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pumpkin soup recipe for fall season

Pumpkin Soup Recipe for Fall Season

A creamy, cozy pumpkin soup made with roasted pumpkin, aromatic herbs, and warm fall spices—perfect for chilly autumn nights.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Soup
Cuisine American
Servings 4 bowls
Calories 280 kcal

Equipment

  • Large Pot
  • Blender
  • Baking Sheet

Ingredients
  

Soup Ingredients

  • 4 cups roasted pumpkin cubed
  • 1 onion diced
  • 3 garlic cloves minced
  • 2 tbsp butter
  • 3 cups vegetable broth
  • 1 cup heavy cream or coconut milk
  • 1 tsp ground cinnamon
  • 1/2 tsp nutmeg
  • 1 tsp salt to taste
  • 1/2 tsp black pepper

Toppings

  • toasted pumpkin seeds optional
  • fresh cream drizzle optional

Instructions
 

  • Heat butter in a pot and sauté onion until soft.
  • Add garlic and cook until fragrant.
  • Stir in roasted pumpkin, broth, spices, salt, and pepper.
  • Simmer for 20 minutes to let flavors blend.
  • Blend until smooth, then stir in heavy cream.
  • Serve warm with pumpkin seeds and a swirl of cream.

Notes

For a dairy-free version, replace cream with coconut milk.

Nutrition

Calories: 280kcalCarbohydrates: 26gProtein: 4gFat: 18gSaturated Fat: 10gCholesterol: 40mgSodium: 540mgPotassium: 520mgFiber: 4gSugar: 8gVitamin A: 16800IUVitamin C: 12mgCalcium: 100mgIron: 2mg
Keyword autumn comfort food, fall recipe, pumpkin soup
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