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: 1 medium pumpkin, peeled and diced; 1 large onion, chopped; 2 garlic cloves, minced; 1 tsp ground ginger; 1 tsp ground cinnamon; 1/2 tsp nutmeg; 4 cups vegetable broth; 1 cup heavy cream; Salt and pepper to taste; Olive oil for sautéing

Highlighted under: Warm Recipes

I love making this creamy pumpkin soup on a lazy Sunday afternoon. There’s something incredibly comforting about curling up with a warm bowl of soup that embraces the flavors of fall. The combination of sweet pumpkin, aromatic spices, and a touch of cream creates a harmony that’s hard to resist. It’s a dish that not only warms the soul but also brings back memories of cozy family gatherings around the dining table. I believe this recipe provides the perfect way to unwind and savor every spoonful.

Created by

Rosalyn Whitfield

Last updated on 2026-01-12T01:01:34.650Z

One chilly Sunday afternoon, I decided to explore the rich flavors of pumpkin in a soup. After some experimenting with spices and cream, I found the balance that truly brings out the pumpkin's sweetness. Roasting the pumpkin beforehand adds a depth that I simply can’t resist. I also love adding a sprinkle of nutmeg for that extra warmth; it transforms the dish into something truly special.

This soup is perfect for meal prep. I often make a large batch and freeze some for those busy weekdays. Just reheat, add a drizzle of cream or a handful of roasted seeds, and you’ve got a delightful meal in no time!

Why You Will Love This Recipe
Rich, velvety texture that comforts on cold days
Delightful blend of aromatic spices that awaken your senses
Perfect for sharing with family and friends any day of the week

The Magic of Pumpkin

Pumpkin is the star of this soup, not just for its delightful sweetness, but also for its rich nutritional profile. Packed with vitamins A and C, omega-3 fatty acids, and fiber, it lends a wholesome quality to the soup. Opt for a sugar pumpkin or any pie pumpkin variety for the best flavor and texture; these are sweeter and less fibrous than larger decorative pumpkins. Remember, the fresher the pumpkin, the more vibrant your soup will be.

The dicing process is essential for even cooking and blending. Aim for uniform cubes of about 1-inch to ensure they soften simultaneously. If the pumpkin is particularly tough, a sharp chef’s knife and a stable cutting board will keep you safe and efficient. Alternatively, you can roast the pumpkin beforehand for extra depth of flavor. Simply cube it, toss it with olive oil, and roast at 400°F until tender—about 25-30 minutes—then continue with the recipe.

Creaminess and Beyond

The heavy cream in this recipe is what takes the soup from good to luxurious. If you’re looking for a lighter alternative, feel free to substitute it with coconut milk or cashew cream. Both options will impart their own unique flavor while keeping that creaminess intact. If you prefer a vegan version, exploring combinations like almond milk with nutritional yeast can also yield a creamy texture without dairy.

Blending the soup until completely smooth is key to achieving that velvety finish. I recommend using an immersion blender for ease, as it allows you to blend directly in the pot—eliminating extra dishes. If you’re using a traditional blender, make sure to let the soup cool slightly before pouring it in. Hot soup can create steam buildup, causing splatter; to avoid this, blend in smaller batches, filling the blender only halfway.

Ingredients

Soup Ingredients

1 medium pumpkin, peeled and diced
1 large onion, chopped
2 garlic cloves, minced
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp nutmeg
4 cups vegetable broth
1 cup heavy cream
Salt and pepper to taste
Olive oil for sautéing

Instructions

Sauté the Vegetables

In a large pot, heat a splash of olive oil over medium heat. Add the chopped onion and sauté until it's translucent. Stir in the minced garlic and cook for an additional minute until fragrant.

Add the Pumpkin and Spices

Next, add the diced pumpkin to the pot along with the ground ginger, cinnamon, and nutmeg. Stir to coat the pumpkin with spices, cooking for about 5 minutes.

Add Broth and Simmer

Pour in the vegetable broth, bring to a boil, then reduce the heat and let it simmer for 20 minutes, or until the pumpkin is tender.

Blend the Soup

Using a blender, carefully puree the soup until smooth. Return it to the pot and stir in the heavy cream. Season with salt and pepper to taste.

Serve and Enjoy

Serve hot, garnished with a swirl of cream or some roasted pumpkin seeds if desired.

Pro Tips

For an extra touch of flavor, consider roasting the pumpkin in the oven with olive oil before adding it to the soup. This caramelizes the sugars and enhances the overall taste. Additionally, serving this soup with crusty bread makes for a perfect meal.

Serving Suggestions

To elevate your serving presentation, try garnishing with a sprinkle of fresh herbs like chives or thyme. A drizzle of high-quality olive oil adds sophistication and depth. For added texture, roasted pumpkin seeds not only enhance the visual appeal but also deliver a satisfying crunch. Serve the soup with crusty bread or a side salad for a complete meal that's perfect for any gathering.

If you’re hosting a larger group, consider doubling the recipe. This soup stores beautifully in the fridge for up to a week, or it can be frozen for up to three months. Just be sure to cool it completely before transferring it to airtight containers. When reheating, do so gently on the stove over low heat with a splash of broth or water to return its luscious consistency.

Flavor Variations

One of the joys of this creamy pumpkin soup is its flexibility. You can easily customize it to suit your taste preferences. For a spicier kick, add a pinch of cayenne pepper or a dash of hot sauce during blending. Alternatively, herbs like sage or rosemary can be introduced to create warmth that beautifully complements the pumpkin's sweetness.

You can also consider incorporating other vegetables into the blender. For example, roasted carrots or sweet potatoes can enhance the sweetness while adding an extra layer of nutrition. If transparency in flavors is essential, always blend new ingredients incrementally to maintain control over the final taste.

Questions About Recipes

→ Can I use canned pumpkin instead of fresh?

Yes, you can use canned pumpkin puree. Use about 2 cups, and adjust the broth to achieve your desired consistency.

→ How long can I store this soup?

The soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

→ What can I serve alongside this soup?

This soup pairs beautifully with a simple salad, grilled cheese sandwiches, or crusty artisan bread.

→ Can I make this soup vegan?

Absolutely! Simply substitute the heavy cream with coconut cream or a plant-based cream and use vegetable broth.