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This creamy Pumpkin Soup recipe is filled with lots of warm spices, maple syrup, pumpkin, and heavy cream making it savory, a little sweet and so creamy! Top with pepitas for a light crunch. So delicious with no-knead crescent rolls or angel biscuits.
Making a Flavorful Pumpkin Soup
I love making blended soups of all kinds in the Fall. It’s an easy dinner, plus a great way to eat veggies. But what makes this particular recipe so tasty are a few of the spices and ingredients to really play up that comforting pumpkin flavor. You won’t want to skip these when making this easy pumpkin soup recipe:
- Use Chicken Broth or Chicken Stock, not Water. If you’re using a good quality store bought or homemade chicken broth or stock, this will add loads of slow cooked flavor even though it’s a relatively quick dish. Consider making your own homemade bone broth. The health benefits are great, and is loaded with incredible flavor! A vegetable broth could also be used if you want this completely vegetarian.
- Season As You Go. After each step, it’s a good idea to add salt and pepper to season the soup in layers. It does make a difference. The salt helps bring out the flavors in the onions, garlic, squash and spices. If you think the soup is bland, try adding salt to make all the flavors pop.
- Use All The Spices Listed. I know it might seem like a long list, but they are all delicious and important for giving the soup a warm and spicy quality: Thyme, Cumin, Ginger, Poultry Seasoning and Cinnamon.
- Finish with Cream and Maple Syrup. While the soup is perfectly delicious without these two ingredients, it is SO MUCH BETTER with a hit of sweet maple syrup and decadent heavy cream. It’s a nice contrast to the savory ingredients listed above and brings a little extra richness to the soup. A little bit really does go a long way.
Squash Options: Fresh or Canned?
Of course, the main ingredient in a pumpkin soup is…pumpkin! Around Thanksgiving, you can find Sugar Pumpkins at the store (a sweeter pumpkin meant for baking) which could be cubed, just like a butternut squash would be. I find using canned pumpkin is easier and a lot of times the inexpensive option. Feel free to use one pound of cubed, fresh pumpkin flesh in place of one 15 ounce can of canned pumpkin purée.
Not only does this recipe include pumpkin, but I also like to include butternut squash because of its silky and creamy texture after it’s been blended. This is such a seasonal and delicious way to add more depth to the dish, plus finding this already peeled and cubed at the grocery store saves on prep time. If you’d rather use another type of squash for this dish I’d recommend an acorn squash.
Let’s Talk Garnishes
Garnishing this dish is optional but highly recommended. Not only are these additions gorgeous but they also bring a little something more to the soup. Consider garnishing your squash soup with:
- Pepitas – pepitas are green pumpkin seeds that don’t have a white shell that derive only from certain varieties of pumpkins. If you don’t like them or can’t find them, you do not have to use them. I love the crunch you get from these though.
- Heavy Cream – this adds an extra creamy note to the whole thing! Talk about stunning!
- Black Pepper – again, optional, but I love a little extra spice.
How to Make Pumpkin Soup
The ingredient list for this recipe may seem long, but I promise they are all necessary to create the best flavor you could ask for. The best thing is you likely have most of these basic ingredients in your spice cabinet. For full recipe details on how to make this creamy soup, including ingredients and measurements, see the printable recipe card down below. Here is step by step what you can expect when making this recipe:
Saute Onion + Garlic
Heat a large saucepan over medium heat and spray with nonstick cooking spray. Melt salted butter and sauté onion to lightly brown, about 5 minutes. Add in garlic and squash. Cook another 4 minutes.
Add Pumpkin + Seasonings
Add in pumpkin, chicken broth, salt, pepper, thyme, cumin, ginger, poultry seasoning, and cinnamon. Bring to boil then reduce to simmer. Cook 15-20 minutes or until squash is very tender.
Pro Tip: If you like a little heat in your pumpkin soup, try adding some cayenne pepper or red pepper flakes..
Transfer soup to a high powered blender or food processor and purée until very smooth. This can take a good 1-2 minutes to blend until completely smooth. A high powered blender is KEY. You can also use a hand blender such as an immersion blender if you prefer.
