Creamy pumpkin soup offers warmth and comfort, capturing the essence of fall flavors. This recipe provides a simple yet flavorful way to enjoy the richness of pumpkin in a soup.


  • 2 tablespoons butter or olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups diced pumpkin or butternut squash
  • 4 cups vegetable or chicken broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Salt and pepper to taste
  • 1/2 cup heavy cream (optional)
  • Toasted pumpkin seeds for garnish (optional)


  1. In a large pot, melt butter or heat olive oil over medium heat. Add chopped onions and minced garlic, sautéing until softened and fragrant.
  2. Add diced pumpkin or butternut squash to the pot, stirring occasionally, and cook for 5-7 minutes until slightly caramelized.
  3. Pour in the vegetable or chicken broth, ensuring the pumpkin is covered. Bring it to a boil, then reduce heat and let it simmer for 15-20 minutes until the pumpkin is tender.
  4. Using an immersion blender or transferring to a regular blender, puree the soup until smooth.
  5. Add ground cumin, cinnamon, nutmeg, salt, and pepper. Stir well to combine.
  6. If desired, add heavy cream for extra richness. Stir until fully incorporated and heated through.
  7. Ladle the creamy pumpkin soup into bowls and garnish with toasted pumpkin seeds for added texture and flavor.

This creamy pumpkin soup embodies the comforting essence of autumn, providing warmth and satisfaction in every spoonful.

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