Creamy Pumpkin Soup

June 21, 2020

The creamy pumpkin soup with fresh pumpkin is easy to make yet so yummy. This recipe will make you crave for more than just one bowl of it!  

Pumpkin soup is perfect for fall and winter, you know, kind of cold weather, which you would ask for warmth from the inside out. But why should we have to wait until fall or winter when this soup just needs only a few ingredients and under 30 minutes to be ready for any day of a week?  

My pumpkin soup is a classic version that is a super easy recipe and all you will do is to cook-blend-cook and serve. The best thing is you can make it ahead of time, refrigerate overnight, reheat and serve anytime you want.


Any leftover of pumpkin soup should be stored in the fridge up to 5 days, or be frozen for 3 months – then reheat before serving.

Creamy Pumpkin Soup

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Serves: 2


  • 2 cups (450g) pumpkin, peeled and chopped. Or you use canned pumpkin puree or homemade pumpkin puree. 
  • ½ cup (120g) diced onion - the must-have ingredient to every good soup flavor!
  • ½ cups (120g) minced garlic
  • 3 cups chicken broth – for a tastier pumpkin soup, don’t skip the broth!
  • 2 tbsp (28g) butter 
  • ¾ cup (185 ml) heavy cream or half and half. You could swap to milk instead.
  • Spices and herbs: salt, black pepper, cinnamon (optional), ginger (optional), parsley 



Saute onion and garlic: Starting with melting butter in a large pot then add onion and garlic for about 5 minutes until they become golden brown. Add  peeled pumpkin to the pot and stir them constantly with onion and garlic to bring out the flavors for 2 minutes.


Add chicken broth and spices: pour chicken broth to the pot, add  salt and a bit sugar, whisk in the mixture. Let it simmer rapidly for 20 minutes until the pumpkin is tender.


Blend the soup: use a stick blender or transfer everything in a pot to a blender and blend until smooth. Using a stick blender would make it faster but using a blender will bring a smoother soup.


Add in cream: after blending the soup, transfer it back to the pot. Whisk in cream


Season with salt and pepper. Garnish with parsley or with cream on top if desired. In this recipe I garnish with cream by giving a few drops of heavy cream on the soup, using a stick to make them heart-shaped.


Pumpkin soup will be better served warm with garlic butter bread or potatoes

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