Name: Creamy Pumpkin Soup
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: International
Ingredients: 1 medium yellow onion, finely chopped; 3 garlic cloves, grated or minced; 2 tbsp fresh thyme leaves; 2 tbsp olive oil; 1 (15-ounce) can pumpkin purée (about 2 cups); 3/4 tsp kosher salt; 1/2 tsp ground cumin; 1/4 tsp freshly ground black pepper; 1/8 tsp ground ginger; 1/8 tsp cayenne pepper; 2 cups low-sodium vegetable broth; 2 tbsp maple syrup; 2 tbsp heavy cream; Optional: toasted pumpkin seeds and flaky sea salt, for garnish

This creamy pumpkin soup is rich, velvety, and full of warm spices that make it perfect for fall and winter. Made with pumpkin purée, fresh thyme, and a touch of maple syrup, it strikes the perfect balance between savory and slightly sweet. It’s easy to prepare in just 25 minutes, making it an ideal weeknight dinner or appetizer.

Why You’ll Love This Recipe

Quick and simple—ready in under 30 minutes
Uses pantry staples like canned pumpkin and broth
Cozy, comforting, and full of seasonal flavors
Naturally vegetarian and easy to make vegan or dairy-free
Perfect for meal prep since it stores and freezes well

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 medium yellow onion, finely chopped
3 garlic cloves, grated or minced
1 large bunch fresh thyme, leaves only (about 2 tablespoons)
2 tablespoons olive oil
1 (15-ounce) can pumpkin purée (about 2 cups)
¾ teaspoon kosher salt
½ teaspoon ground cumin
¼ teaspoon freshly ground black pepper
⅛ teaspoon ground ginger
⅛ teaspoon cayenne pepper
2 cups low-sodium vegetable broth
2 tablespoons maple syrup
2 tablespoons heavy cream
Optional: toasted pumpkin seeds and flaky sea salt for garnish

Directions

Finely chop the onion, grate the garlic, and strip the thyme leaves from their stems.
In a medium saucepan, heat olive oil over medium heat until shimmering. Add onion and garlic and cook until fragrant, 3–4 minutes.
Stir in thyme, pumpkin purée, salt, cumin, black pepper, ginger, and cayenne. Cook on medium-low for about 5 minutes until the spices are fragrant.
Pour in vegetable broth, stirring constantly. Cook for 3–4 minutes until the soup begins to bubble.
Remove from heat. Stir in maple syrup and heavy cream. For a smoother texture, blend with an immersion blender or transfer to a blender.
Serve warm, garnished with toasted pumpkin seeds, flaky salt, fresh thyme, or extra black pepper if desired.

Servings and timing

Servings: 4
Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes

Variations

Make it vegan: Use coconut cream or oat cream instead of heavy cream.
Add spice: Increase the cayenne or add a pinch of smoked paprika for more heat.
Extra creamy: Blend in cream cheese, mascarpone, or extra cream for a richer soup.
Protein boost: Stir in cooked lentils or chickpeas.
Herb swap: Replace thyme with rosemary or sage for a different flavor profile.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop over medium heat, adding a splash of broth or water if needed. This soup also freezes well for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, roast fresh pumpkin until tender, then blend into a purée before using in the recipe.

Do I have to blend the soup?

Blending isn’t required, but it gives the soup a smooth, creamy texture.

Can I make this soup dairy-free?

Yes, replace heavy cream with coconut milk, oat cream, or cashew cream.

How do I make this soup thicker?

Simmer longer to reduce liquid, or add less broth for a thicker consistency.

Can I use chicken broth instead of vegetable broth?

Yes, chicken broth works well if you don’t need the soup to be vegetarian.

What can I serve with pumpkin soup?

Crusty bread, grilled cheese sandwiches, or a simple salad make great pairings.

Can I double this recipe?

Absolutely—just double all ingredients and use a larger pot.

How do I make the soup spicier?

Add extra cayenne pepper, chili powder, or a drizzle of hot sauce before serving.

Can I freeze pumpkin soup with cream in it?

Yes, this soup freezes well even with cream, though stirring after reheating helps restore the texture.

Can I make this ahead of time?

Yes, it reheats beautifully, making it a great make-ahead meal for busy days.

Conclusion

This creamy pumpkin soup is a cozy, flavorful dish that brings warmth to any table. With its balance of savory spices, subtle sweetness from maple syrup, and velvety texture, it’s sure to become a fall and winter favorite. Whether served as a starter or a main dish with bread, it’s a simple recipe you’ll want to make again and again.