I’ve spent years perfecting my pumpkin soup recipe, and I’m convinced this version hits all the right notes. The secret lies in roasting the pumpkin to deepen its sweetness, then balancing it with warm spices and a silky-smooth texture. But there’s one unexpected twist that takes it from good to unforgettable. If you’re after a bowl of comfort that’ll make your kitchen smell like autumn, you’ll want to see what comes next.
Recipe
This pumpkin soup is the ultimate fall comfort food—creamy, velvety, and brimming with cozy flavors that will make you feel like you’re wrapped in a warm blanket. The secret? Roasting the pumpkin to bring out its natural sweetness, then blending it with a hint of aromatic spices like nutmeg and cinnamon for that signature autumnal vibe.
I’ve made this recipe countless times, and it’s always a crowd-pleaser—whether it’s for a quick weeknight dinner or the star of your holiday table. The texture is silky smooth, and the flavor is rich but not overwhelming, with just a touch of cream to make it feel indulgent.
Even if you’re not usually a fan of pumpkin, this soup might just convert you. Trust me, once you try it, you’ll be making it on repeat all season long.
Ingredients
To make the creamiest, most flavorful pumpkin soup, you’ll want to focus on quality ingredients—especially the pumpkin. Fresh is best, but canned works in a pinch. Here’s what you’ll need:
- Pumpkin: *2 cups pureed (fresh roasted or canned)* – Fresh sugar pumpkins yield the sweetest flavor, but canned puree (not pie filling!) is a fine shortcut.
- Aromatics: *1 onion (diced), 3 garlic cloves (minced)* – Sauté these first to build depth. Yellow onions work best, but shallots add a subtle sweetness.
- Broth: *4 cups vegetable or chicken broth* – Homestock elevates it, but store-bought is fine. For extra richness, swap ½ cup with heavy cream.
- Spices: *1 tsp cinnamon, ½ tsp nutmeg, ¼ tsp cayenne (optional)* – Toasting whole spices and grinding them fresh? *Chef’s kiss.*
- Oil/Fat: *2 tbsp olive oil or butter* – Butter adds silkiness, but oil keeps it dairy-free.
- Garnish: *Toasted pumpkin seeds, crème fraîche, or chives* – A must for texture contrast.
Pro Tip: Roast your pumpkin with a drizzle of maple syrup before pureeing—it caramelizes the sugars for a deeper flavor.
No fresh pumpkin? Use butternut squash; it’s nearly identical in taste and texture.
How to Make the Best Velvety Spiced Pumpkin Soup
– Garnish & serve: Top with toasted pumpkin seeds, a drizzle of cream, or fresh herbs.
*For extra flair, swirl in a spoonful of pesto or harissa.*
Pro Tip: Freeze leftovers in portions—reheat gently to avoid separating.
*Skin-on roasting saves time, but peeled cubes work too (simmer directly in broth).*
Nutrition
A serving of homemade pumpkin soup provides essential nutrients and is low in calories. Below is the nutritional breakdown per serving.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 90 kcal |
| Protein | 2 g |
| Carbohydrates | 15 g |
| Sugars | 7 g |
| Fiber | 3 g |
| Fat | 3 g |
| Saturated Fat | 1 g |
| Cholesterol | 0 mg |
| Sodium | 200 mg |
| Potassium | 500 mg |
| Vitamin A | 200% DV |
| Vitamin C | 15% DV |
| Calcium | 4% DV |
| Iron | 6% DV |
Chef Tips
Making pumpkin soup at home doesn’t just rely on ingredients but also on a few tricks I’ve picked up.
First, roast the pumpkin to deepen its flavor. Use a high-quality stock—it’s the base of your soup.
Blend it smooth for the creamiest texture, and add a splash of cream or coconut milk for richness.
Season thoughtfully, tasting as you go, and finish with a garnish for texture and freshness.
