Creamy Pumpkin Soup With Roasted Seeds

The first spoonful of pumpkin soup takes me straight back to cold evenings when the windows fog up from the heat of the stove.

The scent of onion and garlic slowly cooking fills the kitchen, and the bubbling pot promises a bowl that’s rich, velvety, and full of natural pumpkin sweetness.

It’s the kind of soup that wraps you in its warmth without needing a lot of fuss — just honest ingredients treated with care.

A swirl of cream makes it silky, and the crunch of roasted pumpkin seeds on top gives every bite a little spark.

Pair it with crusty bread, and you’ve got the sort of meal that makes the whole day feel softer.

Table of Contents

Creamy Pumpkin Soup With Roasted Pepitas Recipe

Ingredients

2 tablespoons olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
750 g pumpkin, peeled, deseeded, and cut into small cubes
1 medium carrot, peeled and diced
1 medium potato, peeled and diced
4 cups vegetable stock
½ teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon ground nutmeg
½ teaspoon salt, or to taste
¼ teaspoon black pepper, plus extra for garnish
½ cup cooking cream, plus extra for swirling on top
3 tablespoons pumpkin seeds (pepitas), lightly toasted

Instructions

Heat the olive oil in a large pot over medium heat. Add the onion and sauté for about 4 minutes until it becomes soft and translucent.
Stir in the minced garlic and cook for 30 seconds until fragrant, making sure it doesn’t burn.
Add the pumpkin, carrot, and potato to the pot. Stir well to coat the vegetables with the oil and onion mixture.
Sprinkle in the cumin, coriander, nutmeg, salt, and pepper. Stir again to evenly distribute the spices.
Pour in the vegetable stock and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for 20–25 minutes or until the pumpkin and other vegetables are very tender.
Remove the pot from the heat. Using an immersion blender, blend the soup until completely smooth. If using a regular blender, work in batches and be careful with the hot liquid.
Return the smooth soup to the pot. Stir in the cooking cream and heat gently over low heat for 2–3 minutes without boiling, so the cream stays silky. Adjust seasoning if needed.
Ladle the soup into bowls. Drizzle a swirl of extra cream over each serving and sprinkle with toasted pumpkin seeds. Finish with a pinch of freshly ground black pepper for a gentle kick.

How Can I Make My Pumpkin Soup Extra Creamy?

For an ultra-creamy texture, the secret is in blending and the right finishing touch.

Use an immersion blender directly in the pot for a smooth consistency, or transfer the soup in batches to a regular blender, making sure to vent the lid slightly to avoid steam build-up.

Stir in cream or coconut milk at the end over low heat so it blends in gently without curdling. This creates a rich, silky base that feels luxurious in every spoonful.

What Type Of Pumpkin Works Best For Soup?

The type of pumpkin you choose can change the flavour and texture. Look for pumpkins with a naturally sweet and nutty taste.

Sugar pumpkins, kabocha, or butternut squash work beautifully as they have dense flesh that blends into a velvety texture. Avoid very large carving pumpkins because their flesh can be watery and less flavourful.

Can I Add Other Vegetables To Pumpkin Soup?

Yes, you can easily build extra layers of flavour by adding a few well-chosen vegetables. Here are some ideas:

Carrots: Add a touch of natural sweetness and deepen the orange colour.
Potatoes: Help thicken the soup naturally without altering the pumpkin flavour too much.
Sweet potatoes: Bring a richer sweetness and a creamier finish.
Leeks: Offer a subtle onion-like taste that blends well with pumpkin.

Just keep the balance right so pumpkin still remains the star.

How Do I Season Pumpkin Soup Perfectly?

Seasoning pumpkin soup is about creating warmth and balance. Use a mix of salt, black pepper, and spices like cumin, coriander, and nutmeg to highlight the pumpkin’s natural sweetness.

A pinch of chilli powder or paprika can add a gentle heat, while fresh herbs like thyme or parsley make the flavour brighter. Taste and adjust at the end because the saltiness of stock can vary.

How Can I Make Pumpkin Soup Vegan?

To make the soup fully plant-based, simply replace cream with coconut milk or a plant-based cream alternative.

Swap butter for olive oil, and ensure your stock is vegetable-based. Coconut milk gives a slightly tropical note, while oat cream keeps the taste neutral and creamy.

What To Serve With Pumpkin Soup?

Pumpkin soup pairs well with sides that complement its smooth texture. Here are some great ideas:

Crusty bread: For soaking up every drop of the soup.
Cheese toast: Adds a savoury, cheesy bite.
Side salad: Light and fresh to balance the richness.
Roasted vegetables: Bring extra depth and variety to the meal.

How Long Can I Store Pumpkin Soup?

Storing it the right way helps keep the taste and texture fresh. Once the soup cools to room temperature, transfer it into airtight containers.

Refrigerate for up to 4 days. For longer storage, freeze it for up to 3 months. When freezing, leave some space in the container as the soup will expand.

How To Reheat Pumpkin Soup Without Losing Flavour?

Reheat the soup gently to keep its creamy texture intact. If reheating on the stove, warm it over low heat, stirring often to avoid sticking. If it has thickened after storage, add a splash of stock or water to loosen it.

For microwaving, heat in short intervals and stir in between until fully hot. Avoid rapid boiling, as it can cause the cream to split.