Classic Creamy Pumpkin Soup

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Fall is in the air, and what better way to celebrate the season than with a warm, comforting bowl of homemade pumpkin soup? This recipe is not only incredibly delicious, but it’s also surprisingly easy to make.

This guide will take you through everything you need to know to create the perfect pumpkin soup, from gathering the ingredients to serving it up with a flourish.

Pumpkin Soup - Classic and Easy
Pumpkin Soup – Classic and Easy


1 tablespoon olive oil

  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 2 pounds peeled and cubed butternut squash (or pumpkin)
  • 4 cups vegetable broth
  • 1 (15-ounce) can diced tomatoes, undrained
  • 1 cup unsweetened coconut milk (or heavy cream)
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • Salt and freshly ground black pepper, to taste
  • Optional garnishes: chopped fresh parsley, toasted pumpkin seeds, crumbled feta cheese

  • Directions:

    1. Sauté the vegetables: In a large pot or Dutch oven, heat olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute, until fragrant.

    2. Add the squash and broth: Add the cubed butternut squash (or pumpkin) to the pot and stir to coat with the oil. Pour in the vegetable broth and diced tomatoes with their juices. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes, or until the squash is tender.

    3. Blend the soup: Once the squash is cooked, remove the pot from the heat. Using an immersion blender or a regular blender in batches, carefully puree the soup until smooth and creamy.

    4. Add the finishing touches: Stir in the coconut milk (or heavy cream), ginger, cinnamon, nutmeg, salt, and pepper. Taste and adjust seasonings as needed. Heat through for a few minutes, until warmed.

    5. Serve and enjoy! Ladle the creamy pumpkin soup into bowls and garnish with your favorite toppings, such as chopped fresh parsley, toasted pumpkin seeds, or crumbled feta cheese.

    Nutrition Facts:

    (Please note that this is an approximate nutritional value based on a single serving without garnishes. The actual nutritional content may vary depending on the specific ingredients you use.)

    Calories: 250

  • Fat: 12g
  • Saturated Fat: 7g
  • Cholesterol: 10mg
  • Sodium: 450mg
  • Carbohydrates: 30g
  • Fiber: 5g
  • Sugar: 10g
  • Protein: 5g

  • Conclusion

    This homemade pumpkin soup is a fantastic way to warm up on a chilly fall day. It’s packed with flavor and nutrients, making it a healthy and satisfying meal. Plus, it’s incredibly versatile! You can easily customize this recipe by adding your favorite fall vegetables like carrots, roasted sweet potatoes, or chopped kale.

    With this guide in hand, you’ll be a pumpkin soup pro in no time! Now, let’s answer some frequently asked questions about this recipe:

    Frequently Asked Questions (FAQs)

    1. Can I use canned pumpkin puree instead of fresh squash?

    Yes, you can absolutely use canned pumpkin puree in place of fresh squash. Just be sure to use pure pumpkin puree, not pumpkin pie filling. Use a 15-ounce can of pure pumpkin puree for this recipe and skip the step of cubing and sautéing the squash.

    2. What can I substitute for the coconut milk?

    If you don’t have coconut milk on hand, you can use heavy cream instead. However, this will increase the calorie content of the soup. Alternatively, you can use low-fat or fat-free dairy milk, but the soup may not be as creamy.

    3. How can I make this soup vegan?

    To make this recipe vegan, simply substitute the coconut milk for another plant-based milk, such as almond milk or oat milk. Additionally, skip the optional garnish of crumbled feta cheese.

    4. How long will leftover pumpkin soup last in the fridge?

    Leftover pumpkin soup can be stored in an airtight container in the refrigerator for up to 3-4 days.

    5. Can I freeze pumpkin soup?