Creamy Pumpkin Soup Recipe

Introduction

This comforting pumpkin soup is creamy, flavorful, and perfect for chilly days. Made with simple ingredients like pumpkin, potatoes, and a touch of cream, it’s easy to prepare and warms you from the inside out.

Ingredients

• 2 Tbsp extra virgin olive oil
• 1 medium onion (or large, diced)
• 1 can organic pumpkin (or 2 cups/450 g cooked fresh or frozen pumpkin, or half a raw sugar pumpkin, peeled and cubed)
• 4 cups vegetable stock (or chicken stock)
• 2 medium potatoes (peeled and cut into chunks)
• ¼ tsp salt (to taste)
• ⅛ tsp pepper (to taste)
• ½ cup milk (optional)
• 1 Tbsp cream (optional, see instructions)

Instructions

1. Step 1: Heat the olive oil in a pot over medium-high heat. Add the diced onions and sauté for a few minutes until they become translucent.
2. Step 2: Add your chosen pumpkin to the pot. Cook for a few minutes, then pour in the vegetable or chicken stock.
3. Step 3: Add the peeled and chunked potatoes to the pot. Stir and bring the mixture to a boil. Reduce heat to a simmer and cook for about 20 minutes, until the potatoes are soft.
4. Step 4: Use an immersion blender to purée the soup until smooth and creamy. If using a regular blender, blend in batches carefully to avoid hot splashes.
5. Step 5: If desired, stir in the milk for extra creaminess. Ladle the soup into bowls and serve hot with crusty bread or savory scones.
6. Step 6: For a decorative touch, add a tablespoon of cream. You can swirl it gently in the soup or create dots in a circle and drag a toothpick through them to form a heart pattern. Thicker cream works best for this effect.

Tips & Variations

• Substitute pumpkin with butternut squash or sweet potatoes for a different flavor profile.
• Use homemade vegetable stock for a richer taste.
• For a spicier kick, add a pinch of nutmeg or a dash of cayenne pepper.
• To make it vegan, replace milk and cream with coconut milk or almond cream.
• Serve with toasted pumpkin seeds or a drizzle of flavored oil for extra texture.

Storage

Store leftover pumpkin soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. If the soup thickens too much after cooling, add a little water or stock to loosen it before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, fresh pumpkin works well. Peel and cube about half a raw sugar pumpkin, or use 2 cups of cooked fresh pumpkin as a substitute for one can.

Is it necessary to add milk or cream?

No, adding milk or cream is optional. The soup is delicious and creamy from the pumpkin and potatoes alone, but dairy adds richness and a smoother texture.

Creamy Pumpkin Soup Recipe

Print Recipe

★★★★★

4.7 from 114 reviews

This comforting pumpkin soup recipe is a creamy and flavorful dish perfect for chilly days. Made with pumpkin, potatoes, sautéed onions, and vegetable stock, it’s pureed to a smooth consistency and can be finished with milk or cream for extra richness. Serve it with crusty bread or savory scones for a satisfying meal.

• Author: Windy
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Soup Base

• 2 Tbsp extra virgin olive oil
• 1 medium onion, diced
• 1 can organic pumpkin (or 2 cups/450 g cooked fresh or frozen pumpkin, or half of a raw sugar pumpkin, peeled and cubed)
• 4 cups vegetable stock (or chicken stock)
• 2 medium potatoes, peeled and cut into chunks
• ¼ tsp salt (to taste)
• ⅛ tsp pepper (to taste)

Optional Garnish

• ½ cup milk
• 1 Tbsp cream (for swirling as garnish)

Instructions

1. Sauté Onions: Heat the olive oil in a pot over medium-high heat. Add the diced onions and sauté for a few minutes until they become translucent and fragrant.
2. Add Pumpkin and Stock: Add your choice of pumpkin to the pot. Cook for a few minutes to combine flavors, then pour in the vegetable stock and stir well.
3. Add Potatoes and Simmer: Add the peeled, chunked potatoes to the pot. Stir and bring the mixture to a boil. Reduce heat to a simmer and cook uncovered for about 20 minutes, or until the potatoes are soft and tender.
4. Puree the Soup: Using an immersion blender, purée the soup directly in the pot until smooth and creamy. If using a regular blender, carefully blend the hot soup in batches to avoid splashes.
5. Add Milk (Optional): Stir in the milk if you prefer a lighter, creamier texture. Adjust seasoning with additional salt and pepper if needed.
6. Serve and Garnish: Ladle the soup into bowls. For a decorative touch, add a tablespoon of cream and swirl it into the soup to create a pretty pattern. You can also make small dots of cream in a circle and use a toothpick to drag through them for a heart-shaped garnish. Serve hot with crusty bread or savory scones.

Notes

• You can substitute vegetable stock with chicken stock for a different flavor profile.
• Use fresh or frozen pumpkin if canned is not available; baking the pumpkin beforehand enhances its natural sweetness.
• The cream garnish is optional but adds a lovely visual and rich taste.
• Be cautious when blending hot soup to avoid splashing and burns.
• This soup freezes well; store leftovers in airtight containers for up to 3 months.

Keywords: pumpkin soup, creamy pumpkin soup, easy pumpkin soup, vegetarian soup, fall recipes, autumn soup