Sunday Creamy Pumpkin Soup

Name: Sunday Creamy Pumpkin Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium pumpkin, peeled and diced; 1 onion, chopped; 2 cloves garlic, minced; 4 cups vegetable broth; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 cup heavy cream; Salt and pepper to taste; 2 tablespoons olive oil

Highlighted under: Healthy & Light

I love making this Sunday Creamy Pumpkin Soup when the weather starts to cool down. The rich, velvety texture combined with the warmth of spices creates a comforting bowl that's perfect for cozy evenings. We enjoy serving it with crusty bread or a sprinkle of pumpkin seeds for added crunch. Making this soup is truly a Sunday ritual that brings the family together, and I find joy in its simplicity and deliciousness. It feels like a hug in a bowl and is so easy to whip up, even on a busy day.

Created by

Naomi Clarke

Last updated on 2026-01-10T11:01:17.985Z

When I first experimented with this recipe, I didn't realize how a few simple ingredients could come together to create something so flavorful. The combination of pumpkin with warm spices like cinnamon and nutmeg elevates the dish to another level. I didn’t skip the cream at the end; it truly transforms the texture into a luxurious experience.

What I learned over the years is that using fresh pumpkin instead of canned can significantly enhance the flavor. Roasting the pumpkin beforehand brings out its natural sweetness, making the soup richer and more satisfying. Don't forget to adjust the seasoning after blending to ensure perfect balance!

        Why You Will Love This Recipe
        A delightful blend of sweet and savory flavors
Silky smooth texture that warms your soul
Perfectly spiced for fall and winter comfort

      

The Role of Pumpkin in the Soup

Pumpkin is the star ingredient in this soup, providing not only its signature flavor but also a rich, creamy texture once blended. When selecting a pumpkin, aim for a medium-sized one with a firm skin. The flesh should feel heavy for its size, indicating it is dense and will yield a thick soup. You can also use butternut squash as a substitute if pumpkin isn't available; it has a similar sweetness and creaminess.

In addition to flavor, pumpkin is packed with nutrients, including vitamins A and C, making this soup a healthy choice for your family. The dicing process should leave the pieces about an inch in size, ensuring they cook evenly and soften perfectly during simmering.

Perfecting the Texture

Achieving that silky smooth texture is key to a great pumpkin soup. When blending the soup, make sure to blend until it’s completely uniform and glossy. If you encounter any lumps, you may need to blend longer or, if using a blender, process in smaller batches to avoid excess steam buildup. I always find an immersion blender the easiest tool for this job as it allows me to blend right in the pot, minimizing cleanup.

To ensure the soup doesn’t become too thick, you can adjust the amount of vegetable broth based on your preference for consistency. Adding more broth gradually allows you to control the texture better. For a thicker soup, stick to the original amount, but for a lighter version, don’t hesitate to add more liquid.

Ingredients

For the Soup

1 medium pumpkin, peeled and diced
1 onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup heavy cream
Salt and pepper to taste
2 tablespoons olive oil

Instructions

Sauté the Vegetables

In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until soft and fragrant, about 5 minutes.

Cook the Pumpkin

Add the diced pumpkin to the pot and stir for another 5 minutes. Then, add the vegetable broth, cinnamon, and nutmeg. Bring to a boil.

Simmer the Soup

Reduce heat and let it simmer for about 20 minutes until the pumpkin pieces are tender.

Blend Until Smooth

Using an immersion blender, puree the soup until smooth. Alternatively, transfer to a blender in batches.

Add Cream and Season

Stir in the heavy cream and season with salt and pepper to taste. Heat through and serve warm.

Pro Tips

For a twist, try adding a pinch of cayenne pepper for a bit of heat or topping with roasted pumpkin seeds for added texture.

Serving Suggestions

This creamy pumpkin soup pairs beautifully with various toppings to enhance both flavor and texture. A sprinkle of toasted pumpkin seeds adds a delightful crunch, while a drizzle of balsamic reduction can introduce an interesting tang that complements the sweetness. For those who enjoy a bit of heat, a pinch of cayenne pepper or a swirl of spicy oil can elevate each spoonful.

Crusty bread works wonderfully for dipping, bringing a rustic touch to your meal. Consider serving with a fresh green salad on the side for a complete autumnal dinner that contrasts the soup’s warmth with crisp textures.

Make-Ahead and Storage Tips

This soup is a great candidate for meal prepping. You can prepare it a day in advance; allow it to cool completely before transferring it to an airtight container in the refrigerator. It can be stored for up to five days. Just reheat on the stovetop over low to medium heat, stirring occasionally to ensure even warming without scorching.

If you're looking to freeze, portion the cooled soup into freezer-safe containers. It can stay fresh for up to three months. Thaw overnight in the fridge before reheating. Be aware that the cream might separate slightly upon thawing, so give it a vigorous stir when reheating to restore the creamy consistency.

Questions About Recipes

→ Can I use canned pumpkin instead of fresh?

Yes, you can use canned pumpkin puree! Just reduce the broth slightly since canned pumpkin is already cooked.

→ Is it possible to make this soup vegan?

Absolutely! Substitute the heavy cream with coconut milk or any plant-based cream for a vegan option.

→ How can I store leftovers?

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.

→ Can I freeze the soup?

Yes, this soup freezes well! Just make sure to let it cool completely before transferring it to a freezer-safe container.