This Recipe for Pumpkin Soup is easy and quick to make and uses only a few simple ingredients. Up your Thanksgiving or Fall menu with a warm and comforting bowl that is sure to satisfying the entire family!
This perfectly spiced pumpkin soup is comfort food at its finest. Cubed tender pumpkin, flavourful broth, and heavy cream are mixed with homemade pumpkin pie spice giving this soup allllllll of the fall vibes.
It’s cozy, irresistibly creamy, and incredibly delicious. You can top this pumpkin soup with anything from toasted pepitas or homemade croutons to crumbled bacon or chopped fresh herbs. This recipe for pumpkin soup is easy to whip up, makes a great Thanksgiving appetizer or side dish, and freezes beautifully so you can enjoy it all fall (or winter!) long.
It’s fall. And while everybody (including me!) is off and running to make the classic butternut squash soup that alllllways welcomes it, I’m here to tell you that pumpkin soup should also be on the top of that list! The “must make fall soups” list, that is.
Once you try this recipe for pumpkin soup, you’ll see that it lives up to all the hype of it’s butternut squash counterpart and (dare I say?) maybe even more. I mean, there’s just something about the homemade pumpkin spice mix that takes this soup to a whole other level.
This pumpkin soup is everything a fall soup should be! It’s warm, cozy, and definitely comforting. It’s creamy consistency and perfect fall spices will have everyone coming back for seconds. And guess what? It just so happens to be Keto friendly to boot! So grab a spoon, low carb friends, and take a seat at my dinner table as you can definitely enjoy this one, too!
WHAT YOU’LL NEED TO MAKE THIS RECIPE FOR PUMPKIN SOUP
With only 8 simple ingredients, this perfect fall soup is easy to make and comes together quickly if the pumpkin is prepared in advance! Here’s what you’re gonna need to make it in a little bit more detail:
- Sugar Pie Pumpkins: The base and bulk of our pumpkin soup (duh!) and makes it nice, thick and creamy. You’re looking for the mini guys you see next to the larger, full size pumpkins at the grocery store. Normally used for making pumpkin pie, these mini pumpkins are denser and a little sweeter than your typical carving pumpkin. Although I love the freshness and flavour fresh pumpkin gives this soup, you can always use canned pumpkin for time and convenience. Or, buy the pre-cubed version at the grocery store, instead. If you want to use the canned version, you’ll need two large (796 ml) cans.
PRO TIP: Get yourself a sharp chef’s knife to cut these pumpkins up! I would love to tell you it’s easy and not at all time consuming but I’d be lying just a little. To save on time, peel, seed and cube the pumpkin up in advance. Then, when you’re ready to make the soup, all you have to do is throw it all together!
- Broth: For flavour and to slightly thin out the soup. I recommend using either chicken broth, vegetable broth or bone broth for best results.
- Heavy Cream: Keto lovers rejoice! The heavy cream is responsible for the rich, velvety and creamy texture this pumpkin soup has. It’s also great for lightening up the colour of the soup, giving it those orange pumpkin-y notes, as you’ll notice it’s quite dark before any cream is added.
- Onion and Garlic: As I’m sure you’ve heard a time or two, most great dishes begin with onions and garlic! Adds flavour and depth to the soup.
- Pumpkin Spice: This is where all the magic lies and what makes this recipe for pumpkin soup stand out. The warm flavours that come from the ginger, cinnamon, nutmeg, cloves, and allspice provide those comforting, Fall vibes that’ll seriously make you feel all warm and fuzzy inside (like a good soup should!). You can use store bought, if you want, but why, when it’s so easy to make yourself at home! Check out my recipe for DIY pumpkin spice here.
- Olive Oil: For sautéeing the veggies. Since it provides flavour to the soup, good quality extra virgin will give you the best results.
- Salt/Pepper: Every soup needs a little bit of salt and pepper! With only 7 other simple ingredients, ain’t nobody trying to serve up a bland soup! The salt and pepper balance out the flavours of the rest of the ingredients.
