This creamy pumpkin soup recipe is pure comfort in a bowl, especially when topped with golden grilled cheese croutons. It's quick, easy, and guaranteed to become one of your favorite soups.
In the fall months, most everything is overshadowed by pumpkin-pumpkin pie pancakes, pumpkin muffins, pumpkin French toast, and chocolate pumpkin muffins. While pumpkin bread always hits the spot, today's pumpkin soup recipe is just as satisfying and are guaranteed to delivered big on the fall flavors.
You'll Love This Pumpkin Soup Recipe
- Comes together in 1 pot in just 25 minutes!
- Wholesome main dish that any meat eater will love
- Thick and creamy without being too heavy
- Keeps for days in the refrigerator and reheats well for leftovers
- Top it off with homemade croutons or grilled cheese croutons to level up your soup game
Creamy Pumpkin Soup Ingredients
- Pumpkin: We're using pumpkin puree in this recipe-either canned or fresh. Make sure that it's pure pumpkin puree, not pumpkin pie filling.
- Onion: To keep the soup creamy, we're using finely diced sweet onion.
- Vegetable Broth: No matter the broth that I use, I prefer low-sodium as I find regular is too salty. If you use regular, reduce the salt and taste to add more.
- Heavy Cream: Here's where the soup really gets it's creaminess from. It's best to use a full fat heavy cream, though you can also use coconut cream.
- Flour: Adding just 1 Tablespoon of flour helps gives the soup a touch of thickness.
- Ginger, Allspice & Cinnamon: These spices are typically paired with pumpkin recipes though you mind think it's a bit odd in a savory recipe. Don't worry, neither are too overpowering and simple help bring out the pumpkin flavor that we know and love.
- Fresh Garlic, Salt & Pepper: These provide flavor, especially the salt.
- Thyme & Sage: Using fresh herbs adds brightness to the soup and gives it that cozy and warm flavor.
Creamy Pumpkin Soup
Description
This creamy pumpkin soup recipe is pure comfort in a bowl, especially when topped with golden grilled cheese croutons. It's quick, easy, and guaranteed to become one of your favorite soups.
Ingredients
Pumpkin Soup
- 3 Tablespoons olive oil
- ¾ cup sweet onion, finely minced
- 2 teaspoons garlic, minced
- 2 (15-ounce can) pumpkin puree , not pumpkin pie filling
- 1 Tablespoon all-purpose flour
- 4 cups low-sodium vegetable broth
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon allspice
- 1 teaspoon fresh sage
- 1 teaspoon fresh thyme
- 1 ½ teaspoons salt
- 1 teaspoon freshly ground black pepper
- ¾ cup heavy whipping cream
Instructions
- In a large pot over medium-high heat, add the olive oil, onion, and garlic. Sauté for 5 minutes to allow the onions to become soft and translucent. Whisk in the flour and let it cook for 1 minute.
- Whisk in the pumpkin puree and let it cook for 3 minutes. Whisk in the vegetable broth and remaining spices. Bring the mixture to a simmer for 5 minutes.
- Optional: Use an immersion blender or regular blender (in batches) and blend the soup until creamy. Pour back into the pot.
- Stir in the cream and simmer for 3-5 minutes. Give it a taste to see if needs more salt and pepper-I typically add a little more salt.
- Spoon into a bowl and top with croutons. Leftovers stay fresh in the refrigerator for up to 5 days.
Notes
- Make Ahead & Freezing Instructions: The soup stays fresh in the refrigerator for up to 5 days. Cooled soup can be frozen for up to 3 months. Thaw overnight in the refrigerator or place frozen soup in a slow cooker on low to heat.
- Pumpkin: Make sure you use pumpkin pure not pumpkin pie filling.
- Vegetable Broth: Or chicken broth. If you use regular broth (not low-sodium) then reduce the salt to ½ teaspoon and add more to taste.
- Heavy Cream: Or coconut cream works too!
Nutrition
Calories: 190kcal | Carbohydrates: 7g | Protein: 2g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 34mg | Sodium: 591mg | Potassium: 77mg | Fiber: 1g | Sugar: 2g | Vitamin A: 509IU | Vitamin C: 3mg | Calcium: 36mg | Iron: 0.4mg
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Joan says
Made this for lunch for the week and it was really good. I made your croutons too for the top.