Creamy Pumpkin Soup
This creamy pumpkin soup is silky smooth, cozy, and full of warm, comforting flavor. It comes together in under 30 minutes with simple pantry ingredients—perfect for chilly nights or an easy fall dinner.
Ingredients
- 2 tbsp butter or olive oil
- 1 small onion diced
- 3 cloves garlic minced
- 1 15 oz can pumpkin purée (not pumpkin pie filling)
- 3 cups chicken or vegetable broth
- 1 cup heavy cream or coconut milk for dairy-free
- ½ tsp salt adjust to taste
- ¼ tsp black pepper
- ½ tsp smoked paprika or regular paprika
- ¼ tsp nutmeg optional, but cozy
- ¼ tsp cinnamon optional, for warmth
- 1 tsp maple syrup or honey optional, balances the savory
Instructions
- Sauté the aromatics
- In a medium pot, melt butter over medium heat. Add onion and cook 3–4 minutes until soft. Add garlic and cook 30 seconds until fragrant.
- Build the soup
- Stir in pumpkin purée, broth, salt, pepper, paprika, nutmeg, and cinnamon. Bring to a gentle simmer.
- Simmer
- Reduce heat and let simmer for 10 minutes to blend flavors.
- Make it creamy
- Stir in heavy cream and maple syrup (if using). Heat gently for 2–3 more minutes.
- Blend (optional)
- For ultra-smooth soup, use an immersion blender right in the pot (or carefully blend in batches).
- Taste & adjust
- Add more salt, pepper, or a tiny splash of broth if needed.
- Serve
Notes
Optional toppings: croutons, pumpkin seeds, drizzle of cream, fresh thyme
Flavor Boost Ideas (Optional but Delicious)
Add heat: pinch of cayenne or chili flakes
Make it herby: fresh thyme or sage
Extra savory: stir in a little grated parmesan
Protein boost: swirl in Greek yogurt or top with crispy bacon bits
Flavor Boost Ideas (Optional but Delicious)
Add heat: pinch of cayenne or chili flakes
Make it herby: fresh thyme or sage
Extra savory: stir in a little grated parmesan
Protein boost: swirl in Greek yogurt or top with crispy bacon bits