pumpkin soup recipe

Whimsical Pumpkin Soup with a Kick of Cinnamon & Sage

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A comforting pumpkin soup recipe is exactly what fall calls for — warm, fragrant, and rich with seasonal spices. This whimsical take on the classic pairs creamy pumpkin with aromatic cinnamon and earthy sage for a dish that feels both nostalgic and elevated. Whether you’re curled up with a book or hosting a holiday dinner, this soup delivers cozy flavor with a gourmet twist.

It’s smooth, soul-warming, and simple to prepare. Plus, it’s easily made vegetarian or vegan, and works beautifully as a starter or main. If autumn had a signature soup, this might just be it.

Table of Contents

🍂 Why You’ll Love This Recipe

  • Warm and aromatic: Cinnamon and sage bring out the best of fall flavors.
  • Creamy & velvety: Blended to perfection with broth and cream (or coconut milk).
  • One pot magic: Minimal cleanup, maximum flavor.
  • Customizable: Make it dairy-free, spicy, or extra herby.
  • Perfect presentation: Gorgeous color and aroma — great for dinner parties!

🛒 Ingredients

  • 2 tablespoons olive oil or unsalted butter
  • 1 yellow onion, chopped
  • 3 garlic cloves, minced
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 teaspoon ground sage (or 1 tablespoon fresh, chopped)
  • 1 (15 oz) can pumpkin purée (or 2 cups homemade roasted pumpkin)
  • 3 cups vegetable or chicken broth
  • ½ cup heavy cream (or full-fat coconut milk for dairy-free)
  • Salt and black pepper, to taste
  • Optional garnish: roasted pepitas, a swirl of cream, crispy sage leaves

👨‍🍳 Instructions

  1. Sauté aromatics:
    In a large pot over medium heat, heat olive oil or butter. Add onions and cook for 5–6 minutes until soft and translucent. Stir in garlic and cook for 1 more minute.
  2. Add spices:
    Sprinkle in cinnamon, nutmeg, and sage. Stir for 30 seconds until fragrant.
  3. Add pumpkin & broth:
    Stir in pumpkin purée and broth. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
  4. Blend until smooth:
    Use an immersion blender directly in the pot, or carefully transfer soup to a blender in batches. Blend until silky.
  5. Add cream:
    Stir in the heavy cream or coconut milk. Heat through, but do not boil. Season with salt and pepper to taste.
  6. Serve & garnish:
    Ladle into bowls and top with cream, pepitas, or crispy sage if desired.

⏱️ Recipe Details

pumpkin soup recipe this recipe
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Servings: 4–6
  • Skill Level: Easy
  • Suitable For: Gluten-free, vegetarian, and easily vegan

🔢 Nutrition Facts (Per Serving)

  • Calories: 220
  • Carbs: 18g
  • Protein: 3g
  • Fat: 15g
  • Saturated Fat: 8g
  • Cholesterol: 30mg
  • Sodium: 480mg
  • Fiber: 4g
  • Sugar: 5g
  • Vitamin A: 380% DV
  • Iron: 10% DV

Based on recipe with heavy cream. Values approximate.

💡 Tips & Variations

  • Make it vegan: Use coconut milk or oat cream in place of dairy.
  • Boost the flavor: Add a pinch of cayenne or smoked paprika for heat.
  • Make it chunkier: Stir in roasted pumpkin chunks or white beans before serving.
  • Add protein: Stir in shredded chicken or crispy chickpeas for a heartier version.
  • Storage: Keeps in the fridge for 4 days; freezes beautifully for up to 3 months.
pumpkin soup recipe

Whimsical Pumpkin Soup with a Kick of Cinnamon & Sage

This cozy pumpkin soup recipe is infused with warm cinnamon and sage for the ultimate fall comfort food. Creamy, quick, and irresistibly aromatic.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Course: Soup
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • – 2 tbsp olive oil or unsalted butter
  • – 1 yellow onion chopped
  • – 3 garlic cloves minced
  • – 1 tsp ground cinnamon
  • – ½ tsp ground nutmeg
  • – 1 tsp ground sage or 1 tbsp fresh, chopped
  • – 1 15 oz can pumpkin purée
  • – 3 cups vegetable or chicken broth
  • – ½ cup heavy cream or coconut milk for dairy-free
  • – Salt & pepper to taste
  • – Optional: pepitas cream swirl, crispy sage for garnish

Equipment

  • – Large pot
  • – Immersion or countertop blender
  • Wooden spoon or spatula

Method
 

  1. In a large pot, heat oil or butter. Sauté onion until soft (5–6 minutes).
  2. Add garlic and cook 1 more minute.
  3. Stir in cinnamon, nutmeg, and sage. Cook for 30 seconds.
  4. Add pumpkin purée and broth. Bring to simmer for 10 minutes.
  5. Blend with immersion blender (or in batches).
  6. Stir in cream or coconut milk. Season to taste.
  7. Serve warm with garnishes as desired.

Notes

– Store in fridge for up to 4 days or freeze for 3 months.
– Add a pinch of cayenne for a spicy twist.
– Serve with grilled cheese or crusty bread.

❓ FAQs

Can I use fresh pumpkin instead of canned?
Yes! Roast peeled pumpkin cubes at 400°F for 30–40 minutes until soft, then purée before using.

Is this soup sweet or savory?
It’s savory with warm spice notes — not sugary. You control the balance with your choice of broth and cream.

Can I freeze leftovers?
Absolutely. Let it cool, portion into airtight containers, and freeze for up to 3 months.

What should I serve with this soup?
Try crusty bread, grilled cheese, a fall salad, or even apple cider for a cozy pairing.

🎉 Conclusion

This pumpkin soup recipe combines the essence of fall in every spoonful — from earthy pumpkin to cozy cinnamon and herbaceous sage. Whether you’re looking to elevate your weeknight dinners or impress guests at your next gathering, this soup is a guaranteed seasonal favorite.

🍁 Warm bowls, full hearts, and all the pumpkin feels — dig in!

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