Easy Pumpkin Soup

This creamy pumpkin soup is smooth, warmly spiced, and simple enough for a weeknight meal. It is finished with an optional swirl of cream or yogurt for extra richness.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Soup

Cuisine: American

Calories: 180

Ingredients Equipment Method Notes

Ingredients

2 tbsp olive oil
1 medium yellow onion, chopped
2 cloves garlic, minced
1 can pumpkin puree (15 ounces)
3 cups vegetable broth
1 cup milk or unsweetened oat milk
1/2 tsp salt or to taste
1/4 tsp black pepper
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tbsp maple syrup optional
2 tbsp heavy cream or plain yogurt for serving, optional
pumpkin seeds or chopped parsley for garnish, optional

Equipment

large pot
wooden spoon
immersion blender
measuring spoons
measuring cup

Method

Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for 4 to 5 minutes, stirring occasionally, until softened.
Add the garlic and cook for 30 seconds, just until fragrant.
Stir in the pumpkin puree, vegetable broth, milk, salt, black pepper, cinnamon, nutmeg, and maple syrup if using.
Bring the soup to a gentle simmer, then reduce the heat to low and cook for 10 to 15 minutes, stirring occasionally.
For a smoother texture, blend the soup with an immersion blender until creamy, or carefully transfer it in batches to a countertop blender and blend until smooth.
Taste and adjust seasoning as needed. Ladle into bowls and top with cream or yogurt and garnish with pumpkin seeds or parsley if desired.

Notes

For a dairy-free version, use unsweetened oat milk and skip the cream or yogurt topping. If the soup is too thick, add a splash more broth until it reaches your desired consistency.