creamy pumpkin soup recipe
the best creamy pumpkin soup recipe, perfectly spiced and made with canned pumpkin. an easy, rich, and homemade soup for fall that's ready in under 40 minutes.
Equipment
- Large pot or Dutch oven
- Immersion blender (or countertop blender)
Ingredients
- 2 tablespoons olive oil or butter
- 1 medium red onion chopped (a yellow or sweet onion also works well)
- 2 cloves garlic minced
- 1 teaspoon ground ginger
- ½ teaspoon ground cumin
- ½ teaspoon nutmeg
- 4 cups pumpkin puree 100% pure canned pumpkin, not pie filling
- 4 cups vegetable or chicken stock
- 1 cup heavy cream or 1 cup full-fat canned coconut milk for dairy-free
- salt and pepper to taste
optional toppings: toasted pumpkin seeds, croutons, swirl of cream
Instructions
- sauté the vegetables: in a large pot or dutch oven, heat the olive oil or butter over medium heat. add the chopped onion and sauté until soft and translucent, about 5-7 minutes.
- add spices: add the minced garlic, ground ginger, cumin, nutmeg, salt, and pepper. cook for another 1-2 minutes until very fragrant.
- add pumpkin and stock: stir in the pumpkin puree. mix well to combine with the onion and spices. pour in the vegetable or chicken stock, stir, and bring the mixture to a gentle boil.
- simmer: reduce heat to low, cover, and let it simmer for about 15-20 minutes to let the flavors meld.
- blend the soup: remove the pot from the heat. use an immersion blender to blend the soup directly in the pot until it's completely smooth. (see notes if using a countertop blender).
- add creaminess: return the blended soup to low heat. stir in the heavy cream (or coconut milk). continue to stir gently until the soup is warmed through. important: do not let the soup boil after adding the cream, as it can curdle.
- serve: taste the soup and add any additional salt or pepper if needed. ladle the rich pumpkin soup into bowls and garnish with your choice of toppings.
Notes
- blender safety tip: if using a countertop blender, let the soup cool slightly first. blend in batches, never filling the blender more than halfway. remove the center cap from the lid and cover the hole with a folded kitchen towel. this allows steam to escape safely.
- dairy-free / vegan option: to make a vegan pumpkin soup, use olive oil, vegetable stock, and 1 cup of full-fat canned coconut milk instead of heavy cream.
- pro-tip for flavor: for a brighter flavor that makes the pumpkin "pop," stir in 1 teaspoon of apple cider vinegar or fresh lemon juice at the very end (after the cream).
- storage: store leftovers in an airtight container in the refrigerator for 3-4 days.
- freezing: this soup freezes well! for the best texture, freeze the soup before adding the heavy cream. thaw, reheat gently on the stove, and then stir in the cream before serving.
Tried this recipe?Let us know how it was!