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Delicious Pumpkin Soup in 20 Minutes (So Creamy!)

Learn how to make the easiest, most delicious, creamy pumpkin soup in about twenty minutes! Using puree makes it simple and quick.

Delicious Pumpkin Soup in 20 Minutes

I’m going to be honest – if you would’ve told me when I was young I’d make making pumpkin soup in my 40s and enjoying it . . . . I probably would have gagged.

I didn’t like all the best things in life at that time: avocado, mushrooms, grapefruit – and pumpkin (outside of dessert). I was a lot pickier when I was younger. I also come from a family with five children, and there wasn’t a lot of “experimenting” in the kitchen when it came to food.

And don’t get me wrong, I don’t blame my mom. Can you imagine handing bowls of pumpkin soup over to five kids? “Oh here – just add some croutons.” The complaints just aren’t worth it, so you serve tacos. I didn’t get more adventurous until I was older and out on my own.

pumpkin soup recipe in a bowl

Pumpkin Soup Recipe

Before we get started on this pumpkin recipe, I wanted to answer a few frequently asked questions about it. If you aren’t interested, simply scroll down to the bottom to get the recipe card. Otherwise, here’s what people are asking.

Is pumpkin soup healthy?

It depends on your definitely of “healthy.” 1 1/8 cup has under 200 calories, but there is cream involved – and that means there’s kind of a lot of fat and saturated fat. What you can do to reduce the fat is use 1/4 cup cream and 1/4 cup chicken broth. That also adds a little salt and flavor to the recipe.

How do you add flavor to this soup?

Some people like this pumpkin soup as-is; others want to spice it up because they feel like it’s a little bland. I’ve got a few suggestions for you, though I haven’t tried all of them. I’ve heard of people adding chopped Granny Smith apple for a little zing. Lemon juice is another option. Don’t go crazy with either of these (taste and add more).

One of my favorites to add is bacon (and if it’s maple glazed, all the better). I also like cinnamon and cumin, or just pumpkin pie spice if that’s what I have in the cabinet. And there’s salt and pepper. I have low blood pressure so I can be generous!

creamy pumpkin soup in a bowl

How do you thicken this recipe?

This soup recipe naturally gets thicker if you store it and don’t consume it right away. So if you’re making it for Thanksgiving, I’d make it the day before. You can also use flour or cornstarch. Put a tablespoon of either into a small bowl and stir in 2-3 T of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. You can do this while you’re reheating as well.

What goes with pumpkin soup?

A little bit of fresh parsley or thyme chopped on top is perfect, as well as croutons (cheesy ones preferable) and pumpkin seeds. I also like fresh bread with it. You can serve this soup hot or cold, and it goes well with turkey and other fall favorites. My mom really prefers it cold!

How do I store this recipe?

You can keep pumpkin soup in the fridge for about 5 – 6 days, and about 3 months in the freezer. When you reheat it, if you find that it is too thick, cut it with broth if you can. If you don’t have any, go ahead and use water. I just like the additional flavor from the broth!


Ready to dive into the pumpkin soup recipe? Scroll down!

best pumpkin soup recipe

Ingredients

  • 2 T butter
  • 1 large onion
  • 1 can (29 ounces) pumpkin puree
  • 1/2 cup heavy cream
  • 1/2 tsp salt and some freshly ground black pepper

In a soup pot over medium-high heat, melt butter.

Add onion and cook, stirring occasionally, until soft, 5 – 8 minutes. Add pumpkin, broth, cream, salt, and paper to taste.

Bring to a simmer, cook about 10 minutes until heated through and flavors meld.

If you prefer a perfectly smooth soup, puree in a blender. Serve immediately, refrigerating any leftovers.

easy pumpkin soup recipe with cream
Yield: 4.5 cups

Pumpkin Soup

pumpkin soup recipe in a bowl

Learn how to make this easy and creamy pumpkin soup recipe without any fuss! This is so simple and delicious; you're going to love it for fall or a Thanksgiving appetizer.

Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes

Ingredients

  • 2 T butter
  • 1 large onion
  • 1 can (29 ounces) pumpkin puree
  • 1/2 cup heavy cream
  • 1/2 tsp salt and some freshly ground black pepper

Instructions

  1. In soup pot over medium-high heat, melt butter.
  2. Add onion and cook, stirring occasionally, until soft, 5-8 minutes.
  3. Add pumpkin, broth, cream, salt, and paper to taste. Bring to a simmer, cook about 10 minutes until heated through and flavors meld.
  4. For a perfectly smooth soup, puree in a blender.
  5. Serve immediately, refrigerating any leftovers.

Nutrition Information:

Yield:

4

Serving Size:

1.125 cup

Amount Per Serving: Calories: 168Total Fat: 17gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 49mgSodium: 345mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 1g

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Did you enjoy this recipe? I’d also love for you to check out these other fall favorites:

Deborah mortensen

Monday 28th of February 2022

You mention adding broth in your recipe but I do not see broth in the ingredients

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