Pumpkin soup

Creamy Pumpkin Soup: A Comforting Autumn Delight

 Creamy Pumpkin Soup is the quintessential autumn comfort food that warms the soul with its rich and velvety texture. Made from the earthy sweetness of fresh pumpkin and a medley of aromatic spices, this soup is the perfect way to embrace the fall season. Whether you’re looking for a cozy appetizer, a light lunch, or a comforting dinner, join us as we uncover the recipe for Creamy Pumpkin Soup that will leave you craving the flavors of fall.


For the Creamy Pumpkin Soup:

  • 2 pounds (about 1 kg) fresh pumpkin, peeled, seeded, and cubed
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 carrot, peeled and chopped
  • 1 celery stalk, chopped
  • 4 cups vegetable or chicken broth
  • 1 cup unsweetened canned pumpkin puree
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 cup heavy cream
  • 2 tablespoons unsalted butter
  • Salt and black pepper to taste
  • Olive oil for sautéing

For Garnish (Optional):

  • Sour cream or Greek yogurt
  • Fresh chives, chopped
  • Roasted pumpkin seeds (pepitas)


Prepare the Creamy Pumpkin Soup:

  1. In a large pot or Dutch oven, heat a drizzle of olive oil over medium heat.
  2. Add the chopped onion, minced garlic, carrot, and celery to the pot. Sauté for about 5-7 minutes, or until the vegetables have softened and the onion is translucent.
  3. Stir in the cubed fresh pumpkin and continue to cook for another 5 minutes, allowing the pumpkin to lightly caramelize.
  4. Add the vegetable or chicken broth, canned pumpkin puree, ground cinnamon, ground nutmeg, ground ginger, and ground cloves to the pot. Stir to combine all the ingredients.
  5. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 20-25 minutes, or until the fresh pumpkin is tender and easily pierced with a fork.
  6. Using an immersion blender or a countertop blender, carefully puree the soup until smooth and creamy.
  7. Return the pureed soup to the pot if you used a countertop blender.

Add Cream and Butter: 8. Stir in the heavy cream and unsalted butter, allowing them to melt into the soup.

  1. Season the Creamy Pumpkin Soup with salt and black pepper to taste. Adjust the seasoning as needed.

Serve and Garnish: 10. Ladle the soup into serving bowls.

  1. If desired, garnish each bowl with a dollop of sour cream or Greek yogurt, a sprinkle of fresh chives, and roasted pumpkin seeds (pepitas).

Cook’s Notes:

  • For added depth of flavor, you can roast the fresh pumpkin cubes in the oven at 375°F (190°C) for about 20 minutes before adding them to the soup.
  • Adjust the thickness of the soup by adding more broth or cream to achieve your desired consistency.
  • Feel free to customize the spices to suit your taste. You can also add a pinch of cayenne pepper for a subtle kick.
  • Leftover Creamy Pumpkin Soup can be refrigerated and reheated for another delicious meal.

 Creamy Pumpkin Soup is a comforting and soul-warming dish that captures the essence of autumn in every spoonful. With the natural sweetness of fresh pumpkin and a blend of warm spices, it’s a perfect way to savor the flavors of the season. So, follow this recipe, ladle yourself a bowl of this velvety delight, and let the creamy goodness of pumpkin soup fill you with warmth and comfort on crisp fall evenings.

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