Cream of Pumpkin Soup
Indulge in the velvety comfort of Cream of Pumpkin Soup, a heartwarming classic perfect for cozy evenings and festive gatherings. This easy-to-make recipe features the rich, earthy sweetness of unsweetened pumpkin purée, brought to life with aromatic sautéed onions, garlic, and a touch of warm cinnamon and nutmeg. Simmered in a flavorful chicken or vegetable broth and blended to a silky perfection, this soup is finished with a decadent swirl of heavy cream for ultimate creaminess. Garnish with toasted pumpkin seeds and fresh parsley or chives for a delightful crunch and vibrant contrast. Ready in just 45 minutes, this comforting pumpkin soup is a crowd-pleasing, fall-inspired dish that’s as nutritious as it is delicious. Perfect for holiday menus or a soothing weeknight dinner, it pairs beautifully with crusty bread or a crisp salad.
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Recipe Information
Ingredients
- 4 cups pumpkin puree (unsweetened)
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 1 teaspoons salt
- 0.25 teaspoons black pepper
- 1 teaspoon olive oil
- 2 tablespoons pumpkin seeds (optional, for garnish)
- 2 tablespoons fresh parsley or chives (optional, for garnish)
Instructions
Melt the unsalted butter in a large pot over medium heat.
Add the finely chopped onion and cook for 4–5 minutes, or until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute, stirring frequently to avoid burning.
Add the pumpkin puree to the pot and stir well to combine it with the onion and garlic mixture.
Pour in the chicken or vegetable broth, stirring to ensure everything is evenly incorporated.
Season the soup with ground cinnamon, ground nutmeg, salt, and black pepper. Stir well.
Bring the soup to a gentle boil, then reduce the heat to low and let it simmer for 20 minutes. Stir occasionally.
Using an immersion blender, blend the soup until it is smooth and creamy. Alternatively, let the soup cool slightly and blend it in batches in a countertop blender.
Stir in the heavy cream and let the soup heat through for another 2–3 minutes, but do not bring it to a boil.
Taste the soup and adjust the seasoning, if needed.
In a small skillet, heat the olive oil over medium heat and toast the pumpkin seeds (if using) for 2–3 minutes until lightly golden. Remove from heat and set aside.
Serve the soup hot, garnished with toasted pumpkin seeds and fresh parsley or chives, if desired. Enjoy!
Nutrition Facts
Calories |
1749 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.3 g | 167% | |
| Saturated Fat | 66.1 g | 330% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 5934 mg | 258% | |
| Total Carbohydrate | 117.8 g | 43% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 39.1 g | ||
| Protein | 26.9 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 410 mg | 32% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 4573 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
