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
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
- ½ cup half and half or light cream
- ½ 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).
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.
Tiffany says
Is this able to be made in advance and reheated? (For traveling purposes). If so, tips? Thank you!
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.
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
After skin and seed removal!
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 ?
Karina says
Dominik that’s a great question! I have no idea but hopefully someone could weigh in?
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
Kelsey Salimi says
Made this for my family. Fresh pumpkin baked, skinned and chopped. I did the 2 potatoes, 3 organic fresh carrots, 2 chicken broth cubes plus a teaspoon of salt! One fresh garlic and 3 teaspoons of canned garlic. Onion. Boiled and blended! Put milk in it at the end! Everyone loves it! Definitely will make this again! A big hit! Thank you!
Kelsey Salimi says
Forgot to rate it!
Pam Givens says
Could squash be used in this instead of pumpkin?
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
Karina says
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.