Name: Creamy Pumpkin Soup Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Western
Ingredients: 1.2 kg pumpkin (any type) or butternut squash, unpeeled weight; 1 onion, sliced (white, brown, or yellow); 2 garlic cloves, peeled whole; 3 cups low sodium vegetable or chicken broth/stock; 1 cup water; Salt and pepper to taste; 3/4 cup cream, half and half or milk

There’s something incredibly comforting about a warm bowl of pumpkin soup that just wraps you in a cozy hug. This Creamy Pumpkin Soup Recipe is my go-to when I want something simple yet oh-so-satisfying, especially as the weather turns crisp and inviting.

A close-up view of a smooth, creamy orange soup filling a black bowl, with a swirl of white cream on top creating a marbled pattern. A large silver spoon is scooping into the soup from the right side, causing gentle ripples in the liquid. The background features a white marbled surface, adding brightness and contrast to the warm tones of the soup and the dark bowl. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Pumpkin Soup Recipe
Top Tip
How to Serve Creamy Pumpkin Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Pumpkin Soup Recipe

Why You'll Love This Recipe

What really pulls me to this creamy pumpkin soup recipe is its sheer simplicity paired with rich, comforting flavors. I’ve made countless pumpkin soups, but this version hits the sweet spot every time, balancing freshness, creaminess, and a subtle sweetness naturally from the pumpkin.

Quick & Easy: You can have this soup bubbling on the stove in under 15 minutes—perfect for busy days when you want something wholesome fast.
Fresh Pumpkin Flavor: Using fresh pumpkin or butternut squash gives it a beautiful, natural sweetness that canned pumpkin just can’t beat.
Customizable Creaminess: I love that you can add cream, milk, or even butter to achieve the perfect rich texture to your taste.
Comfort Food Classic: This soup feels like a warm hug on chilly days, with a smooth texture that’s easy to love for the whole family.

A white bowl with a blue rim is filled with a smooth orange soup. On top, there are swirls of white cream and small green herb pieces sprinkled evenly. A woman's hand is dipping a pale piece of soft bread into the soup, with the bread partially covered in the soup's orange liquid. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe uses a handful of simple ingredients, but each one plays a crucial role. I always find that starting with a good-quality pumpkin and fresh stock makes all the difference in the flavor and texture of the finished soup.

Flat lay of a medium pumpkin cut into thick wedges and chunks, a whole sliced onion showing white layers, two whole garlic cloves, a small bowl of creamy white cream, a clear glass jug with golden vegetable broth, a small cup of water, salt and pepper shakers nearby, all placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Pumpkin or Butternut Squash: Fresh pumpkin offers natural sweetness and creaminess, perfect for that velvety texture; butternut squash works beautifully too and is often easier to peel.
Onion: Adds a gentle savory base that complements the pumpkin without overpowering it.
Garlic: Just two cloves lend subtle warmth and depth – no need to go overboard here, you want it to stay smooth and gentle.
Vegetable or Chicken Broth: This liquid cooks the pumpkin and infuses the soup with extra flavor; low sodium stock lets you control the saltiness better.
Water: Helps adjust consistency without diluting the flavors when combined with broth.
Cream, Half and Half or Milk: Cream makes it silky and luxurious, but half and half or milk work well too if you prefer a lighter finish.
Salt and Pepper: Essential seasonings to bring all those flavors together.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this creamy pumpkin soup recipe based on mood and pantry supplies—you should feel free to do the same! Whether it’s adjusting the creaminess, adding spices, or swapping in different toppings, this soup is really forgiving and fun to personalize.

Variation: Once, I added a pinch of smoked paprika and a swirl of chipotle cream to give it a smoky kick—totally transformed a classic into something unexpected and delicious.
Make it Vegan: Swap cream for coconut milk and use vegetable broth; the coconut adds a slight sweetness that works so well with pumpkin.
Extra Herbs: Adding thyme or sage sautéed with onions brings an earthy aroma that’s perfect if you’re serving for guests.

Step-by-Step: How I Make Creamy Pumpkin Soup Recipe

Step 1: Prepare Your Pumpkin with Care

Start by cutting the pumpkin into manageable 3cm thick slices so it’s easier to handle. I like to use a sharp knife and take my time peeling the skin off—if you’re a visual learner, watching a quick video of the technique really helps! Then chop into roughly 4cm chunks so they cook evenly and blend smoothly.

