Name: Creamy Pumpkin Soup Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Western
Ingredients: 1.2 kg pumpkin (any type) or butternut squash, unpeeled weight; 1 onion, sliced (white, brown, or yellow); 2 garlic cloves, peeled whole; 3 cups vegetable or chicken broth/stock, low sodium; 1 cup water; Salt and pepper, to taste; 3/4 cup cream, half and half, or milk

If you’re looking for a cozy, comforting bowl of fall goodness, this Creamy Pumpkin Soup Recipe is a must-try. Silky smooth, subtly sweet, and super easy, it’s the kind of soup you’ll want to make again and again all season long. Stick around, I’ll walk you through every step so you nail it perfectly.

creamy pumpkin soup - The image shows a thick creamy orange soup in a black pot positioned on a white marbled surface. The soup’s surface is smooth with a swirl of white cream creating a spiral pattern on top. A large silver spoon is partially dipped into the soup, catching light to show its shiny metal texture. The colors contrast nicely with the warm orange soup and the white cream swirl. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Pumpkin Soup Recipe
Top Tip
How to Serve Creamy Pumpkin Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Pumpkin Soup Recipe

Why You'll Love This Recipe

I’ve tried a bunch of pumpkin soup recipes over the years, but this one always feels like the perfect balance — easy enough for a weeknight, yet cozy and gourmet in flavor. What makes it stand out is the fresh pumpkin combined with simple pantry staples that somehow come together like magic.

Straightforward Ingredients: No need for fancy stuff—fresh pumpkin, onion, garlic, broth, and cream do all the heavy lifting.
Speedy Prep: You’ll have soup simmering and smelling amazing in under 15 minutes, perfect for busy days.
Rich, Creamy Texture: The addition of cream or half-and-half makes it decadently smooth without being heavy.
Totally Customizable: It’s a great base for adding your own flavors, be it warming spices or a kick of heat.

creamy pumpkin soup - A white bowl with a blue rim is filled with smooth orange soup. On the surface of the soup, there is a swirl of white cream and a sprinkling of green herbs and black pepper, adding texture and color contrast. A woman's hand is holding a piece of white bread dipped in the soup, showing a thick layer of soup coating the bread. The scene is set against a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Creamy Pumpkin Soup Recipe uses simple ingredients that combine beautifully. Each element plays a role, from adding sweetness and aroma to creating that silky finish you crave. Quality fresh ingredients make a real difference here, especially the pumpkin and broth.

creamy pumpkin soup - Flat lay of vibrant orange pumpkin chunks with smooth, matte skin, nestled beside a glossy whole butternut squash sliced lengthwise to reveal its deep orange flesh, crisp white and brown onion slices showing delicate layers, two shiny garlic cloves with papery skin intact, a small heap of fresh green parsley leaves adding a pop of color, and a small glass jar filled with thick, creamy white cream showcasing its rich texture, all naturally arranged with gentle overlaps and soft shadows, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Pumpkin: Fresh pumpkin (or butternut squash) gives the base that lovely sweetness and velvety texture; choose a variety you like – sugar pumpkin works great.
Onion: Adds subtle depth and natural sweetness — yellow, brown, or white onion all work fine, just don’t skip it.
Garlic: Whole cloves cook down to mellow out their bite, infusing delicate warmth.
Vegetable or Chicken Broth: The soup’s backbone, low sodium works best so you can season to taste.
Water: Just enough to help cook the pumpkin without watering down the flavor.
Cream (or half-and-half, milk): Adds that luscious, silky finish — feel free to adjust amount or use a dairy alternative.
Salt and Pepper: Essential for brightening and balancing all those flavors.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this Creamy Pumpkin Soup Recipe depending on my mood and what I have on hand. Whether you want to add a bit of spice or keep it super simple, this recipe is forgiving and flexible — making it your own is half the fun.

Spiced Up: I’ll sometimes add a pinch of cinnamon, nutmeg, or even a little curry powder — it gives the soup a warming complexity that’s wonderful on a cold day.
Dairy-Free: Swap cream for coconut milk or almond milk, and the soup still turns out rich and luscious.
Extra Veggies: Carrots or sweet potatoes blended in add layers of sweetness and body if you’re feeling adventurous.
Chunky Style: For a rustic feel, reserve some cooked pumpkin chunks before pureeing and stir them back in at the end.

Step-by-Step: How I Make Creamy Pumpkin Soup Recipe

Step 1: Prep Your Pumpkin Like a Pro

First off, slice your pumpkin into manageable pieces about 2.25 inches thick. I find it easiest to cut the pumpkin into wedges, then peel the skin off with a sturdy knife or vegetable peeler. Scoop out those seeds—feel free to save them for roasting later! Then chop the pumpkin into roughly 1.5-inch chunks. This size cooks evenly and blends perfectly smooth.

