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 vegetable or chicken broth/stock, low sodium; 1 cup water; Salt and pepper to taste; 1/2 – 3/4 cup cream, half and half or milk

There’s something so soothing about a bowl of silky, warm soup on a crisp day, and this Creamy Pumpkin Soup Recipe is just that kind of comfort. It’s easy to make, uses simple ingredients, and tastes like fall in a bowl—rich, cozy, and gently spiced. You’ll love how naturally sweet and velvety it turns out.

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

I have made this creamy pumpkin soup recipe countless times when I wanted something quick but comforting. What makes it special is how effortlessly it blends simple ingredients into a smooth, velvety soup that feels really indulgent but is surprisingly light and clean in flavor.

Simple Ingredients: You only need pumpkin, onion, garlic, broth, and cream or milk—no fancy tricks or hard-to-find spices.
Quick to Prepare: From peeling the pumpkin to serving, it takes about 15 minutes—perfect for a weeknight meal.
Flexible Flavor: You can easily customize it with cream, milk, or even a touch of butter depending on how rich you want it.
Comfort in a Bowl: The warmth and creaminess combine into a hug for your tastebuds that’s especially welcome in cooler months.

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

Each ingredient in this creamy pumpkin soup recipe plays a specific role: the pumpkin brings sweetness and body, onions and garlic add savory depth, broth rounds everything out, and cream makes it luxuriously smooth. Here’s a little about what I love about each one and some tips on picking the best.

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: Use any pumpkin or butternut squash you like; I often go for what’s fresh at the market. The natural sweetness and creamy texture make it the star of the show.
Onion: White, yellow, or even brown onions work here—just pick a sweet, fresh one for best flavor without too much bite.
Garlic: Just two cloves give the soup a gentle garlicky warmth without overpowering the delicate pumpkin flavor.
Broth or Stock: I prefer low-sodium vegetable broth so I can control the saltiness, but chicken broth is lovely if you want a richer depth.
Water: Added with broth to ensure the soup isn’t too thick—helps you get the perfect soup consistency.
Cream, Half-and-Half, or Milk: Cream makes it extra silky, but a splash of milk or half-and-half works if you’re after something lighter. Sometimes I just stir in a knob of butter to finish it off instead!

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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 to tweak this creamy pumpkin soup recipe depending on my mood or what’s in the pantry. It’s a recipe that invites personalization, so don’t hesitate to put your own spin on it!

Variation: Sometimes I add a pinch of warming spices like cinnamon or nutmeg for that cozy autumn vibe—it’s like pumpkin pie in a bowl!
Dairy-Free: Use coconut milk instead of cream for a luscious, non-dairy version that still feels indulgent.
Herb Boost: Stir in fresh sage or thyme during cooking for an herby aroma that lifts the whole dish.
Spicy Kick: A little cayenne or smoked paprika adds a surprising depth, especially if you’re serving it with plain bread.

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

Step 1: Prepping the Pumpkin

I start by cutting the pumpkin into manageable slices—about 2 to 3 cm thick—then carefully peel off the skin and scoop out the seeds. I find this easier if the pumpkin is slightly firm but ripe. Cutting it into evenly sized chunks (around 4 cm) helps them cook at the same pace so the soup blends perfectly smooth.

Step 2: Simmering the Base

Next, I toss the pumpkin cubes, sliced onion, and whole garlic cloves into a pot with the broth and water. The liquid should nearly cover the pumpkin, but don’t worry if it doesn’t submerge everything—that still works beautifully. Bring everything to a boil uncovered, then reduce to a rapid simmer. In about 10 minutes, the pumpkin will be tender enough to easily pierce with a butter knife.

Step 3: Blending to Creamy Perfection

Once the veggies are soft, I remove the pot from the heat and use an immersion blender to puree the soup straight in the pot. If you’re using a regular blender, make sure to let the soup cool slightly first—trust me on this, I’ve had the lid fly off before! Blend until completely smooth and velvety.

