Description
Creamy Pumpkin Soup is the ultimate fall comfort food! With a rich, velvety texture and perfectly balanced spices, this soup brings out the best of pumpkin season. It’s easy to make, incredibly cozy, and perfect for chilly evenings. Serve it as a starter or a main, topped with a swirl of cream or crunchy pumpkin seeds for a touch of fall magic.
Ingredients
Scale
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 can (15 oz) pumpkin purée (or 2 cups homemade purée)
- 3 cups vegetable broth
- 1 cup coconut milk (or heavy cream for extra richness)
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp smoked paprika
- Salt and pepper to taste
- Optional: pumpkin seeds, fresh thyme, or a drizzle of extra cream for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add diced onion and cook until soft, about 5 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Stir in pumpkin purée, vegetable broth, coconut milk, cinnamon, nutmeg, and smoked paprika. Bring to a gentle simmer.
- Let the soup cook for about 15–20 minutes, stirring occasionally. Season with salt and pepper to taste.
- Use an immersion blender to purée the soup until smooth, or transfer to a blender in batches.
- Serve warm, garnished with pumpkin seeds, fresh thyme, or a swirl of extra cream if desired.
Notes
- For a creamier texture, replace coconut milk with heavy cream.
- Use homemade pumpkin purée for an extra fresh flavor, but canned works great too!
- Adjust spices based on your preference, adding more cinnamon or smoked paprika if desired.
- Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150 kcal
- Sugar: 6 g
- Cholesterol: 0 mg