Name: Creamy Pumpkin Soup Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Western
Ingredients: 1.2 kg pumpkin or butternut squash, unpeeled weight; 1 onion, sliced (white, brown, or yellow); 2 garlic cloves, peeled whole; 3 cups vegetable or chicken broth/stock, low sodium; 1 cup water; Salt and pepper to taste; 1/2 – 3/4 cup cream, half and half, or milk

There’s something about a warm bowl of soup that feels like a big, cozy hug — and this Creamy Pumpkin Soup Recipe fits that feeling perfectly. It’s simple, comforting, and packed with rich, velvety flavor that’ll make you want seconds (and thirds!). Let me walk you through my favorite way to get this classic soup just right.

creamy pumpkin soup - The image shows a thick creamy orange soup in a black pot positioned on a white marbled surface. The soup’s surface is smooth with a swirl of white cream creating a spiral pattern on top. A large silver spoon is partially dipped into the soup, catching light to show its shiny metal texture. The colors contrast nicely with the warm orange soup and the white cream swirl. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Pumpkin Soup Recipe
Top Tip
How to Serve Creamy Pumpkin Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Pumpkin Soup Recipe

Why You'll Love This Recipe

This recipe holds a special spot in my heart because it’s foolproof and flexible yet delivers that silky pumpkin goodness we crave in cooler months. Whether you're new to cooking with pumpkin or a seasoned pro, this soup's ease and depth of flavor will win you over.

Simple Ingredients: Uses pantry staples and fresh pumpkin with minimal fuss, making it achievable any day of the week.
Quick to Make: Ready in about 15 minutes, which is perfect for when you want homemade comfort without the wait.
Rich & Creamy Texture: The cream adds that luscious mouthfeel which feels indulgent but not heavy.
Adaptable: You can easily swap pumpkin for butternut squash or skip the cream to suit your preferences.

creamy pumpkin soup - A white bowl with a blue rim is filled with smooth orange soup. On the surface of the soup, there is a swirl of white cream and a sprinkling of green herbs and black pepper, adding texture and color contrast. A woman's hand is holding a piece of white bread dipped in the soup, showing a thick layer of soup coating the bread. The scene is set against a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this creamy pumpkin soup recipe plays an important role, from bringing sweetness to balance to building savory depth. Here’s why I stick to these basics and some tips for picking the best produce.

creamy pumpkin soup - Flat lay of vibrant orange pumpkin chunks with smooth, matte skin, nestled beside a glossy whole butternut squash sliced lengthwise to reveal its deep orange flesh, crisp white and brown onion slices showing delicate layers, two shiny garlic cloves with papery skin intact, a small heap of fresh green parsley leaves adding a pop of color, and a small glass jar filled with thick, creamy white cream showcasing its rich texture, all naturally arranged with gentle overlaps and soft shadows, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Pumpkin or Butternut Squash: Choose firm, fresh pumpkins or a nutty butternut squash with smooth skin; it’s best to use fresh produce for natural sweetness and creaminess.
Onion: A simple yellow, brown, or white onion adds the essential savory base flavor that complements pumpkin beautifully.
Garlic: Adds subtle aroma and warmth without overwhelming—using whole peeled cloves lets the flavor soften as it cooks.
Vegetable or Chicken Broth: Provides body and umami—go low sodium so you control the seasoning better.
Water: Balances the broth and helps cook the pumpkin evenly without making your soup too salty.
Cream, Half and Half, or Milk: This gives your soup that silky, rich finish—cream creates the most luxurious texture, but milk or half and half works great if you want to lighten up.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love to switch things up depending on my mood or what’s in the pantry. Don’t hesitate to tweak this creamy pumpkin soup recipe to suit your tastes—it’s super forgiving and versatile.

Variation: I sometimes add a pinch of warm spices like cinnamon or nutmeg to give my soup a cozy autumn vibe. It’s amazing how a little spice can transform the whole bowl!
Dairy-Free: Swap out the cream for coconut milk or cashew cream, and you get a delicious dairy-free version that’s just as silky.
Extra Veggies: Adding carrots or potatoes not only stretches the soup but also adds a mellow sweetness that pairs wonderfully with pumpkin.

Step-by-Step: How I Make Creamy Pumpkin Soup Recipe

Step 1: Chop and Prepare Your Pumpkin

I start by slicing the pumpkin into manageable slabs, peeling off the skin, and scraping out the seeds. Cutting it into 1.5-inch chunks ensures that the pumpkin cooks evenly and blends smoothly later. It might sound fiddly but takes just a few minutes—and it’s worth it for fresh pumpkin flavor.

