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smooth pumpkin soup topped with cream swirl thyme and pumpkin seeds
Isaac blogger

Easy Creamy Pumpkin Soup

A smooth, cozy pumpkin soup made with canned pumpkin, warm spices, fresh thyme, and a touch of cream—ready in just 30 minutes using one pot.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Soup
Cuisine: American
Calories:
Ingredients Method

Ingredients
  

  • 1 medium yellow onion chopped
  • 3 cloves garlic minced
  • 1 bundle fresh thyme
  • 2 tbsp olive oil
  • 2 cups canned pumpkin purée
  • 2 cups low-sodium vegetable broth
  • 2 tbsp maple syrup
  • 2 tbsp heavy cream
  • ¾ tsp kosher salt
  • ½ tsp ground cumin
  • ¼ tsp black pepper
  • ⅛ tsp ginger powder
  • ⅛ tsp cayenne pepper
  • Optional: pumpkin seeds flaky salt, fresh herbs

Method
 

  1. Before You Begin
  2. Prepare your pot and ingredients. Cooking times and results may vary depending on your equipment.
  3. Heat olive oil in a pot over medium heat. Add onion and garlic; cook 4–6 minutes until softened.
  4. Add fresh thyme and cook 1–2 minutes until aromatic.
  5. Stir in pumpkin, salt, cumin, pepper, ginger, and cayenne.
  6. Add broth, bring to a simmer, and cook 10–12 minutes, adjusting as needed.
  7. Stir in maple syrup and heavy cream until smooth.
  8. Taste and adjust seasoning. Serve warm with toppings.
  9. Cooking Notes
  10. If soup thickens in the fridge, add a splash of broth when reheating.
  11. For extra smoothness, blend carefully using an immersion blender.
  12. Freeze before adding cream for best texture.
  13. If blending, keep the immersion blender fully submerged and blend carefully to avoid splashing hot liquid.