This creamy pumpkin soup is a delicious fall soup made with simple ingredients. Pumpkin puree, spices, broth, and cream combine to make a delicious savory soup. Pair it with a sandwich or salad, or ladle it up as an appetizer or starter for Thanksgiving dinner.

If you’re looking for Thanksgiving recipes, might I introduce you to this pumpkin soup? It makes total sense as a starter for a holiday dinner: it’s creamy but light, with just a hint of warm spices, and you can’t beat the color. It has all the fall vibes.

But maybe you’re not into a soup starter for the holiday, and that’s okay. This creamy soup is also the perfect sipping soup alongside a toasted sandwich. Serve it in a bowl with a spoon, or do as I do and sip it straight from a mug. Either way, it’s delicious, and I’m happy to report that it’s easy to make—a win-win.

Ingredients

Pumpkin puree: A can of plain pumpkin puree makes this soup easy. Double-check the label—you want a plain puree, not pumpkin pie filling.
Veggies: You’ll also need diced onion, carrot, and minced garlic.
Spices: Pumpkin has a mild flavor, so adding a small amount of ground cinnamon, nutmeg, and ginger wakes it up and adds quintessential fall flavor.
Fresh thyme: This pairs so well with the spices and pumpkin. Fresh thyme leaves are best, but you can use dried thyme. If you do, reduce the amount to a generous 1/4 teaspoon.
Broth: I like to use chicken broth, but vegetable broth would not be wrong either.
Heavy cream: Stir this in at the end. You will not regret it.
Optional garnish: roasted pumpkin seeds (also known as pepitas). These are optional but add a nice contrast and finishing touch. Look for them with the other seeds and nuts in the grocery store.

How to Make Creamy Pumpkin Soup

☑️ Saute

Cook the onion and carrot in a pot over medium heat. Once softened, add the garlic, spices, and thyme.

the carrots, onion, and garlic in a pan.

the broth and seasoning added to the pan.

☑️ Simmer

Add the pumpkin puree and chicken broth and stir until combined. Bring the soup to a simmer for 15 minutes or until the veggies are tender.

☑️ Blend

Puree the soup and then add the cream. Stir and heat the soup for a minute or so before serving.

Recipe Tips

Make-ahead tip: You can prepare the soup a day ahead. Once made, let it cool and store it in an airtight container. Warm it on the stove the next day and add the garnish for serving.

Freezer tip: It also freezes well! Sometimes, heavy cream doesn’t freeze great, but it’s fine in the soup. I froze several servings, thawed them, and warmed them up in the microwave, and the soup tasted like it’d just been made.

More Cozy Soup Recipes

Pumpkin Bisque

This creamy pumpkin soup has pumpkin puree, fall spices, broth, and cream. It’s an easy recipe perfect for Thanksgiving or whenever you’re craving a cozy bowl of soup.

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Author: April Anderson

Servings: cups

Prep Time: 20

Cook Time: 25

Total Time: 45

Ingredients

2 tablespoons olive oil
1 cup diced onion (about 1 small onion)
1 cup diced carrots (about 2 medium carrots)
2 teaspoons minced garlic (about 2 large cloves)
1 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground black pepper
1 teaspoon finely chopped fresh thyme leaves
1 (15-ounce) pumpkin puree
4 cups low-sodium chicken broth
1 cup heavy cream
Optional garnish: roasted pepitas

Instructions

Heat the olive oil in a large pot over medium heat. Add the diced onions and carrots and cook them for about five minutes or until softened.
Stir in the garlic, spices, and fresh thyme. Add the pumpkin and chicken broth and stir until combined.
Bring the soup to a boil and adjust the heat to maintain a simmer. Simmer the soup for 15 minutes.
Puree the soup with an immersion blender or blend it in small batches in a stand blender. Once the soup is smooth and creamy, add the cream. Stir and heat the soup for a minute or so before serving.