Creamy Pumpkin Soup – Velvety, rich, and full of flavor! This easy to make pumpkin soup is so comforting and yummy to eat throughout the fall and winter season!
I love that this soup is rich and decadent in flavor, easy to make, and low in calories. Win-win! It’s the perfect creamy pumpkin soup to serve as an appetizer or side dish for Thanksgiving or Friendsgiving dinner! Who can resist all things pumpkin this time of year? Not me!
This post may contain affiliate links. Read my full disclosure policy.
A few of my other appetizer or side dish suggestions are:
- Herbed Goat Cheese Dip with Garlic Roasted Rainbow Cherry Tomatoes
- Brie Cheese with Pear, Pecan and Honey Crostini
- Three-Herb Garlic Parmesan Roasted Potatoes with Lemon Zest
What Are the Best Pumpkins for Pumpkin Soup?
There are a wide variety of pumpkins to choose from.
Personally, I just use a typical orange Jack-O-Lantern pumpkin for my pumpkin soup recipe as they are the easiest to find. However, this recipe is so versatile to make all year round, so if pumpkins aren’t readily available, then you can swap out the pumpkin for butternut squash and it just becomes a butternut squash soup instead.
Make this creamy pumpkin soup with a few basic ingredients:
- Fresh Pumpkin
- Chicken Broth
- Freshly Grated Nutmeg
- Freshly Cracked Black pepper
- Heavy Whipping Cream
How to Make Creamy Pumpkin Soup
Step 1: Begin by melting 1 stick of butter in a large pot. I love using a large cast-iron Dutch Oven to make my soups for ease of use, flavor,
Step 2: Once the butter has started to melt, you can begin adding in the onions. Saute the onions for about 2-3 minutes until softened but not browned.
Step 3: Add the nutmeg. You can use pre-packaged ground nutmeg or freshly grated nutmeg. I like to use whole nutmegs because I love the fresh flavor it adds to my recipes. If using whole nutmeg, grate the nutmeg with a rasp or cheese grater.
Step 4: Once the onions have softened, add the pumpkin chunks, chicken broth, kosher salt, freshly cracked black pepper, and nutmeg.
Step 5: Partially cover the pot and cook on low to medium heat for about 20 to 30 minutes until the pumpkin is tender when pierced with a fork.
Step 6: Once the pumpkin has become soft and tender, it’s time to start blending. I use a hand blender because it makes it so much easier to blend the pumpkin right in the big pot. You can also spoon the cooled pumpkin mixture into a blender and blend until smooth.
Note: If you’re using a table-top blender, be sure to let the hot pumpkin soup cool down before adding into the blender. Otherwise, you’re going to end up with hot pumpkin soup all over yourself and your kitchen. I would also caution you to blend the soup in small batches.
Blend the soup until it becomes smooth and creamy and completely free of any lumps.
Add heavy whipping cream
Once the soup is completely blended and smooth, it’s time to add in the heavy whipping cream.
Blend heavy cream evenly
Blend the heavy whipping cream into the soup with the hand blender or so that it’s well mixed in.
This is what it should look like after the heavy whipping cream has been blended in.
Time to serve!
Pumpkin Soup Serving Suggestions
Drizzle heavy cream on top of the creamed pumpkin soup bowl. You can either serve your pumpkin soup simply with nothing added or you can top it with a few raw pumpkin seeds.
- 12 Cups Pumpkin cut into 1-inch chunks (approximately a 5 lb Pumpkin)
- 1 White or Yellow Onion
- 3 Cups Chicken Stock/Broth
- 3 Cups Cold Water
- 2 Tablespoons Olive Oil
- 1 Teaspoon Freshly Grated Nutmeg
- 2 Teaspoons Kosher Salt
- 1 Tablespoon Sugar
- 1/2 Teaspoon Freshly Cracked Black Pepper
- 1/4 Heavy Whipping Cream. Plus more for serving
- 1/4 Cup Pumpkin Seeds for serving (optional)
- In a large dutch oven or a big pot, heat olive oil and then add onions and saute until soft and translucent but not browned.
- Once onions have softened, add in the pumpkin chunks, kosher salt, sugar, nutmeg, freshly ground black pepper and chicken stock/broth. The liquid should be about 1 inch lower than the top of the pumpkins. See notes.
- Reduce the heat to medium-low and simmer for about 30-40 minutes until the pumpkin is soft and tender when poked with a fork.
- Using a hand blender, blend the pumpkin until it becomes super smooth and creamy with no chunks of pumpkin or onions in-sight.
- Then add 1/4 cup of heavy cream into the soup and mix until evenly blended.
- To serve, drizzle each bowl with a little heavy cream and some raw pumpkin seeds (optional).
Do not cover the pumpkin completely with liquid. The liquid should be about one-inch below the top of the pumpkin chunks inside the pot. If there's too much liquid, the pumpkin soup will become too watery.
Amount Per Serving: Calories: 272Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 10mgSodium: 1112mgCarbohydrates: 39gFiber: 6gSugar: 17gProtein: 11g