How to Make Creamy Pumpkin and Vegetable Soup

Heat olive oil or butter in a large pot. Add the onion and garlic, cooking until they turn soft and fragrant.

Next, add the carrots, celery, and potato. Sauté for 5 minutes to deepen their flavor.

Stir in the pumpkin, thyme, paprika, salt, and pepper.
Pour in the broth.

Bring everything to a gentle boil, then reduce to a simmer for 20–25 minutes, or until the vegetables are fully tender.

Once the vegetables are soft, blend the soup using:

Blend until the soup reaches your preferred level of creaminess.

Return the blended soup to the pot and stir in the milk, cream, or coconut milk.
Warm gently over low heat—do not boil.

Taste and adjust seasonings as needed. A small pinch of nutmeg enhances the pumpkin’s sweetness beautifully.

Ladle the soup into bowls and garnish with:

Each spoonful is creamy, cozy, and packed with hearty flavors.

Why You’ll Make It Again

This soup is:

Serve it as a main dish with crusty bread or as a starter at gatherings—it always delivers warmth and comfort.