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Thick and Creamy Pumpkin Soup is our family recipe and a favourite weekly soup! Served with crispy bacon, this will quickly become YOUR new favourite soup!
A classic favourite, this easy PUMPKIN SOUP RECIPE is fast to make with maximum flavour! Thick and creamy, this is THE pumpkin soup of your dreams! You will it make over and over again.
PUMPKIN SOUP
Thick & Creamy Pumpkin Soup makes the weekly rounds at our house and is always served with a swirl of cream, crispy bacon pieces AND sometimes buttery and easy cheesy garlic bread. Yes, we totally go there. Especially in winter, there’s nothing better than a big bowl of comfort.
Our pumpkin soup is quite possibly the easiest soup recipe on the planet, because everything is thrown into a pot; boiled; blended and served.
INGREDIENTS FOR PUMPKIN SOUP?
When I say easy, I truly mean easy! You’ll have soup on your dinner table in no time with only a handful of ingredients you may already have on hand!
- Pumpkin
- Onion
- Potatoes
- Carrots
- Garlic
- Broth
HOW TO MAKE THE BEST PUMPKIN SOUP
With this recipe, there’s no roasting or frying first. Something great for when you’re in a mad rush. We buy already chopped/diced pumpkin from our supermarket and throw it into a pot with the rest of the ingredients. That’s it!
Boil rapidly for 15 minutes
Blend until smooth.
Adjust seasonings.
Optional Additions:
Cream: Pumpkin soup is so good on its own, it doesn’t really need ‘help’ with any additional ingredients. However, for an incredible depth of flavour, adding a swirl of cream adds extra richness to the soup.
Heavy or thickened cream, half and half or even milk works well. It doesn’t necessarily make soup thicker. The thick and creamy texture comes from the pumpkin, potatoes and carrots.
If you don’t have cream, add a little butter!
Bacon:
While your soup is boiling on the stove, fry some bacon in a small pan. Then, pour some of the bacon fat into the soup for added flavour, and serve bowls of soup with crispy bacon pieces on top.
What sets this pumpkin soup recipe apart?
The added extra flavour thanks to the onion and garlic. If you’re lucky enough to have a store that has most of the ingredients peeled, chopped and ready for you, BONUS!
And this is what you end up with. A thick and creamy soup loaded with flavour!
Looking for more soup recipes? Try these!
Slow Cooker Creamy Tortellini Soup
Creamy Roasted Tomato Basil Soup (No Cream)
Chicken Noodle Soup
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Pumpkin Soup
Ingredients
- 2 pounds pumpkin skin and seeds removed, chopped
- 1 onion roughly chopped
- 2 potatoes medium, peeled and diced
- 1 carrot large, peeled and diced
- 4 cloves garlic crushed
- 4 cups low sodium chicken or vegetable broth, stock
- 2 chicken bouillon cubes crumbled
- 1 pinch salt if needed
- 1 pinch pepper if needed
- 1/2 cup half and half or light cream
- 1/2 cooked bacon to serve, optional
- 1 pinch fresh parsley to serve, optional
Instructions
- Place all ingredients, except cream, in a large pot or saucepan. Bring to a simmer over medium heat until vegetables are tender.
- Take off heat. Using a stick blender, blend until smooth.
- Add the cream and stir through (do not boil after adding cream).
- Add any salt or pepper if needed, and serve with bacon and parsley (if desired).
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thanks. Again a super delicious recipe. I always come to cafedelites for inspiration, or for a tweak on well known ingredients. Always fresh ideas, always delicious.
Can you share where (what grocery store) you find diced pumpkin at year round? I just went looking to make this recipe for the first time and didn’t find it anywhere even now at the beginning of fall.
Thank you very much for the wonderful veggie recipe for the pumpkin soup. I made it today, Sunday. We are having it with a loaf of French bread. So very simple. May you have a blessed New year. In CHRIST, betty.
Amazing, thank you! This is our go to, have made many times. Tonight we roasted all veg before adding into stock. Also amazing. Very rich and so much flavour!
OMG yum! I don’t think I’ll ever need another pumpkin soup recipe. This was just SO easy (dump in the pot and boil until tender!) with a huge pay-off. Thanks Karina!
Do you think canned coconut milk (or coconut cream) would work in place of half and half? Dairy free so looking to make the swap but not mess up the flavor profile.
I use one can of coconut cream when I make this soup and it turns out tasty.
Looking very much forward to cold weather and making your recipe, Karina. It sounds truly delicious and my mouth is watering right now imagining it. Have you ever tried adding in some asiago cheese? Also, might I add some kind of spice to the soup do you think, or would it detract from the soup…?