As autumn arrives and pumpkin-flavored treats appear everywhere, homemade pumpkin soup is a warm, delicious way to celebrate the season. Smooth, savory, and slightly spiced, this soup is ideal for chilly days and simple enough for a weeknight meal or a cozy weekend lunch.
Pumpkin Soup Ingredients
Caramelized onions and a little brown sugar bring a natural sweetness that complements pumpkin puree. Garlic and sage add aromatic depth while crushed red pepper flakes give a gentle warmth. Nutmeg and black pepper balance the flavors, and a touch of heavy cream rounds the soup into a creamy, comforting finish.
You’ll need:
- 1 cup white or yellow onion, diced
- 1–2 tablespoons olive oil
- 2–3 cloves garlic, minced
- ⅛ teaspoon crushed red pepper flakes (adjust to taste)
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 29-ounce can pure pumpkin puree (about 4 cups)
- 4 cups chicken broth (or vegetable broth for vegetarian)
- 2 cups water
- 2 sage leaves
- 1–2 teaspoons light brown sugar (optional)
- ¼ cup heavy cream or half-and-half, plus extra for serving
- Roasted pumpkin seeds, for garnish
PRO TIP:
Use pumpkin puree, not pumpkin pie filling, to control the recipe’s sweetness and spice.
Substitutions And Additions
Fresh herbs: Parsley, oregano, or rosemary work well if you want to vary the herb profile.
Vegetarian: Replace chicken broth with vegetable broth to make the recipe vegetarian.
Dairy-free: Swap heavy cream for full-fat coconut milk for a dairy-free option that still gives a rich mouthfeel.
Onion: For a milder, sweeter onion flavor, use Vidalia onions or shallots instead of white or yellow onion.
Heat and smoke: Adjust crushed red pepper flakes for more or less heat. Smoked paprika can add a pleasant, smoky undertone.
How To Make This Pumpkin Soup Recipe
Prepare the aromatics first, then add the pumpkin and broth and simmer until the flavors meld and the soup thickens.
OUR RECIPE DEVELOPER SAYS
This recipe freezes well—make a big batch and save portions for quick meals later.
STEP ONE: In a large stockpot over medium heat, sauté the diced onions in olive oil until soft and translucent.
STEP TWO: Add garlic, crushed red pepper flakes, and nutmeg; sauté for 1–2 more minutes until fragrant.
STEP THREE: Stir in salt, pepper, pumpkin puree, chicken (or vegetable) broth, water, and sage leaves. Bring to a boil.
STEP FOUR: Reduce heat and simmer 20–30 minutes, until the soup reduces slightly and thickens.
PRO TIP:
The soup will be thin at first but will thicken as it simmers. Add extra broth to thin or simmer longer to thicken.
STEP FIVE: Remove and discard the sage leaves. Stir in the brown sugar (if using) and the heavy cream. Taste and adjust salt, pepper, and sweetness.
STEP SIX: Puree the soup until smooth using an immersion blender or by carefully working in batches in a standing blender. Return to the pot and reheat gently.
PRO TIP:
Blending the soup adds air and a creamier texture. If you prefer a chunkier soup, skip pureeing.
STEP SEVEN: Serve hot with a swirl of heavy cream, roasted pumpkin seeds, and a sprinkle of herbs or toasted sage leaves, if desired.
PRO TIP:
For extra aroma and crunch, toast sage leaves in butter, then crush and sprinkle them over each bowl.
How To Serve
This creamy pumpkin soup is perfect for cold days. Serve it piping hot with crusty bread or soft dinner rolls to soak up every last drop. Add a simple green salad or roasted autumn vegetables for a complete seasonal meal.
Pair it with other comforting soups if you’re serving a variety: butternut squash or a creamy cheese-based soup make lovely companions.
MORE SOUP RECIPES
One Pot Taco Soup Recipe
Lasagna Soup
Storing This Creamy Pumpkin Soup
Leftovers store well and make convenient future meals.
Make ahead: Let the soup cool to room temperature, then transfer to airtight containers. Refrigerate for up to 2 days or freeze for longer storage.
In the fridge: Store in an airtight container for 3–4 days.
In the freezer: Freeze in airtight containers for up to 3 months.
Reheating: Reheat gently on the stovetop, stirring occasionally and adding a splash of broth or water to adjust consistency. You can also reheat in the microwave in 30-second intervals, stirring between each interval.
Why We Love This Recipe
Comfort in every spoonful: The warm spices and creamy texture make this soup a true comfort food.
Autumn flavors: The vibrant orange color and cozy spices capture the essence of fall.
Make ahead: This soup is ideal for preparing in advance and freezing for busy days.
This pumpkin soup is rich with fall spices and savory depth. Serve it with crusty bread to make a satisfying seasonal meal that warms you through the cooler months.
Frequently Asked Questions
Blend with an immersion blender directly in the pot for convenience, or carefully transfer in batches to a standing blender for a very smooth finish.
Yes. Freeze portions for up to 3 months for easy reheating later.
Absolutely. Homemade pumpkin puree can be used in place of canned pumpkin puree.
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Pumpkin Soup
Ingredients
- 1 cup white or yellow onion, diced
- 1–2 tablespoons olive oil
- 2–3 cloves garlic, minced
- ⅛ teaspoon crushed red pepper flakes, adjust to taste
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 29-ounce pure pumpkin puree (about 4 cups)
- 4 cups chicken or vegetable broth
- 2 cups water
- 2 sage leaves
- 1–2 teaspoons light brown sugar, optional
- ¼ cup heavy cream or half-and-half, plus more for serving
- Roasted pumpkin seeds, for garnish
Instructions
- In a large stockpot over medium heat, sauté the onions in the oil until soft and translucent.
- Add the garlic, red pepper flakes, and nutmeg; sauté 1–2 minutes longer.
- Add salt, pepper, pumpkin puree, broth, water, and sage leaves; bring to a boil.
- Reduce heat and simmer 20–30 minutes, until the soup has reduced and thickened.
- Remove and discard sage leaves. Stir in brown sugar and heavy cream. Taste and adjust seasoning.
- Puree the soup with an immersion blender or in batches in a standing blender. Return to the pot and reheat gently.
- Serve with a drizzle of heavy cream, roasted pumpkin seeds, and herbs if desired.
Notes
- This soup freezes well—make a big batch and save portions for later.
- The soup will be thin at first but will thicken as it simmers. Add broth to thin or simmer longer to thicken.
- Blending the finished soup adds air and makes it extra creamy, though you can skip this step if you prefer a chunkier texture.
- Toast sage leaves in butter, crush them, and sprinkle on top for an aromatic garnish.
Nutrition
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