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–+ servings

Creamy Pumpkin Soup

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This quick and comforting creamy pumpkin soup delivers rich, velvety flavor using canned pumpkin, broth, and a touch of cream. It's perfect for cool evenings—warming, earthy, and easy to make in under 30 minutes with minimal cleanup. Top with roasted pumpkin seeds or a drizzle of cream to dress it up for company or enjoy it with crusty bread for a cozy weeknight meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Soup
  • 1 tablespoon butter or olive oil
  • 1 medium onion sliced or chopped
  • 3 to 4 garlic cloves minced
  • 2 15-ounce cans 100% pure pumpkin or 3 1/2 cups (860g) homemade pumpkin purée
  • 2 1/2 to 3 cups chicken broth or vegetable broth
  • 1 1/2 teaspoons fresh thyme leaves or 1/2 teaspoon dried thyme
  • 1 small pinch ground nutmeg
  • 1/2 to 3/4 cup heavy cream or half-and-half
  • salt and black pepper to taste
Optional Toppings
  • drizzle of cream
  • roasted pumpkin seeds
  • croutons
  • parsley
  • freshly ground black pepper
  • tiny drizzle of maple syrup

Equipment

  • Large pot
  • Cutting board
  • Knife
  • Immersion blender or standard blender
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Serving bowls

Method
 

  1. Heat the butter or olive oil in a large pot over medium heat.
  2. Add the onion and cook, stirring occasionally, until it softens, about 5 to 7 minutes.
  3. Stir in the garlic and cook for another 30 seconds, just until fragrant.
  4. Add the pumpkin purée or canned pumpkin to the pot and mix well.
  5. Pour in 2 1/2 cups of broth, add the thyme and nutmeg, then bring the mixture to a gentle simmer. Cook uncovered, stirring occasionally, for about 10 minutes.
  6. Take the pot off the heat and blend the soup using an immersion blender until completely smooth, or in batches using a standard blender.
  7. Stir in 1/2 cup of cream or half-and-half.
  8. Return the pot to low heat and gently warm the soup through, making sure not to let it boil.
  9. Season with salt and black pepper to taste.
  10. If the soup is too thick, add more broth or cream until the desired consistency and richness is reached.
  11. Serve warm, garnished with toppings like roasted pumpkin seeds, croutons, parsley, black pepper, or a drizzle of cream if desired.

Nutrition

Calories: 180kcal

Notes

You can use either canned pumpkin or homemade pumpkin purée; just be sure homemade purée is well-drained for the best texture. Swap in vegetable broth and coconut milk or cashew cream for a vegan version. The soup thickens as it sits, so add a splash of broth or cream when reheating. Store leftovers in the fridge up to four days or freeze for up to three months. Gently reheat on low to keep the soup creamy and prevent the dairy from separating. Delicious on its own or served in a bread bowl with crunchy toppings for added texture.

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