Hello, Soup Lovers!

Oh, fall. There’s just something magical about it, isn’t there? The crisp air, the changing leaves, and that undeniable craving for something warm and comforting. For me, nothing says “cozy” quite like a steaming bowl of pumpkin soup. It brings back memories of childhood trick-or-treating, chilly evenings spent by the fire, and the simple joy of a delicious, home-cooked meal. And guess what? This recipe is so incredibly easy, you’ll be whipping up bowls of pure autumnal bliss in no time!

Why You’ll Love This Recipe

Fast: Seriously, you can have this soup on the table in under 30 minutes. Perfect for busy weeknights!
Easy: Minimal chopping, just a few simple steps, and you’ve got gourmet-level soup.
Giftable: Portion this into cute jars with a ribbon, and you have the perfect homemade gift for friends and neighbors.
Crowd-pleasing: Whether you’re serving it at a dinner party or just for your family, everyone adores this creamy, flavorful soup.

Gather Your Goodies (Ingredients)

Let’s get our ingredients ready. This is where the magic begins!

2 tbsp Olive oil: A good quality olive oil adds a lovely base flavor.
1 small Yellow onion, diced: Sweet and mild, it’s the perfect gentle starter.
3 cloves Garlic, minced: Because, let’s be honest, garlic makes everything better!
2 15-oz cans Pumpkin puree: Make sure it’s pure pumpkin, not pumpkin pie filling – we want that pure, delicious pumpkin flavor!
2 cups Chicken broth, reduced sodium: This adds depth. You can totally use vegetable broth if you prefer!
1 13.5-oz can Full-fat coconut milk: This is our secret to ultimate creaminess. It’s unsweetened, of course!
1 tbsp Fresh thyme (optional): If you have some fresh thyme, it adds a lovely herby note.
1/2 tsp Nutmeg: Just a touch, but it really enhances the pumpkin flavor.
1 tsp Sea salt: To taste, of course!
1/4 tsp Black pepper: For a little warmth.

Let’s Get Cooking! (How to Make It)

Alright, kitchen helpers, roll up your sleeves! This is going to be so easy and rewarding.

First things first, grab your favorite large pot or Dutch oven. Drizzle in that lovely olive oil and let it heat up over medium heat. You want it warm enough to get things sizzling, but not so hot that it burns.
Now, toss in your diced yellow onion. Give it a good stir and let it cook for about 5-7 minutes. You’re looking for it to get nice and soft, maybe a little translucent.
Time for the garlic! Add your minced garlic to the pot and cook for just about 1 minute more. Oh, that aroma! Be careful not to burn it, just until it’s wonderfully fragrant.
Next, pour in your pumpkin puree, that chicken broth (or veggie broth!), and our creamy coconut milk. Give it all a good stir to combine everything beautifully.
Now for the seasonings! If you’re using fresh thyme, toss that in. Then add your nutmeg, sea salt, and black pepper. Stir it all up so those lovely flavors can start mingling.
Bring the soup up to a gentle simmer – you’ll see little bubbles starting to form around the edges. Once it’s simmering, turn the heat down to low. Let it cook for at least 15-20 minutes, stirring every now and then. This is when all those delicious flavors really get to know each other and deepen.
Last but not least, give it a taste! This is your moment. Does it need a pinch more salt? A little more pepper? Adjust it until it’s just perfect for your palate.

Mix It Up! (Substitutions & Additions)

Feeling adventurous? Or maybe you’re missing an ingredient? No worries! This soup is super adaptable.

Broth Swap: If you don’t have chicken broth, vegetable broth is a fantastic substitute for a vegetarian option.
Spice It Up: For a little heat, add a pinch of cayenne pepper or a dash of your favorite hot sauce.
Herbal Notes: Besides thyme, sage or rosemary also pair wonderfully with pumpkin.
Sweetness: If you like a touch of sweetness, a tablespoon of maple syrup can be a delightful addition.
Creamier Still: For an extra decadent soup, you can use half-and-half or heavy cream instead of some of the coconut milk.

