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Classic American-Style Pumpkin Soup

This Classic American-Style Pumpkin Soup is a comforting autumn staple, marrying velvety pumpkin with aromatics like onion and garlic, finished with a swirl of cream. Its roots trace back to early colonial harvest feasts when pumpkins provided a hearty winter food. Over time, French velouté techniques elevated simple squash purées into silky soups, and this recipe honors that tradition with minimal fuss. Warm spices and a touch of cream add luxury without overwhelming the pumpkin’s natural sweetness. Whether served at a family gathering or as a weeknight treat, this soup embodies seasonal abundance and transatlantic culinary heritage, making each spoonful both familiar and refined.

Starter | American | Egg-Free | Gluten-Free | Nut-Free | Shellfish-Free | Soy-Free | Cream Soup | Pureed Soup | Vegetable Soup | Immersion Blender | Ladle | Pot | Garlic | Onion | Pumpkin | Stock | Blending | Boiling | Chopping | Simmering | Stirring | Autumn | Comfort Food | Family Gathering | Weeknight | 20-Minute Meal | Under 1 Hour | Under 30 Minutes | Under 45 Minutes
Time to complete

Prep

15min

Cook

20min

Wait

0 minutes

Total

35min

Ingredients (Makes 6 servings)

Ingredients

  • 1.2 kg (2.4 lb) pumpkin, peeled, seeded and cut into 4 cm (1½ inch) chunks
  • 1 medium onion (about 150 g; 5 oz), sliced
  • 2 garlic cloves, peeled
  • 720 mL (3 cups) vegetable or chicken broth, low sodium
  • 240 mL (1 cup) water
  • 180 mL (¾ cup) heavy cream or half-and-half

For Seasoning

  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
Nutrition Information (per 100g)
  • Calories: 40 kcal
  • Fat: 1.5 g
  • Protein: 1.0 g
  • Carbohydrates: 6.0 g
  • Fiber: 1.0 g
Directions

Prepare Vegetables

  • 1. Slice the peeled pumpkin into 2 cm (¾ inch) slabs, remove seeds and skin, then chop into 4 cm (1½ inch) chunks.
  • 2. Slice the onion and peel the garlic cloves.

Cook Soup

  • 3. In a large pot, combine pumpkin chunks, sliced onion, whole garlic cloves, broth and water. Bring to a boil over high heat, then reduce to a rapid simmer and cook, uncovered, until the pumpkin is fork-tender, about 10 minutes.

Blend & Enrich

  • 4. Remove the pot from the heat. Using an immersion blender (or transfer in batches to a blender), purée the mixture until smooth.
  • 5. Stir in the cream off the heat—do not boil after adding cream.

Season & Serve

  • 6. Taste and adjust seasoning with salt and pepper. Ladle into bowls and serve immediately.
Cookix's Secrets

Blending

  • For extra silkiness, strain the puréed soup through a fine-mesh sieve before stirring in the cream.

Dietary Swaps

  • Use coconut milk instead of cream for a dairy-free version with tropical undertones.

Flavor Twists

  • Swap half the pumpkin with roasted butternut squash for a sweeter, deeper flavor.

Freezing

  • Freeze cooled soup in portions; thaw overnight in the refrigerator then reheat gently on the stovetop.

Global Influences

  • Add a tablespoon of red curry paste and a splash of lime juice for a Thai-inspired adaptation.

Hearty Additions

  • Stir in cooked applewood-smoked bacon or crumbled sausage before serving for a savory twist.

Herbal Accent

  • Finish with chopped fresh sage or thyme instead of parsley for an earthy, aromatic note.

Ingredient Prep

  • Work with a sharp chef’s knife to cut pumpkin safely; chill it slightly beforehand if it’s too firm.

Seasonal Twist

  • Fold in wilted kale or spinach at the end for added color, nutrition and texture.

Seasoning

  • Add a pinch of ground nutmeg or cinnamon for an optional warm spice note.

Serving

  • Garnish with toasted pumpkin seeds or a drizzle of flavored oil for added texture and color.

Storage

  • Cool the soup completely, then store in an airtight container in the refrigerator for up to 4 days.