Pumpkin Soup

Pumpkin soup is a warm, comforting dish that’s perfect for chilly evenings or busy weeknights. Creamy, flavorful, and easy to make, it’s ideal for family meals or a cozy night in. I like to roast the pumpkin first, which deepens its natural sweetness and gives the soup a rich, velvety texture. This simple recipe turns basic ingredients into a comforting bowl of homemade goodness that everyone will enjoy.

a clean high quality food photograph of pumpkin 1

Why You Will Love This Recipe

This pumpkin soup is creamy, lightly spiced, and incredibly easy to prepare. It’s flexible—you can adjust the flavors, add extra vegetables, or include a protein for a heartier meal. It’s budget-friendly, makes enough for leftovers, and reheats beautifully. Cozy and weeknight-friendly, this soup is perfect for Pinterest users who love simple, homemade meals. The comforting aroma fills the kitchen, while the smooth texture makes it satisfying and crowd-pleasing. It’s freezer-friendly, practical, and a reliable choice when you need a quick, wholesome meal.

a clean high quality food photograph of pumpkin

Ingredients

Tip: Use fresh, sweet pumpkin for the best flavor and natural sweetness.

  • 1 small pumpkin (about 2–3 lbs), peeled, seeded, and diced
  • 1 tablespoon olive oil or butter
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable or chicken broth
  • 1 cup coconut milk or cream
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • Salt and pepper, to taste
  • 2 tablespoons chopped fresh parsley or chives (optional)
all the ingredients of pumpkin soup recipe

Instructions

Step 1: Preparation –
Preheat the oven to 400°F (200°C). Toss pumpkin cubes with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast until tender, about 25–30 minutes. The edges should be lightly caramelized.

Step 2: Main Cooking Process –
In a large pot, sauté onion and garlic until soft and fragrant. Add roasted pumpkin and broth. Bring to a gentle simmer and let the flavors meld. The aroma should be warm and inviting.

Step 3: Combining Ingredients –
Use an immersion blender or regular blender to purée the soup until smooth. Return to the pot and stir in coconut milk or cream. Adjust seasoning with salt, pepper, nutmeg, and cinnamon.

Step 4: Finishing & Final Simmer –
Simmer gently for 5–10 minutes until heated through. Garnish with fresh parsley or chives before serving for a bright, fresh touch. Serve warm for a cozy, satisfying meal.

Why This Recipe Works for Busy Days

This pumpkin soup can be prepped ahead: roast the pumpkin in advance or chop ingredients the day before. Leftovers store and reheat well, making it perfect for meal prep or a quick weeknight dinner. Its simple, forgiving method ensures you get a flavorful soup with minimal effort.

Tips & Tricks

  • Roast the pumpkin for deeper flavor. Avoid boiling to keep it naturally sweet and rich.
  • Don’t over-blend. Leaving tiny pumpkin chunks adds a pleasant texture.
  • Adjust the liquid gradually. Adding too much at once can make the soup too thin.
  • Fresh herbs added at the end brighten the flavor. Add parsley or chives just before serving.

Variations

Meaty Version
Add shredded chicken, cooked bacon, or sausage for extra protein. This turns the soup into a filling main dish suitable for family dinners.

Vegetarian Option
Use vegetable broth and skip any meat. Extra vegetables like carrots or sweet potatoes enhance flavor and texture.

Ingredient Swap
Replace coconut milk with regular cream or almond milk for different creaminess. Each option changes the taste slightly but keeps it rich and smooth.

Flavor or Herb Boost
Add smoked paprika, a pinch of cayenne, or roasted garlic to deepen flavor. Herbs like thyme or sage complement pumpkin beautifully.

Serving Suggestions

  • Classic Comfort
    Serve with warm crusty bread or a toasted baguette for a cozy meal.
  • Family-Friendly
    Top bowls with a swirl of cream and a sprinkle of fresh herbs. Everyone can add their favorite toppings.
  • Light Lunch
    Pair with a side salad or roasted vegetables for a balanced, satisfying lunch.
  • Party-Style
    Serve in small cups or shot glasses for a fun appetizer at gatherings or potlucks.

Storage Instructions

  • Fridge Storage
    Cool completely and store in an airtight container for up to 3–4 days.
  • Reheating
    Reheat gently on the stove over low heat, stirring occasionally. Add a splash of broth or cream if needed.
  • Freezing
    Freeze in airtight containers for up to 2 months. Thaw overnight in the fridge and reheat slowly.
  • Make-Ahead Tips
    Roast pumpkin cubes in advance and store separately. Combine with sautéed onions and broth when ready to serve.

Recipe Timing

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Rest Time: 5 minutes
  • Total Time: 50 minutes

Nutrition Information (Approximate)

Calories: 180–220 per serving
Protein: 3–5 grams
Contains vitamin A from pumpkin and potassium. Values may vary depending on ingredients and portion size.

FAQs

Yes, roast pumpkin and sauté onions a day in advance, then combine and heat later.

Simmer a bit longer or reduce liquid. Add more pumpkin if needed.

Yes, it works well. Adjust liquid to maintain desired thickness.

Refrigerate in airtight containers for up to 3–4 days.

Yes, store in airtight containers for up to 2 months. Reheat slowly.

Conclusion

Pumpkin soup is a cozy, comforting meal perfect for cold nights or a simple family dinner. It’s easy to make, versatile, and full of flavor. You can customize with toppings, cream, or spices to match your taste. This pumpkin soup is satisfying, approachable for home cooks, and perfect for leftovers or meal prep, bringing warmth and comfort to any table.

Pumpkin Soup
Print

Pumpkin Soup

Recipe by Edan SalamonCourse: Soups
Servings

4

servings
Prep time

15

minutes
Cooking time

30

minutes
Calories

200

kcal

A creamy, warming soup made with roasted pumpkin, aromatic spices, and optional cream. Perfect for cozy dinners or quick lunches.

Ingredients

  • 1 small pumpkin (2–3 lbs), peeled, seeded, diced

  • 1 tablespoon olive oil or butter

  • 1 medium onion, chopped

  • 2 cloves garlic, minced

  • 4 cups vegetable or chicken broth

  • 1 cup coconut milk or cream

  • 1 teaspoon ground nutmeg

  • 1/2 teaspoon ground cinnamon

  • Salt and pepper, to taste

  • 2 tablespoons chopped fresh parsley or chives (optional)

Directions

  • Preheat oven to 400°F (200°C). Toss pumpkin with oil, salt, and pepper. Roast 25–30 minutes until tender.
  • Sauté onion and garlic until soft. Add roasted pumpkin and broth, simmer gently.
  • Blend until smooth. Stir in coconut milk or cream, season with spices, salt, and pepper.
  • Simmer 5–10 minutes. Garnish with parsley or chives and serve warm.

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