Cozy, Creamy Pumpkin Soup for Chilly Days

by Jessica | August 12, 2025 8:27 pm

Two Octobers ago, a windstorm rattled my kitchen windows while I simmered my first big pot of pumpkin[1] soup. The smell of roasted pumpkin and garlic floated through the house, mixing with the faint scent of wet leaves outside. Dad wandered in at 6:43 a.m., cradling his Tim Hortons coffee, muttering about “the Leafs maybe winning this year” — and promptly dropped a spoon with a loud clang.
Boom!

We still laugh about it, but the soup? It was perfect.

 

---

Ingredients for Pumpkin Soup[2]

 

• 2 tbsp olive oil (30 mL)

• 1 medium onion, chopped (about 1 cup / 150 g)

• 2 cloves garlic, minced

• 4 cups pumpkin puree (960 mL) — fresh roasted or canned

• 4 cups chicken or vegetable broth (960 mL)

• 1 cup heavy cream (240 mL)

• 1 tsp salt (5 mL)

• ½ tsp ground black pepper (2 mL)

• ½ tsp ground nutmeg (2 mL)

• ¼ tsp cinnamon (1 mL)

• Optional garnish: toasted pumpkin seeds, fresh parsley, swirl of cream

Once, I swapped half the broth for apple cider — the sweetness made the kitchen smell like Thanksgiving morning.

---

Step-by-Step Instructions

 

1. Heat olive oil in a large pot over medium heat until shimmering.

2. Sauté onion 4–5 minutes until soft and lightly golden.

3. Add garlic; cook 1 minute until fragrant.

4. Stir in pumpkin puree and broth; bring to a gentle boil.

5. Reduce heat; simmer 15 minutes, stirring occasionally.

6. Blend soup with an immersion blender until silky smooth.

7. Pour in cream, salt, pepper, nutmeg, and cinnamon; stir well.

8. Taste and adjust seasoning as needed.

9. Serve hot with your choice of garnish.

---

Pro Tips & Variations

 

1. Roast for depth – Roast fresh pumpkin with olive oil and salt before blending for a richer flavor.

2. Spicy kick – Add a pinch of cayenne for gentle heat that sneaks up on you.

3. Dairy-free – Swap cream for coconut milk; the faint sweetness pairs beautifully with pumpkin.

---

Storage & Food Safety

Cool pumpkin soup to room temperature within 2 hours. Store covered in the fridge for up to 4 days. Reheat gently on the stove until it reaches 165 °F per FDA guidelines. Freezing works well — just leave out the cream until reheating.

---

Nutrition & Serving Ideas

Serve with crusty bread, a grilled cheese, or even a side of smoked salmon for brunch. My neighbor once dunked her breakfast fried egg right in — strange, but she swore it worked.

---

FAQs

Q: Can I make pumpkin soup ahead of time?
Yes! In fact, it’s better the next day when the spices have mingled. Just store and reheat gently.

Q: Can I use canned pumpkin?
Absolutely. Just be sure it’s 100% pumpkin, not pumpkin pie filling — that’s a whole other dessert.

Q: How do I thicken pumpkin soup?
Simmer uncovered for a few extra minutes, or blend in an extra spoonful of pumpkin puree until it’s just right.

---

Author Note:  LadySuniverse cooks with a love for turning simple ingredients into soul-warming bowls of comfort.

Source URL: https://ladysuniverse.com/cozy-creamy-pumpkin-soup-for-chilly-days/

---