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This creamy pumpkin soup is a family favorite that’s a staple in our kitchen. It’s rich, smooth, quick to prepare and full of flavor. It’s the kind of soup you’ll want to make again and again.
If you’ve been searching for the best pumpkin soup recipe, this is the one. With simple ingredients, bold flavor, and a perfectly creamy texture, it’s sure to become a favorite too.
Why This Creamy Pumpkin Soup Works?
This creamy pumpkin soup recipe is the perfect blend of smooth texture and rich, savory flavor. Made with simple pantry staples, it delivers comforting results fast, with very little effort.
The mix of pumpkin, garlic, and warm spices creates a depth of flavor that makes this feel like more than just a soup. Topped with crispy bacon, it becomes a satisfying, complete meal. If you’re looking for the best cream of pumpkin soup, this one checks all the boxes. It’s just as easy and flavorful as our Cream of Asparagus Soup and makes a great pair with our Easy Cheesy Garlic Bread.
What Goes Into Creamy Pumpkin Soup?
When I say easy, I truly mean easy. This soup comes together in no time, using just a handful of ingredients you probably already have in your kitchen. These simple ingredients are what make this the best pumpkin soup recipe:
- Pumpkin – The star of the show. It gives the soup its signature creaminess, natural sweetness, and vibrant golden color.
- Onion – Adds a subtle depth and savory base that ties all the flavors together.
- Potatoes – Help thicken the soup naturally while adding body and a silky-smooth texture.
- Garlic – Adds a warm, aromatic kick that enhances every spoonful.
- Carrots – Bring a gentle sweetness and an extra boost of nutrients.
- Broth – Whether you use vegetable or chicken, the broth infuses the soup with rich, comforting flavor from the very first simmer.
Note: please see recipe card at the bottom for list of full ingredients and measurements
Optional Additions:
These extras aren’t necessary, but they can take your cream of pumpkin soup to the next level if you’re in the mood for something a little richer or heartier.
- Cream: Just a swirl adds extra richness. Use cream, milk, or half and half, depending on your personal preference.
- Butter: No cream? A small spoonful of butter stirred in at the end adds a similar silky finish.
- Bacon: While the soup simmers, fry some bacon in a pan. Add a splash of the bacon fat to the pot, and top each bowl with crispy bacon for extra flavor and crunch.
How To Make Creamy Pumpkin Soup
Here’s how you make this hearty soup in only four easy steps:
- Cook the soup base: Add pumpkin, onion, potatoes, carrots, garlic, and broth to a large pot. Bring to a simmer over medium and cook until tender.
- Blend until smooth: Remove the pot from heat. Using a stick blender, puree the soup directly in the pot until smooth and creamy in texture.
- Stir in the cream: Add cream and gently stir until fully combined. Do not return to the heat or boil after adding cream to avoid curdling.
- Season and serve: Taste and adjust with salt and pepper if needed. Serve hot with crispy bacon and fresh parsley, if using.
Creamy pumpkin soup is comforting on its own, but it also pairs beautifully with light or hearty sides. For a fresh contrast, serve it with my Easy Tomato Salad. Want to turn it into a full meal? Add a generous slice of Roast Beef Tenderloin on the side for the perfect balance of cozy and elegant.
Recipe FAQ’s
Yes! The soup is naturally thick and creamy thanks to the pumpkin, potatoes, and carrots. If you prefer a dairy-free version, you can skip the cream or use a little butter for added richness.
To make it vegan, use vegetable broth and swap the cream for a plant-based option like coconut milk or cashew cream. Omit the bacon, or try topping the soup with crispy roasted chickpeas instead.
Absolutely. Canned pumpkin works well in this creamy pumpkin soup and saves time. Just be sure to use pure pumpkin purée and not pumpkin pie filling, which contains added sugar and spices.
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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.
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!
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
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!
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
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
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
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.
That sounds amazing! I am so glad that you made it your own! Thanks so much for sharing!