Description
A silky, comforting Creamy Pumpkin Soup made in under 30 minutes — rich with roasted pumpkin flavor, a hint of spice, and velvety smooth texture. Perfect for cozy fall nights or a quick elegant starter.
Ingredients
2 tbsp butter
1 tbsp olive oil
1 small onion, diced
2 garlic cloves, minced
3 cups pumpkin puree (fresh or canned)
3 cups chicken or vegetable broth
1 cup heavy cream or coconut milk
1/2 tsp ground nutmeg
1/2 tsp cinnamon
1/4 tsp ground ginger
Salt and pepper to taste
1 tbsp maple syrup or honey (optional, for sweetness)
Pumpkin seeds, cream swirl, and fresh herbs for garnish
Instructions
1. In a large pot, melt butter with olive oil over medium heat.
2. Add onion and sauté until softened, about 4 minutes.
3. Stir in garlic and cook for 30 seconds until fragrant.
4. Add pumpkin puree, broth, nutmeg, cinnamon, ginger, salt, and pepper.
5. Stir well and bring to a gentle simmer for 10 minutes.
6. Use an immersion blender (or regular blender) to blend until completely smooth.
7. Return to pot and stir in cream and maple syrup (if using).
8. Simmer for another 2–3 minutes to heat through — do not boil.
9. Adjust seasoning to taste.
10. Ladle into bowls, swirl in cream, and garnish with pumpkin seeds and herbs.
Notes
For a dairy-free version, use coconut milk or oat cream.
Add roasted carrots or sweet potatoes for extra body.
Top with crispy bacon or croutons for texture.
Make ahead — it reheats perfectly and freezes beautifully for up to 3 months.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 8g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 65mg