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Pumpkin Cream Soup


  • 3 tablespoons unsalted butter

  • 1 small white onion, chopped

  • 1 garlic clove, minced

  • 1 tablespoon firmly packed light brown sugar

  • 1/2 teaspoon freshly ground cinnamon

  • 1/4 teaspoon white pepper

  • 1/4 teaspoon freshly ground nutmeg

  • 1/8 teaspoon cayenne pepper

  • 1 tablespoon curry powder

  • 1 (15-ounce) can pure pumpkin puree

  • 3 cups low-sodium vegetable broth

  • Kosher salt

  • 1/2 cup heavy whipping cream (Could also use coconut cream as a milk alternative)

  • Crème fraîche, for garnish (optional)


  1. Gather the ingredients.

  2. In a large pot, melt the butter over medium heat. Once the butter is just beginning to brown, add the onion and sauté for 5 minutes. Add the garlic, sugar, cinnamon, pepper, nutmeg, curry powder, and cayenne pepper and cook for 3 minutes.

  3. Stir in the pumpkin puree and broth, season with salt, and bring to a boil. Reduce the heat to low and simmer for 20 minutes.

  4. Stir in the cream and let cool for 10 minutes.

  5. Transfer the soup to a blender (or use an immersion blender in the pot) and puree until smooth. If needed, add additional water or broth to reach desired consistency. Return the mixture to the pot or a large saucepan.

  6. Serve warm and drizzle with crème fraîche.


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