Pumpkin Soup

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This creamy Pumpkin Soup is perfect for fall dinners, holiday lunches, or as a warm starter for Thanksgiving. Made with pumpkin, warm spices, maple syrup, and heavy cream, it has a savory-sweet flavor and smooth, creamy texture that pairs perfectly with no-knead crescent rolls or angel biscuits.

 

Ingredient Notes

Here are a few quick notes on what each ingredient does in the soup and anything worth knowing while making it.

• Salted Butter: Sauté the vegetables and add richness to the soup.
• Yellow Onion: Builds the savory base and adds a little natural sweetness.
• Garlic: Adds savory flavor and helps round out the soup.
• Butternut Squash: Adds creaminess and a mild sweetness when blended.
• Pumpkin Purée: Gives the soup its main pumpkin flavor and smooth texture.
• Chicken Broth: Use chicken broth or chicken stock, not water. If you use a good-quality store-bought or homemade chicken broth or stock, it adds loads of slow-cooked flavor, even though this’s a relatively quick dish. Consider making your own homemade bone broth. The health benefits are great, and it is loaded with incredible flavor! You can also use vegetable broth if you want this completely vegetarian.
• Salt: Season the soup and helps bring out the other flavors.
• Black Pepper: Adds a little bite and balances the sweetness.
• Dried Thyme: Adds a warm, earthy herbal flavor.
• Cumin: Adds a warm, slightly smoky note.
• Ground Ginger: Adds gentle warmth and spice.
• Poultry Seasoning: Adds a savory blend of herbs that works well with the pumpkin.
• Ground Cinnamon: Adds a subtle warmth that complements the pumpkin.
• Maple Syrup: Adds a touch of sweetness and balances the savory spices.
• Pepitas: Used as a topping for a little crunch. Toasted pepitas are especially good here.
• Heavy Cream: Stirred in at the end for a smooth, creamy finish.

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, the main ingredient in a pumpkin soup is…pumpkin! Around Thanksgiving, you can find Sugar Pumpkins at the store (a sweeter pumpkin meant for baking), which you can cube just like butternut squash. I find canned pumpkin easier and often the more inexpensive option. Feel free to use one pound of cubed, fresh pumpkin flesh in place of one 15-ounce can of canned pumpkin purée.

This recipe includes pumpkin, but I also like to add butternut squash because it becomes silky and creamy after blending. This is a seasonal, delicious way to add depth to the dish, and buying it pre-peeled and cubed at the grocery store saves prep time. If you’d rather use another type of squash for this dish I’d recommend an acorn squash.

How to Make Pumpkin Soup

The ingredient list may look a little long, but most of the ingredients are simple pantry staples. For the full recipe with exact measurements, see the printable recipe card below. Here’s what you can expect when making the soup:

Step 1: Sauté Onion + Garlic

Heat a large saucepan over medium heat and spray with nonstick cooking spray. Melt salted butter and sauté onion until lightly browned, about 5 minutes. Add in garlic and squash. Cook another 4 minutes.

Step 2: Add Pumpkin + Seasonings

Add in pumpkin, chicken broth, salt, pepper, thyme, cumin, ginger, poultry seasoning, and cinnamon. Bring to a boil, then reduce to a simmer. Cook for 15-20 minutes, or until the squash is very tender.

Pro Tip: If you like a little heat in your pumpkin soup, try adding some cayenne pepper or red pepper flakes..

Step 3: Blend

Transfer soup to a high-powered blender or food processor and purée until very smooth. This can take a good 1-2 minutes to blend until completely smooth. A high-powered blender is KEY. You can also use a hand blender such as an immersion blender if you prefer.

Taste and adjust seasonings. If it tastes bland, add more salt. Salt definitely helps the pumpkin flavor shine by bringing out all the flavors in that long list of spices. Next, stir in maple syrup.

Step 4: Top with Pepitas + Heavy Cream

Divide into four bowls and top with pepitas and heavy cream (optional). Serve hot.

Tips for Success

• Cook the onion until fully softened. This creates a sweeter, more developed base and prevents the finished soup from tasting too sharp.
• Cut the squash into similar-sized pieces. They’ll cook at the same rate, so you won’t end up with firm pieces that are difficult to blend.
• Use an immersion blender for easier cleanup. Blend directly in the pot until smooth, or use a regular blender in batches for an extra silky texture.
• Blend a little longer than you think you need to. This helps break down the squash completely and gives the soup a smoother consistency.
• Adjust the thickness before serving. Add broth a small splash at a time if the soup is thicker than you like.
• Finish with a final taste. The flavors can soften once everything is blended, so this is the best time to make any small seasoning adjustments.

What to Serve with Pumpkin Soup

This creamy Pumpkin Soup recipe begs to be served alongside some killer bread! Or, if you’re looking to keep things on the healthier side, you can serve it with 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 – Soft and slightly hearty, these are perfect for dipping into the creamy soup.
• Homemade Garlic Bread – The buttery garlic flavor pairs nicely with the warm spices in the pumpkin soup.
• Butter Drop Biscuits – Tender, buttery biscuits make the soup feel like a more filling meal.
• Roasted Green Beans – Their roasted flavor and crisp edges add a nice contrast to the smooth soup.
• Roasted Cauliflower – Roasting brings out the cauliflower’s natural sweetness, which works well with the pumpkin and spices.
• Pear Salad – Fresh pears add a crisp, lightly sweet element that balances the creamy soup.
• See 25 more side dish ideas + 10 topping ideas for Pumpkin Soup!

I may be slightly biased, but I think you’ll agree this is one of the best pumpkin soup recipes out there. It’s cozy, creamy, and one of my favorite soups to make on a chilly day. Have a great day, friends! 🙂

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
• Crockpot Spaghetti Squash

Storage and Reheating

Let leftover pumpkin soup cool before transferring it to an airtight container. Store in the refrigerator for up to 5 days.

Reheat gently on the stovetop or in the microwave, stirring occasionally. If the soup has thickened in the fridge, add a splash of broth or water while reheating until it reaches your preferred consistency. If it seems too thin, let it simmer uncovered on the stovetop for a few minutes to reduce.

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tag me @laurens_latest.