Easy Pumpkin Soup Recipe for Cozy Fall Nights

There’s nothing quite like a big bowl of pumpkin soup recipe magic when the weather starts to cool down. You know that moment when fall finally hits, the air feels a little crisper, you start pulling out your favorite sweaters, and suddenly all you want is something warm, creamy, and comforting? That’s exactly what this soup delivers.

I started making this recipe years ago, mostly because I had a leftover pumpkin sitting on my counter after carving one for Halloween. What began as a simple experiment quickly turned into one of my most-loved fall traditions. The texture is silky, the flavor is rich and buttery, and it has just the right touch of savory spice to make every spoonful cozy and satisfying.

Let’s Make This Cozy Pumpkin Soup Together

Pumpkin Soup Recipe

Recipe by Souhail Jr

0.0 from 0 votes

Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

35

minutes

Calories

210

kcal

This pumpkin soup recipe is the ultimate cozy comfort food for fall. It’s rich, velvety, and full of warm flavors, perfect for a simple weeknight meal or a festive holiday starter. Made with roasted pumpkin, a hint of garlic, and a splash of cream, it’s the kind of soup that makes you feel like autumn has arrived in your kitchen.

Cook Mode

Keep the screen of your device on

Ingredients

• 4 cups pumpkin (roasted and scooped)

• 1 tablespoon olive oil

• 1 medium onion (chopped)

• 2 cloves garlic (minced)

• 3 cups vegetable or chicken broth

• 0.5 teaspoon salt

• 0.25 teaspoon black pepper

• 0.5 teaspoon ground nutmeg

• 0.25 teaspoon ground cinnamon

• 0.5 cup heavy cream (or half-and-half)

• Optional toppings: toasted pumpkin seeds, swirl of cream, fresh herbs

Directions

• Start by heating a large pot over medium heat and drizzle in the olive oil. Once it’s warm, add the chopped onion and cook until it turns translucent and starts to smell sweet, about five minutes. Then toss in the minced garlic and let it cook for another minute, just until fragrant (you don’t want it to brown).
• Next, add your roasted pumpkin to the pot and stir everything together. Pour in the broth, then season with salt, pepper, nutmeg, and cinnamon. Bring it all to a gentle simmer, and let the flavors mingle for about 15 minutes, your kitchen will start to smell amazing at this point.
• Once the soup has simmered and the pumpkin is soft, remove it from the heat. Use an immersion blender to puree everything until smooth and creamy. (If you don’t have one, carefully blend it in batches in a regular blender, just make sure to vent the lid slightly so steam can escape.)
• Return the blended soup to the pot and stir in the heavy cream. Let it warm through for a couple more minutes, taste, and adjust the seasoning if needed. Serve it hot with a swirl of cream, a sprinkle of toasted pumpkin seeds, or a few fresh thyme leaves on top.

Notes

• If you don’t have fresh pumpkin, canned pumpkin puree works great, just make sure it’s 100% pure pumpkin, not pie filling.
• Want it thicker? Let the soup simmer uncovered for an extra 5 minutes before blending.
• For a dairy-free version, swap the cream for coconut milk.
• You can roast your pumpkin ahead of time to save effort on busy days.
• Add a small diced apple or carrot when cooking the onions for a naturally sweeter flavor.

Nutrition Facts

• Total number of serves: 4
• Calories: 210kcal
• Fat: 12g
• Saturated Fat: 5g
• Cholesterol: 25mg
• Sodium: 560mg
• Carbohydrates: 22g
• Fiber: 3g
• Sugar: 7g
• Protein: 4g

Did you make this recipe?

Tag @therecipemasterblog on Instagram and hashtag it with #therecipemaster

Like this recipe?

Follow @therecipemasterblog on Pinterest

Follow us on Facebook!

Follow The Recipe Master on Facebook

Why This Pumpkin Soup Always Steals the Show

Here’s the thing about pumpkin soup recipe, it’s one of those cozy dishes that feels like fall in a bowl. It’s creamy, comforting, and full of those warm, earthy flavors that make you want to curl up with a blanket and a movie. This pumpkin soup recipe is the one I make every year without fail, because it’s simple, smooth, and absolutely delicious.

