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Delicious Creamy Pumpkin Soup with Garlic & Herbs

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A heartwarming creamy pumpkin soup infused with garlic and fresh herbs, perfect for cozy autumn evenings.

Ingredients

Scale
  • 3–4 pounds of fresh sugar pumpkin or butternut squash
  • 2 cans (15 oz each) of 100% pumpkin puree (optional)
  • 1 to 1½ cups of heavy cream
  • Full-fat coconut milk or homemade cashew cream (dairy-free option)
  • 6–8 cloves of fresh garlic, minced
  • 1–2 tablespoons of fresh thyme, chopped
  • 1–2 tablespoons of fresh sage, chopped
  • 1–2 tablespoons of fresh rosemary, chopped
  • 4–5 cups of good quality vegetable broth
  • 4–5 cups of chicken broth or beef broth (optional)
  • 1 medium yellow onion, chopped
  • 1–2 tablespoons of olive oil or butter
  • Salt
  • Freshly ground black pepper
  • Freshly grated nutmeg
  • Cayenne pepper (optional)

Instructions

  1. Roast the pumpkin: Halve and deseed your pumpkin or squash. Drizzle the cut sides with olive oil, then place them cut-side down on a baking sheet. Roast at 400°F (200°C) for 30-45 minutes, until fork-tender. Once done, cool slightly and scoop out the flesh.
  2. Sauté aromatics: In a large pot, heat 1-2 tablespoons of olive oil or butter over medium heat. Sauté the chopped onion for 5-7 minutes until it becomes translucent. Add the minced garlic and chopped fresh herbs (thyme, sage, rosemary) and cook for 1-2 minutes until fragrant.
  3. Simmer together: Add the roasted pumpkin flesh and 4-5 cups of your chosen broth to the pot. Stir well to combine. Bring to a gentle simmer, then reduce the heat, cover, and let it cook for 10-15 minutes to allow the flavors to meld beautifully.
  4. Blend until smooth: Remove the pot from heat. Using an immersion blender, blend the soup directly in the pot until completely smooth and creamy. If using a regular blender, work in batches, blending carefully until smooth, then return the soup to the pot.
  5. Finish & season: Return the pot to low heat. Stir in 1-1½ cups of heavy cream (or your dairy-free alternative). Heat gently, avoiding boiling. Season generously with salt, fresh black pepper, and a pinch of nutmeg. Taste and adjust the seasonings to your liking.
  6. Serve: Ladle the soup into bowls and garnish with a swirl of cream, fresh herbs, or toasted pumpkin seeds. Enjoy the warmth and richness!

Notes

Store any leftovers in an airtight container in the refrigerator for up to 5 days. This soup also freezes beautifully; simply transfer to freezer-safe containers and enjoy within 3 months. When reheating, add a splash of broth to restore creaminess.

Nutrition

Find it online: https://ameliasweets.com/2026/05/31/creamy-pumpkin-soup-garlic-herbs/

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