Creamy, cozy and full of fall flavor! The Best Easy Pumpkin Soup is made with simple ingredients — pumpkin puree, onion, garlic, broth and cream — and comes together in about 30 minutes. Comfort in every bowl, healthy and delicious, perfect for chilly days!
Cook 30 Min
Serves 4
Easy to Make
Healthy & Delicious
Ingredients
- 1 can (15 oz) pumpkin puree
- 2 cups chicken or vegetable broth
- 1 medium onion
- 2 cloves garlic
- 1 cup cream (or coconut milk)
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper
- 1/2 tsp thyme (or dried herbs)
Step-by-Step Instructions
Sauté
In a large pot, heat a little oil over medium heat. Add 1 diced medium onion and cook for about 3-5 minutes, stirring often, until soft and translucent — do not let it brown.
Add Flavor
Stir in 2 minced garlic cloves and cook for 1 minute until fragrant. Add the can of pumpkin puree and mix well so the puree coats the onion and picks up all that flavor.
Pour and Season
Pour in 2 cups broth, then add 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp thyme. Bring to a boil, then reduce the heat and simmer for 15-20 minutes so the flavors meld together.
Blend
Use an immersion blender right in the pot (or carefully transfer to a blender in batches) and blend until completely smooth and creamy. Watch out for hot splashes — keep the blender head fully submerged.
Add Cream
Stir in 1 cup cream (or coconut milk for dairy-free) and let it heat gently for a few more minutes — do not boil hard or the cream can split. Taste and adjust the seasoning with more salt or pepper.
Serve and Enjoy
Ladle into bowls and top with fresh herbs, cracked pepper, or a pretty drizzle of cream. Serve hot and enjoy every cozy spoonful!
Useful Tips
- Use fresh pumpkin for the best flavor. Roast cubed pumpkin at 400°F (200°C) for 30 minutes and use 2 cups in place of canned.
- Adjust the thickness. More broth or cream to thin it out; simmer uncovered a little longer to thicken.
- Add a pinch of nutmeg for extra warmth. Nutmeg and pumpkin are a perfect fall pair — a tiny pinch goes a long way.
- Top it well. Pumpkin seeds, fresh herbs, a cream swirl or crispy croutons make every bowl look and taste better.
- Do not boil the cream. Add the cream at the end and heat gently — a hard boil can make it split.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes! Roast cubed pumpkin at 400°F (200°C) for about 30 minutes until tender, then use 2 cups in place of the canned puree.
How do I make pumpkin soup dairy-free?
Use coconut milk instead of cream and vegetable broth instead of chicken broth — it stays just as creamy.
Can I freeze pumpkin soup?
Yes, up to 3 months. For the best texture, freeze it before adding the cream, then stir the cream in when you reheat.
How do I make the soup thicker or thinner?
Stir in more broth or cream to thin it; simmer uncovered for a few extra minutes to thicken it up.
What toppings go well on pumpkin soup?
Toasted pumpkin seeds, fresh herbs, a swirl of cream, cracked black pepper, crispy sage leaves or garlic croutons.