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This Creamy Pumpkin Soup is filled with lots of spices, maple syrup, pumpkin, and heavy cream making it savory, a little sweet and so creamy! Top with pepitas for a light crunch. So delicious with no-knead crescent rolls or angel biscuits.
Making A Flavorful Pumpkin Soup
I love making blended soups of all kinds in the Fall. It’s an easy dinner, plus a great way to eat veggies. But what makes this particular recipe so tasty are a few of the spices and ingredients to really play up that comforting pumpkin flavor. You won’t want to skip these:
- Use Chicken Broth, not Water. If you’re using a good quality store bought or homemade chicken broth, this will add loads of slow cooked flavor even though its a relatively quick dish.
- Season As You Go. After each step, it’s a good idea to add salt and pepper to season the soup in layers. It does make a difference. The salt helps bring out the flavors in the onions, garlic, squashes and spices. If you think the soup is bland, try adding salt to make all the flavors pop.
- Use All The Spices Listed. I know it might seem like a long list, but they are all delicious and important for giving the soup a warm and spicy quality: Thyme, Cumin, Ginger, Poultry Seasoning and Cinnamon.
- Finish with Cream and Maple Syrup. While the soup is perfectly delicious without these two ingredients, it is SO MUCH BETTER with a hit of sweet maple syrup and decadent heavy cream. It’s a nice contrast to the savory ingredients listed above. A little bit really does go a long way.
Love creamy soups? Try these other favorites: Creamy Carrot Soup, Creamy Tomato Bisque, Cauliflower Soup (Instant Pot & Slow Cooker Directions), Sweet Potato Curry Soup, Tomato Basil Soup.
Squash Options: Fresh or Canned?
Of course, Pumpkin Soup calls for pumpkin! Around Thanksgiving, you can find Sugar Pumpkins at the store (a sweeter pumpkin meant for baking) which could be cubed, just like a butternut squash would be. I find using canned pumpkin is easier and a lot of times the inexpensive option. Feel free to use one pound of cubed, fresh pumpkin in place of one 15 oz. can of pumpkin.
Not only does this recipe include pumpkin, but I also like to include butternut squash because of its silky and creamy texture after it’s been blended. This is such a seasonal and delicious way to add more depth to the dish, plus finding this already peeled and cubed at the store saves on prep time. If you’d rather use another type of squash for this dish I’d recommend an acorn squash.
Let’s Talk Garnishes
Garnishing this dish is optional but highly recommended. Not only are these additions gorgeous but they also bring a little something more to the soup. Consider garnishing your soup with:
- Pepitas – pepitas are green pumpkin seeds that don’t have a white shell that derive only from certain varieties of pumpkins. If you don’t like them or can’t find them, you do not have to use them. I love the crunch you get from these though.
- Heavy Cream – this adds an extra creamy note to the whole thing! Talk about stunning!
- Black Pepper – again, optional, but I love a little extra spice.
How to Make Pumpkin Soup
For full recipe details on how to make Pumpkin Soup, see the recipe card down below. Here is what you can expect when making this recipe:
Saute Onion + Garlic
Heat a large pot over medium heat and spray with nonstick cooking spray. Melt butter and saute onion to lightly brown, about 5 minutes. Add in garlic and squash. Cook another 4 minutes.
Add Pumpkin + Seasonings
Add in pumpkin, chicken broth, salt, pepper, thyme, cumin, ginger, poultry seasoning, and cinnamon. Bring to boil then reduce to simmer. Cook 15-20 minutes or until squash is very tender.
Transfer soup to a high powdered blender and puree until very smooth. This can take a good 1-2 minutes to blend until completely smooth. A high powdered blender is KEY. (This is the one I have that is pictured here that works perfectly.) Taste and adjust seasonings. If it tastes bland, add more salt. The salt definitely brings out all the flavors from that long list of spices. Stir in maple syrup.
How to Thicken Pumpkin Soup
The best remedy for this is to blend the soup without most of the broth so it’s very thick initially, then adding the broth back in to make it the consistency and thickness you want.
If you’ve blended your soup and it still is too watery for your liking return it to the pot and continue to cook. As it simmers, water will evaporate and leave you with a thicker soup. Be sure to stir every now and then so it doesn’t burn.
Top with Pepitas + Heavy Cream
Divide into four bowls and top with pepitas and heavy cream (optional). Serve hot.
What to Serve with Pumpkin Soup
Pumpkin soup just begs to be served alongside some killer bread! Or if you’re looking to keep things on the healthier side, you can serve with some veggies. Here are some of my favorites but feel free to browse through my bread recipes and/or vegetable side dishes to find the perfect side.
- Whole Wheat Rolls
- Homemade Garlic Bread
- Butter Drop Biscuits
- Roasted Green Beans
- Roasted Cauliflower
- Pear Salad
Storing + Reheating
Store any leftover Pumpkin Soup in the fridge, covered in an airtight container, for up to 5 days! Reheat in the microwave or on the stovetop. If it is too thick, add a bit of water when reheating. If it’s too thin simmer on the stovetop for a longer amount of time to allow it to reduce.
Can You Freeze Pumpkin Soup?
Because this is a broth-based soup, you absolutely can freeze it and have amazing results months down the road! Allow soup to cool completely then transfer to an airtight freezer-safe container. Be sure to leave about 2 inches of room at the top to account for expansion. Freeze for up to three months. Thaw in the fridge overnight then reheat.
One trick to freezing soups is to freeze individual cubes using an ice cube or silicone tray. Once frozen, transfer these cubes to a freezer-safe zip bag. This allows you to reheat the soup straight from the freezer in a pot on the stovetop!
More Savory Squash Recipes to Try!
- Pumpkin Risotto
- Pumpkin Mac and Cheese
- Pan Fried Sesame Butternut Squash Noodles
- Roasted Acorn Squash
- Crockpot Butternut Squash Alfredo
The printable recipe card is down below. Make this recipe soon, friends, and have a great day!
- 3 tablespoons salted butter
- 1 yellow onion cut into large pieces
- 2 cloves garlic minced
- 20 oz butternut squash cubed
- 15 oz pumpkin puree 1 can
- 32 oz chicken broth
- salt & pepper to taste
- 1 teaspoon dried thyme leaves
- 1 teaspoon cumin
- 1/2 teaspoon ground ginger
- 1/2 teaspoon poultry seasoning or sage
- 1/4 teaspoon ground cinnamon
- 1/4 cup maple syrup
- 2 tablespoons pepitas
- 1/4 cup heavy cream optional
- Heat a large pot over medium heat and spray with nonstick cooking spray. Melt butter and saute onion to lightly brown, about 5 minutes. Add in garlic and squash. Cook another 4 minutes.
- Add in pumpkin, chicken broth, salt, pepper, thyme, cumin, ginger, poultry seasoning and cinnamon. Bring to boil then reduce to simmer. Cook 15-20 minutes or until squash is very tender.
- Transfer soup to a high powdered blender and puree until very smooth. Taste and adjust seasonings. If it tastes bland, add more salt. The salt definitely brings out all the flavors from that long list of spices. Stir in maple syrup.
- Divide into four bowls and top with 1/2 tablespoon of pepitas and 1 tablespoon of heavy cream (optional). Serve hot.