soup is the perfect dish to embrace the flavors of fall. This creamy, velvety soup is packed with aromatic spices like nutmeg and sage, creating a rich and comforting meal that’s ideal for cozy evenings. Whether you’re enjoying it as a starter, a main course, or just a warming bowl on a chilly day, this pumpkin soup will quickly become a seasonal favorite.

Why You’ll Love This Recipe

This pumpkin soup is everything you want in a fall dish—smooth, savory, and perfectly spiced. The combination of pumpkin puree, warm spices, and the richness of heavy cream gives the soup a comforting, luxurious texture. Plus, it’s easy to make with simple ingredients, and the slight sweetness from the brown sugar balances the savory flavors beautifully. Topped with roasted pumpkin seeds and a drizzle of cream, this soup is a bowl of comfort and warmth.

Ingredients

• 1 cup white or yellow onion, diced

• 1 to 2 tablespoons olive oil

• 2 to 3 cloves garlic, minced

• 1/8 teaspoon crushed red pepper flakes (adjust to taste)

• 1/4 teaspoon ground nutmeg

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 29 ounces pure pumpkin puree (about 4 cups)

• 4 cups chicken broth

• 2 cups water

• 2 sage leaves

• 1 to 2 teaspoons light brown sugar (optional)

• 1/4 cup heavy cream or half and half, plus more for serving

• Roasted pumpkin seeds, for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Sauté the Onions and Garlic:
   In a large stockpot, heat the olive oil over medium heat. Add the diced onions and sauté until they are soft and translucent, about 5 minutes.

2. Add the Spices:
   Add the minced garlic, crushed red pepper flakes, and nutmeg to the pot. Sauté for another 1-2 minutes until the garlic is fragrant.

3. Combine the Ingredients:
   Add the salt, black pepper, pumpkin puree, chicken broth, water, and sage leaves to the pot. Stir to combine, and bring the mixture to a boil.

4. Simmer the Soup:
   Reduce the heat to low and let the soup simmer for 20-30 minutes, or until it has thickened and the flavors have melded together.

5. Finish the Soup:
   Remove the sage leaves and discard them. Stir in the brown sugar (if using) and heavy cream. Taste and adjust the seasoning with more sugar, salt, and pepper as desired.

6. Puree the Soup:
   Transfer the soup to a blender or use an immersion blender to puree it until smooth. If using a blender, be careful with hot liquids—blend in batches and allow steam to escape by leaving the lid slightly ajar. Return the soup to the pot to reheat.

7. Serve:
   Ladle the soup into bowls, and drizzle with extra heavy cream. Garnish with roasted pumpkin seeds and a sprinkle of fresh herbs if desired.

Servings and timing

• Servings: 8 servings

• Prep Time: 10 minutes

• Cook Time: 30 minutes

• Total Time: 40 minutes

Variations

• Vegan Version: Substitute the chicken broth with vegetable broth and use coconut milk instead of heavy cream for a dairy-free option.

• Spicy Pumpkin Soup: Add more crushed red pepper flakes or a chopped jalapeño to the soup for extra heat.

• Roasted Garlic Pumpkin Soup: For an extra depth of flavor, roast the garlic with the onions until caramelized before adding to the soup.

• Sweet Pumpkin Soup: Add a tablespoon of maple syrup instead of brown sugar for a touch of sweetness.

Storage/Reheating

• Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days.

• Freezing: This soup freezes well. Allow it to cool completely before transferring to a freezer-safe container. It can be frozen for up to 3 months.

• Reheating: Reheat on the stovetop over low heat, stirring occasionally. If the soup thickens too much after freezing, add a bit of broth or water to thin it out to your desired consistency.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin. Simply roast or steam the pumpkin, then puree it before adding it to the soup. Canned pumpkin puree is often easier and more consistent, but fresh pumpkin can add a nice, earthy flavor.

Can I make this soup ahead of time?

Yes, this soup can be made a day in advance. In fact, letting it sit overnight allows the flavors to deepen and meld together. Just store it in the fridge and reheat before serving.

Can I use a different type of milk instead of heavy cream?

Yes! You can substitute the heavy cream with half-and-half, coconut milk, or even oat milk for a lighter version of the soup.

How can I adjust the thickness of the soup?

If the soup is too thick for your liking, you can add more water or broth until it reaches your preferred consistency. If it’s too thin, simmer it a bit longer to reduce.

Is this soup gluten-free?

Yes, this pumpkin soup is naturally gluten-free as long as you use gluten-free broth.

Can I add other vegetables to this soup?

Yes! Feel free to add other vegetables such as carrots, parsnips, or sweet potatoes for additional flavor and texture. Just chop them finely and cook them with the onions and garlic.

Conclusion

This pumpkin soup is the perfect dish to warm you up on a chilly fall day. Creamy, velvety, and packed with aromatic spices, it offers a comforting and flavorful experience in every spoonful. Whether you’re serving it as a starter or as a main dish, it’s a delightful way to celebrate the season. With a touch of sweetness and richness from the cream, this soup is a true fall favorite!

Pumpkin Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Pin Recipe

A creamy, velvety pumpkin soup packed with fall spices, offering rich and comforting flavors perfect for a cozy meal.

• Total Time: 40 minutes
• Yield: 8 servings

Ingredients

• 1 cup white or yellow onion, diced
• 1 to 2 tablespoons olive oil
• 2 to 3 cloves garlic, minced
• 1/8 teaspoon crushed red pepper flakes (adjust to taste)
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 29 ounces pure pumpkin puree (about 4 cups)
• 4 cups chicken broth
• 2 cups water
• 2 sage leaves
• 1 to 2 teaspoons light brown sugar (optional)
• 1/4 cup heavy cream or half and half, plus more for serving
• Roasted pumpkin seeds, for garnish

Cook Mode Prevent your screen from going dark

Instructions

1. In a large stockpot, heat the olive oil over medium heat and sauté the diced onions until soft and translucent.
2. Add the minced garlic, crushed red pepper flakes, and nutmeg, and sauté for 1-2 minutes more until fragrant.
3. Add the salt, black pepper, pumpkin puree, chicken broth, water, and sage leaves to the pot. Bring the mixture to a boil.
4. Reduce the heat to low and simmer for 20-30 minutes, or until the soup has thickened and reduced.
5. Remove the sage leaves and discard them. Stir in the brown sugar and heavy cream. Taste and adjust seasoning with more sugar, salt, and pepper as desired.
6. Transfer the soup to a blender (or use an immersion blender) and puree until smooth. Return the soup to the pot to reheat.
7. Serve with a drizzle of heavy cream, roasted pumpkin seeds, and a sprinkle of herbs if desired.

Notes

• If you prefer a sweeter soup, add more brown sugar to taste.
• For a spicier kick, increase the crushed red pepper flakes or add a dash of cayenne pepper.
• This soup pairs well with crusty bread or a grilled cheese sandwich for a complete meal.

• Author: Olivia
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Nutrition

• Serving Size: 1 serving
• Calories: 180 kcal
• Sugar: 8g
• Sodium: 550mg
• Fat: 12g
• Saturated Fat: 6g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 19g
• Fiber: 4g
• Protein: 4g
• Cholesterol: 25mg