This creamy pumpkin soup is perfect for cozy nights. It’s full of warm spices and made with fresh pumpkin, creating a deliciously smooth texture!
Making this soup is a breeze! Just blend everything together and enjoy it with some crusty bread. Trust me, it tastes like a warm hug in a bowl! 😋
Key Ingredients & Substitutions
Pumpkin Puree: Fresh pumpkin puree gives the best flavor, but canned works just fine. If you can’t find pumpkin, butternut squash is a great substitute—just roast it first for added sweetness!
Onions: I use yellow onions for their sweetness, but you can swap them for shallots or even leeks if you prefer a milder taste.
Stock: Vegetable stock keeps it plant-based while chicken stock adds richness. Feel free to use homemade stock if you have it! No stock? Water works in a pinch, though you might want to add a bit more seasoning.
Coconut Milk/Heavy Cream: Coconut milk makes this soup dairy-free and adds a nice tropical twist. If you’re not keen on the coconut flavor, replace it with half-and-half or regular cream for a rich texture.
Spices: Thyme is my go-to, but you can use sage or rosemary for a different flavor. If you want a kick, try adding a dash of cayenne pepper!
How Can I Achieve the Creamiest Texture?
Getting that perfect creamy texture in your pumpkin soup is all about blending! Here’s how:
- After simmering the soup, let it cool slightly before blending. This makes it safer and easier!
- If you’re using a blender, work in batches. Fill it halfway to avoid spillage and blend until smooth.
- An immersion blender is even better for quick blending right in the pot. Just move it around to mix everything.
Whichever method you choose, make sure to puree all the chunks for that lovely velvety finish! Gently stir in the cream after blending to keep it rich and delicious.
Enjoy your soup-making journey!
How to Make Creamy Pumpkin Soup
Ingredients You’ll Need:
- 2 tbsp olive oil or butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups pumpkin puree (fresh or canned)
- 3 cups vegetable or chicken stock
- 1 cup coconut milk or heavy cream
- 1 tsp fresh thyme leaves (plus extra for garnish)
- Salt and pepper, to taste
- Optional: pinch of nutmeg or cinnamon for warmth
- Fresh rosemary sprig for garnish
- Optional: swirl of cream or coconut milk for serving
How Much Time Will You Need?
This creamy pumpkin soup takes about 10 minutes of prep time and 30 minutes from start to finish. You’ll spend a few minutes sautéing the veggies, then let everything simmer to blend those lovely flavors. Finally, just blend, season, and serve!
Step-by-Step Instructions:
1. Start with the Aromatics:
In a large pot, heat the olive oil or butter over medium heat. Once hot, add your chopped onion. Sauté for about 5 minutes until it’s soft and translucent—this will give your soup a lovely base flavor. Then, add the minced garlic and cook for just 1 more minute until it smells delicious!
2. Add the Pumpkin:
Next, stir in the pumpkin puree and fresh thyme leaves. Cook this mixture for about 2-3 minutes; this step enhances the pumpkin’s flavor and gets everything nicely combined.
3. Simmer with Stock:
Now it’s time to pour in the vegetable or chicken stock. Bring the mixture to a gentle boil, then lower the heat and let it simmer for 15 minutes. This allows all the flavors to come together beautifully!
4. Blend for Creaminess:
Once everything is well combined and heated through, take your immersion blender (or carefully transfer to a regular blender) to puree the soup until it’s silky smooth. If using a regular blender, blend in small batches—just be careful, as the soup will be hot!
5. Add Cream and Season:
After blending, return the soup to the pot (if using a regular blender). Stir in coconut milk or heavy cream to give it that rich, creamy texture. Season with salt, pepper, and if you like, a pinch of nutmeg or cinnamon. Gently heat through again but don’t boil!
6. Serve and Garnish:
Now you’re ready to serve! Ladle the warm soup into bowls, and add a swirl of cream or coconut milk on top if you wish. Garnish with fresh thyme leaves and a sprig of rosemary for an extra touch of flavor!
7. Enjoy with Bread:
This soup pairs wonderfully with crusty bread or pumpkin seed muffins. Dive in and enjoy the cozy goodness!
Enjoy your homemade creamy pumpkin soup—perfectly comforting for any day!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you have fresh pumpkin, peel it, remove the seeds, and roast or boil it until tender. Then puree it to substitute for canned pumpkin. You’ll need about 2-3 cups of fresh pumpkin to match the 4 cups of canned puree.
What Can I Substitute for Coconut Milk?
If you’re not a fan of coconut milk, heavy cream, half-and-half, or even almond milk can be used instead. Just keep in mind that using different types of milk will slightly change the flavor and creaminess of the soup.
How Do I Store Leftover Pumpkin Soup?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 3 months. To reheat, simply warm it on the stove or microwave, stirring occasionally until heated through.
Can I Make This Soup Spicier?
Of course! If you’d like some heat, consider adding a pinch of cayenne pepper, red pepper flakes, or even some diced jalapeños when sautéing the onions and garlic. Adjust to your taste for the perfect spicy kick!
