When the air turns crisp and the days get shorter, I find myself craving one thing above all else—something warm, cozy, and just a little indulgent. This easy pumpkin soup recipe checks every box. It’s creamy, flavorful, and comes together with minimal fuss, making it just the thing for busy weeknights or lazy Sunday lunches.

This isn’t just any soup—it’s a silky blend of sweet pumpkin, earthy spices, and just enough cream to make it feel like a treat. The mix of coriander, cumin, and nutmeg gives it that subtle warmth that makes you want to wrap yourself in a blanket and linger over your bowl. And the best part? You don’t need any fancy equipment beyond a blender or stick mixer.

I love making a big pot and keeping it in the fridge for quick lunches—it reheats beautifully and tastes even better the next day. Serve it with crusty bread, toasted cheese sandwiches, or a sprinkle of fresh herbs, and you’ve got a bowl of fall comfort food that feels like a warm hug from the inside out.

Why You’ll Love This Easy Pumpkin Soup Recipe

Creamy texture without being overly heavy.
Simple ingredients you likely already have.
Works beautifully with both pumpkin and butternut squash.
Perfect for make-ahead meals.

Ingredients

1 kg (2.2 lbs) butternut pumpkin (or kent/jap pumpkin), peeled, seeded, chopped
30 ml (2 Tbsp) olive oil
1 medium brown onion, chopped
1 medium leek, white part only, sliced
1 medium potato, peeled, chopped
1 tsp ground coriander
1 tsp ground cumin
¼ tsp ground nutmeg
1 L (4 cups) chicken or vegetable stock
250 ml (1 cup) thin cream
Kosher salt and freshly ground black pepper, to taste

Steps to Make This Creamy Pumpkin Soup

Sauté Aromatics: Heat olive oil in a large saucepan over medium heat. Add onion and leek; cook 4–5 minutes until softened.
Add Spices: Stir in coriander, cumin, and nutmeg. Cook 1 minute until fragrant.
Cook Vegetables: Add pumpkin and potato; toss to coat in spices.
Simmer: Pour in stock, bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes until tender.
Blend: Remove from heat. Puree with a stick blender or in batches in a regular blender until smooth.
Finish: Stir in cream, season with salt and pepper. Reheat gently—avoid boiling after adding cream.
Serve: Ladle into bowls and top with smoked paprika, chili flakes, or fresh herbs.

Cooking Tips

For a richer flavor, roast the pumpkin and potato before adding them to the pot.
Swap cream for coconut milk for a dairy-free twist.
Use homemade stock for an extra depth of flavor.
Garnish with toasted pumpkin seeds for crunch.
Double the batch—it freezes beautifully in individual portions.

A Little Story from My Kitchen

I first made this pumpkin soup one chilly October evening when I had more pumpkin than I knew what to do with. I kept it simple, letting the spices do the heavy lifting, and when I served it, my family practically licked their bowls clean. Now, it’s one of those recipes I can make from memory—often while chatting on the phone or helping with homework—and it never fails to bring that cozy, homey feeling to the table.

What to Serve with Easy Pumpkin Soup

Crusty sourdough bread is a must for dunking, but grilled cheese sandwiches take it to the next level. For a lighter option, pair it with a crisp green salad dressed in lemon vinaigrette. If you’re making this for guests, serve it as a starter in small mugs alongside a charcuterie board for a truly comforting spread.

How to Store

Let the soup cool completely before storing in airtight containers. It will keep in the fridge for up to 4 days. To freeze, portion into freezer-safe containers and store for up to 3 months. Thaw overnight in the fridge before reheating gently on the stove. Avoid boiling once the cream has been added to keep the texture silky.

FAQs

Can I use canned pumpkin?

Yes, but skip the simmering step and simply blend with the sautéed aromatics and stock before adding cream.

Can I make it vegetarian or vegan?

Absolutely—use vegetable stock, and replace cream with coconut milk or a plant-based alternative.

Can I spice it up?

Add a pinch of cayenne or a drizzle of chili oil before serving for extra warmth.

Can I make it ahead?

Yes! In fact, the flavors deepen after a day in the fridge.

This easy pumpkin soup recipe is everything I love about fall cooking—simple, flavorful, and endlessly comforting. Whether you’re making it for a weeknight dinner or serving it as part of a cozy weekend feast, it’s a recipe you’ll want to keep in your back pocket all season long.

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