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Bowl of Easy Creamy Pumpkin Soup - One Pot Fall Recipe

Easy Creamy Pumpkin Soup

A cozy and quick pumpkin soup that’s creamy and warm, perfect for chilly nights with minimal cleanup.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American, Fall
Calories: 250
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons butter (or olive oil) For sautéing
  • 1 medium onion, chopped Adds savory base
  • 2-3 cloves garlic, minced For flavor
Main Ingredients
  • 1 15 ounce can pumpkin puree Make sure it's pure pumpkin, not pie filling
  • 3 cups broth Vegetable or chicken broth, low sodium preferred
  • 1 teaspoon salt To taste
  • 1/2 teaspoon black pepper To taste
  • 1 pinch nutmeg Optional for warmth
  • 1 pinch cinnamon Optional for a sweet note
Creamy Finish
  • 1/2-3/4 cup heavy cream (or half and half) For creaminess
Optional Add-ins
  • to taste maple syrup For sweetness
  • to taste cayenne pepper For mild heat
  • to taste parmesan cheese For a savory touch

Method
 

Preparation
  1. In a medium to large pot, melt 2 tablespoons butter (or heat olive oil). Add 1 chopped onion and cook for about 5 minutes until soft.
  2. Add 2 to 3 cloves minced garlic and cook for 30 seconds.
  3. Stir in 1 can of pumpkin puree and add 3 cups of broth, stirring until smooth.
  4. Add 1 teaspoon salt, 1/2 teaspoon black pepper, and a pinch of nutmeg. Optionally add a pinch of cinnamon.
Cooking
  1. Bring to a gentle simmer and cook for 10 to 15 minutes.
  2. Use an immersion blender to puree until creamy, or carefully blend in batches using a regular blender.
  3. Lower the heat and stir in 1/2 to 3/4 cup of cream. Adjust seasoning as necessary.
Serving
  1. Ladle into bowls and top with your favorite toppings.

Notes

If the soup tastes bland, add more salt or a pinch of acid like lemon juice or apple cider vinegar. For a dairy-free option, substitute the cream with full-fat coconut milk.