Step 4: Final Touches

Season the soup with salt and pepper to taste, then gently stir through your choice of cream, half-and-half, or milk. Remember not to boil the soup after adding dairy to keep it from splitting. Serve warm, maybe drizzled with a bit more cream and a sprinkle of freshly ground black pepper or parsley for a pop of color.

Top Tip

After making this creamy pumpkin soup recipe multiple times, I've learned that controlling the blending and adding cream last makes all the difference. Here are a few tips I swear by to get it just right every time:

Cool Before Blending: If using a countertop blender, let the soup cool for 5-10 minutes. Hot soup + blender = potential explosion (ask me how I know!).
Check Liquid Levels: Don’t overfill the pot; just enough liquid to simmer the pumpkin works best for thick, creamy soup.
Add Cream at the End: Adding cream or milk after blending keeps the texture smooth and prevents curdling.
Season Last: Pumpkin can be quite sweet, so adjust salt and pepper at the end to balance flavors perfectly.

How to Serve Creamy Pumpkin Soup Recipe

creamy pumpkin soup - Serving Suggestion

Garnishes

My go-to garnish is a simple drizzle of cream or olive oil and a sprinkle of freshly cracked black pepper. Sometimes, I add chopped fresh parsley or toasted pumpkin seeds for texture. They add a nice contrast and a little crunch that’s delightful with the smooth soup.

Side Dishes

This soup pairs beautifully with crunchy crusty bread—think a warm baguette or sourdough loaf. I’ve also enjoyed it alongside grilled cheese or a fresh arugula salad with lemon vinaigrette to cut through the richness.

Creative Ways to Present

For special occasions, I’ve served this creamy pumpkin soup recipe in hollowed-out mini pumpkins or small bread bowls. It’s such a charming way to wow guests at fall dinners or holiday parties. Adding a swirl of pesto or a sprinkle of nutmeg right before serving makes it feel indulgent and festive.

Make Ahead and Storage

Storing Leftovers

I keep leftover creamy pumpkin soup in an airtight container in the fridge for up to 3 days. It thickens as it cools, so I add a splash of broth or water when reheating to bring it back to that perfect creamy consistency.

Freezing

This soup freezes wonderfully. I portion it into freezer-safe containers or bags, leaving space for expansion, and it keeps well for up to 3 months. Just thaw overnight in the fridge and gently reheat on the stove—adding a little liquid if needed.

Reheating

To reheat, I warm the soup slowly over low heat, stirring occasionally. Adding extra broth or cream helps get back that creamy texture, especially if it’s been refrigerated or frozen. Avoid boiling once the cream is in—it preserves that silky mouthfeel.

Frequently Asked Questions:

Can I use canned pumpkin for this soup?

Yes! You can substitute fresh pumpkin with about 2 cups of canned pumpkin puree. Simply add it in place of the fresh pumpkin and follow the recipe as is. Just adjust the liquid if needed, because canned pumpkin might be denser.

How do I avoid the soup splitting when I add cream?

To prevent the cream from splitting, add it after blending the soup and make sure not to bring the soup back to a boil. Stir gently and warm the soup slowly if reheating with cream added.

Can I make this recipe dairy-free?

Absolutely! Swap the cream for coconut milk or your favorite non-dairy milk alternative. This adds creaminess without dairy, and it tastes delicious. Just keep the same method otherwise.

What can I serve with creamy pumpkin soup?

This soup goes wonderfully with crusty bread, grilled cheese sandwiches, or a fresh green salad. For a more substantial meal, pair it with roasted vegetables or a salad with nuts and dried fruit for texture contrast.

Final Thoughts

This creamy pumpkin soup recipe is my go-to whenever I want something that feels homemade, warm, and satisfying without any fuss. It’s versatile, forgiving, and quick enough for busy days. I hope you enjoy making and sharing it as much as I do—there's nothing like that first spoonful of pumpkin creaminess on a chilly afternoon. Give it a try, and soon it might become one of your favorite comfort foods, too!