Creamy Pumpkin Soup with Garlic and Herbs is a comforting, velvety soup perfect for fall and winter. Roasted pumpkin, sautéed garlic, and a blend of fresh herbs come together to create a rich, flavorful, and aromatic dish. Finished with a touch of cream, this soup is smooth, indulgent, and incredibly satisfying.

This soup is not just delicious — it’s also visually stunning, with a vibrant orange color that’s both inviting and festive. Perfect as a starter, main dish, or cozy weeknight dinner, it’s a must-have recipe for pumpkin lovers.

Why I Love This Recipe

I love this recipe because it transforms simple ingredients into a restaurant-quality soup. Roasting the pumpkin enhances its natural sweetness and brings out a depth of flavor that’s difficult to achieve with raw pumpkin.

The garlic adds warmth and aroma, while fresh herbs like thyme or sage elevate the soup with an earthy fragrance.

Why It’s a Must-Try Dish

Rich and creamy, yet naturally flavorful and not overly heavy.
Roasting the pumpkin and garlic develops deep, sweet, nutty flavors.
Elegant enough for dinner parties yet simple for weeknight meals.
Gluten-free, vegetarian, and adaptable to vegan versions.
Freezes beautifully, making meal prep convenient.

Preparation and Cooking Time

Prep Time: 15 minutes
Cook Time: 35–40 minutes
Total Time: 50–55 minutes
Servings: 6
Calories: ~210 kcal per serving

Cuisine and Course

Cuisine: American / Modern Comfort
Course: Soup, Starter, Main Dish

Ingredients

For the Soup:

1 medium pumpkin (about 3–4 lbs), peeled, seeded, and cubed
2 tbsp olive oil
1 medium onion, chopped
3 cloves garlic, minced
4 cups vegetable broth (or chicken broth for non-vegetarian)
1 tsp salt (adjust to taste)
½ tsp black pepper
½ tsp ground nutmeg
½ tsp dried thyme or 1 tsp fresh thyme
¼ tsp cayenne pepper (optional, for a little heat)

For the Creamy Finish:

½ cup heavy cream or coconut cream for vegan option
Fresh parsley, thyme, or sage for garnish

Simple Cooking Directions

Roast the pumpkin until tender and slightly caramelized.
Sauté onions and garlic until fragrant.
Blend roasted pumpkin with sautéed aromatics and broth until smooth.
Stir in cream and season with herbs, salt, and pepper.
Serve hot with a swirl of cream and fresh herbs.

Step-by-Step Preparation Method

Step 1: Preheat Oven

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2: Roast Pumpkin

Toss cubed pumpkin with 1 tbsp olive oil, a pinch of salt, and pepper.
Spread in a single layer and roast for 25–30 minutes until tender and lightly caramelized.

Step 3: Sauté Aromatics

Heat remaining olive oil in a large pot over medium heat.
Sauté chopped onion for 5–6 minutes until soft and translucent.
Add minced garlic and cook 1–2 minutes until fragrant.

Step 4: Blend the Soup

Add roasted pumpkin, vegetable broth, nutmeg, thyme, and optional cayenne.
Use an immersion blender to puree until smooth, or blend in batches in a countertop blender.

Step 5: Add Cream

Stir in heavy cream or coconut cream and gently heat through.
Adjust salt and pepper to taste.

Step 6: Serve

Ladle soup into bowls.
Garnish with a swirl of cream and fresh herbs.

How to Serve

Serve warm with crusty bread, garlic bread, or toasted pumpkin seeds.
Perfect as a starter for holiday dinners or a cozy main course for a light meal.

Additional Recipe Tips

Roasting the pumpkin enhances its natural sweetness and adds depth.
Use fresh herbs for the best aroma and flavor.
Coconut cream creates a vegan and slightly tropical twist.
For extra smooth texture, strain soup through a fine sieve before serving.

Variations

Spicy Twist: Add ginger, cayenne, or smoked paprika.
Nutty Touch: Top with roasted pumpkin seeds or walnuts.
Cheesy Version: Sprinkle Parmesan or Gruyère before serving.
Apple-Pumpkin Soup: Add one peeled and chopped apple for extra sweetness.

Freezing and Storage

Storage: Refrigerate in an airtight container for up to 4 days.
Freezing: Freeze in portions for up to 3 months. Reheat gently and add cream after thawing for best texture.

Special Equipment Needed

Baking sheet with parchment paper
Large soup pot
Immersion blender or countertop blender
Ladle for serving

FAQ

Q1: Can I use canned pumpkin?
Yes! Use 3 cups of canned pumpkin puree and skip roasting. Adjust seasoning to taste.

Q2: Can I make this vegan?
Yes! Use coconut cream instead of heavy cream and vegetable broth.

Q3: How can I make it extra creamy?
Blend thoroughly and add extra cream or a small potato while cooking for additional silkiness.

Q4: Can I prepare ahead of time?
Yes, soup can be made a day ahead. Reheat gently and stir in cream before serving.

Conclusion

Creamy Pumpkin Soup with Garlic and Herbs is a comforting, flavorful, and visually stunning dish perfect for fall and winter. Its velvety texture, roasted pumpkin sweetness, aromatic herbs, and rich cream make it a crowd-pleaser for any occasion. Easy to prepare, versatile, and freezer-friendly, this soup is ideal for weeknight dinners, holiday gatherings, or whenever you crave a warm, nourishing meal.