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This easy pumpkin soup with fresh pumpkin is creamy, cozy, and full of warm fall flavour. It takes a little pumpkin chopping upfront, but once that’s done, the soup itself couldn’t be simpler.
Fresh sugar pie pumpkin is simmered with onion, garlic, broth, and a touch of pumpkin spice, then blended until smooth and finished with heavy cream. The result is rich and velvety without a long ingredient list, making it a cozy choice for lunch or dinner and a great addition to your fall or Thanksgiving menu.
And if creamy pumpkin soups are calling your name this season, my cauliflower pumpkin soup is another cozy one to try.
Ingredients for Easy Pumpkin Soup
You only need 8 simple ingredients to make this creamy pumpkin soup from scratch. Here’s what you’ll need:
- Sugar Pie Pumpkins: The star of the soup! Sugar pie pumpkins are smaller, sweeter, and denser than carving pumpkins, making them a great choice for cooking. You’ll peel, seed, and cut them into chunks before adding them to the pot. A sharp chef’s knife makes this job much easier, and you can prep the pumpkin ahead of time to save yourself some work later.
- Broth: Helps the fresh pumpkin cook until tender while creating the base of the soup. Chicken or vegetable broth both work well, depending on what you have on hand.
- Heavy Cream: Added at the end for that smooth, rich, velvety finish.
- Onion + Garlic: The aromatic base that gives the soup plenty of savoury flavour before the pumpkin goes in.
- Pumpkin Pie Spice: Just a small amount adds warmth from cinnamon, ginger, nutmeg, cloves, and allspice without making the soup taste sweet. I use my homemade pumpkin pie spice here.
- Olive Oil: Used to sauté the onion, garlic, and fresh pumpkin before adding the broth.
- Salt + Pepper: Season to taste to bring all of the flavours together.
Find the full ingredient list and exact measurements in the recipe card below.
How to Make Pumpkin Soup with Fresh Pumpkin: Key Tips
The full instructions are in the recipe card below, but these tips will help you get the best results when working with fresh pumpkin:
- Use a sharp chef’s knife. Sugar pie pumpkins have firm skin, so a good sharp knife will make peeling and cutting them much easier. Take your time and work on a stable cutting board.
- Cut the pumpkin into evenly sized chunks. Aim for roughly ½-inch pieces so they cook at the same rate and become tender enough to blend smoothly.
- Give the pumpkin time to cook in the oil. Letting the chunks cook until softened and golden around the edges builds more flavour before the broth goes in.
- Check for fork tender pumpkin before blending. Your knife or fork should slide easily through the pieces. If there’s still resistance, give them a few more minutes to simmer.
- Blend until completely smooth. An immersion blender makes this especially easy since you can purée everything right in the pot. Keep blending until there are no pumpkin pieces left and the soup is thick and velvety.
Andrea Says
Save those pumpkin seeds! Don’t toss the seeds when you clean out your pumpkins. Turn them into roasted pumpkin seeds and use a handful to add a little crunch on top of your soup.
Pumpkin Soup Toppings
This creamy pumpkin soup is great straight from the pot, but a little something on top adds texture, colour, and extra flavour. Here are a few of my favourite pumpkin soup toppings:
- Toasted pepitas or roasted pumpkin seeds for a salty crunch
- Homemade croutons for something crispy and perfect for soaking up the soup
- A dollop of Greek yogurt, sour cream, or crème fraîche for a cool, tangy contrast
- Fresh gremolata or crispy fried sage for a bright, herby finish
- A swirl of heavy cream for an extra creamy finish
- Cracked black pepper or red pepper flakes for a little extra bite
Mix and match depending on what you have around. I especially love something crunchy on top to contrast with the smooth, velvety soup.
What to Serve with Pumpkin Soup
This fresh pumpkin soup works well as a light meal on its own or alongside something a little more substantial. Here are a few easy pairings:
- Crusty bread or garlic bread for dipping into that creamy soup
- A simple green salad for something fresh and crisp on the side
- A grilled cheese or hearty sandwich to turn it into a more filling lunch or dinner
- Roasted chicken or turkey if you’re serving the soup as a starter or side
- Thanksgiving favourites like mashed potatoes, stuffing, roasted vegetables, and turkey if it’s making an appearance on your holiday table
Want something heartier while keeping the pumpkin theme going? My pumpkin soup with sausage adds Italian sausage, kale, mushrooms, and veggies for a much more substantial bowl.
Storage & Freezing
- Fridge: Let the pumpkin soup cool, then store it in an airtight container in the fridge for up to 5 days.
- Freezer: Once completely cooled, portion the soup into freezer safe containers or bags and freeze for up to 3 months. Leave a little room for expansion.
- Reheating: Thaw frozen soup overnight in the fridge, then gently reheat it on the stovetop, stirring occasionally. Since this soup contains heavy cream, it may separate slightly after freezing. A good stir as it warms should bring it back together.
- If it thickens: Pumpkin soup naturally gets thicker as it sits. Stir in a splash of broth or cream while reheating until it reaches the consistency you like.
Frequently Asked Questions
more cozy fall soups to try next
Still in soup mode? These warm, veggie forward bowls are natural next picks after this easy pumpkin soup.
- Butternut Squash and Carrot Soup. Velvety, cozy, and naturally sweet.
- Cream of Mushroom and Wild Rice Soup. Creamy, earthy, and extra satisfying.
- Cabbage and Vegetable Soup. Hearty, wholesome, and full of veggies.
- Turmeric Cauliflower Soup. Warming, savoury, and boldly spiced.
- Artichoke Soup with Crispy Sage. Creamy, savoury, with crispy sage goodness.
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Easy Pumpkin Soup with Fresh Pumpkin
Ingredients
- 2 sugar pie pumpkins (about 2–2½ pounds each)
- 2 tbsp extra virgin olive oil
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 4 cups chicken or vegetable broth
- ½ tsp pumpkin pie spice
- salt and black pepper (to taste)
- 1 cup heavy cream
Optional Toppings
- toasted pepitas or roasted pumpkin seeds
- Greek yogurt, crème fraîche, or sour cream
- heavy cream (for drizzling)
- fresh gremolata
- homemade croutons
- crispy fried sage
- red pepper flakes
- cracked black pepper
Instructions
- Using a sharp chef’s knife, peel each pumpkin and cut it in half. Scoop out the seeds, then cut the pumpkin into ½-inch chunks.
- Heat the olive oil in a large stock pot over medium heat. Add the onion and garlic and cook, stirring frequently, until soft and translucent, about 5 minutes.
- Add the cubed pumpkin and cook for about 10 minutes, stirring occasionally, until it begins to soften and turn golden around the edges.
- Pour in the broth, then add the pumpkin pie spice and salt and pepper to taste. Bring to a boil.
- Reduce the heat and simmer uncovered for 15–20 minutes, or until the pumpkin can easily be pierced with a fork. Remove the pot from the heat.
- Carefully purée the soup directly in the pot with an immersion blender until completely smooth and no chunks remain. The soup should be thick and creamy.
- Pour in the heavy cream and stir until fully combined.
- Ladle into bowls, add your favourite toppings, and serve hot.
Notes
Nutrition
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