Pumpkin Soup is the ultimate comfort food that fits perfectly into your holiday menu, whether you’re planning a Thanksgiving starter or a simple family dinner.
This easy, creamy soup recipe is a great addition to your collection of crockpot soups and fall soups, but it’s also versatile enough to be enjoyed in any season.
With its rich, chunky texture and warming spices, it’s an ideal one-pot dinner that’s both healthy and satisfying.
Let’s dive into this delicious pumpkin soup recipe that promises to be a hit at any dinner party or holiday gathering.
Pumpkin Soup Ingredients
Here’s why each ingredient is essential to creating the perfect pumpkin soup:
- Butter: Adds a rich, velvety base to the soup.
- Onion: Brings a subtle sweetness and depth of flavor.
- Carrot: Enhances the natural sweetness of the pumpkin.
- Pumpkin: The star of the show, providing a creamy, nutritious base.
- Chicken Stock: Adds savory depth and richness.
- Brown Sugar: Balances the spices with a touch of sweetness.
- Ground Cumin: Introduces a warm, earthy flavor.
- Ground Ginger: Adds a hint of spice and warmth.
- Ground Nutmeg: Provides a sweet, nutty undertone.
- Salt and Pepper: Essential for enhancing all the flavors.
- Bay Leaf: Adds a subtle, aromatic layer.
- Cream: For a luxurious, creamy finish.
Tips and Notes
- Choose the Right Pumpkin: Sugar pumpkins or pie pumpkins are best for their sweet flavor and smooth texture.
- Sauté for Depth: Don’t rush the sautéing process – it helps develop a richer flavor profile.
- Blending Options: For a chunkier soup, blend just a portion of the soup. For a smoother texture, blend it all.
- Season to Taste: Always taste your soup before serving and adjust the seasoning as needed.
- Make Ahead: This soup can be made ahead of time and reheated, making it perfect for busy days or dinner parties.
How to Make Pumpkin Soup
- Sauté the Vegetables: Melt the butter in a large Dutch oven over medium heat. Add the onion, carrot, and pumpkin and cook for 2-3 minutes until they start to soften.
- Season the Soup: Sprinkle in the brown sugar, ground cumin, ground ginger, ground nutmeg, salt, and pepper. Continue to roast the vegetables for another 3-4 minutes, stirring occasionally, until they are fragrant and slightly browned.
- Cook the Soup: Pour the chicken stock over the vegetables, add the bay leaf, and bring to a boil. Reduce the heat to a simmer and cook for 15 minutes until the vegetables are tender.
- Blend the Soup: Remove the pot from the heat and blend the soup until smooth using a stick blender or transfer to a regular blender, following your manufacturer’s instructions for hot liquids.
- Finish the Soup: Return the blended soup to the pot over medium heat. Stir in the cream to achieve your desired consistency. Warm through for 2-3 minutes, then serve hot.
Storage
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Allow the soup to cool completely, then freeze in a suitable container for up to 3 months.
- Reheat: Thaw in the refrigerator overnight, then reheat gently on the stove over medium heat.
Enjoy this delightful pumpkin soup that’s perfect for cozy fall days, holiday menus, and beyond!
Pumpkin Soup Recipe
Pumpkin Soup is a creamy, tasty treat that's perfect for any meal. This easy recipe mixes pumpkin, spices, and a bit of cream for a warm and comforting soup. Great for your holiday menu or a family dinner, it's sure to be a favorite. Enjoy the simple, delicious flavors of fall with every bite!
Ingredients
- 1 tablespoon butter
- 1 medium onion roughly diced
- 1 carrot peeled and roughly chopped
- 1 small sweet potato peeled and roughly chopped
- 2 pounds pumpkin peeled and deseeded, roughly chopped
- 5 cups chicken stock
- ½ tablespoon brown sugar
- ½ teaspoon ground cumin
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- Salt + pepper to taste
- 1 bay leaf
- Cream to taste
Instructions
- Sauté the Vegetables: Melt the butter in a large Dutch oven over medium heat. Add the onion, carrot, and pumpkin and cook for 2-3 minutes until they start to soften.
- Season the Soup: Sprinkle in the brown sugar, ground cumin, ground ginger, ground nutmeg, salt, and pepper. Continue to roast the vegetables for another 3-4 minutes, stirring occasionally, until they are fragrant and slightly browned.
- Cook the Soup: Pour the chicken stock over the vegetables, add the bay leaf, and bring to a boil. Reduce the heat to a simmer and cook for 15 minutes until the vegetables are tender.
- Blend the Soup: Remove the pot from the heat and blend the soup until smooth using a stick blender or transfer to a regular blender, following your manufacturer's instructions for hot liquids.
- Finish the Soup: Return the blended soup to the pot over medium heat. Stir in the cream to achieve your desired consistency. Warm through for 2-3 minutes, then serve hot.
Notes
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 120Total Fat 5gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 2gCholesterol 13mgSodium 308mgCarbohydrates 15gFiber 2gSugar 7gProtein 5g