Sunday Creamy Pumpkin Soup

Name: Sunday Creamy Pumpkin Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups pumpkin puree; 1 onion, chopped; 2 cloves garlic, minced; 4 cups vegetable broth; 1 cup heavy cream; 1 teaspoon ground nutmeg; 1 teaspoon ground cinnamon; Salt and pepper to taste; Fresh parsley, chopped; Pumpkin seeds

Highlighted under: Healthy & Light

I love cozying up with a warm bowl of creamy pumpkin soup on a chilly Sunday afternoon. This recipe has become a cherished part of my weekend routine, offering that perfect blend of comforting flavors and rich textures. With just a handful of ingredients and a bit of time, I create a hearty dish that brings both nourishment and warmth to my table. Each spoonful is a reminder of the simple joys in life, making it the ultimate comfort food to enjoy with family or friends.

Created by

Sophia Lane

Last updated on 2026-01-13T05:07:12.614Z

When I first tried making pumpkin soup, I never realized how much depth of flavor could be achieved with just a few basic ingredients. I experimented with adding different spices, but ultimately settled on a combination of nutmeg and cinnamon. The warm earthiness they provide is simply divine and elevates the pumpkin to a new level. Each time I prepare it, I adjust the seasoning slightly based on the pumpkin's sweetness, ensuring a perfect balance.

One of my favorite tips for achieving that ultra-creamy texture is to blend the soup while it’s still warm. This way, the ingredients meld together beautifully, allowing the flavors to develop fully. Topping it off with a swirl of cream and fresh herbs before serving adds a lovely touch that makes this soup a hit for any occasion.

        Why You'll Love This Recipe
        Rich, velvety texture that warms the soul.
Perfectly balanced flavors with a hint of spice.
Simple enough for a weeknight but elegant for guests.

      

Ingredient Insights

The star of this recipe is the pumpkin puree, which not only provides the signature flavor but also contributes to a creamy texture without the need for excessive dairy. If you're using fresh pumpkin, aim for a medium-sized one (about 3-4 pounds) to yield around 2 cups of puree after roasting and blending. Canned pumpkin puree is a convenient alternative that works beautifully, just ensure it's plain pumpkin without any additives to control the flavor.

Onions and garlic are essential for developing a robust flavor base. Sautéing them until the onions are translucent is key; this should take about 5 minutes over medium heat. It draws out their natural sugars, enhancing the overall sweetness of the soup. If you're sensitive to onions, consider using shallots for a milder flavor, or even omit them entirely if desired.

Blending Techniques

For blending, an immersion blender is my go-to tool since it allows for easy cleanup and gives you control over the smoothness of the soup. If you prefer a silkier texture, transfer the soup to a traditional blender in batches, blending for 15-30 seconds until smooth. Be careful not to overfill the blender to avoid splattering hot soup—a trick is to blend in batches of no more than 2 cups at a time.

After blending, taste the soup before adding the heavy cream. This is the perfect moment to adjust the seasoning; a pinch of salt and another dash of cinnamon can elevate the flavors considerably. To ensure the cream integrates without curdling, warm the soup over low heat after adding the cream, allowing it to heat gently for about 5 more minutes.

Ingredients

For the Soup

2 cups pumpkin puree
1 onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 cup heavy cream
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
Salt and pepper to taste

For Garnish

Fresh parsley, chopped
Pumpkin seeds

Make sure to select a high-quality pumpkin puree for the best flavor.

Instructions

Sauté the Aromatics

In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent, about 5 minutes.

Add Pumpkin and Spices

Stir in the pumpkin puree, nutmeg, and cinnamon, cooking for another 2-3 minutes until fragrant.

Pour in the Broth

Slowly add the vegetable broth, bringing the mixture to a boil. Reduce the heat to low and let it simmer for 20 minutes, allowing the flavors to meld.

Blend the Soup

Using an immersion blender (or a regular blender in batches), blend the soup until smooth and creamy.

Finish with Cream

Stir in the heavy cream, and season with salt and pepper to taste. Warm through for another 5 minutes.

Serve

Ladle the soup into bowls, garnishing with fresh parsley and pumpkin seeds.

Serve this soup with crusty bread for a complete meal.

Pro Tips

Adjust the spices according to your taste
a bit of cayenne pepper can add a nice kick.

Storage and Reheating

This creamy pumpkin soup is excellent for meal prep and can be stored in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the soup in freezer-safe bags or containers; it can last up to 6 months. When reheating, do so gently over low heat to avoid curdling the cream. Stir frequently, and add a splash of broth or water if the soup has thickened too much during storage.

If you’re planning to freeze the soup, consider omitting the heavy cream before freezing. You can always add it in when reheating, which ensures a fresher taste and better texture. This soup's flavors deepen with time, making it a great option for batch cooking.

Garnishing Ideas

While fresh parsley and pumpkin seeds provide a lovely garnish, I encourage experimentation with toppings. A dollop of sour cream or Greek yogurt can add a tangy balance. Drizzling with a little balsamic glaze adds an unexpected but delightful flavor contrast that pairs beautifully with the sweetness of the pumpkin.

For a touch of heat, sprinkle some red pepper flakes or add a few dashes of hot sauce. You can also explore adding sautéed mushrooms or crispy kale for added texture and flavor. These garnishes not only enhance the visual appeal but also elevate the nutritional profile of your soup.

Questions About Recipes

→ Can I use fresh pumpkin instead of canned?

Absolutely! Just roast the fresh pumpkin until tender and blend it into the desired consistency.

→ Can I make this soup vegan?

Yes! Substitute heavy cream with coconut milk or a plant-based cream alternative, and use vegetable broth.

→ How long can I store leftovers?

The soup can be stored in an airtight container in the refrigerator for up to 4 days.

→ Can I freeze pumpkin soup?

Yes! It freezes well. Just make sure to blend it smooth before freezing it in individual portions.