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Bowl of creamy homemade pumpkin soup garnished with fresh herbs
Jana Rae

Homemade Pumpkin Soup

Creamy pumpkin soup made with fresh pumpkin, warm spices, and a touch of cream. A cozy, budget-friendly fall comfort food perfect for chilly nights and holiday meals.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Appetizer, Main Course, Soup
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons butter or olive oil
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 4 cups pumpkin puree fresh roasted or canned
  • 4 cups vegetable or chicken broth
  • 1 medium carrot chopped (optional, for sweetness)
  • 1 medium potato chopped (for thickness)
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • Salt & black pepper to taste
  • ½ cup heavy cream or coconut milk for creaminess
  • Fresh parsley dill, or pumpkin seeds, for garnish

Method
 

  1. Sauté aromatics – In a large pot, heat butter/oil. Add onion and garlic, cooking until softened (about 5 minutes).
  2. Add vegetables & broth – Stir in pumpkin, carrot, potato, broth, cinnamon, nutmeg, ginger, salt, and pepper. Bring to a boil, then reduce to simmer for 20–25 minutes until vegetables are tender.
  3. Blend until smooth – Use an immersion blender (or transfer carefully to a blender) and puree until silky smooth.
  4. Make it creamy – Stir in heavy cream or coconut milk. Adjust seasoning.
  5. Serve – Ladle into bowls and garnish with fresh herbs or pumpkin seeds. Serve hot with bread.

Notes

  • Dairy-free: Use coconut milk instead of cream.
  • Extra depth: Roast pumpkin before pureeing for richer flavor.
  • Spice it up: Add cayenne or curry powder for a kick.
  • Storage: Keeps 3–4 days in the fridge or up to 2 months in the freezer.