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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
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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!