There’s nothing cozier than starting your Thanksgiving meal with a warm bowl of Thanksgiving Pumpkin Soup. I remember making it one chilly November evening—it was silky, comforting, and the perfect blend of savory and slightly sweet flavors. This soup feels elegant yet simple, with creamy pumpkin, aromatic spices, and a touch of cream. Served with crusty bread or a garnish of roasted pumpkin seeds, it’s a festive way to celebrate the holiday while keeping the menu seasonal and wholesome.
Ingredients
2 tbsp olive oil or butter
1 onion, diced
3 garlic cloves, minced
4 cups pumpkin puree (canned or fresh roasted)
4 cups vegetable or chicken broth
1 cup heavy cream or coconut milk
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp smoked paprika
Salt and pepper, to taste
Toppings: roasted pumpkin seeds, a swirl of cream, fresh parsley, or croutons
Instructions
In a large pot, heat olive oil or butter over medium heat. Add onion and garlic, cooking until softened and fragrant. Stir in pumpkin puree, broth, cinnamon, nutmeg, paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes. Using an immersion blender, puree until smooth and creamy. Stir in cream or coconut milk, adjust seasoning, and simmer for another 5 minutes. Ladle into bowls, garnish with toppings, and serve warm.
Substitutions
Use butternut squash puree instead of pumpkin for a different flavor. Swap heavy cream with Greek yogurt or coconut milk for a lighter or dairy-free option. Add ginger or curry powder for a spiced twist. For extra richness, stir in cream cheese or mascarpone.
Equipment
Large soup pot
Immersion blender or regular blender
Knife and cutting board
Measuring cups and spoons
Ladle for serving
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze in portions for up to 2 months. Thaw overnight before reheating.
Reheating: Warm gently on the stove, adding broth if soup thickens too much.
Top Tips
Roast your own pumpkin for deeper flavor. Always taste and adjust spices before serving. Blend until silky smooth for a restaurant-quality finish. Garnish with toppings right before serving for the best presentation.
FAQs
Can I make this ahead of time? Yes, it reheats beautifully and even tastes better the next day.
Is pumpkin soup healthy? Yes, it’s packed with vitamins, fiber, and antioxidants, especially if made with light cream or coconut milk.
Can I use canned pumpkin? Absolutely, just be sure it’s 100% pure pumpkin, not pumpkin pie filling.
What can I serve with pumpkin soup? Crusty bread, cornbread, or a fresh salad all pair wonderfully.