Creamy Pumpkin Soup

A warm and comforting creamy pumpkin soup that captures the essence of autumn with its rich, velvety texture and subtly sweet flavor, perfect for family dinners or quiet evenings at home.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings: 6 servings

Course: Main Course, Soup, Starter

Cuisine: American, Comfort Food

Calories: 320

Ingredients Method Notes

Ingredients

Vegetable Base

2 lbs fresh pumpkin (peeled, deseeded, and cut into 1-inch cubes) Sugar pumpkins or pie pumpkins are ideal for this recipe.
1 medium yellow onion, finely chopped
3 cloves garlic, minced
4 cups vegetable broth (or chicken broth)

Creamy Components

1 cup heavy cream (or full-fat coconut milk) For a vegan option, use coconut milk.
2 tablespoons olive oil
1/2 teaspoon ground nutmeg

Seasoning

to taste Salt
to taste Black pepper

Garnish

Fresh parsley or pumpkin seeds For garnish and added texture.

Method

Preparation

Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the chopped onion and sauté for about 5 minutes until it becomes translucent and soft.
Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
Add the cubed pumpkin to the pot and stir well to coat the pieces in the oil and aromatics.
Pour in the broth. The liquid should just cover the pumpkin cubes. Bring the mixture to a boil.

Cooking

Reduce the heat to low, cover the pot, and let it simmer for 20 to 25 minutes, or until the pumpkin is very tender.
Remove the pot from the heat. Use an immersion blender to puree the soup until it is completely smooth.
Place the pot back on low heat. Stir in the heavy cream and ground nutmeg.
Season with salt and black pepper to taste. Let the soup heat through for another 2-3 minutes.

Serving

Ladle the warm soup into bowls. Garnish with fresh parsley or toasted pumpkin seeds and serve immediately.

Notes

To store creamy pumpkin soup, let it cool completely and transfer it to an airtight container. It can be kept in the fridge for up to 3 days, or frozen for up to 3 months. Thaw overnight in the fridge and reheat on the stove over low heat.