Creamy Pumpkin Soup Recipe

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This rich and creamy pumpkin soup recipe features a velvety blend of carrots, sweet potatoes, and pumpkin, perfect for those cool autumn nights. Quick and easy, if you only make one pumpkin soup recipe this fall, this one is a must-try!

Pumpkin soup in white bowl on white counter with drizzle of coconut milk, pumpkin seeds, and thyme on top with bowl of pumpkin seeds, a kitchen towel, and a pumpkin in background.

Homemade Pumpkin Soup

When cool fall temperatures roll around, there’s nothing quite like warming up with a bowl of this creamy pumpkin soup. What sets this recipe apart is a delicious, hearty medley of sweet potatoes, earthy pumpkin puree, and the perfect hint of carrot.

A splash of coconut milk and sour cream adds that velvety smoothness to the broth, while ginger and thyme give it a subtle warmth that ties it all together. It’s the kind of soup that tastes like it’s been simmering all day, but you can have it ready in less than an hour. Whether you serve it as a starter or a main course, this is one recipe you’ll turn to all season.

If you love the smooth and creamy goodness of this easy pumpkin soup recipe, you may also enjoy this Roasted Butternut Squash Soup and Healthy Sweet Potato Soup.

What You’ll Love About This Recipe

Pumpkin flavor: This cozy soup has a wonderful pumpkin flavor that will make it a new fall favorite to add to your soup lineup.
Easy recipe: With just a few steps and a handful of simple ingredients, anyone can make this delicious creamy pumpkin soup recipe.
Creamy texture: Thanks to the coconut milk and sour cream, the soup has an irresistibly creamy and smooth texture.
Versatility: You can serve this delicious soup as the perfect side dish or as a main course with a chunk of crusty bread.

What Goes Into This Soup

Pumpkin purée: The main ingredient that gives the soup its rich pumpkin flavor.
Carrot, peeled and roughly chopped: Adds natural sweetness and color to the dish.
Sweet potato, peeled and roughly chopped: Makes the soup creamy and brings a hint of sweetness.
Onion, roughly diced: Add subtle sweetness and flavor to the soup.
Butter: Adds a rich flavor and helps cook the vegetables.
Vegetable stock: Acts as the soup’s liquid base, adding flavor and keeping it healthy.
Seasonings: We use a savory combination of ground ginger, fresh thyme, bay leaf salt, and black pepper.
Sour cream: Makes the soup creamy and adds just the right amount of tanginess.
Coconut milk: Gives extra richness and a slight sweetness that balances the flavors.

How to Make Easy Pumpkin Soup

Step 1. In a large Dutch oven or soup pot, melt the butter over medium heat. Add the diced onion, chopped carrot, sweet potato, and sauté for about 5-7 minutes until the vegetables start to soften.

Raw carrots, onion, sweet potato, and butter in a pot.

Step 2. Add ground ginger, salt, pepper, and the bay leaf to the pot, and stir well.

Cooked carrots, onion, sweet potato, and butter in a pot.

Step 3. Pour in the vegetable stock and bring this mixture to a boil.

Reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes or until the vegetables are tender.

Carrots, onion, sweet potato, and butter in a pot with broth and spices.

Step 4. Remove the bay leaf from the pot. Add pumpkin puree and stir well.

Step 5. Blend the soup until smooth and creamy using an immersion blender or a regular blender.

Pumpkin soup with immerson blender in pot.

Step 6. Stir in sour cream and coconut milk to reach your desired level of creaminess. Adjust the seasoning if needed.

Creamy pumpkin soup with cream in pot with wooden spoon.

Stir until well combined.

Smooth pumpkin soup in pot with wooden spoon.

Step 7. Spoon the hot soup into a large bowl and drizzle with a mixture of sour cream and coconut milk. Garnish with fresh thyme leaves and pumpkin seeds.

Pumpkin soup in white bowl with pumpkin seeds and thyme and coconut milk drizzled on top.

Variations and Substitutions

If you like a little heat, feel free to add a pinch of cayenne pepper or crushed red pepper. Just go easy because a little goes a long way.

You can also add other spices like a pinch of curry powder or some smoked paprika to give it unique flavors. For other warm fall spices, you can add a little nutmeg or cinnamon.

Add other fresh herbs you have on hand, like fresh sage, parsley, or chives.

Consider crispy bacon, caramelized onion, or crunchy croutons for tasty topping options. Toasted walnuts, pecans or pumpkin seeds are great for added crunch.

A tasty way to add a little extra nutrition is to stir in other veggies like roasted red peppers or some baby spinach leaves.

And of course, cheese makes everything better. You can mix in goat cheese or sprinkle some parmesan on top of your creamy soup before serving.

Pumpkin soup in white bowl on white counter with drizzle of coconut milk, pumpkin seeds, and thyme on top with bowl of pumpkin seeds, pot of soup, and a pumpkin in background.

Top Tips

To save a little time, prep your veggies the night before. Store them in Ziploc bag in the fridge until you’re ready to make soup! This makes the cooking process smoother and quicker.

The thickness of this soup can be easily customized by adjusting the amount of sour cream and coconut milk to get your desired level of creaminess.

For a richer flavor, consider roasting the vegetables in the oven in a sheet pan before adding them to the soup.

Store leftovers in the fridge in an airtight container for up to 3 days. To freeze the soup, allow it to cool completely, then transfer it to freezer bags, leaving some space for expansion. It’s best to freeze the soup without any toppings or garnishes because they tend to not freeze well. It will freeze well for up to a couple of months. Thaw and reheat gently on the stove when ready to serve.

Helpful Tip

I sometimes use ziploc bags to store leftover soup as it’s easy to stack individual portions. When filling the bag, place it in a large measuring cup, small pan, or bowl. Fold the top of the bag over, which helps keep the bag open and avoids a mess.

FAQs:

Can I substitute the sour cream with Greek yogurt?

Yes, you can substitute sour cream with Greek yogurt for a lighter option. Adjust the amount based on your preference.

Can I use homemade pumpkin puree instead of canned pumpkin puree?

Of course. Just make sure that you blend the fresh pumpkin with a stick blender or food processor until smooth.

Is pumpkin puree and pumpkin pie filling the same?

It is not the same. Pumpkin puree is simply cooked and mashed pumpkin without any added ingredients. When you buy pumpkin puree, make sure it says “100% pure pumpkin” on the label. Pumpkin pie filling is a pre-mixed blend that includes pumpkin puree along with added sugar and spices like cinnamon and nutmeg.

Can I make this soup vegan?

Sure. You’ll want to replace the butter with olive oil, use vegetable broth or stock, and substitute sour cream with a non-dairy alternative like coconut cream or vegan sour cream.

How can I make this soup more filling?

This is a hearty soup as it is, but you can add cooked quinoa, lentils, or white beans to the soup for added protein and fiber.

Pumpkin soup in white bowl on white counter with drizzle of coconut milk, pumpkin seeds, and thyme on top.

If you’re looking for more one pot recipes, check out these one pot meals I put together for USA Today 10 Best!