This easy Pumpkin Soup is made with fresh pumpkin (we love Kabocha), onions, garlic, vegetable broth, and cream. It's creamy, filled with sweet pumpkin flavor, and perfect for autumn.
Looking for more fall recipe ideas? Try my Pumpkin Muffins or Butternut Squash Soup next!
About This Recipe
One of my favorite fall traditions is making pumpkin soup on a weekend afternoon. Growing up in Canada, fall has always meant crisp air, rain showers, and cozy afternoons indoors. On days like those, there's nothing more soothing than chopping and simmering vegetables over a warm stove.
I love this recipe because the entire kitchen fills with the comforting scent of pumpkin, onions, and garlic. And when you're finished, steaming bowls of pumpkin soup await you. Fresh garlic bread for dipping is optional, but highly recommended!
In the past, I've always added a bunch of spices like nutmeg and cinnamon to my pumpkin soup, but this time around, I went with a bare bones recipe. The only spice is black pepper. I like it this way, because you can truly appreciate the natural flavor of the pumpkin.
Key Ingredients
Pumpkin: Any pumpkin will work for this recipe. I personally like Kabocha pumpkins the best. I find the soup is extra creamy and sweet after cooking.
Olive oil: For sauteeing the vegetables.
Onions and garlic: These are essential for adding depth of flavor to the soup.
Vegetable broth: For any soup, I recommend a high-quality broth as it serves as the base of the soup. Campbell's or Better Than Bouillon are my go-to brands.
Heavy cream: I think a little bit of cream makes this soup extra luxurious, but I recommend only ⅓ cup because too much cream will begin to mute the flavor of the pumpkin.
Salt and black pepper: Add to your own taste.
Instructions
STEP 1: Heat the oil in a large pot over medium heat. Add the onions and garlic, and cook for 5-6 minutes until softened.
STEP 2: Add the pumpkin and cook for another 3-4 minutes. It's okay if the onions and garlic start turning a bit brown.
STEP 3: Add the broth and bring to a boil. Reduce to a simmer, cover, and cook for 15-20 minutes until the pumpkin is tender.
STEP 4: Use an immersion blender (or transfer to a regular blender in batches) and blend until smooth. Stir in the heavy cream and season to taste with salt and pepper.
Pumpkin Soup
Ingredients
- 3 tablespoons olive oil
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 1 small pumpkin (about 2–3 lbs; peeled, seeded, and cut into 1-inch cubes)
- 4 cups vegetable broth
- ⅓ cup heavy cream
- salt and pepper (to taste)
Instructions
- Heat the oil in a large pot over medium heat. Add the onions and garlic, and cook for 5-6 minutes until softened.
- Add the pumpkin and cook for another 3-4 minutes.
- Add the broth and bring to a boil. Reduce to a simmer, cover, and cook for 15-20 minutes until the pumpkin is tender.
- Use an immersion blender (or transfer to a regular blender in batches) and blend until smooth.
- Stir in the heavy cream and season to taste with salt and pepper. Enjoy!
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