Pumpkin Soup with Garlic Bread – Cozy Recipes for Dinner
There’s just something about the smell of roasting pumpkin mingling with garlic butter that lures me right into the kitchen every fall. This pumpkin soup, velvety and rich with gentle spices, always brings me back to chilly evenings curled up with a warm bowl in hand. Pairing it with crunchy, buttery garlic bread is like a cozy hug on a plate — perfect for those nights when you want comfort without fuss. I can’t wait for you to make this and fill your home with all those welcoming autumn aromas!
Quick Facts
- Yield: Serves 4
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Ingredients
For the Main Dish:
- 2 tbsp olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups pumpkin puree (fresh or canned)
- 3 cups vegetable broth
- 1/2 cup heavy cream
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- Salt and black pepper, to taste
- Optional: pinch of cayenne pepper for a subtle kick
For the Garlic Bread:
- 1 small baguette or Italian bread loaf
- 4 tbsp unsalted butter, softened
- 3 cloves garlic, minced
- 1 tbsp fresh parsley, chopped
- Salt, a pinch
How I Make It
Step 1:
Start by heating olive oil in a large pot over medium heat. Toss in the chopped onion and cook for about 5 minutes until it’s soft and translucent—this soft sweetness forms the base of your soup. Add the minced garlic and sauté for another minute, until fragrant but not browned.
Step 2:
Now pour in the pumpkin puree and stir well, letting it combine with the onions and garlic. Pour the vegetable broth into the pot next and give everything a good stir. Bring the soup to a gentle simmer. This is the part where the flavors start mingling beautifully.
Step 3:
Add in cinnamon, nutmeg, salt, and pepper. If you like a little warmth, sprinkle in that optional pinch of cayenne pepper. Let the soup simmer uncovered for 15-20 minutes, stirring occasionally—it helps all those spicy, sweet notes deepen and meld together.
Step 4:
While the soup simmers, slice your bread loaf into thick pieces. In a small bowl, mix the softened butter with minced garlic, chopped parsley, and a pinch of salt. Spread this garlicky goodness generously on each bread slice.
Step 5:
Pop your garlic bread under the broiler (or in a toaster oven) for 2-4 minutes. Keep a close eye—once you see the edges turn golden and the butter is bubbling, your bread is ready!
Step 6:
Back to the soup—use an immersion blender to puree everything smooth and creamy right in the pot. Stir in the heavy cream last for that rich, silky mouthfeel. Taste and adjust seasoning as needed, then ladle into bowls and serve hot alongside your crisp garlic bread. Pure comfort on a plate!
Variations & Tips
- Swap pumpkin for butternut squash for a slightly sweeter flavor.
- For a dairy-free version, use coconut milk instead of heavy cream—it adds a lovely tropical twist.
- Toast pumpkin seeds and sprinkle on top for extra crunch and nuttiness.
- Don’t have fresh garlic bread? Garlic powder sprinkled on buttered toast works in a pinch!
- If your soup seems too thick, stir in a splash more broth or water until you reach your perfect consistency.
How I Like to Serve It
This pumpkin soup and garlic bread combo is my go-to when friends drop by on a cool evening—simple, quick, and universally loved. It’s also a fantastic starter for Thanksgiving or cozy family dinners in autumn. Serve with a crisp green salad or roasted veggies for a well-rounded meal that feels like a warm, grateful hug.
Notes
- Store leftover soup in an airtight container in the fridge for up to 3 days; reheat gently on the stovetop.
- Garlic bread is best eaten fresh but can be toasted again briefly to revive crispiness if needed.
Closing: Trust me, the magic of this pumpkin soup paired with buttery garlic bread will turn any night into a cozy, comforting feast you’ll want to make again and again.