This delicious cream of pumpkin soup recipe brings you all the flavors and scents of the the season in one comforting bowl. We’re taking pumpkin puree, broth, cream and spices, and whipping up an easy, flavorful dish. Serve alongside crusty bread, or top with croutons, bacon, pepitas and more!
There’s something so rewarding about leaning into the season.
Whether you grow your own pumpkins, have generous friends sharing their bounty, or you grabbed canned pumpkin puree at the store, indulging in pumpkin everything this time of year just feels right.
How To Make Cream Of Pumpkin Soup
- Whisk together 1.5 cups pumpkin puree, 1 cup cream and 1/2 cup broth in a large saucepan.
- Add 2 tablespoons maple syrup, 1 teaspoon salt, 1 teaspoon dried thyme, 1 teaspoon rosemary, 1/2 teaspoon onion powder and 1/4 tsp nutmeg (optional).
- Bring to a simmer, stirring occasionally.
- Once heated through, use an immersion blender, VitaMix, or other heat-proof blender to make soup velvety smooth. (Alternatively, you can blend ingredients together before heating if your blender isn’t heat proof.)
- Top with a sprinkle of paprika and toasted pumpkin seeds, if desired. Serve in soup mugs or bowls alongside crusty bread if you like!
Learn to prepare fresh pumpkin here!
Why You’ll Love This Recipe
- Nutrition: Not only does pumpkin somehow feel nostalgic and novel at the same time, it’s packed full of good-for-you stuff. I know squash in general can seem like an afterthought, but it’s actually super nutritious! From folate and magnesium, to vitamins A, B1, B6 and C, as well as all that fiber.
- Flavor: Fall recipes are special. It’s not everyday that we want to sip on something rich and warming with these particular flavors. The pumpkin, cream and seasonal herbs are perfect for embracing this season.
- Ease: Just whiz a few ingredients in a blender, heat and add toppings. What could be simpler?
- Leftovers: Soups are amazing for leftovers. They refrigerate and freeze well and are so easy to reheat.
- Super Seasonal: Fruits and veggies are the most nutritious when they’re enjoyed within their own short growing season. Grab a couple of pie pumpkins at the store, or an heirloom variety at the farmer’s market and make your own pumpkin puree! You could even go to a pumpkin patch and make a day of it. Not to mention the adorable way you can scoop out mini pumpkins and serve soup straight from a real pumpkin bowl! Again I say, embrace the season you’re in 🙂
What You Need To Make This Soup
- a blender (or immersion blender)
- pumpkin puree (canned or homemade)
- broth (water will work too)
- cream
- maple syrup (optional)
- nutmeg (optional)
- dried powdered herbs like thyme, rosemary and sage
- salt
- onion powder
- toppings!
What Kind Of Pumpkin To Use For Soup
Pretty much any variety will work! Except Jack-O-Lanterns. Those aren’t really intended for recipes.
Here’s a list of pumpkins that would be good for soup:
- Sugar Pie
- Winter Luxury
- Jarrahdale
- Long Island Cheese
- Rouge Vif d’Etampes
- Fairytale (Muscade de Provence)
- Tiger Stripe
- Dill’s Atlantic Giant (has white flesh)
- Cinderella
- Blue Hubbard Squash
- Butternut Squash
As you can see, ‘squash’ as we know it in America will work as well as more traditional pumpkins (which are also squash btw). Each will lend its own unique flavor, but with the spices and other ingredients we’re using, you’ll end up with basically the same thing.
For this recipe I used Winter Luxury, small orange pumpkins with sort of ‘frosted’ appearance.
What To Serve With Pumpkin Soup
Soup is a great thing to serve for lunch and dinner all fall and winter, but I find you need a little somethin’ to go with to make it feel like a full meal. Here are few ideas to serve alongside- or on top of- your pumpkin soup:
- roasted pepitas
- sourdough croutons
- artisan bread
- sunflower seeds
- a drizzle of cream
- parmesan cheese
- crumbled bacon
- toasted pecans
- sage leaves sautéed in brown butter
Feel free to tweak this recipe to taste. Soups are so good for this! You can taste test and adjust as needed. If you like it sweet you can add extra maple syrup, but it it’s not your thing, leave it out entirely. Go crazy with the toppings or sip this creamy recipe as-is.
I hope this recipe makes you think of all the best things about fall- crisp air, warm flavors, rich colors, and cozy nights.
More Cozy Fall Recipes:
Best Easy Soup Recipe With Sausage
Butter and Cream Potato Soup with Herbs de Provence
Cream Of Pumpkin Soup Recipe
Cream of Pumpkin Soup
All you need is pumpkin puree, cream, broth, and some herbs and seasonings to bring together this autumnal recipe. Easily adjusted to taste, sweet or savory, loaded or as-is, you're going to love this gorgeously colored soup that tastes like Fall in a mug!
Ingredients
- 1.5 cups pumpkin puree
- 1 cup heavy cream
- 1/2 cup broth (water works as well)
- 2 Tbsp maple syrup
- 1 tsp salt
- 1 tsp thyme
- 1 tsp rosemary
- 1/2 tsp onion powder
- 1/4 tsp nutmeg (optional)
- sprinkle of paprika (optional)
- roasted pumpkin seeds for topping (optional)
Instructions
- Whisk together pumpkin, cream and broth in a large saucepan.
- Add the rest of the ingredients except paprika and seeds.
- Bring to a simmer, stirring occasionally.
- Once heated through, use an immersion blender, VitaMix, or other heat-proof blender to make soup velvety smooth.
- Top with paprika and seeds, if desired.
- Serve in soup mugs or bowls alongside crusty bread if you like!
Notes
A bit of cayenne and black pepper is also delicious in this soup
Topping ideas:
bacon
crispy sage leaves sautéed in brown butter
sunflower seeds
pepitas
toasted pecans
sour cream
additional herbs like fresh thyme, rosemary or sage
extra cream
hot honey
croutons
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I hope you love this quick and easy recipe. If you’re curious about my story and food philosophy, get to know me a bit here, and leave me a comment so I can get to know you!
Thanks for stopping by,
-Tara
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