This creamy and flavorful pumpkin soup is perfect for a cozy evening. With its rich texture and aromatic spices, it brings warmth and comfort to your table. The combination of pumpkin puree, chicken broth, and heavy cream creates a velvety base, while the sautéed onions and garlic add depth to the flavor.
If you don't usually keep pumpkin puree or heavy cream in your pantry, you might need to pick these up at the supermarket. Pumpkin puree is often found in the baking aisle, while heavy cream is typically located in the dairy section. Make sure to also grab some ground nutmeg, which adds a warm, slightly sweet spice to the soup.

Ingredients For Pumpkin Soup Recipe
Pumpkin puree: This is the base of the soup, providing a rich and creamy texture with a mild, sweet flavor.
Chicken broth: Adds depth and a savory note to the soup, balancing the sweetness of the pumpkin.
Heavy cream: Contributes to the creamy consistency and adds a luxurious richness to the soup.
Salt: Enhances the overall flavor of the soup.
Ground black pepper: Adds a hint of spice and warmth.
Ground nutmeg: Provides a subtle, sweet spice that complements the pumpkin.
Olive oil: Used for sautéing the onions and garlic, adding a slight fruity flavor.
Onion: Adds a savory depth and sweetness when sautéed.
Garlic: Infuses the soup with a robust, aromatic flavor.
Technique Tip for Making Pumpkin Soup
When sautéing the onion and garlic, ensure they are cooked until they are translucent and fragrant but not browned. This will help to develop a sweeter and more subtle flavor, which complements the pumpkin puree perfectly. Additionally, when blending the soup, you can use an immersion blender directly in the pot to save time and reduce cleanup.
Suggested Side Dishes
Alternative Ingredients
pumpkin puree - Substitute with butternut squash puree: Butternut squash has a similar texture and sweetness, making it an excellent alternative.
chicken broth - Substitute with vegetable broth: Vegetable broth provides a similar depth of flavor and is suitable for vegetarians.
heavy cream - Substitute with coconut milk: Coconut milk offers a creamy texture and a subtle sweetness, making it a good dairy-free option.
salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, but use it sparingly to avoid overpowering the dish.
ground black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor without altering the soup's color.
ground nutmeg - Substitute with ground cinnamon: Ground cinnamon adds a warm, sweet spice that complements the pumpkin flavor.
olive oil - Substitute with coconut oil: Coconut oil has a mild flavor and can be used in the same way as olive oil for sautéing.
onion - Substitute with leek: Leeks offer a milder, sweeter flavor and can be used similarly to onions.
garlic - Substitute with shallots: Shallots provide a subtle garlic flavor with a hint of sweetness, making them a good alternative.
Other Alternative Recipes Similar to This Soup
How to Store / Freeze Your Soup
Allow the pumpkin soup to cool completely before storing. This prevents condensation, which can lead to a watery texture.
Transfer the cooled soup into airtight containers. For easy portion control, consider using individual serving-sized containers.
Label each container with the date of preparation. This helps you keep track of freshness and ensures you consume the soup within a safe timeframe.
Store the containers in the refrigerator if you plan to consume the soup within 3-4 days. The heavy cream in the soup can spoil if left for too long.
For longer storage, place the containers in the freezer. The soup can be frozen for up to 2-3 months without losing its rich, creamy texture.
When ready to reheat, thaw the soup in the refrigerator overnight if frozen. This gradual thawing helps maintain the soup's consistency.
Reheat the soup on the stovetop over medium heat, stirring occasionally to ensure even heating. Avoid boiling, as this can cause the heavy cream to separate.
Alternatively, you can reheat the soup in the microwave. Use a microwave-safe bowl, cover it with a microwave-safe lid or plate, and heat in short intervals, stirring in between to ensure even warming.
If the soup appears too thick after reheating, add a splash of chicken broth or heavy cream to reach your desired consistency. Stir well to combine.
Garnish with a sprinkle of ground nutmeg or a drizzle of olive oil before serving to enhance the flavor and presentation.
How to Reheat Leftovers
- For stovetop reheating, pour the pumpkin soup into a pot and heat over medium-low heat. Stir occasionally to ensure even heating and prevent sticking. Heat until the soup is steaming and hot, but avoid boiling to maintain the creamy texture.
- To reheat in the microwave, transfer the soup to a microwave-safe bowl. Cover with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on high for 2-3 minutes, stirring halfway through. Continue heating in 30-second intervals until the soup is hot throughout.
- If you have a slow cooker, pour the leftover soup into the slow cooker and set it to low. Heat for 1-2 hours, stirring occasionally, until the soup is thoroughly warmed.
- For a quick reheat using a double boiler, place the soup in a heatproof bowl over a pot of simmering water. Stir frequently until the soup is hot and smooth. This method helps prevent scorching and maintains the creamy consistency.
- If you prefer an oven method, preheat your oven to 350°F (175°C). Pour the pumpkin soup into an oven-safe dish, cover with foil, and heat for about 20-30 minutes, stirring halfway through, until the soup is hot.
Best Tools for Making Pumpkin Soup
Large pot: A large pot is essential for cooking the soup, allowing enough space for all the ingredients to simmer together.
Wooden spoon: A wooden spoon is perfect for stirring the ingredients without scratching the pot.
Blender: A blender is used to puree the soup until it reaches a smooth consistency.
Chef's knife: A chef's knife is necessary for chopping the onion and mincing the garlic.
Cutting board: A cutting board provides a safe and clean surface for chopping the onion and mincing the garlic.
Measuring cups: Measuring cups are used to accurately measure the pumpkin puree, chicken broth, and heavy cream.
Measuring spoons: Measuring spoons are used to measure the salt, pepper, and nutmeg.
Ladle: A ladle is useful for serving the hot soup into bowls.
How to Save Time on Making This Soup
Use pre-chopped onions and garlic: Save time by using pre-chopped onions and garlic available at most grocery stores.
Opt for canned pumpkin puree: Instead of making your own pumpkin puree, use canned versions to cut down on prep time.
Use an immersion blender: Instead of transferring the soup to a blender, use an immersion blender directly in the pot for a quicker and easier process.
Prep ingredients in advance: Measure out and prepare all ingredients before you start cooking to streamline the process.
Cook in bulk: Make a larger batch of pumpkin soup and freeze portions for future meals, saving time on busy days.

Pumpkin Soup Recipe
Ingredients
Main Ingredients
- 2 cups Pumpkin Puree
- 1 cup Chicken Broth
- 1 cup Heavy Cream
- 1 teaspoon Salt
- 1 teaspoon Ground Black Pepper
- 1 teaspoon Ground Nutmeg
- 1 tablespoon Olive Oil
- 1 medium Onion, chopped
- 2 cloves Garlic, minced
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, and sauté until softened.
- Add pumpkin puree, chicken broth, heavy cream, salt, pepper, and nutmeg. Stir well to combine.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Use a blender to puree the soup until smooth. Serve hot.
Nutritional Value
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