Pumpkin Soup

4.67 from 3 votes

This Pumpkin Soup is like a big warm hug on a cool day. It's creamy, it's a little sweet, and it's got that cozy pumpkin taste we all love. It's easy to make and just right for when you want something yummy and comforting.

Prep Time20

Cook Time30

Total Time50

Course: Lunch, Soup

Cuisine: American

Keyword: pumpkin soup

Servings:

Calories: 225kcal

Author: Joanna Cismaru

Equipment

6 Quart Dutch Oven

Ingredients

2 tablespoons butter
1 medium onion chopped
2 cloves garlic minced
15 ounces canned pumpkin puree 1 can, not pumpkin pie filling
4 cups vegetable broth low sodium
1 cup coconut milk or heavy cream
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
salt and pepper to taste

Optional Garnishes

roasted pumpkin seeds
fresh herbs like parsley or chives
croutons
drizzle of cream

US Customary - Metric

Instructions

In a large soup pot, heat the butter or olive oil over medium heat. Add the chopped onions and garlic, and sauté for about 5 minutes until the onions are soft and translucent.
Add the canned pumpkin puree to the pot and continue to cook, stirring, for another 2-3 minutes.
Pour in the vegetable or chicken broth and stir well to combine with the pumpkin puree.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 10-15 minutes to allow the flavors to meld together.
Stir in the coconut milk or heavy cream to make the soup rich and creamy. Adjust the amount to achieve your desired consistency.
Season the soup with ground cinnamon, ground nutmeg, salt, and pepper. Start with a little seasoning and add more as needed, tasting as you go.
Let the soup simmer for an additional 5-10 minutes to fully incorporate the flavors.
Serve hot, garnished with your choice of toppings such as roasted pumpkin seeds, a drizzle of cream, chopped fresh herbs, or croutons.

Notes

Fresh vs. Canned Pumpkin: Canned pumpkin is quick and easy, but for a fresher flavor, you can roast and puree a pie pumpkin.
Consistency Control: Add more broth for a thinner soup or increase the pumpkin puree for a thicker texture.
Dairy-Free Options: Coconut milk makes this soup dairy-free, but you can also use almond milk or other plant-based milk for creaminess.
Spice It Up: Feel free to adjust the spices to your taste. A pinch of cayenne can add a nice kick.
Garnish Galore: Get creative with toppings! Try roasted pumpkin seeds for crunch, a dollop of sour cream for tang, or even crispy bacon bits for a savory twist.
Storage and Reheating: This soup stores well in the fridge for a few days and tastes even better the next day. Reheat gently on the stove, adding a little extra broth if needed.

Nutrition