Here’s why it just works:

• Perfectly balanced flavors: Roasted pumpkin gives you that natural sweetness, while onion, garlic, and broth add a rich, savory depth. The harmony between sweet and savory is what makes this soup so special (see how to roast pumpkin).
• Incredible texture: It’s silky without being too heavy, think cozy and luxurious, not thick or gloopy.
• Simple ingredients: You won’t need anything fancy here. Most of what you need is probably already sitting in your pantry.
• Customizable comfort: You can easily give this soup your own twist. Love the idea of adding a hint of spice? You might also enjoy trying my spice cake mix pumpkin cookies for dessert, they pair beautifully with this soup on a chilly afternoon.
• Make-ahead friendly: It freezes wonderfully, so you can batch-cook it and enjoy a warm bowl whenever you need a little comfort.

Pumpkin season is short, so I make the most of it, not just with soups, but also cozy fall bakes like pumpkin bread or pumpkin cookies. They all share that same warm, nostalgic flavor that makes this time of year feel so special.

What to Prep Ahead (So You’re Not Rushing Later)

Cooking should be relaxing, not stressful, and this soup definitely helps you keep it that way. With just a few simple prep steps, you can have dinner ready faster than you think (and without that last-minute kitchen chaos).

Here’s what I usually do in advance:

• Roast your pumpkin early: Roast and scoop out the pumpkin flesh a day or two ahead, and store it in an airtight container in the fridge.
• Chop and store your aromatics: Dice the onion and garlic beforehand and refrigerate in a small sealed container, this saves time when you’re ready to cook.
• Pre-measure your broth and spices: Combine the seasonings in a little bowl so you can toss them in quickly when it’s go time.
• Plan your sides: This soup loves good company! Pair it with a slice of pumpkin banana bread for a slightly sweet contrast, or make it a soup night by serving it alongside a creamy potato soup for a cozy dinner spread.
• Prep toppings: Toast pumpkin seeds or chop some herbs ahead of time so you can add them as soon as the soup’s ready to serve.

With a little prep, everything comes together beautifully, and you’ll have a bowl of creamy, golden comfort on the table before you know it.

Cozy Kitchen Secrets: Pro Tips for the Best Pumpkin Soup

If you’ve ever wondered how restaurants get their soups so creamy and flavorful, I’ve got you covered. These little tricks are what take this pumpkin soup recipe from good to unforgettable. Think of this as me sharing all my kitchen secrets so your soup comes out perfect every single time.

Here’s what I’ve learned after making this recipe year after year:

• Roast your pumpkin, don’t boil it. Roasting concentrates the flavor and gives the soup a deep, caramelized sweetness you just can’t get from boiling.
• Don’t rush the sauté. Let the onion and garlic really soften and develop flavor before adding the pumpkin, that’s your base for amazing taste.
• Blend in stages if needed. If you’re using a countertop blender, do it in batches and keep a towel over the lid to prevent hot splatters.
• Add cream last. Warming it gently at the end keeps the texture velvety smooth and prevents curdling.
• Season smart. Taste as you go, pumpkin can vary in sweetness, so you may need a touch more salt or a sprinkle of spice to balance it.
• Save some pumpkin seeds. Toasted seeds on top add crunch and a nutty flavor contrast that’s absolutely delicious.

And one more small but mighty tip: serve it with something crusty on the side, like homemade garlic bread or even a buttery roll. The soup’s creaminess paired with that crunch is chef’s kiss perfection.

Variations to Try: Mix It Up Your Way

One of my favorite things about this pumpkin soup is how easy it is to customize. Once you’ve mastered the classic version, there are so many fun directions to take it, whether you’re keeping it light, making it plant-based, or adding a little spice for an extra kick.

Here are my favorite variations:

1. Vegan Pumpkin Soup

Skip the dairy completely by swapping out the heavy cream for coconut milk or cashew cream. The coconut adds a subtle sweetness that pairs beautifully with the pumpkin’s natural flavor. Garnish with a swirl of coconut milk and a sprinkle of toasted pumpkin seeds for a gorgeous, vegan-friendly bowl.

