Thick and Creamy Pumpkin Soup is our family recipe and a favourite weekly soup! Served with crispy bacon, this soup will 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.
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 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!
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.
Cream: Pumpkin soup is so good on its own, it does’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!
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
- 2 pounds (1 kg) pumpkin skin and seeds removed, chopped
- 1 onion roughly chopped
- 2 medium-sized potatoes peeled and diced
- 1 large carrot peeled and diced
- 4 cloves garlic crushed
- 4 cups low sodium chicken or vegetable broth (stock)
- 2 chicken bouillon cubes crumbled
- Salt and pepper to taste (if needed)
- 1/2 cup half and half (or light cream)
- 1/2 cooked bacon to serve (optional)
- Fresh parsley to serve (optional)
- 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).
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.
Doral Allen says
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…?
Can i use bone broth instead of vegetable kr chicken stock? Thanks!
Yes you can, absolutely!
Couldn’t get that fifth star to light up!
My hubby is from Jamaica, and loves pumpkin soup. So I made it according to your recipe. Then to add a Jamaican twist I added fresh thyme, scotch bonnet pepper and ginger, plus cubed roast beef. It’s a winner, ya’mon!
Another hit! I LOOOOOVE your cream of mushroom soup, and have been looking for (and failing to find) a good pumpkin one for a while now. This was amazing and super easy!
Danielle Higgins says
Awesome recipe what can be used instead of cream
To thicken the soup and have the right texture and flavor the cream is the best. You can substitute it with half and half if that helps! XO
Desire Hunter says
I have made this soup several times and I love it! I usually make it in a large pot but I’m wondering how well this will translate to preparing in a crockpot? Do you think this recipe is crockpot friendly? I would like to make a quantity that’s larger than normal.
Yes, this soup would be great for a slow cooker. Let me know how it turns out!
Diane McGregor says
does not come out as pumpkin forward, so i roasted another pumkin in the oven to add more pumpkin flavor in
also made it without potatoes and was deep rich flavor of pumpkin a winner
we also use Tofutti sour cream instead of cream with it cut with chicken stock its a hit all around here, making again for the 3rd time for another dinner party
Blayne Julian says
Really nice looking how long does it take to make it?
It takes about 2 hours to make and cook all together.
Can I substitute the pumpkin for butternut squash?
I love your recipes – thank you
That sounds fun to try! Let me know how it turns out! Thanks so much for following along with me! XO
This Aussie is going to tweek the recipe a bit
Bake the veg in the oven with garlic and some herbs – 3 different styles of Pumpkin, Sweet Potatoes, Potatoes, Carrots & Onions – till their nice and soft
Blitz in blender then put in a pot with the stock etc
Then add some baby spinach to top it off
Serve it with crispy bacon, parsley and a dob a sour cream
Let’s hope it turns out for this cold winters day
A bit you say… you kind of made a different soup 😀
Great recipe, absolutely delicious! Everyone loved it! ☺
I just made this and used 2 small pumpkins. I boiled the pumpkin and potato and then I blended it together with a hand blender. I didn’t have a carrot so I roasted two red bell peppers and used that instead. I also carmelized the onions. I added only about 1/4 cup cream. This recipe is a 5/5.
Tymeron Smith says
That sounds amazing! I am so glad that you made it your own! Thanks so much for sharing!
Yolanda Barrie says
Was an immense success. Even the ones who are usually grossed out by pumpkin went bananas over this soup. So rich and creamy. Thank you for posting this.
Is this able to be made in advance and reheated? (For traveling purposes). If so, tips? Thank you!
Hi Tiffany, yes of course! Once it has cooled, pour it into a large heat-proof and freezer friendly container. It can be frozen for up to 2 months. I’m not sure how long you are travelling, but the day of serving, thaw it out first, then reheat over stove top or in a microwave if that’s what you have access to.
How many small pumpkins would you say might be needed for this recipe? Is it 2 lbs after or before the seed and skin removal?
After skin and seed removal!
Tricia Nichols says
Excellent recipe. Made it for a pumpkin carving party. Huge hit! Will make this again.
I made this, I used canned pumpkin, a large can. I sautéed the onion and put ginger in. I puréed before adding the pumpkin and it was so tasty and creamy I skipped the cream. The bacon was perfect garnish.
Dominik Balas says
If I didn’t have pumpkin and wanted to substitute pumpkin purée how many cans do I use for this recipe ?
Dominik that’s a great question! I have no idea but hopefully someone could weigh in?
Great recipe,I changed two things,I had to omit onion because of allergy so I replaced it with garlic. I also roasted the garlic and pumpkin before adding it to the soup. Thanks
Pam Givens says
Could squash be used in this instead of pumpkin?
I just discovered your site, and am having fun reading it. For this soup – I have pureed pumpkin that I bagged in 2 cup portions for pie, how much should I use for this soup? I’ve been trying to find other uses for the pumpkin.
Hi Ellen! I’d say 4-6 cups of already puréed pumpkin should be fine for this soup!
Joseph Jesus says
Karina, all of your receipe are mouth watering, thanks for sharing your special recipes.