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You are here: Home / Recipes / Pumpkin Soup

By Karina 34 Comments Filed Under: Recipes

Pumpkin Soup

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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.

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 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 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!

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

Pumpkin Soup

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!
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Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Serves: 6 serves

Ingredients

  • 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)

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

FOR BUTTERNUT SQUASH SOUP, TRY THIS RECIPE!

Nutrition

Calories: 127kcal | Carbohydrates: 22g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 530mg | Potassium: 791mg | Fiber: 3g | Sugar: 6g | Vitamin A: 14590IU | Vitamin C: 35.1mg | Calcium: 73mg | Iron: 3.9mg
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! | https://cafedelites.com
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Reader Interactions

Comments

  1. Alesia says

    October 28, 2020 at 11:57 am

    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.

    Reply
  2. Doral Allen says

    August 27, 2020 at 4:51 am

    5 stars
    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…?

    Reply
  3. maui says

    May 25, 2020 at 9:12 pm

    Can i use bone broth instead of vegetable kr chicken stock? Thanks!

    Reply
    • Karina says

      May 25, 2020 at 9:33 pm

      Yes you can, absolutely!

      Reply
  4. Maureen says

    October 20, 2019 at 4:43 am

    4 stars
    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!

    Reply
  5. Kai says

    October 16, 2019 at 5:07 am

    5 stars
    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!

    Reply
  6. Danielle Higgins says

    November 24, 2018 at 11:43 am

    Awesome recipe what can be used instead of cream

    Reply
    • Karina says

      November 24, 2018 at 7:49 pm

      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

      Reply
  7. Desire Hunter says

    November 11, 2018 at 5:52 am

    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.

    Reply
    • Karina says

      November 14, 2018 at 7:36 pm

      Yes, this soup would be great for a slow cooker. Let me know how it turns out!

      Reply
      • Diane McGregor says

        October 27, 2019 at 3:09 am

        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

        Reply
  8. Blayne Julian says

    October 12, 2018 at 5:02 pm

    Really nice looking how long does it take to make it?

    Reply
    • Karina says

      October 16, 2018 at 11:58 pm

      It takes about 2 hours to make and cook all together.

      Reply
  9. dee says

    September 18, 2018 at 11:13 am

    Can I substitute the pumpkin for butternut squash?
    I love your recipes – thank you

    Reply
    • Karina says

      September 20, 2018 at 2:58 pm

      That sounds fun to try! Let me know how it turns out! Thanks so much for following along with me! XO

      Reply
  10. Tracy says

    June 16, 2018 at 8:57 am

    4 stars
    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

    Reply
    • meow says

      October 23, 2019 at 10:20 pm

      5 stars
      A bit you say… you kind of made a different soup 😀

      Reply
  11. Carly says

    April 29, 2018 at 7:35 pm

    5 stars
    Great recipe, absolutely delicious! Everyone loved it! ☺

    Reply
  12. Aubrey says

    January 23, 2018 at 11:54 am

    5 stars
    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.

    Reply
    • Tymeron Smith says

      January 31, 2018 at 3:45 pm

      That sounds amazing! I am so glad that you made it your own! Thanks so much for sharing!

      Reply
  13. Yolanda Barrie says

    December 25, 2017 at 12:36 am

    5 stars
    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.

    Reply
  14. Tiffany says

    November 17, 2017 at 11:23 am

    Is this able to be made in advance and reheated? (For traveling purposes). If so, tips? Thank you!

    Reply
    • Karina says

      November 17, 2017 at 7:32 pm

      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.

      Reply
  15. Amanda says

    October 31, 2017 at 8:54 am

    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?

    Reply
    • Karina says

      November 17, 2017 at 8:50 pm

      After skin and seed removal!

      Reply
  16. Tricia Nichols says

    October 22, 2017 at 3:29 pm

    5 stars
    Excellent recipe. Made it for a pumpkin carving party. Huge hit! Will make this again.

    Reply
  17. Tara says

    October 19, 2017 at 7:43 am

    5 stars
    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.

    Reply
  18. Dominik Balas says

    October 05, 2017 at 5:01 am

    If I didn’t have pumpkin and wanted to substitute pumpkin purée how many cans do I use for this recipe ?

    Reply
    • Karina says

      October 25, 2017 at 9:51 pm

      Dominik that’s a great question! I have no idea but hopefully someone could weigh in?

      Reply
  19. Jolene says

    September 21, 2017 at 4:43 am

    5 stars
    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

    Reply
  20. Pam Givens says

    September 18, 2017 at 5:36 pm

    Could squash be used in this instead of pumpkin?

    Reply
  21. Ellen says

    December 22, 2016 at 3:29 pm

    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

    Reply
    • Karina says

      December 24, 2016 at 7:52 am

      Hi Ellen! I’d say 4-6 cups of already puréed pumpkin should be fine for this soup!

      Reply
  22. Joseph Jesus says

    December 17, 2016 at 3:00 pm

    5 stars
    Karina, all of your receipe are mouth watering, thanks for sharing your special recipes.

    Reply

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