Description
Pumpkin soup is a creamy, spiced, and comforting dish made with pumpkin purée, broth, cream, and warming spices like cinnamon, nutmeg, and ginger. Perfect for cozy fall evenings, family dinners, or festive gatherings, this soup is versatile and easily adapted to gluten-free, vegan, or low-carb diets. With minimal prep and bold flavors, it’s a seasonal classic that satisfies year-round.
Ingredients
Scale
- 1 can (15 oz) pumpkin purée
- 4 cups vegetable or chicken broth
- 1 cup diced onion
- 3 garlic cloves, minced
- 1 cup heavy cream (or coconut milk for dairy-free)
- 2 tbsp olive oil
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1 tsp salt
- 1/2 tsp black pepper
Optional Add-ins & Toppings:
- Maple syrup or apple cider
- Croutons
- Roasted pumpkin seeds
- Fresh herbs (thyme, sage, rosemary)
- Drizzle of cream or sour cream
Instructions
- In a large pot, heat olive oil over medium heat.
- Sauté onion and garlic until softened.
- Stir in pumpkin purée, broth, cinnamon, nutmeg, ginger, salt, and pepper.
- Bring to a boil, then reduce heat and simmer 15–20 minutes.
- Use an immersion blender (or transfer to a blender) to puree until smooth.
- Stir in heavy cream (or coconut milk) and heat through for 2–3 minutes.
- Adjust seasoning and serve warm with desired toppings.
Notes
- Use high-quality canned pumpkin (not pumpkin pie filling).
- Toast spices in the pot before adding liquids to enhance flavor.
- For a thicker soup, simmer uncovered or stir in a cornstarch slurry.
- Vegan option: replace cream with coconut milk or cashew cream.
- Store leftovers in the fridge up to 4 days, or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup, Appetizer
- Method: Stovetop
- Cuisine: American, Fall-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 220
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 30 mg