Few things are as comforting on a chilly autumn day as a warm bowl of pumpkin soup. Whether you’re using fresh pumpkin or canned pumpkin, this old-fashioned pumpkin soup recipe is the ultimate fall comfort food. It’s creamy, rich, and infused with warm spices that highlight the natural sweetness of pumpkin. Perfect for cozy weeknight dinners, holiday gatherings, or as a starter for a festive fall meal, this soup is a timeless classic that never goes out of style.

In this article, we’ll walk you through how to make the best old-fashioned pumpkin soup ever, complete with tips for using either fresh or canned pumpkin. The simplicity of the ingredients and ease of preparation make this a go-to recipe for the fall season and beyond.

1. Old-Fashioned Pumpkin Soup Recipe

Ingredients

For the Soup:

  • 2 tablespoons butter (or olive oil for a dairy-free option)
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 4 cups fresh pumpkin (peeled, seeded, and cubed) or 2 cups canned pumpkin purée (about 1 can [15 oz])
  • 4 cups vegetable or chicken broth
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger (optional, for a hint of warmth)
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon black pepper
  • 1 cup heavy cream or coconut milk (for a dairy-free version)

For Garnish (Optional):

  • Pumpkin seeds (pepitas), toasted
  • Croutons
  • Fresh parsley or chives, chopped
  • A drizzle of cream or olive oil
  • Sour cream or Greek yogurt (optional for extra creaminess)

Instructions

Step 1: Prepare the Pumpkin

If Using Fresh Pumpkin:

Choose the pumpkin: Use a small sugar pumpkin (also known as a pie pumpkin) for the best flavor. These pumpkins are sweeter and less watery than large carving pumpkins.

Peel and cube: Start by cutting the pumpkin in half, scooping out the seeds, and peeling the skin. Cut the flesh into 1-inch cubes. You’ll need about 4 cups of cubed pumpkin for this recipe.

If Using Canned Pumpkin:

Open the can: Simply use 1 can (15 oz) of pumpkin purée. Make sure it’s plain purée and not pumpkin pie filling, which contains added sugars and spices.

Step 2: Sauté the Aromatics

Melt the butter: In a large pot or Dutch oven, melt the butter (or heat olive oil) over medium heat.

Sauté the onion: Add the chopped onion and sauté for about 5-6 minutes, or until softened and translucent.

Add garlic: Stir in the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.

Step 3: Add the Pumpkin and Spices

Add the pumpkin: If using fresh pumpkin, add the cubed pumpkin to the pot. Stir to coat the pumpkin in the butter and onions.

Add spices: Sprinkle in the cinnamon, nutmeg, and ginger (if using), along with the salt and pepper. Stir to combine and cook for about 2 minutes to allow the spices to bloom and become fragrant.

Step 4: Simmer the Soup

Add the broth: Pour in 4 cups of vegetable or chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low and let the soup simmer.

Simmer until tender: If using fresh pumpkin, simmer the soup for 20-25 minutes, or until the pumpkin is tender and easily pierced with a fork. If using canned pumpkin, simmer for about 10-15 minutes to allow the flavors to meld.

Step 5: Blend the Soup

Blend until smooth: Once the pumpkin is tender, remove the pot from the heat. Using an immersion blender, blend the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender and blend until smooth.

Add cream: Stir in the heavy cream (or coconut milk) to add richness and creaminess. Taste and adjust the seasoning, adding more salt or pepper if needed.

Step 6: Serve and Garnish

Ladle the soup: Serve the pumpkin soup hot in bowls.

Garnish: Top with a drizzle of cream or olive oil, a sprinkle of toasted pumpkin seeds, croutons, or a dollop of sour cream or Greek yogurt for extra creaminess. Garnish with fresh herbs like parsley or chives for a pop of color and freshness.

2. Tips for the Best Pumpkin Soup

Choose the Right Pumpkin: If using fresh pumpkin, opt for sugar pumpkins or butternut squash for a sweeter, richer flavor. Avoid using large, carving pumpkins, as they tend to be more watery and less flavorful.

Blend for a Creamy Texture: For a silky smooth soup, make sure to blend thoroughly. An immersion blender is the easiest way to achieve this, but a regular blender works just as well.

Adjust the Creaminess: For a lighter version, you can reduce or omit the cream and simply use more broth. For a richer soup, you can replace some of the broth with extra cream or coconut milk.

Don’t Skip the Spices: The combination of cinnamon, nutmeg, and ginger adds warmth and depth to the soup, enhancing the natural sweetness of the pumpkin. Feel free to adjust the spice levels to your taste.

Make Ahead: Pumpkin soup can be made ahead of time and stored in the refrigerator for 3-4 days. The flavors often deepen and improve after sitting for a day.

3. Variations of Old-Fashioned Pumpkin Soup

This classic pumpkin soup recipe is versatile and can be adapted to suit different tastes. Here are a few delicious variations:

Spicy Pumpkin Soup: Add a pinch of cayenne pepper or red pepper flakes for a spicy kick. You can also add a spoonful of Sriracha or hot sauce for added heat.

Thai-Inspired Pumpkin Soup: Stir in 1 tablespoon of red curry paste and replace the cream with coconut milk for a Thai-inspired version. Garnish with fresh cilantro and a squeeze of lime.

Ginger and Carrot Pumpkin Soup: Add 2 chopped carrots and increase the amount of fresh or ground ginger for a bright, zesty flavor. Carrots add extra sweetness and pair beautifully with pumpkin.

Pumpkin and Apple Soup: Add a chopped apple (such as Granny Smith or Honeycrisp) when sautéing the onions for a sweet and tangy twist on classic pumpkin soup.

4. How to Store and Reheat Pumpkin Soup

Storing:

Refrigerate: Store leftover pumpkin soup in an airtight container in the refrigerator for up to 3-4 days.

Reheating:

On the Stove: Reheat the soup gently over low heat on the stovetop, stirring occasionally. If the soup has thickened in the fridge or freezer, you can add a splash of broth or water to reach your desired consistency.

In the Microwave: Reheat individual portions in the microwave for 1-2 minutes, stirring halfway through.

This old-fashioned pumpkin soup recipe is the ultimate fall comfort food, combining the creamy richness of pumpkin with the warmth of cinnamon, nutmeg, and ginger. Whether you’re using fresh pumpkin for a more authentic flavor or canned pumpkin for convenience, this soup is always a hit. It’s perfect for cozy dinners, Thanksgiving , or your halloween night.

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Julia Jane is a home cook inspired by her mother's cooking. With the desire to share my cooking experiences with everyone, she created this website

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