This creamy pumpkin soup is delicious as an easy weeknight meal or an elegant starter soup for your holiday dinners!
I’ll just be right out with it – this pumpkin soup is the best soup I’ve ever made! It’s creamy, velvety smooth and delicious with a pile of tasty toppings like chopped bacon, sour cream, herbs and a few fresh shavings of Parmesan cheese. Or, heck, leave out the toppings and enjoy it as-is. You’ll love it!
I’ve made it as an easy weeknight dinner with a salad and garlic bread (great for dipping!), and also as a fancy schmancy Thanksgiving starter. This scrumptious soup would be right at home on any Christmas dinner table, too. It’s a great make-ahead meal on its own, or something delicious to start holiday guests’ meal off on the right foot… just remind them to save their appetites!
Creamy Pumpkin Soup
Ingredients
- 3 cups low-sodium chicken broth
- 1/2 tsp. salt
- 2 cups pumpkin puree
- 1/2 cup chopped onion
- 1/2 tsp. chopped fresh thyme
- 1 clove garlic, minced
- 6 whole black peppercorns
- 1/2 tsp. freshly ground ginger
- 1/4 tsp. ground cinnamon
- 1/8 tsp. ground nutmeg
- 1/2 cup heavy whipping cream
Optional:
- 4-5 pieces cooked bacon, chopped
- Freshly grated Parmesan
- Sour cream
Instructions
- In a large pot, combine ingredients 1-10 and bring to a boil. Reduce heat to low and simmer for 30 minutes, uncovered.
- Using a food processor or blender, puree soup in small batches (1 cup at a time). Or, use an immersion blender to blend right in the pot. Return soup to pot and bring to a boil. Reduce heat to low and simmer for another 30 minutes, uncovered. Remove from heat and stir in heavy cream.
- Pour into serving bowls. If desired, top with chopped cooked bacon, Parmesan and/or sour cream.
- Enjoy!
I’m all about a creamy soup!
The garnish really puts this over the top. How delicious!
yum- great comforting soup!
I love that this is fully-loaded with all those goodies…yum!
This looks fabulous!
This sounds amazing. I still have two cans of pumpkin from this year’s fall baking… I think I may need to use them for this!
Yum, what a great comforting soup! And garnished with bacon is never a bad thing!
It DOES look awesome, love the rich orange color.
I love this! Love it even more with bacon on top. Great recipe :D
I love finding new ways to make pumpkin soup! It’s one of my winter favorites. This sounds delicious!
Can you believe I’ve never had pumpkin soup before?! This has to change ASAP – definitely trying this out over the weekend. I just need some crusty french bread to dip in :)
I’ve made this recipe three times already! Delicious! Thanks for posting.
I have made this TWICE already. NICE moves. You’ve got some NIIIICE MOOVES.
I too have never had pumpkin soup. This recipe is going to change that for me! Thanks!!
Is that fresh ginger, ground? Or dried ginger? :) this looks great! I am in love with the Panera harvest squash soup so I’ve been looking for a great recipe with pumpkin.
As the recipe states, it’s fresh. But you can use store bought ground ginger spice instead, if you prefer.
It’s so cold in Atlanta today and a bowl of this soup would be so yummy tonight! Love that it’s got bacon in it as well! Excellent recipe and as always, great photos!
How much does 1 serving yield?
I don’t remember exactly, but I believe about 1 1/2 cups.
This is second time Ive made this and its to die for!!!! I always end up adding a tad bit more cinnamon, a little bit of garlic salt at the end, more thyme and some brown sugar to get it just right. I prefer mine a little bit sweet. This time I candied some bacon (bake in the oven whilst brushing a mixture of stout beer, brown sugar and cayenne pepper on) and crumbled it on top-IN HEAVEN!!!!
YUMMY. Just made this and it is delicious. Used fresh pumpkin and had some veggie leftovers I put in as well. Even the kids enjoyed it, although they claim they hate pumpkin. Lovely, thanks!
Fabulous soup and EASY….I used pumpkin pie spice mix for all of the spices, and added cayenne pepper instead of peppercorns.
THANKS for recipe.
This was delicious! Thanks for posting!
Looks amazing! I work at home, and love having soup for lunch. This will definitely make the fall rotation.
Just made this soup! I used thai coconut milk instead of the cream and it was amazing! I find 4 servings is a tad to small though id say more like 3!
Thanks for the post!
I made this soup today and doubled it expecting it to yield 6-8 servings, but it only yielded just over 4. Just thought others should know :)
Thank you for this!! I used fresh garlic and ginger. I love it so much, what a fantastic way to start out the fall. Hooray!
I am looking forward to trying this recipie out ! I just have a question regarding the “Heavy whipping cream” is it the whip cream like for sweets? Desserts? Just want to make sure I get the right thing
Yes, heavy whipping cream is correct.
do you know of a replacement for the heavy whipping cream, hubby is lactose intolerant.
You could try some coconut milk. Any lactose-friendly milk should sub in fine as a replacement for heavy cream.
My wife & son are lactose intolerant so I reduced 1 cup of coconut milk to 1/2 a cup and substituted it for the 1/2 cup of heavy cream. The soup was still very rich and delicious…especially with the chopped bacon. A very nice comforting bowl of soup served with a crusty bread.
No, heavy whipping cream is not the same as the whipped cream you buy for desserts. Heavy whipping cream is found in a carton in the milk coolers near the half-n-half. It’s not pre-whipped in a tub like Cool Whip.
I am making my own pumpkin puree. Can I freeze it for a couple of days then make the soup? I can’t make the soup today.
You could try it. I’ve never frozen homemade pumpkin purée, personally.
I just finished cleaning the blender with my fingers. Not one drop should be left uneaten! I forgot to save some before adding in the cream to prove my husband it really is heavenly even without the cream. My 2 year old who insist that he’s full from dinner kept coming back to the kitchen to get “some more please”. Thank you so much for sharing this recipe! By the way, I think you’re beautiful.
Sorry I just only read your comment. I do that all the time. Sometimes I freeze it up to 3 months and it’s still good for whatever it is that you need pumpkin puree for. Just thaw it at room temperature for 3 to 4 hours if your weather is anything like Malaysia.
To make it a little healthier could you use low fat cream cheese instead of cream?
Substitute the heavy cream with half-and-half instead (a mixture of whole milk and cream, a little lighter than heavy cream)!
Amazing! Did your recipe and whole family says it’s the best version we’ve made yet!
Perfect for halloween time. But we usually add a lot more salt.