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This velvety smooth pumpkin soup is easy to make and just 10 minutes of prep – it’s a fall favorite!
Pumpkin Puree Perfection
It’s no secret that our family loves soups, especially in the fall and winter! We especially love creamy veggie soups like Butternut Squash Soup, Carrot Soup, and this pumpkin soup.
This easy soup recipe is made simple by using canned pumpkin puree. It preps in only 10 minutes, then simmers allowing the flavors to develop! It’s creamy and comforting and would be especially delicious served in a Bread Bowl Recipe or with a side of the famous Parker House Rolls.
WHY WE LOVE IT:
- Silky. An immersion blender creates that velvety smooth texture that is simply irresistible.
- A quick prep. 10 minutes to prep your ingredients, then simply simmer and blend!
- Shortcut. Using canned pumpkin puree offers a quick and convenient option.
Ingredients
PREP TIME: 10 minutes
COOK TIME: 55 minutes
- 6 cups chicken stock – or chicken broth or vegetable broth
- 4 cups pumpkin puree – not canned pumpkin pie filling
- ¼ cup chopped onion
- 3 cloves garlic, minced – (about 1½ teaspoons) see How to Mince Garlic
- 1½ teaspoons garlic salt
- ½ teaspoon cumin
- ½ teaspoon chopped fresh thyme
- ½ teaspoon ground black pepper
- ½ cup heavy whipping cream – Replace with half and half or whole milk.
- 1 teaspoon chopped fresh parsley
- optional garnish – Roasted Pumpkin Seeds
How to Make Pumpkin Soup
- COMBINE. In a large pot over medium-high heat, add 6 cups chicken stock, 4 cups pumpkin purée, ¼ cup chopped onion, 3 cloves minced garlic, 1½ teaspoons salt, ½ teaspoon thyme and ½ teaspoon pepper.
- SIMMER. Bring to a boil. Reduce heat to low and simmer, uncovered, for 30 minutes.
- BLEND. In batches, transfer the soup to a food processor or blender and blend until smooth (or keep in the pot and use an immersion blender).
- BOIL. Once smooth, add the soup back to the pot and return to a boil. Reduce heat to low and simmer, uncovered for 15 minutes.
- ENJOY! Stir in ½ cup heavy cream and then top with 1 teaspoon fresh parsley or basil.
Complete The Meal
Side Dishes
Desserts
More Creamy Veggie Soups
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Pumpkin Soup
Ingredients
- 6 cups chicken stock
- 4 cups pumpkin puree
- ¼ cup chopped onion
- 3 cloves garlic, minced
- 1½ teaspoons garlic salt
- ½ teaspoon cumin
- ½ teaspoon chopped fresh thyme
- ½ teaspoon ground black pepper
- ½ cup heavy whipping cream
- 1 teaspoon chopped fresh parsley
Instructions
- In a large pot over medium-high heat, add chicken stock, pumpkin, onion, garlic, salt, thyme and pepper.
- Bring to a boil. Reduce heat to low and simmer, uncovered, for 30 minutes.
- In batches, transfer the soup to a food processor or blender and blend until smooth.
- Once smooth, add the soup back to the pot and return to a boil. Reduce heat to low and simmer, uncovered for 15 minutes.
- Stir in heavy cream and then serve with fresh parsley or basil.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Place cooled leftover pumpkin soup in an airtight container. Store in the fridge for 4-5 days or in the freezer for up to 3 months.
