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Easy Creamy Pumpkin Soup Recipe for Cozy Fall Dinner

A close-up of a bowl of vibrant orange pumpkin soup, lightly seasoned with pepper, sitting near a window.
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Make this easy creamy pumpkin soup for a comforting fall dinner. It uses simple ingredients like pumpkin puree and warm spices, resulting in a rich, velvety texture perfect for chilly evenings.

Ingredients

Scale
  • 2 (15-ounce) cans pumpkin puree
  • 4 cups vegetable or chicken broth
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup heavy cream (or coconut milk for dairy-free)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
  2. Add the minced garlic, cinnamon, and nutmeg. Cook for 1 minute until fragrant.
  3. Pour in the pumpkin puree and broth. Stir well to combine all ingredients.
  4. Bring the soup to a simmer, then reduce heat to low, cover, and cook for 15 minutes to allow flavors to meld.
  5. Remove the pot from the heat. Use an immersion blender to blend the soup until it is completely smooth and velvety. Alternatively, carefully transfer the soup in batches to a standard blender and blend until smooth, then return to the pot.
  6. Stir in the heavy cream, salt, and pepper. Heat gently for 2 minutes, but do not boil after adding the cream.
  7. Taste and adjust seasoning if needed. Serve hot.

Notes

  • Serve this soup with thick slices of crusty bread for dipping.
  • For a richer flavor, you can roast a fresh sugar pumpkin instead of using puree; roast until soft, then scoop out the flesh.
  • If you want a variation, stir in 1/2 cup of cooked, crumbled sausage during the final heating step.

Nutrition

Find it online: https://devourdish.com/easy-creamy-pumpkin-soup-recipe/