Pumpkin Soup

Name: Pumpkin Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 to 2 tablespoons olive oil; 1 cup white or yellow onion, (diced); 2 to 3 cloves garlic, (minced); ⅛ teaspoon crushed red pepper flakes, (adjust to taste); ¼ teaspoon ground nutmeg; ½ teaspoon salt; ¼ teaspoon black pepper; 29 ounce pure pumpkin puree, (about 4 cups); 4 cups chicken broth; 2 cups water; 2 sage leaves; 1 to 2 teaspoons light brown sugar, (optional); ¼ cup heavy cream or half and half, (plus more for serving); Roasted pumpkin seeds, (for garnish)

This pumpkin soup has a creamy and velvety texture and is packed with plenty of fall spices and flavors.

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Table of Contents

Pumpkin Soup Ingredients
How to Make This Pumpkin Soup Recipe
How To Serve
Storage
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It’s the time of year when pumpkin-flavored everything starts popping up in stores and if you’re looking for a delicious way to enjoy pumpkin flavor this autumn, try making homemade pumpkin soup. It’s creamy, flavorful, and perfect for a chilly autumn day.

Pumpkin Soup Ingredients

Pumpkin Soup raw ingredients that are labeled

You’ll need:

1-2 tablespoons olive oil
1 cup white or yellow onion, diced
2-3 cloves garlic, minced
⅛ teaspoon crushed red pepper flakes (adjust to taste)
¼ teaspoon ground nutmeg
½ teaspoon salt
¼ teaspoon black pepper
29-ounce can of pure pumpkin puree (about 4 cups)
4 cups chicken broth
2 cups water
2 sage leaves
1-2 teaspoons light brown sugar, optional
¼ cup heavy cream or half and half, plus more for serving
Roasted pumpkin seeds (for garnish)

PRO TIP:

Make sure you are using pumpkin puree and not pumpkin pie filling for this recipe.

SUBSTITUTIONS AND ADDITIONS

FRESH HERBS: Fresh parsley, oregano, or rosemary would also pair nicely with this easy pumpkin soup.

VEGETARIAN: Turn this into a vegetarian dish by switching out the chicken broth with vegetable broth.

DAIRY-FREE: Substitute the heavy cream with full-fat coconut milk for a dairy-free pumpkin soup.

How to Make This Pumpkin Soup Recipe

OUR RECIPE DEVELOPER SAYS

This great recipe freezes really well, so make a big batch and save the extras for later when you need a quick meal.

STEP ONE: In a large stockpot over medium heat, saute the onions in the oil until soft and translucent.

onions and olive oil being sautéed in a pot

STEP TWO: Add garlic cloves, red pepper flakes, and nutmeg to the soup pot and sauté for 1 to 2 minutes longer.

garlic, red pepper, flakes, and nutmeg sauté in a pot

STEP THREE: Add the salt, pepper, pumpkin, chicken broth, water, and sage leaves to the pot and bring to a boil.

salt, pepper, pumpkin chicken broth, water, and sage leaves added to the garlic mixture in a pot

STEP FOUR: Reduce heat and simmer for 20-30 minutes, or until soup has reduced and thickened.

PRO TIP:

The soup will appear very thin initially, but as it simmers, it will reduce to a thicker texture. Adjust the thickness by adding chicken broth (to thin) or by simmering longer (to thicken).

STEP FIVE: Remove the sage leaves and discard them. Stir in brown sugar and heavy cream. Taste the soup and adjust the sugar, salt, and pepper as needed.

brown sugar and cream stirred in a pot and sage leaves removed

STEP SIX: Transfer soup to a blender (or use a handheld immersion blender) and puree. Return the soup to the pot and reheat it.

PRO TIP:

Using a blender to puree the finished soup adds air and gives it an extra creamy texture. Although we’re already using pumpkin puree, the onions need to be pureed for a smooth soup. Of course, you don’t have to puree the soup at all, and you can serve it as is.

STEP SEVEN: Serve with a drizzle of heavy cream, roasted pumpkin seeds, and a sprinkle of herbs, if desired.

PRO TIP:

For a special treat, toast some sage leaves in butter on the stovetop, then crush and sprinkle over the soup.

How To Serve

A cold day just got better with a cozy batch of this creamy pumpkin soup. Enjoy a piping hot bowl along with our Dutch oven bread or dinner rolls and a homemade Caesar salad on the side.

Enjoy our butternut squash soup and beer cheese soup for two more creamy and comforting meals.

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Storage

IN THE FRIDGE: Refrigerate leftover soup for 3 to 4 days in an airtight container.

IN THE FREEZER: Freeze this delicious pumpkin soup for up to 3 months in an airtight container.

close up shot of Pumpkin Soup in a bowl with bread being dipped in it

This creamy pumpkin soup features plenty of savory flavors from the warm fall spices. It will be a delicious addition to your fall menu and the perfect way to warm you up all season long. Enjoy a bowl with crusty bread on the side to mop up all the drips.

FREQUENTLY ASKED QUESTIONS

How do you blend pumpkin soup?

You have two choices for blending the soup. You can use an immersion blender right in the pot to make it smooth and creamy. You can also carefully transfer it in batches to a regular blender.

Can you freeze pumpkin soup?

You can freeze this easy recipe for up to 3 months.

Can I use homemade pumpkin puree?

If you have fresh homemade pumpkin puree, you can certainly use that in place of the canned pumpkin puree if you prefer.

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Pumpkin Soup

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This pumpkin soup has a creamy and velvety texture and is packed with plenty of fall spices and flavors.

Prep Time 10

Cook Time 30

Total Time 40

Servings

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Ingredients

1 to 2 tablespoons olive oil
1 cup white or yellow onion, diced
2 to 3 cloves garlic, minced
⅛ teaspoon crushed red pepper flakes, adjust to taste
¼ teaspoon ground nutmeg
½ teaspoon salt
¼ teaspoon black pepper
29 ounce pure pumpkin puree, about 4 cups
4 cups chicken broth
2 cups water
2 sage leaves
1 to 2 teaspoons light brown sugar, optional
¼ cup heavy cream or half and half, plus more for serving
Roasted pumpkin seeds, for garnish

Instructions

In a large stockpot over medium heat, saute the onions in the oil until soft and translucent.
Add the garlic, red pepper flakes, and nutmeg and saute 1 to 2 minutes longer.
Add the salt, pepper, pumpkin, chicken broth, water, and sage leaves to the pot and bring to a boil.
Reduce the heat and simmer for 20 to 30 minutes, or until the soup has reduced and thickened.
Remove the sage leaves and discard them. Stir in the brown sugar and heavy cream. Taste the soup and adjust the sugar, salt, and pepper as needed.
Transfer soup to a blender (or use an immersion blender) and puree. Return the soup to the pot and reheat.
Serve with a drizzle of heavy cream, roasted pumpkin seeds, and a sprinkle of herbs, if desired.

Notes

This great recipe freezes really well, so make a big batch and save the extras for later when you need a quick meal.
The soup will appear very thin initially, but as it simmers, it will reduce to a thicker texture. Adjust the thickness by adding chicken broth (to thin) or by simmering longer (to thicken).
Using a blender to puree the finished soup adds air and gives it an extra creamy texture. Although we’re already using pumpkin puree, the onions need to be pureed for a smooth soup. Of course, you don’t have to puree the soup at all, and you can serve it as is.
For a special treat, toast some sage leaves in butter on the stovetop, then crush and sprinkle over the soup.

Nutrition

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