Cream of Pumpkin Soup

Indulge in the velvety comfort of Cream of Pumpkin Soup, a heartwarming classic perfect for cozy evenings and festive gatherings. This easy-to-make recipe features the rich, earthy sweetness of unsweetened pumpkin purée, brought to life with aromatic sautéed onions, garlic, and a touch of warm cinnamon and nutmeg. Simmered in a flavorful chicken or vegetable broth and blended to a silky perfection, this soup is finished with a decadent swirl of heavy cream for ultimate creaminess. Garnish with toasted pumpkin seeds and fresh parsley or chives for a delightful crunch and vibrant contrast. Ready in just 45 minutes, this comforting pumpkin soup is a crowd-pleasing, fall-inspired dish that’s as nutritious as it is delicious. Perfect for holiday menus or a soothing weeknight dinner, it pairs beautifully with crusty bread or a crisp salad.

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 4 cups pumpkin puree (unsweetened)
• 2 tablespoons unsalted butter
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 0.5 teaspoons ground cinnamon
• 0.25 teaspoons ground nutmeg
• 1 teaspoons salt
• 0.25 teaspoons black pepper
• 1 teaspoon olive oil
• 2 tablespoons pumpkin seeds (optional, for garnish)
• 2 tablespoons fresh parsley or chives (optional, for garnish)

Directions

Step 1

Melt the unsalted butter in a large pot over medium heat.

Step 2

Add the finely chopped onion and cook for 4–5 minutes, or until softened and translucent.

Step 3

Stir in the minced garlic and cook for an additional 1 minute, stirring frequently to avoid burning.

Step 4

Add the pumpkin puree to the pot and stir well to combine it with the onion and garlic mixture.

Step 5

Pour in the chicken or vegetable broth, stirring to ensure everything is evenly incorporated.

Step 6

Season the soup with ground cinnamon, ground nutmeg, salt, and black pepper. Stir well.

Step 7

Bring the soup to a gentle boil, then reduce the heat to low and let it simmer for 20 minutes. Stir occasionally.

Step 8

Using an immersion blender, blend the soup until it is smooth and creamy. Alternatively, let the soup cool slightly and blend it in batches in a countertop blender.

Step 9

Stir in the heavy cream and let the soup heat through for another 2–3 minutes, but do not bring it to a boil.

Step 10

Taste the soup and adjust the seasoning, if needed.

Step 11

In a small skillet, heat the olive oil over medium heat and toast the pumpkin seeds (if using) for 2–3 minutes until lightly golden. Remove from heat and set aside.

Step 12

Serve the soup hot, garnished with toasted pumpkin seeds and fresh parsley or chives, if desired. Enjoy!

Nutrition Facts

Serving size	(2364.6g)

Amount per serving	% Daily Value*
Calories	1748.6

Total Fat 130.3g	0%
Saturated Fat 66.1g	0%
Polyunsaturated Fat 1.3g
Cholesterol 302mg	0%
Sodium 5934.5mg	0%
Total Carbohydrate 117.8g	0%
Dietary Fiber 28.2g	0%
Total Sugars 39.1g
Protein 26.9g	0%

Vitamin D 0IU	0%
Calcium 409.6mg	0%
Iron 14.2mg	0%
Potassium 4572.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 67.0%

Protein: 6.1%

Carbs: 26.9%