Step 2: Build the Flavor Base

Toss your pumpkin chunks, sliced onion, and whole garlic cloves into a pot. Pour in the vegetable or chicken broth and add the cup of water. The liquid won’t fully cover everything, but that’s okay—just make sure it reaches at least halfway up. Bring this mixture to a boil over high heat, uncovered. Once boiling, reduce to a rapid simmer. From here, patience is key — about 10 minutes should do it. Test the pumpkin with a butter knife; it should go in easily when tender.

Step 3: Puree to Silky Perfection

Once your pumpkin is tender, turn off the heat. Using a stick blender right in your pot, blend the mixture until super smooth — no lumps! If you don’t have a stick blender, a standard blender is fine but make sure the soup cools for a few minutes first to prevent any hot liquid explosions. Pour soup back into the pot if needed, and season with salt and pepper. Stir in your cream gently — avoid boiling the soup after adding cream, or it might split and get a grainy texture.

Step 4: Serve It Up

Ladle the soup into bowls, drizzle with a little extra cream if you like, and sprinkle over freshly ground pepper or chopped parsley for a fresh pop of color. I love serving mine with crusty bread to sop up every drop.

Top Tip

Over the years, I’ve learned a few little tricks that really help this Creamy Pumpkin Soup Recipe shine. These tips took my soup from good to “wow, can I have seconds?” and will help you avoid the most common pitfalls for a smooth, flavor-packed soup.

Peeling Pumpkin Made Easy: Use a sharp knife and cut pumpkin into wedges before peeling; this setup feels safer and easier than peeling a whole pumpkin at once.
Blend Safely: Let the soup cool slightly before blitzing in a blender to avoid splatters and burns.
Adjust Cream After Cooking: Add cream off the heat to keep the soup silky without curdling—trust me, it makes all the difference.
Season Gradually: Taste and salt in small steps—broth adds saltiness too, so you don’t want to overdo it.

How to Serve Creamy Pumpkin Soup Recipe

creamy pumpkin soup - Serving Suggestion

Garnishes

For garnishes, I like to keep it simple but impactful — a swirl of cream or a spoonful of yogurt adds creaminess and visual appeal. Fresh parsley or chives bring a pop of color and freshness, while toasted pumpkin seeds add a delightful crunch. Sometimes I sprinkle just a pinch of smoked paprika for a hint of warmth.

Side Dishes

This soup pairs perfectly with crusty artisan bread or warm sourdough for dipping. If I want to make a full meal, I’ll throw together a crisp green salad with a tangy vinaigrette or serve alongside a cozy grilled cheese sandwich — total comfort food bliss.

Creative Ways to Present

For special occasions, I like to serve the soup in small espresso cups as part of a starter trio. Garnishing with pumpkin seed oil and microgreens gives an elegant flair. Or, use mini pumpkins as soup bowls — hollow them out gently, ladle in the soup, and bake briefly to warm-perfect for impressing guests!

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight containers in the fridge and usually eat it within 3-4 days. The flavors actually meld and deepen overnight, so it can taste even better the next day. Just give it a good stir before reheating.

Freezing

I’ve frozen this soup successfully in meal-sized portions. Just cool it completely first, then freeze in sturdy containers. When thawed, the texture might separate a bit, but a quick stir and gentle reheating fix that right up.

Reheating

To reheat, warm gently over medium-low heat, stirring often. If it’s too thick after refrigeration, whisk in a splash of broth or milk to loosen it up. Avoid boiling to keep the cream from breaking.

Frequently Asked Questions:

Can I make this soup with canned pumpkin?

Absolutely! If you’re using canned puree, you can substitute about 2 cans to replace the fresh pumpkin. Just add it in at the beginning with the broth and proceed normally—it’s a handy shortcut that still delivers great flavor.

What’s the best way to prevent the cream from splitting?

The key is to add the cream off the heat after blending and seasoning the soup. Stir it in gently and avoid reheating the soup to a boil once the cream is added. Heating slowly on low while stirring helps maintain a smooth texture.

Can I make this soup vegan or dairy-free?

Yes! Simply swap the cream for coconut milk, cashew cream, or your favorite plant-based milk. The soup still tastes wonderfully creamy and comforting. Just adjust seasoning as needed since some dairy alternatives have a different flavor profile.

How long can I store the soup in the fridge?

You can safely store the soup in an airtight container for up to 4 days in the fridge. Just make sure to cool it down before refrigerating and reheat gently when ready to enjoy.

Final Thoughts

This Creamy Pumpkin Soup Recipe is one of those dishes that feels like a warm hug on a chilly day. It’s quick, comforting, and endlessly adaptable — trust me, you’ll be glad to have it in your recipe arsenal. Make a batch, experiment a little, and savor the cozy flavors with friends or family. I promise, you won’t regret it!