Name: Creamy Pumpkin Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 2 Tablespoons oil 30 ml; 1/2 onion, diced; 2 cloves garlic, mined; 2 ribs celery, diced; 2 carrots, peeled and chopped; 1 large potato, peeled and chopped; 1 can 100% pumpkin purée 796 ml; 4 cups vegetable stock 1L; 1 teaspoon nutmeg 3 g; 1/2 teaspoon cinnamon 2 g; 1/4 teaspoon ground clove 1 g; 1/2 teaspoon cardamom 2 g; 1 teaspoon brown sugar 5 g; 1/2 cup heavy cream 125 ml; 1 teaspoon salt 5 g; 1/2 teaspoon pepper 2 g

Jump to Recipe

By Rebecca St.Clair

This creamy pumpkin soup is the perfect blend of velvety texture and warm autumn flavours. This quick and easy recipe is perfect for adding your favourite toppings, from toasted seeds, a swirl of thick cream, and a dash of fresh herbs.

Made with wholesome ingredients a hint of spice, and rich cream, this fall soup is perfect for soup season. Serve it in a bread bowl for a restaurant worthy meal is the ultimate cozy comfort food for chilly nights.

This cozy pumpkin soup is a fall favourite for a reason — rich, creamy, and infused with classic pumpkin spices like cinnamon, nutmeg, clove, and cardamom. You’ll crave this nourishing soup all season long.

Why You’ll Love This Recipe

Easy – Everything cooks up together in 1 pot for an easy recipe and quick clean up.
Comforting – Warm fall flavours and a rich velvety texture make this the perfect cold weather meal.
Nourishing – Full of wholesome vegetables.
Seasonal – Full of festive flavour perfect for the holiday and pumpkin spice season.

How to store creamy pumpkin soup

Fridge

Allow the soup cool to room temperature.
Place leftover soup in a glass jar or an airtight container.
Store in the fridge for up to 4 days.
Warm on the stovetop over medium-low heat, stirring occasionally, until warmed through.

Freezer

Allow the soup to cool to room temperature.
Place in a airtight freezer-safe container. Leave 1-inch head space, the soup will expand as it freezes.
Store in the freezer for up to 3 months.
Defrost overnight in the fridge and gently reheat on the stovetop, stirring occasionally, until warmed through.

Can I use fresh pumpkin for creamy pumpkin soup?

You can use fresh or canned pumpkin to make this recipe.

If you are using canned pumpkin, make sure you use 100% pumpkin and not pumpkin pie filling.

To prepare fresh pumpkin to use in fall recipes,

Cooking your own pumpkin is similar to cooking any winter squash.

Preheat your oven to 350 °F (180 °C).
Wash off your pie pumpkin, cut in half and scoop out the seed area.
Place your pumpkin, skin side up, in a pan. Add water to just cover the bottom. (About a cup, depending on the size of your pan.)
Bake for about 1 hour 30 mins, or until the flesh is tender when pierced with a fork.
Remove from oven and let cool slightly, until you can easily handle it.
Remove the flesh and process in a food processor, (or you can mash it by hand).
Dump the pumpkin purée into a fine mesh strainer to remove some of the water.
Separate into portions, label, and store in the freezer (for longer storage) until needed.
When ready to use, remove from freezer and let it defrost overnight.

Ingredients

Oil – To fry the veggies.
Onion – I used a shallot.
Garlic – Base flavour.
Celery – Base flavour.
Carrots – Base flavour.
Potatoes – Thick heartiness
Pumpkin – Use 100% pure canned pumpkin or roast your own pie pumpkin and use the cooked flesh.
Spices – I used cinnamon, nutmeg, ground clove, and cardamom.
Broth – Use vegetable broth, chicken broth, or water can be substituted.
Salt & pepper – Flavour.
Cream – Smooth creamy texture.
Brown sugar – Subtle sweetness.

How to make creamy pumpkin soup

In a large Dutch oven over medium heat, add in 2 Tablespoons extra virgin olive oil.
Fry 1 diced shallot or 1/2 a diced onion along with 2 cloves of minced garlic, until soft and translucent.
Stir in 2 ribs of chopped celery and 2 chopped carrots. Fry until they just start to colour.

4. Stir in 1 large or 4 small chopped potatoes, cover and allow the vegetables to fry and cook down 5 minutes.

5. Stir in 1 can of pumpkin purée and 4 cups of broth.

6. Sprinkle in 1/2 teaspoon of cinnamon, 1 teaspoon of nutmeg, 1/4 teaspoon of ground clove, and 1/2 teaspoon of cardamom.

7. Bring to a boil and then reduce to a simmer. Cover and simmer on low heat for 30 to 45 minutes or until all the vegetables are very soft.

8. Remove from the heat and purée, using an immersion blender, until smooth. You can also allow the soup cool and purée in a food processor or blender.

9. Stir in 1 teaspoon of brown sugar and 1/2 cup of heavy cream.

10. Purée again until the soup is very smooth and creamy.

11. Serve with crusty bread and your favourite toppings.