I hope you’ll forgive my diving face-first into fall recipes here at the beginning of August. There is a chill to the air in New England already, and if the past year and a half has taught me anything, it’s to embrace what I love when I want to embrace it. So I won’t be waiting until September to partake in fall recipes – my favorite season in which to cook and eat! Feel free to avert your eyes and make a Caprese pasta salad if you’re still in summer eating mode. There are a lot of pumpkin soup recipes out there – many involve roasting a fresh pumpkin, some use a lot of different kinds of ingredients to flavor. I wanted to develop an easy, minimalist, creamy pumpkin soup recipe that doesn’t skimp on flavor. And I wanted to make savory pumpkin soup recipe, since we’re often so bombarded with sugary sweet pumpkin recipes in the fall. Fresh sage, pumpkin pie spice mix (cinnamon, ginger, nutmeg, etc.), and onion sautéed in butter create a simple flavor base that pairs so well with the sweet, earthy pumpkin. As for fresh pumpkin? You don’t need it. Canned pumpkin puree works perfectly well without all the hassle (but if you’re feeling up to it, you certainly can use fresh if you prefer).
Ingredients in Pumpkin Soup (and Substitutions)
Canned Pumpkin Puree – you can certainly use homemade pumpkin puree if you like, or a fresh pumpkin (more on that below).Fresh sage – or dried (thyme or rosemary would also be delicious).Pumpkin pie spice mix – I use homemade pumpkin spice, but you can find it pre-mixed at the grocery store or online.Onion – yellow, white, or sweet will doButter – or olive or coconut oil for a vegan versionHeavy cream – or half and half or whole milk for a lighter version, or coconut milk for a vegan optionChicken or Vegetable BrothSalt and Pepper
Please scroll to the bottom of the post for the full recipe including ingredient amounts and detailed instructions.
How to make pumpkin soup with canned pumpkin
Please scroll to the bottom of the post for the full recipe including ingredient amounts and detailed instructions.
Tips and Tricks for Creamy Pumpkin Soup
When you stir in the heavy cream, make sure you’ve turned the heat off. When you boil cream, it can separate and curdle.On a similar note, when you reheat the soup, try not to boil it too vigorously so the texture remains nice and smooth and creamy (but don’t worry, it will still taste great if you do!).Use an immersion blender, or stick blender, to puree the soup directly in the pot. It’s so much easier than a standing blender to clean!
Other pumpkin recipes
Chai Spiced Pumpkin BreadPumpkin French Toast CasseroleHealthy Pumpkin PancakesPumpkin PuddingPumpkin Fettuccini Alfredo
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