When cooler weather rolls in, there’s nothing more comforting than a warm bowl of soup. This creamy pumpkin soup is smooth, rich, and filled with cozy fall flavors that make it perfect for chilly days.
Topped with sweet, crunchy brown sugar cinnamon croutons, it delivers the perfect balance of savory and lightly spiced sweetness.
Creamy Roasted Broccoli Cheddar Cheese Soup
If you enjoy comforting seasonal soups, you’ll also love recipes like Creamy Roasted Broccoli Cheddar Cheese Soup or the warming flavors found in Instant Pot Spiced Butternut Squash Soup—both perfect companions for fall and winter menus.
Instant Pot Spiced Butternut Squash Soup
Why You’ll Love This Creamy Pumpkin Soup
This recipe is designed to be both simple and deeply satisfying. The pumpkin base creates a naturally creamy texture, while onions and garlic add depth without overpowering the delicate squash flavor.
A splash of cream brings everything together, creating a smooth and velvety finish.
Much like Creamy Roasted Broccoli Cheddar Cheese Soup, this dish delivers classic comfort in every spoonful.
It’s easy enough for a weeknight meal but elegant enough to serve guests, making it a versatile recipe you’ll return to all season long.
How To Make Brown Sugar Cinnamon Croutons
Preheat the oven to 375°F (190°C).
Toss bread cubes with melted butter, brown sugar, and cinnamon until evenly coated.
Spread in a single layer on a baking sheet and bake for 10–12 minutes, turning once, until crisp and golden.
Brown Sugar Cinnamon Croutons
These crisp, brown sugar cinnamon croutons complement the smooth, savory soup.
Cook’s Notes
Use stale bread for the croutons to achieve the best texture.
4 slices of 100% whole wheat bread, crust removed
1/4 teaspoon cinnamon
1 tablespoon brown sugar
3 tablespoons butter, room temperature
Heat oven to 400 degrees.
In a small bowl mix together cinnamon, brown sugar, and butter.
Spread cinnamon mixture evenly over slices of bread, one side only. Place bread slices (cinnamon spread side up) on a baking sheet, and place into heated oven for 8 to 10 minutes.
Remove from the oven and cut bread slices into crouton size pieces and set aside.
Ingredients You’ll Need For the Creamy Pumpkin Soup
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4–6
Course: Soup
Cuisine: American
1 cup chopped onion
2 tablespoons butter, melted
2 – 14.5 ounce cans chicken broth
1 – 15 ounce can pumpkin puree
1 teaspoon Himalayan salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger or 1 tablespoon minced fresh ginger
1/8 teaspoon ground black pepper
1 cup heavy cream, for a dairy-free version opt for coconut cream
How To Make Creamy Pumpkin Soup
Heat butter in a large pot over medium heat. Add the chopped onion and cook until soft and translucent. Stir in the garlic and cook until fragrant.
Add the pumpkin puree, chicken broth, salt, cinnamon, ginger, and ground pepper. Stir well to combine, bring to a gentle simmer. Cook for about 15 minutes to allow the flavors to develop, stirring occasionally.
Using an immersion blender, blend the soup until smooth. Carefully blend in batches if using a standard blender. Stir in the heavy cream and season with salt and pepper to taste.
Ladle the creamy pumpkin soup into bowls. Top with a handful of the brown sugar cinnamon croutons.
Optional to also garnish with a drizzle of cream and a sprinkle of nutmeg.
Instant Pot Creamy Leek and Potato Soup with Crispy Shallots
If you enjoy creamy comforting soups, you’ll enjoy making this Instant Pot Creamy Leek and Potato Soup with Crispy Shallots
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