Taste and adjust seasonings. If it tastes bland, add more salt. The salt definitely helps that pumpkin flavor shine by bringing out all the flavors from that long list of spices. Next, stir in maple syrup.
Top with Pepitas + Heavy Cream
Divide into four bowls and top with pepitas and heavy cream (optional). Serve hot.
What to Serve with Pumpkin Soup
This creamy Pumpkin Soup recipe begs to be served alongside some killer bread! Or if you’re looking to keep things on the healthier side, you can serve with some veggies. Here are some of my favorites but feel free to browse through my bread recipes and/or vegetable side dishes to find the perfect side.
- Whole Wheat Rolls
- Homemade Garlic Bread
- Butter Drop Biscuits
- Roasted Green Beans
- Roasted Cauliflower
- Pear Salad
- See 25 more side dish ideas + 10 topping ideas for Pumpkin Soup!
Storing + Reheating Pumpkin Soup
Allow any leftover pumpkin soup to cool to room temperature. Store in the fridge, covered in an airtight container, for up to 5 days. Reheat in the microwave or on the stovetop. If it is too thick, add a bit of water when reheating. If it’s too thin simmer on the stovetop for a longer amount of time to allow it to reduce.
FAQ About Pumpkin Soup
The best remedy for this is to blend the soup without most of the broth so it’s very thick initially, then adding the broth back in to make it the consistency and thickness you want.
If you’ve blended your soup and it still is too watery for your liking return it to the pot and continue to cook. As it simmers, water will evaporate and leave you with a thicker soup. Be sure to stir every now and then so it doesn’t burn.
Because this is a broth-based soup, you absolutely can freeze it and have amazing results months down the road! Allow soup to cool completely then transfer to an airtight freezer-safe container. Be sure to leave about 2 inches of room at the top to account for expansion. Freeze for up to three months. Thaw in the fridge overnight then reheat.
One trick to freezing soups is to freeze individual cubes using an ice cube or silicone tray. Once frozen, transfer these cubes to a freezer-safe zip bag. This allows you to reheat the soup straight from the freezer in a pot on the stovetop!
Full-fat coconut milk would be a good dairy free option.
More Savory Squash Recipes to Try!
- Pumpkin Risotto
- Pumpkin Mac and Cheese
- Pan Fried Sesame Butternut Squash Noodles
- Roasted Acorn Squash
- Crockpot Butternut Squash Alfredo
- Crockpot Spaghetti Squash
I may be slightly biased, but I think you will agree that this is best pumpkin soup recipe out there. It’s a cozy soup that I love to make during those cold weather days. The printable recipe card is down below. Have a great day, friends! 🙂
If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.
- 3 tablespoons salted butter
- 1 yellow onion cut into large pieces
- 2 cloves garlic minced
- 20 oz butternut squash cubed
- 15 oz pumpkin puree 1 can
- 32 oz chicken broth
- salt & pepper to taste
- 1 teaspoon dried thyme leaves
- 1 teaspoon cumin
- 1/2 teaspoon ground ginger
- 1/2 teaspoon poultry seasoning or sage
- 1/4 teaspoon ground cinnamon
- 1/4 cup maple syrup
- 2 tablespoons pepitas
- 1/4 cup heavy cream optional
- Heat a large pot over medium heat and spray with nonstick cooking spray. Melt butter and saute onion to lightly brown, about 5 minutes. Add in garlic and squash. Cook another 4 minutes.
- Add in pumpkin, chicken broth, salt, pepper, thyme, cumin, ginger, poultry seasoning and cinnamon. Bring to boil then reduce to simmer. Cook 15-20 minutes or until squash is very tender.
- Transfer soup to a high powdered blender and puree until very smooth. Taste and adjust seasonings. If it tastes bland, add more salt. The salt definitely brings out all the flavors from that long list of spices. Stir in maple syrup.
- Divide into four bowls and top with 1/2 tablespoon of pepitas and 1 tablespoon of heavy cream (optional). Serve hot.