This savory pumpkin soup is the best way to get your fix of fall comfort. Easy to make (just toss in the ingredients and cook!) and can be made spicy or mild.
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Table of Contents
- About Pumpkin Soup
- What pumpkin is best for soup?
- What herbs are in pumpkin soup?
- Is pumpkin soup good for you?
- What can you substitute for heavy whipping cream?
- How to freeze pumpkin soup
- How long does pumpkin soup last?
- What to serve with pumpkin soup
- Notes & tips for easy pumpkin soup
- More great soup recipes
- More tasty pumpkin recipes
- How to make savory pumpkin soup
- Recipe Details
About Pumpkin Soup
Pumpkin is such a fun and versatile food, but savory pumpkin dishes don’t get near the press that they deserve.
And I know, pumpkin spice is amazing, but there are plenty of other ways to prepare pumpkin.
Trust me when I say a hot bowl of savory pumpkin soup can be just as delicious (and comforting!) on a cold fall evening as a slice of pie.
What pumpkin is best for soup?
This recipe is meant to be a savory soup, so when picking up the ingredients, make sure you reach for “canned pumpkin” or “pumpkin puree.”
A can that says “pumpkin pie filling” will already have pumpkin pie spice in it (cinnamon, clove, allspice, etc) and won’t mesh well with the other flavors in this soup (garlic, onion, thyme, etc).
What herbs are in pumpkin soup?
I tend to think that the best pumpkin soups have minimal herbs so that the focus remains on the pumpkin and cream.
So with that being said, this recipe only has fresh thyme (cooked in the soup) and fresh parsley (garnished on top).
Is pumpkin soup good for you?
The short answer to this is yes… and no.
It’s a yes because pumpkin is great for the heart due to the fiber, potassium, and vitamin C.
It’s a no because many pumpkin soup recipes are flavored with heavy whipping cream, and like most products with “cream” in the name, this ingredient is a very fatty milk (and has lots of saturated fats). Saturated fats increase the risk of heart disease, which basically cancels out all the heart-health benefits of the pumpkin.
What can you substitute for heavy whipping cream?
If you want to substitute the heavy whipping cream without losing the texture, you could mix some skim milk with a small amount of cornstarch until you get a similar consistency.
Coconut milk (or any other non-dairy substitute you prefer) is also an option, but keep in mind that using these will impact the flavor of the soup.
How to freeze pumpkin soup
Allow soup to cool to room temperature, then transfer to sealed containers.
Once frozen, soup should remain good for two to three months.
How long does pumpkin soup last?
When stored in a sealed container in the refrigerator, pumpkin soup should last for three to four days.
What to serve with pumpkin soup
I’m a firm believer that this savory soup does well as a meal on its own, and it’s at its best when you can add garnishes or dunable eats.
A few of my favorites:
- Buttermilk Cornbread
- Sun-Dried Tomato and Herb Biscotti
- Traditional Soda Bread
- Cornbread Croutons
- Crunchy Roasted Pumpkin Seeds
- Ultimate Cheesy Garlic Bread
- Fresh Herby Beans
- Buttermilk Biscuits
Notes & tips for easy pumpkin soup
- This soup includes some veggies, which will need to be blended in the middle of cooking. I typically use an immersion blender for soups like this, but you can also use a food processor (just blend the soup in batches).
More great soup recipes
More tasty pumpkin recipes
How to make savory pumpkin soup
This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.
Step 1 – In a large saucepan, add pumpkin puree, onion, garlic, salt, white pepper, thyme, and chicken broth, then mix until the ingredients are thoroughly combined and soup is smooth.
Step 2 – Let soup simmer and cook, stirring occasionally.
Step 3 – Use an immersion blender to blend the soup (or use a food processor, blending the soup in batches) to break down the veggies. Blend the soup as much (or as little!) as you’d like.
Step 4 – Let soup simmer for a bit more, stirring occasionally.
Step 5 – Pour the heavy whipping cream into the soup, then stir until incorporated.
Step 6 – Serve soup and enjoy!
- 15 ounces pumpkin puree
- 1 1/2 cups chopped yellow onion
- 1 tablespoon fresh minced garlic
- 1 teaspoon salt
- 1/2 teaspoon white pepper, or to taste (a little goes a long way)
- 1/2 teaspoon fresh chopped thyme
- 3 cup low-sodium chicken broth
- 1/4 cup heavy whipping cream
- 1 teaspoon fresh chopped parsley, for garnish (optional)
- In a large saucepan over medium heat, add pumpkin, onion, garlic, salt, white pepper, thyme, and chicken broth. Bring to a boil, then reduce heat. Let simmer, uncovered, for 30 minutes, stirring occasionally.15 ounces pumpkin puree, 1 1/2 cups chopped yellow onion, 1 tablespoon fresh minced garlic, 1 teaspoon salt, 1/2 teaspoon white pepper, 1/2 teaspoon fresh chopped thyme, 3 cup low-sodium chicken broth
- Turn off heat and blend soup. You can do this by either using use an immersion blender or a use food processor to blend the soup in batches.
- Bring soup to a boil again, then reduce heat to a simmer. Allow to cook, uncovered, for another 30 minutes, stirring occasionally.
- Pour heavy whipping cream into soup, then stir thoroughly to combine. Taste test a small bit of soup to check the temperature and flavor; if cooled down too much, let soup stay on heat source for another 30 seconds. If soup is too spicy, mix in a little more heavy whipping cream.1/4 cup heavy whipping cream
- Serve soup immediately with parsley or toasted bread as garnish. If soup is too spicy, swirl in more heavy whipping cream.1 teaspoon fresh chopped parsley
I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.