Step 2: Build Your Soup Base

Place the pumpkin chunks in a large pot along with sliced onion and whole garlic cloves. Pour in your broth and add water—just enough so the liquid almost covers the pumpkin but doesn’t drown it. Bring this mixture to a boil uncovered, then let it simmer rapidly for about 10 minutes or until the pumpkin is fork-tender (I check with a butter knife). This step is key for that smooth creamy finish without overcooked mush.

Step 3: Blend Gently to Perfection

Once the pumpkin is tender, I remove the pot from heat and blend using an immersion (stick) blender right in the pot—it’s quick and minimizes cleaning! If you don’t have one, let the soup cool slightly before using a countertop blender to avoid explosive hot soup mishaps (been there, trust me!). Blend until super smooth and velvety.

Step 4: Season and Finish with Cream

Now for the fun part—taste your soup and season with salt and pepper. Stir through your cream, half and half, or milk for that luscious, creamy texture. Remember: don’t boil the soup after adding cream to avoid curdling. A gentle warm-up is enough before serving.

Step 5: Serve with a Personal Touch

Ladle the soup into bowls, drizzle a little extra cream on top, and perhaps a sprinkle of freshly cracked black pepper or chopped parsley if you like freshness and color. I almost always serve this with crusty bread for dipping—seriously, it makes all the difference.

Top Tip

When I first started making creamy pumpkin soup, I struggled with blending hot soup safely and got scalded by escaping steam. These tips have saved me some kitchen chaos and made the process so much smoother.

Use an Immersion Blender: Blending directly in the pot limits mess and splatter—plus, it’s faster.
Cool Slightly Before Using Countertop Blender: If you don’t have a stick blender, let your soup cool for 10-15 minutes before blending to avoid hot explosions.
Don’t Overcook Pumpkin: Check tenderness early to keep flavor bright and texture silky.
Finish with Cream Off Heat: Add cream once the soup is off the heat and stir gently to prevent splitting.

How to Serve Creamy Pumpkin Soup Recipe

Garnishes

I’m all about keeping garnishes simple and tasty. A drizzle of cream or a swirl of sour cream is my favorite finishing touch, plus a few crackles of black pepper. Sometimes I add a sprinkle of toasted pumpkin seeds for a little crunch and a fresh handful of chopped parsley or chives for brightness.

Side Dishes

Pair this creamy pumpkin soup with crusty artisan bread or garlic toast for dunking. A fresh green salad on the side with a tangy vinaigrette balances the rich soup wonderfully, and occasionally I’ll add a grilled cheese sandwich for a cozy meal that’s pure comfort.

Creative Ways to Present

For special occasions, I like serving the soup in mini pumpkin bowls—just hollow out small pumpkins and ladle in the soup, garnished with cream and herbs. It’s such a charming, festive touch that never fails to impress guests.

Make Ahead and Storage

Storing Leftovers

I usually transfer leftover soup into airtight containers and store it in the fridge for up to 3 days. Keep the cream separate if you want to maintain the freshest texture before reheating and adding it back in.

Freezing

This creamy pumpkin soup freezes really well if you skip the cream before freezing. I freeze in portion-sized containers and thaw overnight in the fridge. Once thawed, I add cream or milk back in while gently reheating on the stove.

Reheating

Reheat gently over low heat, stirring occasionally. Avoid boiling to maintain the soup’s silky texture and add cream last to keep it smooth without splitting.

Frequently Asked Questions:

Can I use canned pumpkin instead of fresh?

Absolutely! If you’re short on time, canned pumpkin puree works well—just substitute with two cans and follow the recipe as is. The flavor will be slightly different, but it’s still delicious.

What can I do if I don’t have cream?

No worries. You can use milk, half and half, or even a bit of butter stirred in at the end to get a creamy mouthfeel without cream. Each gives its own unique texture so feel free to experiment.

How do I avoid the soup splitting after adding cream?

The key is to remove the soup from heat before stirring in the cream, and never boil it once cream is added. Gentle warming and slow stirring keep everything silky smooth.

Can I make this soup vegan?

Yes! Use vegetable broth and swap cream for coconut milk or a plant-based milk alternative to create a creamy vegan pumpkin soup that's just as satisfying.

Final Thoughts

This creamy pumpkin soup recipe has become one of my favorite quick meals that feels truly nourishing. It’s a recipe I recommend to friends who want something fuss-free yet comforting to warm up their days. Trust me, once you make it you’ll find yourself coming back to it season after season—and that cozy, smooth texture? Pure happiness in a bowl.