HOW TO MAKE PUMPKIN SOUP FROM SCRATCH (KEY TIPS)
You can find full instructions for how to make this creamy pumpkin soup in the recipe card down below, but here are a few quick tips to keep in mind:
- Use a sharp knife to peel and cut the pumpkin. The skin is fairly tough and hard (so a regular ol’ veggie peeler won’t cut it). You need a bit of patience but it’s really not as hard as it might look and nothing a sharp knife can’t handle. EXTRA TIP: Save the pumpkin seeds from the insides of the pumpkin as they make a delicious snack. Find out how to roast them here!
- Try and cube the pumpkin into as even chunks as possible. This will help with uniform cooking, ensuring they all get tender in the same amount of time.
- Sautée the veggies for about 10-15 minutes before adding the broth. This not only softens them but will release their maximum flavour as they caramelize and turn golden brown.
- Use an immersion blender to blend the soup. You don’t have to transfer the hot contents out of the pot and you don’t run the risk of hot soup ending up all over the kitchen by using a stand up blender. Blend the soup until it’s nice and creamy and no chunky pieces remain.
- This soup is great as is but you’ll also love it topped with homemade croutons, toasted pepitas, fresh gremolata, a dollop of greek yogurt, sour cream or creme fraîche, or a swirl of heavy cream.
FREQUENTLY ASKED QUESTIONS
This pumpkin soup makes a great appetizer or side dish next to all your favourite Thanksgiving dishes like these creamy garlic mashed potatoes! It’s also great next to a side salad, a hearty sandwich, burger or wrap or any main dish such as these crockpot chicken fajitas or these delicious Instant Pot ribs. Whatever you decide to serve this pumpkin soup up with, don’t forget the crispy homemade garlic bread for dipping!
Any leftover soup should be stored in an airtight container and kept in the fridge where it’ll be good for up to 5 days. Simply reheat, according to your preferred method, when ready to eat.
Yes, like most soups, pumpkin soup can be frozen and enjoyed later! Allow it to cool completely and then portion it out into freezer safe containers or ziploc bags. When ready to eat, simply thaw in the fridge the night before then reheat on the stovetop. Alternatively, you can use a microwave.
LOVE PUMPKIN SOUP? Then try my delicious pumpkin soup with Italian sausage next!
MORE COZY SOUP RECIPES
ITALIAN WEDDING SOUP (SLOW COOKER)
ROASTED GARLIC AND BUTTERNUT SQUASH SOUP
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RECIPE FOR PUMPKIN SOUP
Ingredients
- 2 Sugar Pie Pumpkins (~2-2.5 pounds each)
- 4 cups Chicken or Vegetable Broth
- 1 cup Heavy Cream
- 1 Onion chopped
- 2 Cloves Garlic minced
- ½ tsp Pumpkin Spice
- 2 tbsp Extra Virgin Olive Oil
- Salt and Pepper to taste
OPTIONAL TOPPINGS
- Toasted Pepitas
- Dollop of Greek Yogurt, Creme Fraîche, or Sour Cream
- A Swirl of Heavy Cream
- Fresh Gremolata
- Homemade Croutons
- Red Pepper Flakes
- Cracked Black Pepper
Instructions
- Using a sharp chef's knife, peel and cut the pumpkin in half. Remove the seeds (save them for this easy roasted pumpkin seed recipe!).
- Cube the pumpkins into 1/2-inch chunks.
- In a large stock pot over medium heat, add the olive oil. Once hot, add the garlic and onion and sautée, stirring frequently, until soft and translucent, about 5 minutes.
- Add the cubed pumpkin.
- Cook until soft and golden around the edges, about 10 minutes more.
- Add the broth, pumpkin spice, and salt and pepper, to taste. Bring to a boil.
- Reduce the heat and allow to simmer, uncovered, for 15-20 minutes, or until the pumpkin chunks can easily be pierced through with a fork. Remove from heat.
- Using an immersion blender, carefully purée the mixture until no chunks remain. The soup should have a thick but smooth consistency.
- Pour in the heavy cream.
- Stir until well combined.
- Top with all your favourite toppings, serve hot, and enjoy!
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Notes
Nutrition
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