★ Why You'll Love this Recipe ★
Fall in a Bowl
Nothing says fall comfort food quite like a batch of creamy, homemade pumpkin soup. This recipe is quick and easy, rich and creamy, and topped with bacon and croutons for crunch and savory flavor.
This pumpkin soup recipe takes all the classic fall flavors and rolls them into a big pot of comfort. Made with vitamin-rich canned pumpkin puree, celery, and carrots the result is an ultra-thick texture that’s pure comfort.
Creamy, Healthy, and Flavorful
Made with your cream of choice and loaded with vegetables you’d never know were there, this soup is thick and seasoned liberally with fresh herbs and of course, pumpkin spice.
Meal-Prep Friendly
The best part though is that this soup recipe can be made in advance to save you some space in the kitchen when you need it. Use it as a side dish, a complete meal, or as a tasty addition to any potluck. It’s a pumpkin soup recipe you’ll keep coming back to.
This creamy pumpkin soup recipe is:
Simple: You don't need a long list of ingredients, just some root vegetables, fresh herbs, cream, and tasty toppings for added crunch and saltiness.
Versatile: This soup can be used as a side dish or full meal paired with a salad, and the seasonings can be adjusted to your own personal tastes.
Flavorful: It has a rich well-seasoned pumpkin flavor with all the comfort and warming properties of a classic fall soup.
★ Ingredients You'll Need ★
Many of the ingredients for this soup you most likely have on hand already.
- Oil: The base of any good soup recipe is the vegetables so you'll need oil to sauté those veggies. Make sure to use a neutral oil like olive so it doesn’t change the flavor.
- Vegetables: You need classics like garlic and onion but also celery and carrots for the soup broth to come together.
- Pumpkin: Use canned pumpkin puree from the grocery store or make your own by roasting a sweet pumpkin, if you have the time. Just be careful not to grab pumpkin pie filling, which is sweetened.
- Broth: This recipe uses vegetable broth as the base, but chicken broth will work just as well.
- Cream: Heavy cream works best and gives a richer texture and flavor to the soup, but half and half will work in a pinch, as will canned coconut milk or oat milk. You choose or go with what you have on hand.
- Seasonings: You’ll want fresh rosemary and thyme as well as salt and pepper for the recipe. Dried herbs can work as well.
Optional: Add bacon on top.
★ How to Make this Recipe ★
Using a dutch oven, this soup comes together in one pot, in just a few steps.
Here's a look at the process:
- Sauté garlic.
- Add remaining vegetables. Sauté until soft.
- Stir in seasonings.
- Add pumpkin puree and broth. Simmer.
- Blend soup until smooth.
- Stir in cream and season if needed. Serve with toppings.
Simple as that! So yummy.
★ Tips & FAQs ★
Yes. This soup is great for meal prep. You can make the soup in advance and store it in the fridge. Reheat it in the microwave or over medium heat on the stove. Add toppings once heated.
To make cream pumpkin soup that is dairy-free, use coconut milk, soy or nut milk, or oat milk in place of cream.
Pumpkin soup freezes well and can be frozen for up to 2 months.
To freeze, let the soup cool fully before storing it in a freezer bag or freezer-safe container.
When you’re ready to enjoy it, let it thaw overnight in the fridge and reheat it on the stove until warmed through.
Leftover creamy pumpkin soup lasts up to 4 days in the refrigerator when stored in an airtight container.
Pairing this soup with a side of crusty bread for dipping and a salad is a wonderful way to turn this into a meal.
You can also added shredded cooked chicken and replace the vegetable broth with chicken broth to make the soup itself more hearty. White beans like navy beans or cannelloni beans would also be delicious added to this soup.
★ More Pumpkin Recipes ★
Hungry for more pumpkin dishes?
Browse all my easy pumpkin recipes and Pin your favorites to try later!
Creamy Pumpkin Soup
Equipment
Ingredients
- 3 tablespoon olive oil
- 6 teaspoon garlic paste
- 3 carrots peeled and sliced
- 2 stalks celery sliced
- 1 onion diced
- 15 oz pumpkin puree (canned)
- 3 cups vegetable broth
- 1 cup heavy cream or half and half oat milk or coconut milk could also be used
Seasonings
- 2 teaspoon salt
- 1 teaspoon black pepper
- 3 teaspoon pumpkin spice
- ½ tablespoon fresh thyme leaves
- ½ tablespoon fresh rosemary leaves
Toppings
- 6 tablespoon crumbled bacon
- 5 oz croutons
- 4 oz salted pumpkin seeds (pepitas)
Mighty Mrs. is a #WalmartPartner.
Instructions
- Sauté vegetables. In a large pot or Dutch oven add olive oil and garlic. Set on medium high heat. Sauté for 1 minute, until fragrant.Add onion, carrots, and celery. Stir to combine, sautéing for 3-4 minutes until softened.
- Add seasoning. Once veggies have softened add salt, pepper, pumpkin spice, thyme, and rosemary. Stir and cook for 1 minute.
- Create broth. Add pumpkin puree and vegetable broth. Stir to combine.Bring to a low boil then reduce to simmer. Simmer for 10-15 minutes, allowing flavors to come together.Blend soup until smooth using an immersion blender. (See notes if using a traditional blender).Stir in cream and add more salt and pepper to taste, if desired.
- Add toppings and serve. Spoon into bowls and add toppings.
Notes
- An immersion blender works best. If using a regular blender, add soup in small amounts and pulse blend. Use caution as hot soup tends to splatter. Puree in batches or allow soup to cool a bit first.
- Choose a dairy or non-dairy cream of choice.
- Seasonings can be adjusted to taste.
- For a touch of sweetness, try stirring in maple syrup or honey to taste.
Leave a Reply