This Pumpkin Soup is creamy, cozy, and ready in under 30 minutes. Made with simple pantry ingredients, it’s the perfect quick fall soup recipe for busy weeknights or holiday starters. Warm, comforting, and easy to customize.
Why You’ll Love This Recipe
- Quick & easy – ready in under 25 minutes
- Fall comfort food – warm, creamy, and cozy
- Budget-friendly – uses canned pumpkin
- Customizable – dairy-free or spiced your way
Ingredients
- 2 tbsp olive oil or butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) pumpkin purée
- 3 cups vegetable or chicken broth
- 1 cup heavy cream (or coconut milk)
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp ground cinnamon
- ¼ tsp nutmeg
- Pinch of ground ginger (optional)
- Pumpkin seeds or cream (for garnish, optional)
Step-by-Step Instructions
- Heat olive oil or butter in a large pot over medium heat.
- Sauté onion until soft and translucent, about 3–4 minutes.
- Add garlic and cook for 30 seconds until fragrant.
- Stir in pumpkin purée, broth, salt, pepper, cinnamon, nutmeg, and ginger.
- Simmer for 10–12 minutes, stirring occasionally.
- Add cream and stir until smooth and heated through.
- Blend with an immersion blender for extra creaminess (optional).
- Taste and adjust seasoning. Serve warm.
Equipment
- Large soup pot or saucepan
- Wooden spoon
- Immersion blender or countertop blender (optional)
- Cutting board & knife
Tips & Variations
- Dairy-free: Use coconut milk instead of cream
- Extra savory: Add a pinch of thyme or sage
- Spicy twist: Add a dash of cayenne or chili flakes
- Storage: Refrigerate up to 4 days in an airtight container
Serving Suggestions
- Serve with crusty bread or grilled cheese
- Top with pumpkin seeds, croutons, or a swirl of cream
- Pair with a fall salad or roasted vegetables
Nutrition Facts (Approx. per serving)
- Calories: 230
- Carbohydrates: 18g
- Protein: 4g
- Fat: 16g
Conclusion
This Pumpkin Soup (Quick Fall Favorite) is the ultimate cozy bowl, simple, flavorful, and perfect for the season. Whether it’s a quick dinner or a holiday starter, this soup always delivers. Save it, print it, and enjoy fall by the spoonful
FAQ
Can I freeze pumpkin soup?
Yes! Freeze without cream, then add it when reheating.
Can I use fresh pumpkin instead of canned?
Absolutely just roast and purée it first.
How do I make it thicker?
Simmer longer or reduce the broth slightly.
Is pumpkin soup healthy?
Yes pumpkin is rich in fiber, vitamin A, and antioxidants.
Can I make it vegan?
Yes, use vegetable broth and coconut milk.