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–+ servings
bowl of pumpkin soup topped with toasted pepitas and a heavy cream swirl.

Easy Pumpkin Soup with Fresh Pumpkin

This easy pumpkin soup is made from scratch with fresh pumpkin, warm pumpkin spice, and cream for a smooth, velvety bowl full of cozy fall flavour.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 Servings

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

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.
    cutting board with cubed pumpkin pieces.
  • 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.
    pot on a burner with chopped garlic and onion sauteeing in some olive oil.
  • Add the cubed pumpkin and cook for about 10 minutes, stirring occasionally, until it begins to soften and turn golden around the edges.
    pot of steaming cooking cubed pumpkin.
  • Pour in the broth, then add the pumpkin pie spice and salt and pepper to taste. Bring to a boil.
    pot of cubed pumpkin in broth with spices.
  • 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.
    fork piercing a piece of cubed pumpkin over a pot of some more.
  • 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.
    an immersion blender in a pot of pumpkin soup.
  • Pour in the heavy cream and stir until fully combined.
    pot of creamy pumpkin soup.
  • Ladle into bowls, add your favourite toppings, and serve hot.
    bowl of pumpkin soup with a swirl of heavy cream and toasted pepitas on top, two spoons in the background with a ramekin of more pepitas.

Notes

Choose cooking pumpkins: Sugar pie pumpkins work best here. Skip large carving pumpkins, which tend to be more watery and less flavourful.
Don’t rush the pumpkin: Let the cubes develop some golden colour before adding the broth. That extra bit of cooking adds depth to the finished soup.
Watch your broth: Broths vary quite a bit in saltiness, so season lightly at first and adjust after blending.
Keep the cream smooth: Add the heavy cream after blending and off the heat to help keep the soup silky.
Make ahead shortcut: Peel, seed, and cube the pumpkins ahead of time and refrigerate until you’re ready to cook.
Save the seeds: Don’t toss those pumpkin seeds! Use them to make my roasted pumpkin seeds for a crunchy snack or an easy topping for your soup.
Nutrition note: Nutritional information does not include any optional toppings.

Nutrition

Serving: 1Serving | Calories: 493kcal | Carbohydrates: 52g | Protein: 14g | Fat: 31g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 67mg | Sodium: 95mg | Potassium: 2619mg | Fiber: 4g | Sugar: 22g | Vitamin A: 58764IU | Vitamin C: 64mg | Calcium: 202mg | Iron: 6mg
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