Hello, foodie friends! Today I’m excited to share with you a comforting, silky Pumpkin Cream Soup (aka “crema de calabaza”)—perfect for cozy autumn evenings or when you just want something warm and satisfying. It’s simple, delicious, and sure to become a favorite in your rotation of weeknight meals.
And if you love comforting bakes or cozy meals, don’t miss this Crustless Cottage Cheese Veggie Bake—another warm and satisfying recipe!
Ingredients
Here are the ingredients you’ll need:
- 1 medium pumpkin (or about 1 kg peeled pumpkin flesh), cubed
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 potato, peeled and cubed (optional, to add body)
- 750 ml vegetable broth (or chicken broth, if you prefer)
- 200 ml cream (heavy cream or cooking cream)
- 2 tablespoons olive oil or butter
- Salt and freshly ground black pepper, to taste
- Optional for garnish: pumpkin seeds, a swirl of cream, chopped parsley or chives
Step‑by‑Step Instructions
- Prepare the vegetables: Peel the pumpkin, remove seeds, and cut into cubes. Chop the onion and garlic; peel and cube the potato if you use it.
- Sauté aromatics: In a large pot, heat olive oil or butter over medium heat. Add the onion and garlic, sauté until translucent and fragrant (about 3–4 minutes).
- Add pumpkin and potato: Stir in the pumpkin cubes (and potato). Sauté for a couple of minutes so they get a little bit of flavor from the fat.
- Pour in broth: Add the vegetable or chicken broth, enough to just cover the vegetables. Bring to a boil, then reduce heat to a simmer.
- Simmer until soft: Cook for about 15–20 minutes, or until the pumpkin and potato are tender when pierced with a fork.
- Blend: Using an immersion blender (or by batches in a stand blender), puree the soup until smooth.
- Add cream & season: Return the creamy soup to the pot (if needed), stir in the cream, and season with salt and pepper to taste. Warm gently (do not boil).
- Serve & garnish: Ladle into bowls. Decorate with pumpkin seeds, a swirl of cream, or chopped parsley/chives if desired.
Why I Love This Recipe
This soup brings me back to the essence of home cooking: easy steps, minimal ingredients, and maximum flavor. It’s versatile—you can go savory, sweet, or spicy. Plus, it pairs beautifully with cozy recipes like these Chicken Pillows with Creamy Parmesan Sauce for a full comfort meal.
Frequently Asked Questions (FAQs)
Can I use canned pumpkin instead of fresh?
Yes — use about 2 cups (or 450–500 g) of canned pure pumpkin. Reduce the cooking time since it’s already cooked, and adjust the broth accordingly.
Is this recipe vegan?
You can make it vegan by substituting the cream with plant-based cream (soy, oat, coconut) and using vegetable broth.
Can I freeze it?
Absolutely. Let the soup cool completely, then store in airtight containers. Freeze for up to 2–3 months. Thaw in the fridge and reheat gently, stirring in extra liquid if needed.
Spice ideas?
Try nutmeg, ginger, or even chipotle for a smoky kick—like in our Smoky Chipotle Ranch Grilled Chicken Burrito.
How can I make it spicier or more aromatic?
You can add spices like ground nutmeg, ground ginger, a pinch of cayenne pepper, smoked paprika, or a dash of curry powder to enhance flavor.
Can I omit the potato?
Yes — the potato helps give body and creaminess without adding too much cream. If you omit it, you may just need a little more cream or reduce the amount of broth.
Conclusion
I hope you give this Pumpkin Cream Soup a try—it’s an easy, comforting recipe that’s great for chilly days or whenever you crave something soothing. It’s forgiving, flexible, and always crowd-pleasing.
Let me know if you try it (or tweak it!), and I’d love to hear your favorite variations.
— Chef Yolanda
How to Make Pumpkin Cream Soup – A Fall Favorite
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A comforting, silky pumpkin cream soup (aka ‘crema de calabaza’), perfect for cozy autumn evenings or when you just want something warm and satisfying.
Ingredients
- 1 medium pumpkin (or about 1 kg peeled pumpkin flesh), cubed
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 potato, peeled and cubed (optional)
- 750 ml vegetable broth (or chicken broth)
- 200 ml cream (heavy or cooking cream)
- 2 tablespoons olive oil or butter
- Salt and freshly ground black pepper, to taste
- Optional garnish: pumpkin seeds, swirl of cream, chopped parsley or chives
Instructions
- Peel the pumpkin, remove seeds, and cut into cubes. Chop the onion and garlic; peel and cube the potato if using.
- In a large pot, heat olive oil or butter over medium heat. Add onion and garlic, sauté until translucent (about 3–4 minutes).
- Add pumpkin cubes (and potato). Sauté for a couple of minutes.
- Pour in the broth, enough to just cover the vegetables. Bring to a boil, then reduce to simmer.
- Cook for about 15–20 minutes, until the pumpkin and potato are tender.
- Blend the soup using an immersion blender or in batches in a stand blender until smooth.
- Return to pot if needed, stir in cream, and season with salt and pepper. Warm gently without boiling.
- Serve in bowls. Garnish with pumpkin seeds, cream swirl, or herbs as desired.
Notes
Highly adaptable — try adding nutmeg, ginger, or curry powder for variations. Use canned pumpkin if needed (about 2 cups). Great for freezing and reheating later.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 6g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg
Keywords: pumpkin, soup, fall, creamy, vegetarian, crema de calabaza