Creamy Pumpkin Soup – The Ultimate Cozy Fall Recipe
There’s nothing quite like a bowl of creamy pumpkin soup to warm your soul on a chilly day. This velvety smooth soup captures all the comforting flavors of fall — rich roasted pumpkin, a touch of garlic, a hint of spice, and a swirl of cream that makes every spoonful pure bliss. Whether you’re enjoying it as a light lunch, a starter for dinner, or a cozy evening treat, this soup brings autumn comfort right to your table.
Why You’ll Love This Recipe
- Warm and comforting: Perfect for cool autumn or winter days.
- Naturally healthy: Packed with vitamins, fiber, and antioxidants from pumpkin.
- Creamy and flavorful: A luscious texture without being too heavy.
- Simple to make: Just roast, blend, and simmer — that’s it!
Ingredients
(Serves 4–6)
- 4 cups pumpkin puree (or 1 medium sugar pumpkin, roasted and scooped)
- 1 tablespoon olive oil or butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium carrot, chopped
- 1 medium potato, peeled and diced (adds natural creaminess)
- 3 cups vegetable or chicken broth
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika (optional, for a deeper flavor)
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- ½ cup heavy cream or coconut milk (for a dairy-free version)
- Fresh parsley or thyme, for garnish
Instructions
- Roast the Pumpkin (if using fresh):
Preheat your oven to 400°F (200°C). Cut the pumpkin in half, remove the seeds, and roast the halves cut-side down on a baking tray for 35–40 minutes, until tender. Scoop out the soft flesh and set aside. - Sauté the Vegetables:
In a large pot, heat the olive oil or butter over medium heat. Add the onion and cook for about 5 minutes until softened. Stir in the garlic, carrot, and potato, and cook for another 3 minutes. - Add Pumpkin and Broth:
Add the pumpkin puree (or roasted pumpkin flesh), broth, cumin, paprika, salt, and pepper. Stir well and bring to a simmer. Cover and cook for about 20 minutes, or until the vegetables are soft. - Blend Until Smooth:
Use an immersion blender directly in the pot or transfer the soup to a blender in batches. Blend until smooth and creamy. - Add the Cream:
Return the soup to the pot (if needed) and stir in the cream or coconut milk. Simmer gently for another 5 minutes. Taste and adjust seasoning as needed. - Serve and Enjoy:
Ladle the soup into bowls and drizzle with a little extra cream. Garnish with fresh herbs and a sprinkle of black pepper. Serve with warm crusty bread on the side.
Tips & Variations
- Make it spicy: Add a pinch of chili flakes or cayenne for a little heat.
- Make it vegan: Use coconut milk and vegetable broth instead of cream and chicken broth.
- Add crunch: Top with toasted pumpkin seeds or homemade croutons.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months.
Serving Suggestion
Pair your creamy pumpkin soup with a slice of rustic bread or a side salad for a complete and nourishing meal. It’s perfect for cozy family dinners, festive gatherings, or anytime you crave a comforting homemade soup.