Step 2: Simmer the Base

Pop your pumpkin chunks, sliced onion, whole garlic cloves, broth, and water into a pot. The liquid won’t completely cover the pumpkin, but don’t worry—that’s the way it should be. Bring it to a boil uncovered, then reduce to a rapid simmer for about 10 minutes until the pumpkin is tender enough to pierce with a butter knife.

Step 3: Blend Until Luscious

Once the pumpkin is soft, I use a stick blender right in the pot to puree the soup until smooth. If you’re using a standard blender, let the soup cool slightly first—hot liquid can create quite the mess if blended too soon! The goal is a silky, lump-free texture.

Step 4: Season and Finish With Cream

After blending, taste and season with salt and pepper. Stir through the cream—this really takes the soup up a notch. Just remember, never boil the soup after adding cream to avoid curdling. Then you’re ready to serve!

Top Tip

Over the years, I’ve learned a few tricks that make this creamy pumpkin soup recipe foolproof — and delicious every time.

Don’t Skip the Onion: It adds a subtle backbone that complements the pumpkin’s natural sweetness beautifully.
Cool Soup Before Blending: If using a countertop blender, this avoids hot soup spurting out and makes cleanup much easier.
Practice Gentle Simmering: Boil uncovered at first, then lower heat to keep the soup moving but avoid a vigorous boil that can toughen the pumpkin.
Add Cream Last: This simple step ensures a smooth, creamy finish without splitting or curdling.

How to Serve Creamy Pumpkin Soup Recipe

creamy pumpkin soup - Serving Suggestion

Garnishes

I like to keep garnishes simple yet flavorful — a drizzle of cream on top adds that inviting sheen, a sprinkle of freshly cracked black pepper brings a little zing, and some chopped parsley or chives offer a pop of color and freshness. Toasted pumpkin seeds are another favorite for crunch and texture.

Side Dishes

Nothing beats a bowl of this creamy pumpkin soup with rustic crusty bread to soak up every last bit. I also love pairing it with a light green salad or a grilled cheese sandwich for a comforting, balanced meal.

Creative Ways to Present

For a special occasion, try serving your soup in mini pumpkin bowls or hollowed-out bread bowls. Adding a swirl of herb oil or a spoonful of sour cream with a sprinkle of smoked paprika can turn a simple soup into a showstopper.

Make Ahead and Storage

Storing Leftovers

I store leftover pumpkin soup in airtight containers in the fridge for up to 3 days. It tastes just as good warmed gently on the stove, and sometimes the flavors even deepen overnight, making leftovers a delightful treat.

Freezing

This creamy pumpkin soup recipe freezes beautifully. I let it cool completely, then portion it into freezer-safe containers. Just be sure to leave out the cream if freezing, and stir it in fresh after reheating for the best texture.

Reheating

When reheating, I warm the soup gently on low heat with some extra broth or water to get the consistency right. Adding cream at the end keeps it silky and avoids curdling. Stir frequently and heat just until warmed through.

Frequently Asked Questions:

Can I use canned pumpkin puree in this Creamy Pumpkin Soup Recipe?

Absolutely! Use two cans of pumpkin puree in place of fresh pumpkin. Just add it to the pot along with broth and water, then blend and season as usual.

What if I don’t have cream—can I still make this soup?

Yes! You can substitute cream with milk or half and half for a lighter version. The soup will still be creamy and comforting, just a bit less rich.

How do I prevent the soup from splitting after adding cream?

The key is to add the cream last and avoid boiling the soup after that. Heat the soup gently once the cream is in and stir frequently to keep it smooth and luscious.

Can I make this soup ahead of time for a party?

Definitely! Make the soup the day before and store it in the fridge. When ready to serve, gently reheat and swirl in fresh cream. Garnish just before serving for a perfect presentation.

Final Thoughts

This creamy pumpkin soup recipe has become my go-to for fast, cozy dinners and special fall get-togethers alike. It’s easy enough for a weeknight but elegant enough to share with guests. I sincerely hope you enjoy making it as much as I do—there’s just something magical about a bowl of smooth, sweet pumpkin soup that warms both body and soul. Give it a try, and I’m sure it’ll become a staple in your kitchen, too!