Keys to Soup Success

A few little tips to make sure your pumpkin soup is absolutely perfect every time!

Don’t Overcook the Garlic: Burnt garlic can taste bitter, so keep an eye on it when you add it to the pot.
Low and Slow for Flavor: Letting the soup simmer on low heat for at least 15-20 minutes is crucial for the flavors to meld and develop.
Prep Ahead: You can dice the onion and mince the garlic the day before and store them in airtight containers in the fridge. This makes getting dinner on the table even faster!
Smooth Operator: For an extra silky smooth soup, you can use an immersion blender or carefully transfer the soup in batches to a regular blender to purée.

Storing Your Deliciousness

Got leftovers? Lucky you! This soup keeps wonderfully.

Once cooled, store your pumpkin soup in an airtight container in the refrigerator for up to 3-4 days. It reheats beautifully on the stovetop or in the microwave. You can also freeze it for up to 3 months. Just thaw it overnight in the fridge and reheat as usual.

Frequently Asked Questions

Can I use fresh pumpkin instead of canned puree?: Absolutely! You’ll need to roast or steam about 2-3 cups of cooked, puréed fresh pumpkin. The flavor will be slightly different but equally delicious!
Is this soup vegan?: Yes, as long as you use vegetable broth instead of chicken broth, this soup is completely vegan and dairy-free!
What can I garnish this soup with?: Oh, the possibilities! A swirl of extra coconut milk or cream, toasted pumpkin seeds (pepitas), a sprinkle of fresh herbs like parsley or chives, or even a pinch of cinnamon or nutmeg all make wonderful garnishes.
How long does the soup need to simmer?: While you can eat it sooner, simmering for at least 15-20 minutes allows the flavors to deepen and meld together beautifully. Don’t skip this step for the best taste!

Cozy & Creamy Pumpkin Soup

A fast, easy, and crowd-pleasing pumpkin soup that's perfect for fall. This creamy and flavorful soup can be on the table in under 30 minutes and is ideal for weeknights or gifting.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Servings 4 servings

Equipment

Large pot or Dutch oven
Immersion blender or regular blender Optional, for a smoother texture

Ingredients

Main ingredients

2 tbsp Olive oil A good quality olive oil adds a lovely base flavor.
1 small Yellow onion diced. Sweet and mild, it’s the perfect gentle starter.
3 cloves Garlic minced. Because, let's be honest, garlic makes everything better!
2 15-oz cans Pumpkin puree Make sure it’s pure pumpkin, not pumpkin pie filling – we want that pure, delicious pumpkin flavor!
2 cups Chicken broth reduced sodium. This adds depth. You can totally use vegetable broth if you prefer!
1 13.5-oz can Full-fat coconut milk This is our secret to ultimate creaminess. It’s unsweetened, of course!
1 tbsp Fresh thyme optional. If you have some fresh thyme, it adds a lovely herby note.
0.5 tsp Nutmeg Just a touch, but it really enhances the pumpkin flavor.
1 tsp Sea salt To taste, of course!
0.25 tsp Black pepper For a little warmth.

Instructions

Grab your favorite large pot or Dutch oven. Drizzle in that lovely olive oil and let it heat up over medium heat.
Toss in your diced yellow onion. Give it a good stir and let it cook for about 5-7 minutes until soft and translucent.
Add your minced garlic to the pot and cook for about 1 minute more until fragrant. Be careful not to burn it.
Pour in your pumpkin puree, chicken broth (or veggie broth!), and full-fat coconut milk. Stir to combine.
Add fresh thyme (if using), nutmeg, sea salt, and black pepper. Stir everything together.
Bring the soup to a gentle simmer, then reduce heat to low. Cook for at least 15-20 minutes, stirring occasionally, to allow flavors to meld.
Taste and adjust seasoning with salt and pepper as needed.

Notes

For an extra silky smooth soup, use an immersion blender or transfer the soup in batches to a regular blender to purée. Store leftovers in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 3 months. Reheat on the stovetop or in the microwave.