Cinnamon Pumpkin Soup Tonight

Name: Cinnamon Pumpkin Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 3 lb pumpkin; 2 cups carrots, peeled and chopped into medium-sized chunks; 1 large red onion; 1 tsp fennel seeds; 1 tsp paprika, plus extra for sprinkling on pumpkin seeds; 1 tsp ground cumin; 1 tsp cinnamon; 4 cups chicken stock; 3–4 tbsp olive oil; Salt and pepper, to season

October 5, 2025October 5, 2025 by Jake

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Hey there, food lovers! Let’s talk about a delightful bowl of Cinnamon Pumpkin Soup—one that’s not only comforting on a chilly evening but also a breeze to whip up. I’ve always found that making soup is like a warm hug for your insides. We’ll combine the warmth of cinnamon with the rich, creamy texture of pumpkin; it’s like fall spooned straight into your bowl. If you’re intrigued, you might want to check out this recipe for my scrumptious Butternut Squash Soup too!

Why you’ll love this recipe

Firstly, this Cinnamon Pumpkin Soup is perfect for those busy weeknights when time is of the essence. With a total cook time of just over an hour, you can have something hearty and wholesome on the table without fuss. Plus, it’s packed with nutritious veggies like carrots and pumpkin, making it a meal you can feel good about.

This recipe is also wonderfully flexible. Want to make it vegetarian? Just swap out the chicken stock for vegetable stock. Looking for some protein? Toss in some cooked chickpeas or a dollop of Greek yogurt on top. The options are endless!

Ingredients

3 lb pumpkin
2 cups carrots, peeled and chopped into medium-sized chunks
1 large red onion
1 tsp fennel seeds
1 tsp paprika, plus extra for sprinkling on pumpkin seeds
1 tsp ground cumin
1 tsp cinnamon
4 cups chicken stock
3–4 tbsp olive oil
Salt and pepper, to season

Step-by-step instructions

Preheat and prepare veggies

First up, preheat your oven to 400°F (200°C). Then, it’s time to tackle the pumpkin. Cut it into rough, medium-sized chunks, making sure to remove those pesky stringy bits and seeds—but don’t toss them out just yet!

Roast the veggies

On a large baking tray (or two if space is tight), spread out the pumpkin, carrots, and onion. Sprinkle over the spices: fennel seeds, paprika, cumin, and cinnamon. Don’t forget a pinch of salt and pepper, then drizzle with olive oil. Give everything a good mix so that your veggies are well-coated. Pop them in the oven for 40-45 minutes, until they’re tender and starting to brown.

Blend the soup

Once your veggies are roasted and smelling delightful, let them cool slightly before using a spoon to separate the pumpkin flesh from its skin. Add the pumpkin, carrots, and onion to a large pot along with the chicken stock. Bring it all to a gentle boil, then let it simmer for about 10 minutes. Using an immersion blender, blitz the soup until it’s silky smooth. Season to taste.

Toast the pumpkin seeds (optional)

While your soup simmers, why not toast those saved pumpkin seeds? Rinse them clean and boil in a salted pot for 10 minutes. Drain, dry, and sprinkle with olive oil and a pinch of paprika. Roast in the oven until they start to brown.

Serve and enjoy

Ladle your warm, comforting soup into bowls and garnish with a dollop of sour cream and those yummy toasted seeds for a bit of crunch.

Recipe tips & variations

Mix it up: Feeling adventurous? Add a pinch of nutmeg or ginger for an extra twist.
Creamy version: For a lush texture, stir in some heavy cream or coconut milk right before serving.
Topping ideas: Beyond sour cream and seeds, you could also crumble some cooked bacon or a handful of croutons for added texture.

Storage & reheating

This Cinnamon Pumpkin Soup stores beautifully. Just pop it in the fridge in an airtight container for up to three days. When you’re ready to enjoy it again, reheat gently on the stove over medium heat until warm. It also freezes well—perfect for prepping meals ahead of time!

FAQs

Can I make this soup vegan?

Yep! Just swap the chicken stock for vegetable stock and skip the sour cream or use a dairy-free alternative.

What else can I use instead of sour cream?

Try Greek yogurt or even a drizzle of coconut cream for a dairy-free option.

Can I use canned pumpkin instead of fresh?

Absolutely, if you’re short on time, canned pumpkin puree will work. Use about 3 cups.

Is this soup spicy?

Not really, the paprika adds a slight kick, but it’s more about the warm and cozy spices. Feel free to adjust them to your taste!

Recipes you may like

If you loved this soup recipe, here are a few other fall favorites you’ll want to try:

Enjoy your cooking adventure! Remember, don’t be afraid to get creative with substitutions and add-ins to make this recipe truly your own.

Cinnamon Pumpkin Soup

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Author: Jake
Total Time: 1 hour
Yield: 6 servings 1x
Diet: Vegetarian

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Description

A comforting and creamy cinnamon pumpkin soup that’s easy to make and perfect for chilly evenings.

Instructions

Preheat your oven to 400°F (200°C). Cut the pumpkin into rough, medium-sized chunks, removing stringy bits and seeds.
Spread out the pumpkin, carrots, and onion on a baking tray. Sprinkle with fennel seeds, paprika, cumin, cinnamon, salt, and pepper. Drizzle with olive oil and mix well. Roast for 40-45 minutes until tender.
Let the veggies cool slightly, then separate the pumpkin flesh from its skin. In a large pot, combine pumpkin, carrots, onion, and chicken stock. Bring to a gentle boil, then simmer for about 10 minutes. Blitz the soup with an immersion blender until smooth. Season to taste.
Optionally, rinse and boil saved pumpkin seeds in salted water for 10 minutes. Drain, dry, sprinkle with olive oil and paprika, and roast until browned.
Ladle the soup into bowls and garnish with sour cream and toasted seeds.