Description

This creamy pumpkin soup is made with just a few ingredients and comes together in under 30 minutes. It’s smooth, flavorful, and perfect for a quick lunch or dinner!

Ingredients

Scale

2 tablespoons butter (or olive oil for dairy-free)
1 small onion, diced
2 cloves garlic, minced
1 (15-ounce) can pumpkin purée (not pumpkin pie filling)
2 cups vegetable broth (or chicken broth)
1 cup heavy cream (or coconut milk for dairy-free)
1/2 teaspoon salt (or to taste)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon black pepper
Optional: 1 tablespoon maple syrup or honey for a touch of sweetness

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Instructions

In a large pot over medium heat, melt the butter. Add the onion and cook until soft, about 3-4 minutes. Stir in the garlic and cook for 30 seconds.
Pour in the pumpkin purée and broth, stirring to combine. Bring to a simmer and let cook for 10 minutes.
Stir in the cream, salt, cinnamon, nutmeg, and black pepper. Cook for another 5 minutes, stirring occasionally.
Use an immersion blender to blend the soup until smooth, or carefully transfer it to a regular blender in batches.
Taste and adjust seasoning. If desired, add maple syrup or honey for a slight sweetness.
Serve warm with croutons, pumpkin seeds, or a drizzle of cream on top. Enjoy!

Notes

Thicker soup? Reduce the broth to 1½ cups.
Spicy twist? Add ¼ teaspoon of cayenne pepper.
Extra protein? Stir in shredded chicken or cooked lentils.