Thick & Creamy Pumpkin Soup is our family recipe, and a favourite weekly soup! Served with crispy bacon, this soup will become YOUR new favourite soup!
Thick & Creamy Pumpkin Soup! The first time I shared a pumpkin soup with ya’ll, it was in the form of this Spinach Pumpkin Soup, also known as Shrek soup for little ones who don’t like vegetables. This soup, however, makes the weekly rounds at my mother’s house, and is always served with bacon AND sometimes even buttery and cheesy garlic bread. Yes, we totally go there. Yes, I’m totally sharing that recipe with you next week!
Our pumpkin soup is quite possibly the easiest soup recipe on the planet, because everything is thrown into a pot; boiled; blended and served.
MY LATEST VIDEOS
Then, cream is added right at the end and swirled through the soup……
……and bacon makes its entrance.
So thick and creamy. The PERFECT comfort soup in a bowl!
REMEMBER TO SUBSCRIBE TO CAFE DELITES NEWSLETTER FOR FREE AND RECEIVE FRESH RECIPE NOTIFICATIONS DELIVERED INTO YOUR INBOX!
If you try a recipe, please use the hashtag #cafedelites on INSTAGRAM for a chance to be featured!
FOLLOW CAFE DELITES ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER FOR ALL OF THE LATEST CONTENT, RECIPES AND UPDATES.
REMEMBER TO SUBSCRIBE TO CAFE DELITES NEWSLETTER FOR FREE AND RECEIVE FRESH RECIPE NOTIFICATIONS DELIVERED INTO YOUR INBOX!
If you try a recipe, please use the hashtag #cafedelites on INSTAGRAM for a chance to be featured! FOLLOW CAFE DELITES ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER FOR ALL OF THE LATEST CONTENT, RECIPES AND UPDATES.
- 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 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).
© 2017 CAFE DELITES. All rights reserved. All images & content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please provide a link back to this post for the original recipe.
Tracy says
Hi
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
Carly says
Great recipe, absolutely delicious! Everyone loved it! ☺
Tymeron Smith says
That sounds amazing! I am so glad that you made it your own! Thanks so much for sharing!
Aubrey says
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.
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.
Karina says
After skin and seed removal!
Karina says
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.
Tiffany says
Is this able to be made in advance and reheated? (For traveling purposes). If so, tips? Thank you!
Amanda says
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?
Karina says
Dominik that’s a great question! I have no idea but hopefully someone could weigh in?
Tricia Nichols says
Excellent recipe. Made it for a pumpkin carving party. Huge hit! Will make this again.
Tara says
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 ?
Jolene says
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?
Karina says
Hi Ellen! I’d say 4-6 cups of already puréed pumpkin should be fine for this soup!
Ellen says
Karina,
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.
Thanks, Ellen
Joseph Jesus says
Karina, all of your receipe are mouth watering, thanks for sharing your special recipes.