Warm, creamy, and bursting with fall flavors, this Pumpkin Soup is the perfect blend of sweet and savory. Ideal for Thanksgiving or chilly evenings, it’s sure to be a hit at any gathering.
This Pumpkin Soup recipe is a smooth, velvety dish that showcases the natural sweetness and earthy flavor of pumpkin in a comforting bowl. Blended with onions, garlic, and a touch of heavy cream, it strikes a perfect balance between savory richness and subtle sweetness. This simple yet elegant, pumpkin soup is a versatile recipe that works just as well as a cozy weeknight meal as it does a refined starter for holiday gatherings.
Savory pumpkin dishes are just as good as the sweet ones! We love to make pumpkin chili, pumpkin crescent rolls, and this soup during the fall.
Table of Contents
Why We Love This Soup
- This Pumpkin Soup is made with just a handful of simple, wholesome ingredients.
- The creamy, velvety texture of pumpkin soup is always a hit with everyone.
- Pumpkin soup is quick to prepare, making it an ideal choice for busy weeknights.
Recipe Ingredients
- Sugar Pumpkin: This variety of pumpkin brings a sweet, earthy flavor and creamy texture to the soup.
- Low-Sodium Chicken Broth: A must for adding depth to this soup
- Ground Cinnamon: Just a pinch warms up the soup and enhances the pumpkin’s natural sweetness.
For a full list of ingredients and amounts, see the recipe card below.
Variations
- Pumpkin Varieties: If you’re looking to switch things up, try using Kabocha squash instead of the usual sugar pie pumpkin or butternut squash. Kabocha has a slightly sweeter and richer flavor, with a creamy texture.
- Herb and Spice Enhancement: Add a touch of fresh rosemary, a pinch of smoked paprika, ground cumin, and a dash of cayenne pepper. Rosemary brings a fragrant, woodsy note, smoked paprika adds subtle, smoky depth, cumin introduces warm earthiness, and cayenne pepper offers a gentle kick of heat to the soup.
How to Make Pumpkin Soup
Step 1: In a large stock pot or Dutch oven set over medium heat, add the butter. Once hot, add the cubed pumpkin or squash. Toast until lightly browned on all sides, taking care not to burn, about 5 minutes. Add the onion, garlic, and salt. Sauté for 3 minutes, then add the cinnamon, black pepper, nutmeg, cloves, thyme, maple syrup, and chicken broth.
Step 2: Turn heat to medium-high and bring to a boil. Reduce heat and simmer for 20 minutes.
Step 3: Use an immersion blender or food processor to purée the soup until thick and creamy. Return the soup to the pot if needed and stir in the cream.
Step 4: Serve hot, garnish with pumpkin seeds if desired. Serve with crusty bread or toasted croissants.
Expert Tips
- Deglaze the Pot: After sautéing the onions and garlic, deglaze the pot with a splash of white wine or apple cider vinegar before adding the broth. This adds a subtle tang and helps lift any flavorful bits stuck to the bottom.
- Blend in Batches: If you’re using a blender instead of an immersion blender, blend the soup in batches. This prevents the soup from overflowing and ensures a smoother consistency.
FAQs
For an extra touch of flavor and texture, try garnishing your Pumpkin Soup with a drizzle of coconut milk, microgreens or chopped fresh cilantro, toasted pepitas or pumpkin seeds, and a sprinkle of fresh black pepper. Crusty homemade croutons are also a delicious addition!
Yes, you can mash the pumpkin by hand using a potato masher for a chunkier texture. For a smoother consistency, use a hand mixer or food mill.
Storage Info
STORE Pumpkin Soup leftovers in an airtight container in the fridge for up to 4-5 days.
To REHEAT, simply warm it in the microwave or on the stovetop until thoroughly heated.
More Savory Pumpkin Recipes to Try
Pumpkin Soup Recipe
Ingredients
- 4 tbsp unsalted butter
- 3-4 lb sugar pie pumpkin - or butternut squash, peeled, seeds/strings removed and cut into 1/2-inch cubes
- 1 yellow onion - sliced
- 6 cloves garlic - minced
- 3/4 teaspoon kosher salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground black pepper
- 1/4 tsp ground nutmeg
- pinch ground cloves
- pinch thyme
- 1 tablespoon maple syrup
- 1 (32 oz) box low-sodium chicken broth
- 1/2 cup heavy cream
- roasted pumpkin seeds - for optional garnish
Instructions
- In a large stock pot or Dutch oven set over medium heat, add the butter. Once hot, add the cubed pumpkin or squash. Toast until lightly browned on all sides, taking care not to burn, about 5 minutes. Add the onion, garlic, and salt. Sauté for 3 minutes, then add the cinnamon, black pepper, nutmeg, cloves, thyme, maple syrup, and chicken broth.
- Turn heat to medium-high and bring to a boil. Reduce heat and simmer for 20 minutes.
- Use an immersion blender or food processor to purée the soup until thick and creamy. Return the soup to the pot if needed and stir in the cream.
- Serve hot, garnish with pumpkin seeds if desired. Serve with crusty bread or toasted croissants.
This was great – even my kids loved this!
So creamy and delicious! I can’t believe I waited so long to try this.
I looooooove pumpkin soup – this one was absolutely delicious! Next time I’m going to do a mix of both pumpkin and butternut squash. I can’t wait!
This was so delicious and just warmed me up head to toe. It was the perfect balance of sweet and savory spices without tasting like a pumpkin pie.
Ingredients are are there but measurements of tsp tbls etc
Sorry about that! They are on there now 🙂 Hope you like it!