Every year I forget how much I love pumpkin soup!
It’s cozy and creamy and something even my kids will eat.
The first time I made it, I was surprised at how few ingredients I actually needed.
I really just used what I had, minus the can of pumpkin puree I grabbed from the grocery store.
Who knew you didn’t need fancy ingredients or complicated steps to make a gorgeous fall soup?
Anyway, this recipe is super forgiving, so if you’re missing something, you can probably just swap it out and end up with something delicious.
(Except for the pumpkin, obviously. That ingredient is non-negotiable!)
It’s definitely a go-to in my house come fall. The kids love to dunk grilled cheese in it while hubby and I eat it straight out of the mug.
What You Need to Make Pumpkin Soup
This is one of those recipes that doesn’t ask much, but gives a lot.
Most of these ingredients are probably hanging out in your pantry already, just waiting to do something magical.
- Olive oil – A quick splash to get the onions going.
- Onion – I use a medium one, chopped up and tossed in first for a solid flavor base.
- Garlic – A couple of cloves, because soup without garlic feels wrong.
- Ground cumin – Adds that earthy warmth without overpowering the pumpkin.
- Ground cinnamon – Just a pinch to bring out the cozy vibes.
- Pumpkin puree – The star of the show; canned works perfectly here.
- Vegetable broth – Helps thin it out and build that rich, sippable texture.
- Coconut milk – Makes it creamy with a hint of sweetness (or swap in cream if you’ve got it).
- Salt and pepper – Taste as you go and don’t be shy with the seasoning.
How to Make Pumpkin Soup
1. Sauté the Onion
Grab a big pot and warm up the olive oil over medium heat.
Toss in the chopped onion and cook it down until it’s soft and golden, about 5 minutes.
2. Add Garlic and Spices
Stir in the garlic, cumin, and cinnamon.
Give it about a minute to wake everything up and make your kitchen smell amazing.
3. Stir in Pumpkin and Broth
Scoop in the pumpkin purée and pour in the veggie broth.
Mix it well so everything’s blended and smooth-ish.
And if it looks too thick now, don’t panic! It’ll loosen up as it simmers.
4. Simmer It Low and Slow
Bring the soup to a gentle simmer and let it bubble away for 10–15 minutes.
This helps the flavors come together and mellow out.
5. Add the Creamy Bit
Pour in your coconut milk (or cream) and stir it all together.
Taste and add salt and pepper until it hits just right.
6. Blend If You Want
If you like your soup super smooth, use an immersion blender right in the pot.
No blender? Let it cool a bit and do it in batches.
Skip this step if you like a little texture (it still tastes great).
7. Serve It Up
Ladle it into bowls or mugs, add any toppings you love (pepitas, sour cream, chili oil), and enjoy.
This one’s especially good with a grilled cheese on the side.
PS: Leftovers reheat beautifully, so don’t worry if you’ve made too much!
Pumpkin Soup Recipe
A cozy, creamy soup that comes together with pantry staples and minimal effort.
It’s perfect for chilly evenings or anytime you need a warm hug in a bowl.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1 can (15 oz) pumpkin purée
- 3 cups vegetable broth
- 1 cup coconut milk (or heavy cream)
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and cook until soft, about 5 minutes.
- Stir in minced garlic, cumin, and cinnamon; cook for 1 minute until fragrant.
- Add pumpkin purée and vegetable broth, stirring to combine.
- Bring to a simmer and cook for 10–15 minutes.
- Stir in coconut milk and season with salt and pepper.
- Use an immersion blender for a smooth texture (optional).
- Serve warm with your favorite toppings or crusty bread.
Soup Season Just Got Better!
Pumpkin soup like this is my go-to when I want something warm, simple, and just a little bit special without putting on real pants or grocery shopping again.
It’s cozy, easy to tweak, and makes a great fridge meal for the week.
If your family’s anything like mine, you might even catch them dipping crackers straight into the pot before you can ladle it out!
