Cream of Pumpkin Soup

Cream of Pumpkin Soup

Here is a recipe for a classic, velvety, and deeply flavorful Cream of Pumpkin Soup. This recipe focuses on building layers of flavor for a soup that is far better than anything from a can.

Classic & Creamy Pumpkin Soup

This soup is the essence of autumn in a bowl. It's surprisingly simple to make, relying on the slow-sautéed aromatics and a careful balance of spices to create a rich, comforting, and elegant dish.

Yields: 6 servings

Prep time: 10 minutes

Cook time: 30-35 minutes

Ingredients

• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 large yellow onion, chopped
• 2-3 cloves garlic, minced
• 1 (15-ounce / 425g) can 100% pure pumpkin puree (not pumpkin pie filling)
• 4 cups (32 oz / 950ml) vegetable or chicken broth, low-sodium preferred
• 1 tsp fresh sage, finely chopped (or ½ tsp dried sage)
• ½ tsp ground nutmeg
• ¼ tsp ground cinnamon (optional, for warmth)
• ½ cup (120ml) heavy cream or half-and-half
• 1 tbsp pure maple syrup or brown sugar (optional, to balance flavor)
• 1 tsp apple cider vinegar or fresh lemon juice (optional, to brighten flavor)
• Salt and freshly ground black pepper, to taste

For Garnish (Optional):

• Toasted pumpkin seeds (pepitas)
• A swirl of sour cream, crème fraîche, or plain yogurt
• Extra fresh sage leaves
• A drizzle of good olive oil or chili oil

Instructions

Sauté the Aromatics: In a large pot or Dutch oven, melt the butter and olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, until soft and translucent, about 8-10 minutes. You want to cook it slowly to draw out its sweetness, not brown it.

Bloom the Spices: Add the minced garlic, chopped sage, nutmeg, and optional cinnamon. Cook for another 1-2 minutes, stirring constantly, until fragrant. This step "blooms" the spices, deepening their flavor.

Combine and Simmer: Add the pumpkin puree to the pot and stir to combine with the aromatics. Cook for 2-3 minutes to toast the pumpkin slightly. Then, gradually pour in the broth, whisking constantly to create a smooth, lump-free mixture.

Gentle Simmer: Bring the soup to a gentle simmer, then reduce the heat to low. Cover the pot and let it simmer for at least 15-20 minutes. This allows all the flavors to meld together beautifully.

Blend the Soup: This is the key to a creamy texture. You have two options:

Immersion Blender: The easiest method. Simply insert the blender directly into the pot and blend until the soup is completely smooth and velvety.

Standard Blender: Let the soup cool for a few minutes. Carefully ladle the soup into a blender in batches, never filling the blender more than halfway. Remove the small cap from the blender lid and cover the opening with a folded kitchen towel (this allows steam to escape and prevents explosions). Blend each batch until perfectly smooth.

Finish with Cream: Return the blended soup to the pot (if you used a standard blender). Place the pot over low heat. Stir in the heavy cream, the optional maple syrup, and the apple cider vinegar. Heat gently until the soup is warmed through, but do not let it boil, as this can cause the cream to separate.

Season and Serve: Taste the soup and season generously with salt and pepper until the flavors pop. Ladle the hot soup into bowls and add your favorite garnishes.

Tips for Success & Variations

Pumpkin Puree is Key: Be absolutely sure you are using 100% pure pumpkin puree, not pumpkin pie filling, which is already sweetened and spiced.

For Extra Creaminess (Dairy-Free): Add one peeled, chopped Yukon Gold potato along with the onions in step 1. It will break down during simmering and make the soup incredibly creamy. You can also use full-fat canned coconut milk instead of heavy cream.

Flavor Boost: Add one peeled, chopped apple or pear (like a Bosc or Anjou) along with the onions for a lovely, subtle sweetness.

A Little Kick: Add a pinch of cayenne pepper or red pepper flakes along with the other spices for a gentle warmth that contrasts the sweetness.

Make it Vegan: Use olive oil or coconut oil instead of butter, vegetable broth, and full-fat coconut milk instead of heavy cream.

Storage: The soup can be stored in an airtight container in the refrigerator for up to 4 days. It also freezes beautifully for up to 3 months. Thaw overnight in the fridge before reheating.

Enjoy your delicious, homemade soup

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