2. Spiced Pumpkin Soup

If you like a little heat, add ½ teaspoon of curry powder, ¼ teaspoon cumin, and a pinch of chili flakes along with the nutmeg and cinnamon. It gives the soup a rich, aromatic twist that’s perfect for chilly nights. I love topping this version with a spoonful of Greek yogurt to cool things down just a bit.

3. Pumpkin & Carrot Blend

Add one chopped carrot when sautéing the onions. It gives the soup a slightly sweeter flavor and a more vibrant color, ideal if you love a bright, sunny bowl of soup.

4. Creamy Pumpkin & Potato Soup

For an even heartier option, replace one cup of pumpkin with diced potato. It makes the texture extra thick and filling, like a cozy hybrid between this soup and a classic potato soup recipe.

Each version brings something new to the table, but all of them share that same cozy, autumn vibe that makes this recipe such a keeper.

Cozy Ways to Serve This Pumpkin Soup

There’s just something about a creamy bowl of soup that begs for good company, don’t you think? I love serving this pumpkin soup recipe with something crunchy or slightly sweet to balance the richness. It’s one of those dishes that works just as beautifully as a starter for Thanksgiving as it does for a lazy weeknight dinner.

Here are a few of my favorite pairings:

• Crusty bread or garlic toast: Nothing beats dipping warm bread into velvety pumpkin soup. If you made my pumpkin bread earlier, a thin slice alongside is perfection.
• Fall-inspired salad: Toss mixed greens with apple slices, walnuts, and a drizzle of balsamic for a fresh contrast.
• Cheese pairing: A sprinkle of shaved Parmesan or crumbled goat cheese adds a lovely tangy bite.
• Sweet finale: For dessert, those pumpkin cookies you’ve got bookmarked are the perfect cozy touch to round out the meal.

No matter how you serve it, I guarantee it’s one of those meals that warms you up inside and out.

Storage & Reheating Tips to Keep It Perfect

Pumpkin soup keeps beautifully, which makes it a dream for meal prep or cozy leftovers.

Here’s how to keep it tasting just as good the next day:

• In the fridge: Store cooled soup in an airtight container for up to 4 days.
• In the freezer: This soup freezes like a champ! Pour into freezer-safe containers, leaving an inch of space on top. It’ll last up to 3 months.
• To reheat: Warm on the stovetop over low heat, stirring occasionally. If it thickens a bit, add a splash of broth or water to bring it back to the perfect creamy consistency.

Just be sure to reheat gently, boiling it hard can cause the cream to separate.

Using Pumpkin Waste (Seeds and Skin): No Waste, More Flavor

One of my favorite parts about making pumpkin soup is that you can use almost the whole pumpkin. It’s not only sustainable but adds more layers of flavor and texture to your kitchen creations.

Here’s how I make the most of every part:

• Roast the seeds: Clean them, toss with olive oil, salt, and a pinch of paprika, then roast at 350°F for 10-12 minutes. They make the perfect crunchy soup topping or a snack while you cook.
• Crisp the skin: If your pumpkin skin is thin, roast it with a drizzle of oil until crisp, it becomes a surprisingly delicious chip-like garnish.
• Broth boost: Simmer thicker pumpkin skins with veggie scraps to make a rich, golden broth for future soups.

It’s a simple way to stretch your ingredients and make your cooking a little kinder to the planet, all while adding great flavor.

FAQs, Your Pumpkin Soup Questions Answered

Wrapping Up, Your Cozy Fall Favorite Awaits

And that’s it, your new favorite pumpkin soup recipe! It’s cozy, creamy, and full of fall flavor. Whether you’re making it for a weeknight dinner or a lazy Sunday lunch, this soup always hits the spot. Plus, pumpkin is packed with vitamins and fiber, check out the pumpkin nutrition facts to see why it’s such a wholesome fall ingredient. So grab a spoon, get comfy, and enjoy every warm, delicious bite.