I’m John, a trained chef from Alabama. After years in professional kitchens, I realized good food doesn’t have to be complicated or time-consuming. That belief led me to create Giddy Recipes a space where simple ingredients turn into big flavor. This Easy Pumpkin Soup is one of those recipes: rich, velvety, and deeply satisfying, made for any cook, anytime.
Table of Contents
Easy Pumpkin Soup
Ingredients
Equipment
Method
- Melt butter in a large pot over medium heat. Sauté sliced onions until soft and golden.
- Add minced garlic and cook for 30 seconds until fragrant.
- Stir in pumpkin puree and broth. Scrape up any browned bits from the pot.
- Simmer the soup for 10–15 minutes until heated through.
- Use a blender or immersion blender to blend the soup until silky smooth.
- Stir in cream (or non-dairy option), season with salt and pepper. Adjust consistency with water if desired.
- Serve hot with crusty bread, yogurt swirl, or roasted seeds.
Nutrition
Notes
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Let us know how it was!Why You’ll Love This Recipe
Easy Pumpkin Soup is quick to make, needs only pantry basics, and delivers restaurant-level flavor. It’s creamy without being heavy, warming without being spicy, and smooth enough to sip straight from your favorite mug. Whether you’re whipping up a solo lunch or feeding your whole crew, it’s family-friendly and comforting from the very first spoonful.
Ingredients Needed
Base:
- Unsalted butter
- Yellow onion, sliced
- Garlic cloves, minced
Soup:
- Canned pumpkin puree (not pie filling)
- Low-sodium vegetable or chicken broth
- Water, optional to thin
- Salt and black pepper
Finish:
- Heavy cream or non-dairy alternative
Pumpkin puree saves time and makes this recipe weeknight-friendly. Choose broth based on dietary needs. A splash of water helps adjust the texture, especially if you prefer a lighter soup.
How to Make Easy Pumpkin Soup
Start by melting butter in a large pot over medium heat. Sauté onions until soft and golden—this builds flavor fast. Add garlic and cook until fragrant. Stir in pumpkin puree and broth, scraping up any bits from the bottom of the pot. Simmer until everything is well blended and warm. Blend the soup until silky smooth, then stir in cream and adjust seasoning. Serve hot with crusty bread or a swirl of yogurt.
Serving & Storage Tips
Pair this soup with grilled cheese or roasted chickpeas for a full meal. Add a swirl of cream or toasted seeds for texture. It keeps well in the fridge for several days and freezes beautifully. Reheat gently on the stove or in the microwave.
Helpful Notes
Canned pumpkin is not the same as pumpkin pie filling—double-check that label. If using fresh pumpkin, roast it first until tender. For a vegan version, use coconut milk or oat cream. This soup thickens as it cools, so don’t be shy with the broth if you want a lighter feel.
FAQ
Can I use fresh pumpkin?
Absolutely. Peel and cube it, then simmer until tender before blending. Canned just saves you time.
Is cream necessary?
Not at all. You can use milk, half-and-half, or even coconut cream if dairy isn’t your thing.
How long does it last?
This soup keeps in the fridge for about five days and freezes for up to three months. Store in airtight containers and reheat gently.
Conclusion
This Easy Pumpkin Soup is everything I love about fall food: cozy, rich, and ready in a flash. Whether it’s your first time in the kitchen or your hundredth pot of soup, this recipe delivers satisfying results without stress. It’s the kind of meal that makes you feel cared for, whether you’re feeding your family or just yourself.
Great food doesn’t have to be fancy. With a few pantry staples and a little know-how, you can create something that tastes like comfort in a bowl. That’s what Giddy Recipes is all about—bringing joyful, stress-free cooking into your kitchen one recipe at a time.