Name: Easy Pumpkin Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1–2 tablespoons olive oil or butter; 1 small onion, chopped; 2 cloves garlic, minced; 1 can (15 oz) pumpkin puree (or about 2 cups homemade); 3 cups vegetable or chicken stock; ¾ cup coconut milk or heavy cream; Salt and black pepper, to taste; Optional: pinch of nutmeg or curry powder for warmth

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Why You’ll Love This Recipe

I love this pumpkin soup because it’s fast, easy, and doesn’t require any complicated ingredients. It’s perfect for weeknights when I want something comforting without spending hours in the kitchen. The texture is smooth and velvety, the flavor is sweet and savory, and it pairs beautifully with crusty bread or grilled cheese. Plus, it’s naturally vegetarian (or vegan), making it an inclusive dish I can serve to anyone.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pumpkin puree (canned or homemade)
1 small onion, chopped
2 cloves garlic, minced
3 cups vegetable or chicken stock
¾ cup coconut milk or heavy cream
1–2 tablespoons olive oil or butter
Salt and black pepper to taste
Optional: pinch of nutmeg or curry powder for added warmth

Directions

Sauté Onion and Garlic
I start by heating olive oil or butter in a large pot over medium heat. I add the chopped onion and cook until soft and translucent, about 5 minutes. Then I stir in the garlic and let it cook for another minute.
Add Pumpkin and Spices
Next, I add the pumpkin puree and any spices I’m using, like nutmeg or curry powder. I stir to combine and let it cook for a couple of minutes so the flavors can deepen.
Pour in Stock
I slowly pour in the broth while whisking to blend it smoothly with the pumpkin. Then I bring everything to a gentle simmer and let it cook for about 10–15 minutes.
Blend the Soup
Using an immersion blender, I blend the soup right in the pot until smooth. If I’m using a countertop blender, I transfer it in batches and blend carefully—hot liquids need extra caution.
Add Cream or Coconut Milk
I turn the heat down and stir in the coconut milk or cream until it’s fully combined. I give it a taste and adjust with salt and pepper as needed.
Serve Hot
I ladle the soup into bowls and finish with a drizzle of coconut milk or cream, toasted seeds, or fresh herbs.

Servings and timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 15–20 minutes
Total Time: 25–30 minutes

Variations

I often tweak this soup to match what I’m craving or what I have on hand:

Spicy version: I add cayenne pepper, chili powder, or a swirl of chili oil for heat.
Protein boost: I top the soup with roasted chickpeas or stir in cooked lentils.
Autumn twist: I use roasted butternut squash or sweet potatoes in place of pumpkin for a different seasonal flavor.
Herby finish: A handful of fresh sage or thyme gives a more earthy profile.

Storage/Reheating

This soup keeps well for several days and freezes beautifully.

Refrigerator: I let it cool completely, then store it in an airtight container for up to 4 days.
Freezer: I pour cooled soup into freezer-safe containers, leaving space for expansion, and freeze for up to 2 months.
Reheating: I warm it gently on the stove over medium-low heat, stirring often. If it thickens too much, I loosen it with a splash of broth or water.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, I roast fresh pumpkin, scoop out the flesh, and blend it until smooth. It adds an earthy depth and is perfect when pumpkins are in season.

Is this soup vegan?

It can be! I use vegetable broth and coconut milk to keep it completely plant-based while still creamy and rich.

What makes the soup creamy without dairy?

Coconut milk gives it a luscious texture and subtle sweetness. Other dairy-free alternatives like oat cream or almond milk also work well.

Can I make this soup ahead of time?

Definitely. I often make it a day or two in advance. The flavors actually get better as it sits.

What toppings work well?

I love adding toasted pepitas, a swirl of cream, chopped parsley, or a dash of paprika. Croutons or crispy bacon bits also make great finishing touches.

Conclusion

Easy Pumpkin Soup is one of those recipes I return to all season long. It’s cozy, comforting, and comes together in just minutes with ingredients I almost always have on hand. Whether I serve it as a starter or make it the star of a meal, it never fails to warm me up and satisfy. Once I try it, I’ll see why it’s a must-have in any fall recipe collection.