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This Pumpkin Soup is perfectly smooth and creamy with aromatic vegetables and warm spices. Make it this fall from start to finish in about 30 minutes! |

Pumpkin Soup

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  • Author: Sam Hu | Ahead of Thyme
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Diet: Vegetarian


Perfectly smooth and creamy with aromatic vegetables and warm spices, this easy Pumpkin Soup recipe is the only one you'll ever need. It's ready from start to finish in about 30 minutes and is the perfect way to warm up on a cool fall day. Serve this cozy soup with a hunk of crusty bread and a glass of chilled white wine for a simple, timeless fall dinner.


  • 2 tablespoons unsalted butter
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1/2 teaspoon fresh ginger, grated
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2 (15 ounce) cans pumpkin puree
  • 3 cups vegetable stock or chicken stock
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon ground black pepper (or to taste)
  • 1/4 cup heavy cream (plus more for garnish)
  • toasted pumpkin seeds (optional, for garnish)


  1. In a large cooking pot, melt butter over medium heat until it starts to foam, about 1-2 minutes. Add onion, garlic and ginger and sauté until fragrant, about 2-3 minutes.
  2. Add cinnamon and nutmeg and mix well.
  3. Add pumpkin puree and vegetable stock. Mix well and bring it to a boil.
  4. Reduce the heat to low, cover, and simmer for 20 minutes, stirring occasionally. Season with salt and pepper to taste.
  5. Use an immersion blender and puree the soup until smooth, if needed. You can also transfer the soup to a food processor or upright blender to puree.
  6. Stir in heavy cream.
  7. Serve with a drizzle of heavy cream, a sprinkle of toasted pumpkin seeds, and freshly cracked black pepper, if desired. Serve immediately.


How to store: Allow leftover pumpkin soup to cool to room temperature for about two hours, then store it in an airtight container in the fridge for 4-5 days.

How to reheat: Add the soup to a small saucepan with a splash of water. Heat over medium low until fully warmed, and serve with leftover toasted pumpkin seeds.

How to freeze: To preserve your soup for longer, store the chilled soup in a freezer-safe container, and freeze for 2-3 months. Thaw in the fridge before reheating.

  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American