Pumpkin Soup

Creamy pumpkin soup is the perfect way to warm up on crisp fall days. This velvety soup recipe is perfectly spiced and ready to serve in minutes!

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It’s after Labor Day and all’s fair in love and pumpkin.

That’s how the saying goes right?

And it’s soup season.

So of course pumpkin soup is on the menu.

I’m a huge fan of pumpkin anything and I really love savory pumpkin dishes.

Pumpkin pasta, pumpkin risotto, Thai pumpkin curry…

You get the idea.

And it goes so well with soup.

This pumpkin soup is very similar to my sweet potato and pumpkin soup but even easier.

It’s just a thick and decadent and has a lovely complex flavor full of warming spices and aromatics.

It’s the bee’s knees for Thanksgiving or any crisp fall day.

Ingredients and Kitchen Supplies

Here’s all you need for a creamy, savory pumpkin soup:

• Pumpkin Puree – You want to look for ones that use pure pumpkin and no filler. You could also make your own if you have the right pumpkins at home.
• Large Onion – You can use any variety, but we find the best flavor comes from sweet, yellow, or white onions.
• Chicken or Veggie Stock – If you want to make this vegetarian, use veggie stock. Either broth is a good option as a light stock.
• Butter – This helps give a rich flavor to the pumpkin soup.
• Garlic – You want to use fresh, crushed or minced garlic for the soup. You can add more or less of this to your taste.
• Heavy Cream – This makes the soup nice and creamy.
• Fresh Sage – A few leaves of sage helps to complements
• Seasonings – You will want to add cinnamon, paprika, dried sage, dried ginger, salt, and pepper.
• Optional – Add a sprig of rosemary for additional flavor.

You are going to want to have the following for the best results:

• High Power Blender OR Immersion Blender
• Garlic Press
• Large Pot

How to Make Pumpkin Soup

1. Prep and saute the onions.

Dice your onion into small pieces.

Heat a large pot or stock pot over medium heat and melt the butter in it.

Add in the crushed garlic and full sage leaves and saute until they start to become fragrant or about 1 to 2 minutes.

Dump the onion into the stock pot and stir to combine with the butter, garlic, and sage.

Allow the onions to cook down, stirring frequently for about 5 to 7 minutes or until they become translucent.

Carefully remove the sage leaves from the pot using a fork, tongs, or a spoon.

2. Add in the broth and pumpkin puree.

Add about 1 cup of the broth and scrap the pot to deglaze it.

Next, add the pumpkin puree and stir to combine.

Once that warms up, add in the remaining 2 to 3 cups (for a thicker soup, add in 2, for a slightly thinner soup, add in 3) and dry seasonings.

Once you add in the remaining broth, stir to combine an allow it to come up to a soft simmer.

3. Blend and finish the pumpkin soup.

Use an immersion blender to pulverize the onions and cream a super creamy soup.

If you do not have an immersion blender, you can carefully pour the soup into a blender and mix until the soup becomes creamy.

Return the soup to the pot and turn off the burner.

Pour in the heavy cream and stir to combine.

Pour into bowls and add garnishes, like roasted pumpkin seeds, croutons, and chopped parsley.

Serving

Pumpkin soup can be an easy dinner or a starter course for holiday or other gatherings.

It pairs well with:

• baguette or easy homemade bread
• homemade croutons or store bought ones
• sweet and spicy pumpkin seeds (as a topping) or roasted butternut squash seeds
• turkey breast

Storing

You can make pumpkin soup ahead of time and store for when you want it.

To store, laddle soup into an air tight container or containers.

Place the containers into either the fridge for up to about 3 to 4 days or freezer for about 6 months.

To reheat, we recommend thawing frozen soup and reheating over medium low heat in a pot.

If it is too thick, you can add some more broth or heavy cream by stirring it in as it reheats.

If you want, you can also reheat portions in a bowl in the microwave.

Tips and Tricks

This is a pretty simple fall soup to make, but you may find these pointers helpful:

• Turn the stove off right before adding the heavy cream to the soup. You just need to stir it into combine.
• You can add some spicy heat to the soup with cayenne pepper or crushed red pepper flakes.
• Adjust the amount of broth based on how thick you want the soup to be.
• If you are using homemade croutons to top the soup, add some of the same fall spices to the croutons like sage
• You don’t have a blender, you can eat the soup as is, but you will want to cut the onions as thin and small as possible. You may also want to sautee them for a bit longer so they start to caramalize and really soften.
• To make this vegan, skip the butter and use oil to soften the onions. Substitute veggie stock or broth for chicken broth and use canned coconut milk in place of heavy cream.

Did you make this? Let me know!

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