Creamy Pumpkin Soup with Spices Recipe

Introduction

This comforting pumpkin soup is perfect for crisp autumn days or whenever you crave a cozy bowl of warmth. Made with simple ingredients and warming spices, it’s both easy to prepare and full of rich, inviting flavors.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
• 4 cups vegetable broth (or chicken broth)
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• Salt and freshly ground black pepper to taste
• 1/2 cup heavy cream (optional, for extra richness)
• Pumpkin seeds (pepitas), for garnish (optional)
• Croutons, for garnish (optional)
• A swirl of sour cream or Greek yogurt, for garnish (optional)
• Fresh parsley, chopped, for garnish (optional)

Instructions

1. Step 1: Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes.
2. Step 2: Add the minced garlic and cook for another 1–2 minutes until fragrant, stirring frequently to avoid burning.
3. Step 3: Stir in the pumpkin puree, vegetable broth, ground ginger, nutmeg, cinnamon, and cloves. Mix well to combine all ingredients.
4. Step 4: Bring the soup to a gentle boil, then reduce heat and let it simmer for 15–20 minutes to allow the flavors to meld.
5. Step 5: Using an immersion blender or regular blender, carefully puree the soup until smooth and creamy. Return to the pot if needed.
6. Step 6: Season with salt and freshly ground black pepper to taste. Stir in the heavy cream if using, and heat through without boiling.
7. Step 7: Serve hot, garnished with pumpkin seeds, croutons, a swirl of sour cream or Greek yogurt, and chopped fresh parsley if desired.

Tips & Variations

• For a vegan version, omit the heavy cream or substitute with coconut milk for a subtle tropical hint.
• Add a pinch of cayenne pepper or chili flakes for a spicy kick.
• Use homemade roasted pumpkin puree for a more robust, fresh flavor.
• If you prefer a chunkier texture, puree only half the soup and stir in the rest of the cooked mixture.
• Garnish with toasted nuts or seeds for an added crunch.

Storage

Store leftover pumpkin soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally. If the soup thickens too much when cooled, add a little broth or water to loosen it before reheating. For longer storage, the soup can be frozen for up to 2 months; thaw overnight in the fridge before warming.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, you can roast and puree fresh pumpkin for this soup. Choose a sweet variety like sugar pumpkin, roast until tender, then blend until smooth. This will add a fresher flavor but requires additional prep time.

Is this soup suitable for a dairy-free diet?

Absolutely. Simply omit the heavy cream or replace it with a dairy-free alternative such as coconut milk or almond milk. This will keep the soup creamy without dairy.

Creamy Pumpkin Soup with Spices Recipe

Print Recipe

★★★★★

4.9 from 65 reviews

This creamy pumpkin soup is a comforting and flavorful dish perfect for chilly days. Made with pumpkin puree, aromatic spices like ginger, nutmeg, cinnamon, and cloves, and enriched with a touch of heavy cream, it offers a warm, velvety texture. Garnished with pumpkin seeds, croutons, sour cream or Greek yogurt, and fresh parsley, it makes a delightful appetizer or light meal.

• Author: Stella
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
• 4 cups vegetable broth (or chicken broth)
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• Salt and freshly ground black pepper to taste
• 1/2 cup heavy cream (optional, for extra richness)

Garnishes (Optional)

• Pumpkin seeds (pepitas)
• Croutons
• A swirl of sour cream or Greek yogurt
• Fresh parsley, chopped

Instructions

1. Heat the olive oil: In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat until shimmering to prepare for sautéing the aromatics.
2. Sauté the onion: Add the chopped onion to the pot and sauté, stirring occasionally, until it becomes soft and translucent, about 5-7 minutes.
3. Add the garlic: Stir in the minced garlic and cook for about 1 minute, until fragrant but not browned.
4. Add pumpkin puree and broth: Pour in the 15 ounces of pumpkin puree and 4 cups of vegetable or chicken broth. Stir thoroughly to combine all ingredients.
5. Season the soup: Add 1 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, salt, and freshly ground black pepper to taste. Stir well to distribute the spices evenly.
6. Simmer: Bring the soup to a gentle boil, then reduce heat to low and let it simmer for about 15-20 minutes to blend the flavors and heat through.
7. Optional cream addition: Stir in 1/2 cup heavy cream for extra richness and heat the soup until just warmed through, being careful not to boil.
8. Adjust seasoning: Taste the soup and adjust salt, pepper, or spices as needed before serving.
9. Serve and garnish: Ladle the soup into bowls and garnish with optional pumpkin seeds (pepitas), croutons, a swirl of sour cream or Greek yogurt, and chopped fresh parsley for added texture and flavor.

Notes

• You can use vegetable or chicken broth based on your preference or dietary requirements.
• For a vegan version, substitute heavy cream with coconut milk or omit it entirely.
• Adjust the spices to taste, especially the cloves and cinnamon, as they can overpower if too strong.
• Leftover soup keeps well refrigerated for up to 3 days and can be frozen for up to 2 months.
• To make the soup smoother, you can blend it with an immersion blender before adding cream.

Keywords: Pumpkin soup, creamy pumpkin soup, fall soup, easy pumpkin soup recipe, vegetarian soup, comfort food