Name: Easy Pumpkin Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 can (15 oz / 425 g) pumpkin puree; 4 cups (960 ml) vegetable broth; ½ cup (120 ml) heavy cream; 1 medium onion (150 g), chopped; 2 cloves garlic, minced; 1 tsp (2 g) ground cinnamon; ½ tsp (1 g) ground nutmeg; Salt and black pepper, to taste; 1 tbsp (15 ml) olive oil

Jump to Recipe

There’s just something magical about a steaming bowl of pumpkin soup on a crisp autumn evening. It’s creamy, cozy, and feels like wrapping yourself in your favorite blanket—only this version comes in a bowl and pairs beautifully with crusty bread. Whether you’re feeding a hungry family after a long day or whipping up something quick for yourself, this recipe hits that sweet spot of being both simple and impressive.

Think of it as your secret weapon for chilly nights: only 30 minutes from start to finish, pantry-friendly ingredients, and a flavor profile that screams fall without being fussy. This isn’t one of those recipes that leaves you with a sink full of dishes or requires a culinary degree. Nope—this is real-life cooking for real-life evenings.

If you’ve been searching for an easy autumn dinner that checks the boxes for cozy, creamy, and comforting, this pumpkin soup is about to earn a permanent spot in your rotation.

Why You’ll Love This Pumpkin Soup

Quick 30-minute recipe—perfect for weeknights.
Silky-smooth and velvety, thanks to cream and pumpkin puree.
A classic creamy soup recipe that feels indulgent but uses simple ingredients.
Comfort in a bowl—ideal for cozying up after a busy day.

Ingredients You’ll Need

1 can (15 oz / 425 g) pumpkin puree
4 cups (960 ml) vegetable broth
½ cup (120 ml) heavy cream
1 medium onion (150 g), chopped
2 cloves garlic, minced
1 teaspoon (2 g) ground cinnamon
½ teaspoon (1 g) ground nutmeg
Salt and black pepper to taste
1 tablespoon (15 ml) olive oil

Step-by-Step Instructions

Heat olive oil in a large pot over medium heat.
Add onion and garlic, sauté for 4–5 minutes until softened and fragrant.
Stir in pumpkin puree, broth, cinnamon, and nutmeg. Bring to a gentle boil.
Reduce heat and simmer 10 minutes to let the flavors mingle.
Stir in heavy cream, season with salt and pepper.
Use an immersion blender to puree until silky. (Or carefully transfer to a blender in batches.)
Return to the pot, adjust the seasoning, and reheat gently.
Serve hot with a drizzle of cream, fresh herbs, or toasted bread.

Cooking Tips for the Best Pumpkin Soup

Don’t rush the onions. Let them get soft and golden—that’s your flavor base.
Adjust creaminess. Add more broth if you like it lighter, or more cream for an indulgent bowl.
Spice it up. A pinch of cayenne or curry powder adds a little kick if you’re in the mood.
Texture tricks. Want extra velvety soup? Run it through a high-speed blender—it’s worth the extra minute.
Garnish game strong. A swirl of cream, toasted pumpkin seeds, or fresh thyme makes it look restaurant-worthy.

A Cozy Kitchen Story

This soup became one of my go-to’s during a particularly chilly October when my kids were little. I’d make a pot after school, and the smell of sautéing onions with cinnamon would have them wandering into the kitchen asking, “Is it ready yet?” They’d dunk buttered bread into steaming bowls while doing homework at the table—it was messy, noisy, and utterly perfect.

Now, even as they’ve grown, this soup still feels like a little taste of home. To me, that’s the heart of cooking: creating those small, cozy rituals that stick with you long after the bowls are empty.

What to Serve with Pumpkin Soup

This fall comfort food shines on its own, but here are a few easy pairings:

Crusty bread or garlic bread—perfect for dunking.
Grilled cheese sandwich—classic, melty, and unbeatable with soup.
Fall salad—think arugula, apples, and toasted pecans.
Roasted veggies—sweet potatoes or carrots balance the flavors beautifully.

For a full cozy dinner, make it a “soup and sandwich” night—it’s simple, satisfying, and fuss-free.

How to Store Leftovers

Fridge: Keep in an airtight container for up to 4 days.
Freezer: This soup freezes beautifully! Store in freezer-safe containers for up to 2 months. Thaw overnight in the fridge.
Reheat: Warm gently on the stove over low heat. Add a splash of broth or cream if it thickens too much.

Pumpkin Soup FAQs

Can I make this soup dairy-free?

Yes! Swap heavy cream with coconut milk for a slightly tropical twist—it’s delicious.

Can I use fresh pumpkin instead of canned?

Absolutely. Roast cubes of pumpkin until tender, then puree before using.

Is this soup thick or thin?

It’s creamy and smooth but not too heavy. Adjust thickness by adding more broth if you prefer it lighter.

Can I make it ahead of time?

Definitely! In fact, the flavors deepen overnight. Just reheat before serving.

A Bowl of Autumn Happiness

This pumpkin soup is the kind of recipe that makes you fall in love with autumn all over again. It’s quick, nourishing, and carries all the cozy flavors of the season in one spoonful. Perfect as a weeknight dinner, a holiday starter, or that little bowl of comfort you need after a long day.

So go ahead—grab that can of pumpkin, toss on your favorite sweater, and let this creamy bowl of goodness warm you from the inside out.

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