Are you looking for a cozy, comforting soup that’s ready in under an hour? This Easy 45-Minute Pumpkin Soup is exactly what your autumn evenings need. With a velvety texture and just the right blend of warming spices, this recipe has quickly become my go-to when the air turns crisp.
From fragrant garlic to smooth pumpkin puree, everything comes together effortlessly, making it perfect for busy weeknights or casual weekend dinners. Let me show you why this soup is so irresistible and how you can make it your own.
Why I Can’t Stop Making These Cookies
- Quick win: Ready from start to finish in less than an hour, perfect for busy days.
- Flavor twist: Just the right mix of pumpkin and warming spices with a subtle hint of sweetness.
- Pantry-friendly: Uses staple canned pumpkin and basic spices you likely already have.
- Kid-friendly: Smooth texture and mild spice make it great for little ones.
- Seasonal appeal: Captures all the cozy fall vibes without complicated steps.
What Type of Pumpkin Should I Use?
For the best results, use canned pure pumpkin puree labeled 100% pumpkin, not pumpkin pie filling, which has added sugar and spices. Pumpkin puree from fresh pumpkins can work too, but it requires roasting and pureeing beforehand, which adds steps. If you prefer fresh, choose sugar pumpkins or pie pumpkins they have the best flavor and texture. Frozen pumpkin puree is okay but make sure to thaw it fully and drain off excess liquid so your soup isn’t too watery.
Options for Ingredient Alternatives
- Butter can be swapped for olive oil or coconut oil (if using coconut oil, chill soup slightly after cooking to help texture).
- Heavy cream can be replaced with coconut milk or any plant-based milk for a dairy-free version.
- Chicken broth can be swapped for vegetable broth to keep it vegetarian.
- Use maple syrup or honey instead of sugar for natural sweetness.
- Fresh herbs like thyme or sage can substitute dried for more vibrant flavor.
The Biggest Challenges While Cooking
- Avoid boiling the soup vigorously after adding dairy or it can curdle; simmer gently.
- Don’t overcook garlic; sauté just until fragrant to avoid bitterness.
- Blend in batches if your blender is small to prevent spills.
- Adjust seasoning after blending, as flavors deepen once combined.
- If soup is too thick, thin with a little broth or water for perfect creaminess.
Storage & Freezing Instructions
Pumpkin soup keeps well in the refrigerator for up to 4 days in an airtight container. Reheat gently on the stove or in the microwave, stirring occasionally. To freeze, cool soup completely, then transfer to freezer-safe containers or heavy-duty freezer bags, leaving space for expansion. Soup can freeze for up to 3 months. Thaw overnight in the fridge and reheat slowly on the stovetop. Avoid freezing soup with cream added; instead, add cream fresh when reheating.
Estimated Nutrition
For the whole batch (about 6 servings):
- Calories: 450–500
- Fat: 20 g
- Carbohydrates: 60 g
- Protein: 6 g
Per serving: - Calories: 75–85
- Fat: 3.5 g
- Carbohydrates: 10 g
- Protein: 1 g
Nutrition varies depending on dairy and sugar replacements.
Ingredients
- 2 Tbsp unsalted butter (30 g)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups pumpkin puree (900 g)
- 3 cups chicken or vegetable broth (720 ml)
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1 Tbsp brown sugar or maple syrup (optional)
- 1/2 cup heavy cream or coconut milk (120 ml)
- Salt and freshly ground black pepper to taste
Step-by-Step Instructions
- Melt butter in a large pot over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
- Add minced garlic and sauté for 30 seconds until fragrant, but not browned.
- Stir in pumpkin puree, broth, cinnamon, nutmeg, ginger, cloves, and brown sugar. Mix well to combine everything.
- Bring the mixture to a gentle simmer, reduce heat to low, and cook uncovered for 20 minutes, stirring occasionally.
- Using an immersion blender, blend soup directly in the pot until smooth and creamy. If using a regular blender, blend in batches and return to pot.
- Stir in heavy cream or coconut milk. Heat gently for 5 more minutes, but do not boil.
- Season with salt and pepper to taste. Serve hot with your favorite toppings.
Tips, Variations & Serving Ideas
- Add a pinch of cayenne or smoked paprika for a spicy kick.
- Swirl in a dollop of sour cream or Greek yogurt before serving for extra creaminess.
- Garnish with roasted pumpkin seeds, crispy bacon bits, or fresh herbs.
- Serve with crusty bread or a grilled cheese sandwich for a heartier meal.
- Prepare soup base a day ahead; reheat and stir in cream just before serving.
- Underbake if baking croutons separately for a chewy, flavorful topping.
- Keep leftovers stored in airtight containers; reheat slowly to maintain texture.
FAQs
Q: Can I use fresh pumpkin instead of canned?
A: Yes, but roast and puree fresh pumpkin first the cooking time might be longer.
Q: Is this soup gluten-free?
A: Absolutely! Make sure your broth and any add-ins are gluten-free too.
Q: Can I make this soup vegan?
A: Yes, swap butter for olive oil, broth for vegetable broth, and cream for coconut milk.
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Love warming fall recipes? Pin this Easy 45-Minute Pumpkin Soup to your food board now and cozy up all season long!
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