Best Pumpkin Soup “Without Cream”

The Easy Pumpkin Soup is the ultimate comfort meal for a chilly fall day. It’s rich, flavorful, and surprisingly easy to makea perfect way to celebrate the season’s best squash.

Fall has arrived, and you know the drill : it’s pumpkin everything season! I absolutely love spotting pumpkins in stores and at roadside stands it’s the surest sign that cozy season has arrived.

You know that moment when the leaves start to fall and then suddenly bam you’re craving soup like it’s nobody’s business Well, that happened to me last weekend.

But it wasn’t just any soup because I wanted something warm and creamy and also a little sweet yet not dessert sweet. Do you get what I mean,So I brought back an old favorite which was pumpkin soup.

Here’s the fun part: I didn’t make it alone since my 9-year-old insisted on helping and let me tell you my kitchen looked like a pumpkin exploded so was it worth it Absolutely yes.

Also, one more thing please don’t skip the croutons because I almost did and it was a huge mistake.
So now, let’s get into it.

Kitchen Equipment Needed :

• Large pot or Dutch oven
• Wooden spoon or spatula
• Knife and cutting board
• Measuring cups and spoons
• Blender or immersion blender
• Ladle for serving

Tips for

Fresh vs canned pumpkin: fresh pumpkin gives a slightly earthier flavor, while canned pumpkin is faster and creamier. Both work well.

Make it vegan: use coconut milk instead of cream and vegetable broth instead of chicken broth.

Extra flavor: add spices like curry powder, cumin, or ginger for a different twist.

Texture control: blend until completely smooth or leave it a little chunky if you prefer a rustic feel.

Thicker soup: use less broth for a thicker consistency or add a boiled potato while cooking.

What to Eat with Pumpkin Soup??

Pumpkin soup pairs perfectly with crusty bread, garlic toast, or warm dinner rolls. They’re great for dipping and make the soup extra filling.

This soup also travels well in a thermos, so I often pack it for family outings or cozy fall picnics. It’s such a comforting little treat when enjoyed outdoors.

Looking for more simple dinner recipes to try ? Here are a few of our favorites:

Ingredients :

• 4 cups pumpkin “fresh cubes or canned puree”
• 1 tablespoon olive oil or butter
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable or chicken broth
• ½ cup heavy cream or coconut milk optional “for creaminess”
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon nutmeg or cinnamon “optional”
• Fresh parsley or pumpkin seeds for garnish

How to Make Pumpkin Soup :

Step 1

Heat the olive oil or butter in a large pot over medium heat : add the chopped onion and garlic, stirring until soft and fragrant and add the pumpkin cubes “or canned puree” and stir well to combine with the onion and garlic. Let it cook for 2–3 minutes.

Step 2

Pour in the broth and bring the mixture to a gentle boil : reduce the heat and simmer for about 20 minutes if using fresh pumpkin ’10 minutes for canned”then once the pumpkin is tender, use an immersion blender directly in the pot to blend the soup until smooth. If you don’t have one, carefully transfer the soup to a blender in batches and blend until creamy.

Step 3

Return the soup to the pot if using a blender, and stir in the cream or coconut milk. Season with salt, pepper, and nutmeg. Simmer for another 5 minutes finaly serve hot, garnished with parsley, pumpkin seeds, or a drizzle of cream.

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