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

There’s something so comforting about a warm bowl of autumn in a cup, and this Creamy Pumpkin Soup Recipe really nails it. Silky, subtly sweet, and just the right bit of cozy, it’s the kind of soup that wraps you up on a chilly day and makes everything feel alright.

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 genuinely love how straightforward this recipe is without sacrificing flavor. It’s one of those dishes you can whip up quickly on a weeknight but still feel proud serving to guests.

Simple ingredients: You probably have most of these on hand already, which makes it super easy to pull together.
Rich and creamy texture: The cream adds a velvety finish that feels indulgent but is still approachable.
Adaptable: Whether you want to use pumpkin or butternut squash, or dairy-free alternatives, this recipe plays well with swaps.
Fast to make: Ready in about 15 minutes, it’s perfect for those times you need something cozy, stat.

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

All the ingredients here come together to create that perfect balance of creamy, savory, and subtly sweet. Plus, each one is chosen to keep things simple, fresh, and flavorful. Let me break down why they’re important and share a few tips for picking the best ones.

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: Choose a firm, fresh pumpkin or butternut squash. Butternut brings a slightly nuttier, sweeter flavor. If you’re pressed for time, canned pumpkin puree works too—just grab two cans.
Onion: Any variety (white, brown, yellow) will add that gentle sweetness and depth of flavor once it simmers with the pumpkin.
Garlic: Whole cloves keep the garlic’s flavor mellow when cooked slowly and add a warm aromatic base.
Vegetable or Chicken Broth: Using low sodium broth lets you control the seasoning better and ensures the pumpkin shines.
Water: This helps balance the thickness so the soup isn’t too heavy or dense.
Cream, Half and Half, or Milk: This makes the soup luxuriously silky. You can swap with non-dairy creamers or even swirl in a bit of butter for richness if you like.
Salt and Pepper: Essential for seasoning, these bring forward the natural flavors and balance the sweetness.

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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

One of the things I adore about this Creamy Pumpkin Soup Recipe is how easy it is to tweak. I often like to play with different spice blends or switch up the cream to fit whatever mood I’m in or what I have in the fridge.

Variation: Adding a pinch of smoked paprika and a dash of ground cumin transforms the soup into something with a lovely smoky warmth—perfect for a cozy night in.
Dairy-Free: I’ve made this with coconut milk instead of cream and it adds a fantastic tropical twist while keeping things creamy.
Extra Creamy: Stirring in a tablespoon of butter at the end gives it a rich finish without needing full cream.
Spicy Kick: A little cayenne or chili flakes on top is a nice surprise if you like things with some heat.

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

Step 1: Prepping the Pumpkin

Start by cutting your pumpkin into manageable slices—about 3cm thick. Then peel off the skin and scoop out the seeds. I find the easiest way to peel is to use a sharp paring knife or a vegetable peeler—just be patient, it takes a little elbow grease! Chop the pumpkin into roughly 4cm chunks. This size steams nicely and blends smoothly later.

Step 2: Simmer the Flavor Base

Grab a large pot and toss in the pumpkin chunks, sliced onion, and whole garlic cloves. Pour in the vegetable or chicken broth plus the cup of water. The liquid won't cover everything, and that’s totally fine. Bring it just to a boil uncovered, then reduce to a rapid simmer. In about 10 minutes, your pumpkin should be tender—check it with a butter knife; if it slides in easily, you’re ready to blend.

Step 3: Blend to Silky Perfection

Remove the pot from heat and grab your stick blender. I love using a stick blender here because it’s quick and easy—blend right in the pot until the soup is completely smooth. If you don’t have a stick blender, let the soup cool a bit before transferring to a countertop blender—hot liquid plus blender can get messy fast!

Step 4: Season and Swirl in Cream

Now’s the time to taste and season with salt and pepper. Stir in your cream, half and half, or milk gently—just enough to make it silky without boiling. This step is key because boiling after adding cream can cause it to split, and nobody wants that. I sometimes add a little butter here as a shortcut for richness.

Step 5: Serve and Enjoy

Ladle your warm soup into bowls, maybe drizzle a bit more cream on top and sprinkle fresh cracked pepper or parsley. A side of crusty bread makes this meal feel special but still homey. Ready to dig in!

Top Tip

From countless times making this soup, I’ve picked up a few tricks that make all the difference in the final flavor and texture. These tips helped me avoid common pitfalls and hopefully will help you nail it the first time.

Peeling Made Easy: If peeling a pumpkin feels intimidating, try roasting it whole first for 20 minutes—this softens the skin and makes peeling much simpler.
Control Your Blend: For safety with a regular blender, cool the soup at least 10 minutes before blending and vent the lid slightly to avoid pressure build-up.
Adjust Liquid: If the soup feels too thick after blending, stir in a splash more broth or water until you reach your desired consistency.
Never Boil After Cream: Adding cream at the end and avoiding boiling keeps that silky texture intact—trust me, it’s a game-changer.

How to Serve Creamy Pumpkin Soup Recipe

Garnishes

I love topping my creamy pumpkin soup with a swirl of cream or a dollop of Greek yogurt for some tang. Freshly cracked black pepper and a sprinkle of chopped parsley or chives brighten it up perfectly. Sometimes I toss in toasted pumpkin seeds for a lovely crunch—adds a fun texture contrast!

Side Dishes

Crusty artisan bread or buttery garlic crostini make amazing companions here. For a heartier meal, a crisp green salad or roasted root vegetables pair beautifully and keep it balanced.

Creative Ways to Present

For special occasions, I like serving the soup in mini pumpkin “bowls”—you hollow out a small pumpkin and ladle the soup inside. It’s festive and really impresses guests! You can also drizzle in swirls of herb oil (like basil or sage) to elevate the presentation.

Make Ahead and Storage

Storing Leftovers

I usually let leftover soup cool to room temperature, then store it airtight in the fridge for up to 3 days. It tastes just as delicious reheated, and sometimes the flavors deepen overnight.

Freezing

This soup freezes beautifully. Just skip the cream before freezing—add it fresh when you reheat. Portion into freezer-safe containers and you’ll have a quick meal waiting on a busy day.

Reheating

Reheat gently on the stove over low heat, stirring occasionally. Add the cream last to keep that silky texture. I avoid microwaving because slow reheating preserves the flavor and prevents splitting.

Frequently Asked Questions:

Can I use canned pumpkin for this Creamy Pumpkin Soup Recipe?

Yes, canned pumpkin puree is an excellent shortcut. Use two cans in place of the fresh pumpkin chunks and follow the recipe as usual. Just make sure it’s plain pumpkin puree and not pie filling, which contains spices and sweeteners.

How do I prevent the soup from splitting when adding cream?

The key is to add the cream after the soup has been cooked and blended, then gently stir it in without bringing the soup back to a boil. High heat can cause the cream to separate, so warm it just enough to combine.

Can I make this recipe vegan?

Absolutely! Use a vegetable broth and substitute the cream with coconut milk or any plant-based cream alternative. You might want to add a little extra seasoning to balance the flavors, but overall it works wonderfully.

What can I serve alongside Creamy Pumpkin Soup?

Crusty bread, garlic crostini, or a fresh green salad are my favorite side dishes. For a more filling meal, roasted root vegetables or a simple sandwich pair beautifully with the soup’s creamy texture.

Final Thoughts

This Creamy Pumpkin Soup Recipe has become my go-to whenever I want something simple yet special. It’s nourishing, quick to make, and perfect for sharing. I hope you’ll find as much comfort and joy from it as I do. Trust me—you’ll want to keep this one in your regular rotation once you try it!