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Close-up of creamy pumpkin soup topped with pumpkin seeds and fresh sage leaves in a warm beige bowl.

Creamy Pumpkin Soup

This 30-minute creamy pumpkin soup is smooth, cozy, and easy. Sauté aromatics, simmer pumpkin and broth, then blend and finish with coconut milk (vegan) or cream. Top with pepitas and crispy sage. It serves 4 and works for weeknights, fall dinners, or a Thanksgiving starter.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: dinner, lunch
Cuisine: American
Calories: 250
Ingredients Method

Ingredients
  

  • 2 tbsp olive oil or butter
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 tsp fresh ginger grated (optional)
  • 2 cups canned pumpkin purée or roasted pumpkin
  • 3 cups vegetable or chicken broth
  • 1 cup coconut milk or heavy cream
  • ½ tsp ground cinnamon
  • ¼ tsp nutmeg
  • ½ tsp dried thyme or sage
  • Salt and black pepper to taste
  • 1 tsp maple syrup or honey optional
  • 1 tbsp lemon juice or apple cider vinegar for brightness
Toppings
  • Toasted pumpkin seeds pepitas
  • Crispy sage leaves
  • A swirl of cream or coconut milk
  • Crusty bread or croutons

Method
 

  1. Sauté the base: Heat oil or butter in a pot. Add onion and garlic. Cook for 5 minutes until soft and fragrant.
  2. Add flavor: Stir in ginger, cinnamon, nutmeg, and thyme. Mix for 30 seconds.
  3. Simmer: Whisk in pumpkin purée and broth. Simmer for 15 minutes on low heat.
  4. Blend: Use an immersion blender to blend until smooth and creamy.
  5. Finish: Add coconut milk or cream. Stir in maple syrup, lemon juice, salt, and pepper. Adjust consistency with extra broth if needed.
  6. Serve: Pour into bowls. Add your favorite toppings — toasted seeds, sage, or a swirl of cream. Serve with warm bread.