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, low sodium; 1 cup water; Salt and pepper to taste; 1/2 to 3/4 cup cream, half and half, or milk

If you’re craving cozy comfort in a bowl, this Creamy Pumpkin Soup Recipe is about to become your new best friend. It’s smooth, rich, and surprisingly easy to pull together, perfect for those chilly nights when you want something warm and satisfying without fuss.

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

Honestly, this Creamy Pumpkin Soup Recipe has been my go-to for years because it balances simplicity and luscious flavor perfectly. Whether it’s a weeknight dinner or a special autumn gathering, it never disappoints.

Simple Ingredients: Using just pumpkin, onions, garlic, broth, and cream means you don’t need a fancy pantry to make something delicious.
Quick to Make: From chopping to blending, it takes no more than 15 minutes, ideal for busy days or last-minute guests.
Customizable Creaminess: You can easily adjust richness by using cream, half-and-half, or even milk depending on your mood or diet.
Comfort in Every Spoonful: The silky texture and subtle sweetness make it a warming hug in a bowl, especially when served with crusty bread.

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

Each ingredient in this Creamy Pumpkin Soup Recipe plays a key role: the pumpkin brings natural sweetness and creaminess, while aromatics like onion and garlic deepen the flavor without overpowering. Using broth instead of water gives it that cozy, savory backbone.

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: You want a good quality pumpkin, something meaty and rich. Butternut squash works just as well if you want a smoother texture.
Onion: Adds subtle sweetness and umami; I usually go with a yellow onion for its balanced flavor.
Garlic: Just two cloves go a long way to deepen the overall taste without being too sharp.
Vegetable or Chicken Broth: This forms the soup’s base and elevates the flavor far beyond plain water would.
Water: Helps adjust consistency without diluting taste too much.
Cream or Milk: I love stirring in cream for that rich, velvety finish, but milk makes a lighter version that’s delicious in its own way.

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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 how forgiving and flexible this Creamy Pumpkin Soup Recipe is. You can tweak the spices, the creaminess, or even bulk it up with extras. I often experiment and the results are always comforting.

Variation: Adding a pinch of cinnamon or nutmeg makes it feel extra fall festive—great for a holiday twist.
Dairy-Free: Swap cream for coconut milk for richness without dairy; it adds a subtle tropical note that’s surprisingly tasty!
Spicy Kick: Toss in some chili flakes or smoked paprika for a cozy little heat that balances the sweetness.

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

Step 1: Prep Your Pumpkin Like a Pro

Start by slicing your pumpkin into roughly 2.25-inch thick chunks, then peel the skin off and scoop out all those seeds. I find using a sharp knife and a sturdy spoon makes this part way less intimidating. Trust me, it’s worth taking the time here to get nice chunks—it helps the pumpkin cook evenly.

Step 2: Combine and Simmer

Pop the pumpkin pieces, sliced onion, whole garlic cloves, broth, and water into a pot. The liquid won’t completely cover the pumpkin, which is fine; it steams and simmers beautifully this way. Bring it all to a boil uncovered, then reduce to a rapid simmer. Keep an eye on it—around 10 minutes later, your pumpkin should be soft enough to pierce with a butter knife.

Step 3: Blend Until Silky Smooth

Turn off the heat and carefully puree your soup with a stick blender right in the pot. A quick tip from my kitchen: let the soup cool a few minutes before using a counter blender to avoid any messy explosions. This step is so satisfying—the soup turns gorgeously thick and creamy, just like that.

Step 4: Season and Add Cream

Season with salt and pepper to taste, then gently stir in your cream or milk. One thing I’ve learned: never boil the soup once the cream is added, or it can break and become grainy. A slow warm-up is best if needed.

Top Tip

Making this soup over and over taught me a few tricks that really make the difference between good and unforgettable.

Cut Consistency: Aim for uniform pumpkin chunks so everything cooks evenly, avoiding some pieces being mushy while others stay firm.
Don’t Skimp on Broth: Use low sodium broth so you can control the salt and the soup has a richer flavor than just water alone.
Be Gentle with Cream: Stir cream in at the end off the heat to keep your soup perfectly silky without curdling.
Careful Blending: Let hot soup cool a bit before transferring to a blender for safety and a smoother finish.

How to Serve Creamy Pumpkin Soup Recipe

Creamy Pumpkin Soup - Serving Suggestion

Garnishes

When I serve this soup, I love topping it with a little swirl of cream to amp up that creamy vibe, a few fresh parsley leaves for brightness, and a crack of black pepper. Sometimes I sprinkle toasted pumpkin seeds on top for a fun crunch—plus, they look so pretty!

Side Dishes

Crusty artisan bread or a warm baguette are my go-to sides. The soup’s richness begs for something buttery to dip into. If you want something heartier, a grilled cheese sandwich pairs beautifully.

Creative Ways to Present

For special occasions, I like serving the soup in mini pumpkin bowls—that always gets the “wow” reaction! You can also drizzle chili oil or add crispy fried sage leaves on top to fancy it up a bit.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover soup in an airtight container in the fridge for up to 3 days. If you notice it thickens after chilling, just add a splash of broth or water to loosen it up before reheating.

Freezing

This soup freezes really well. I portion it into freezer-safe containers and it keeps for up to 3 months. When thawing, I allow it to defrost overnight in the fridge for best texture.

Reheating

Reheat gently on the stovetop over low heat, stirring often. If it’s too thick, add a bit of broth or cream as it warms to bring it back to that silky consistency.

Frequently Asked Questions:

Can I use canned pumpkin instead of fresh?

Yes, you can! Use two cans of pureed pumpkin in place of fresh pumpkin. Just add it to the pot with broth and water, then follow the rest of the recipe as usual. This is a handy shortcut when fresh pumpkin is out of season.

How can I make this soup dairy-free?

Switch out the cream for coconut milk or a plant-based milk like oat or almond. Coconut milk adds a lovely richness, while oat milk keeps it lighter but still creamy. Just add it as you would the cream, off the heat to avoid curdling.

What’s the best blender to use for this soup?

I personally love using a stick blender because it’s easy to blend directly in the pot and reduces mess. If you prefer a countertop blender, wait for the soup to cool before blending in batches to avoid splatters or dangerous pressure build-up.

Can I add other vegetables to the soup?

Absolutely! Carrots or sweet potatoes blend in nicely and add extra sweetness and nutrients. Just chop them to a similar size as the pumpkin so everything cooks evenly. Adding a stalk of celery or some herbs like thyme also works great for more depth.

Final Thoughts

This Creamy Pumpkin Soup Recipe is one of those dishes I keep coming back to, no matter the season. There’s something so comforting about the silky texture and gentle pumpkin flavor, made even better knowing it’s simple to prepare. I hope you treat yourself to a big bowl soon—the kind where you forget the day and just enjoy every spoonful.