Craving comfort without the kitchen marathon? This creamy pumpkin soup hits the table fast with simple ingredients you already have. Think velvety texture, warm spices, and a cozy bowl that feels like a hug after a long day. No fancy steps, no fuss. Just chop, simmer, blend, and serve with crusty bread. Keep it classic or add a spicy twist. Either way, dinner wins and dishes stay light.
Table of Contents
Why You’ll Love This Pumpkin Soup
This easy creamy pumpkin soup is a busy parent’s dream and a beginner cook’s best friend. Here’s why it will become a staple in your kitchen:
- Quick & Easy: Minimal prep and cook time mean you can have dinner on the table fast.
- Rich Flavor: Enjoy the natural sweetness of pumpkin combined with savory depth.
- Creamy Texture: Achieve a luxuriously smooth consistency without needing excessive dairy.
- Versatile: Easily adapt this recipe to fit various dietary needs or add a spicy kick.
- Comfort Food: It is the perfect heartwarming bowl for a chilly evening or any time you need a comforting meal.
Ingredients
Gather these simple ingredients to create your delicious pumpkin soup:
- 1.2 kg / 2.4 lb pumpkin (any type) OR butternut squash, unpeeled weight
- 1 onion, sliced (white, brown, yellow)
- 2 garlic cloves, peeled whole
- 3 cups vegetable or chicken broth/stock, low sodium
- 1 cup water
- Salt and black pepper, to taste
- 1/2 – 3/4 cup cream, half and half, or milk (for richness)
Notes & Substitutions
- Best flavor varieties include Kent, Jap, or Butternut.
- For speed, use 2 cans 15 oz each pumpkin puree. Add broth gradually to reach desired consistency.
- Dairy free or vegan option. Use full fat coconut milk or omit dairy for a lighter soup.
- For savory depth without dairy, add 1 tablespoon nutritional yeast.
Equipment
You don’t need fancy gadgets to make this fantastic pumpkin soup. Here’s what you’ll need:
- Large pot or Dutch oven
- Immersion blender or regular blender
- Cutting board and sharp knife
Instructions
Let’s get cooking! Follow these simple steps to make your easy pumpkin soup:
- Prep pumpkin. Cut into 3 cm or 1.25 to 1.5 inch chunks. Remove skin and seeds.
- Combine. Add pumpkin, onion, whole garlic cloves, broth, and water to a large pot. The liquid does not need to cover the pumpkin completely.
- Cook. Bring to a boil over medium high heat. Reduce to a lively simmer and cook uncovered until pumpkin is very tender. About 10 minutes.
- Blend. Remove from heat. Use an immersion blender until completely smooth and velvety. If using a countertop blender, work in batches and vent the lid.
- Finish. Season with salt and black pepper. Stir in cream, half and half, or milk. Do not boil after adding dairy.
- Serve. Ladle into bowls. Add a drizzle of cream and a sprinkle of parsley or extra pepper if desired. Serve with crusty bread.
Pro Tips for Success
- For blender safety, cool soup slightly, fill the jar halfway, and blend in batches.
- Always season after blending since flavors concentrate.
- Too thin. Simmer a few minutes uncovered to reduce.
- Deeper flavor. Roast pumpkin chunks with a little olive oil until caramelized, then proceed.
Flavor & Topping Ideas
- Spiced. Add curry powder, ground ginger, cumin, coriander, or a pinch of cayenne during simmering.
- Thai inspired. Stir in red curry paste and finish with coconut cream and cilantro.
- Garnishes. Croutons, toasted pumpkin seeds, parsley or sage, or a light cream swirl.
Serving & Storage
- Serve with crusty bread or a grilled cheese sandwich.
- Refrigerate leftovers in airtight containers for 3 to 4 days.
- Freeze up to 2 to 3 months. Leave headspace in containers. Thaw in the refrigerator overnight.
- Reheat gently on the stovetop over low heat or in the microwave. Thin with a splash of water or broth if needed.
Nutrition Information
This comforting pumpkin soup offers a nourishing option for your mealtime. It’s suitable for vegetarians and can easily be adapted to be vegan or gluten-free, catering to various dietary needs.
| Serving Size | 561 g |
|---|---|
| Calories | 189 kcal |
| Carbohydrates | 22 g |
| Protein | 3 g |
| Fat | 11 g |
| Saturated Fat | 6 g |
| Cholesterol | 40 mg |
| Sodium | 723 mg |
| Fiber | 1 g |
| Sugar | 9 g |
| Potassium | 912 mg |
| Vitamin A | 22095 IU |
| Vitamin C | 25 mg |
| Calcium | 81 mg |
| Iron | 2.1 mg |
According to UMass Memorial Health, pumpkins are a good source of antioxidants like beta-carotene, as well as vitamins A, C, and E, offering significant health benefits of pumpkin.
FAQ
Do I need to peel pumpkin for soup
Yes. Peeling gives a smooth texture. Skin can make the soup fibrous.
Can I use frozen pumpkin?
Absolutely! You can use pre-cut frozen pumpkin pieces. There’s no need to thaw them first; just add them directly to the pot and cook until tender.
Is pumpkin soup healthy
Yes. Pumpkin is rich in vitamins and fiber. You can reduce or change the dairy to suit your goals.
Can I make this in a slow cooker
Yes. Add everything except cream to the slow cooker and cook on Low 3 to 4 hours, then blend and add cream.
Conclusion
This creamy pumpkin soup is a weeknight win: quick to make, silky-smooth, and endlessly customizable. With simple ingredients and minimal prep, you get comforting flavor without fuss—and leftovers reheat like a dream. If you tried this recipe, please leave a comment and a ⭐⭐⭐⭐⭐ star rating—it helps more readers find it. Share your cozy bowl on Pinterest or Facebook and tag us so we can cheer you on. What twist did you try—curry, coconut, or toasted seeds on top? Tell us below!
Easy Creamy Pumpkin Soup Recipe
Equipment
- Pot
- Stick Blender
- butter knife
- Ladle
- bowls
Ingredients
Main Ingredients
- 1.2 kg kg Pumpkin or butternut squash unpeeled weight, any type
- 1 Onion sliced (white, brown, or yellow)
- 2 Garlic cloves peeled whole
- 3 cups Vegetable or chicken broth/stock low sodium
- 1 cup Water
- Salt and pepper to taste
- 1/2 – 3/4 cup Cream, half and half or milk for desired richness
Instructions
Preparation
- Cut the pumpkin into slices, then remove the skin and seeds. Dice the prepared pumpkin into 4cm / 1.5″ chunks.
- Combine pumpkin, onion, garlic, broth, and water in a pot. Bring to a boil, then reduce heat and simmer for about 10 minutes, or until the pumpkin is tender.
- Remove the pot from heat and use a stick blender to blend the soup until completely smooth.
- Season the soup with salt and pepper, then stir in the cream, ensuring not to boil the soup afterward.
- Ladle the hot soup into bowls. Garnish with a drizzle of cream, a sprinkle of pepper, and parsley if desired, serving immediately with crusty bread.