The Best Creamy Pumpkin Soup Recipe
Looking for a cozy dish that’s perfect for autumn? Wait until you try this creamy pumpkin soup recipe that is super easy to make and tastes so good!
Since I’ve been on a soup kick lately and am into all things pumpkin, I decided to whip up a batch of my favorite creamy pumpkin soup recipe.
It’s flavorful, simple to prepare, and is perfect for a cozy meal, dinner party, or brunch.
Because when the dip in the fall, I am all about soup season.
From comfort soups like chicken soup homemade and creamy balsamic tomato soup to heartier dishes like easy corn chowder and pasta fagioli, soups are a great way to wrap up the day!
And this creamy pumpkin soup recipe is another great one to add to the rotation.
Here’s how to make it.
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What Kind of Pumpkin Is Good For Soup?
If you wanted to use the fresh flesh from a pumpkin to make a soup, some varieties are sweeter than others.
The best flesh comes from the cinderella pumpkins you see all over social media because it’s the sweetest of the bunch.
But there are others that work just as well.
Simply put, the best pumpkin soups are made with harder pumpkins like butternut and Queensland blue.
Try to avoid using soft fleshed pumpkins because they can water down the soup and impact the flavor.
When I use fresh pumpkin, I hollow them outdoors where possible to cut down on kitchen clean-up.
What Are the Benefits of Pumpkin Soup?
Oh there are lots of great benefits to enjoying a cozy bowl of pumpkin soup.
While it’s a flavor for the season, it also packs a lot of health benefits such as:
- It’s a low calorie dish.
- Pumpkin soup is fiber rich.
- With lots of vitamin C and beta-carotene, pumpkin soup boosts the immunity.
- It also has a lot of Vitamin A which improves your skin.
- Pumpkin soup is also high in potassium which aids in muscle recovery after a good workout.
And if that isn’t enough, pumpkin soup is pretty filling too. So you are less apt to snack after.
How to Make the Best Creamy Pumpkin Soup Recipe
Have you made pumpkin soup before?
There are a few ways to do it, but since I love easy recipes that you can throw together quickly, my recipe uses canned pumpkin puree instead of fresh flesh from a pumpkin.
Note: Be sure to use puree and not pumpkin pie filling because that’s not the same thing.
While you can make this recipe using fresh pumpkin, it’s a little more laborious which is why I stick with the canned puree.
But the best part?
This recipe can be made ahead of time so you can easily make it for a weeknight dinner or prepare it the night before Thanksgiving dinner.
And speaking of serving it for Thanksgiving, I am snagging this cast iron pumpkin cocotte to serve this soup in.
Ingredients Needed to Make This Recipe for Creamy Pumpkin Soup
I love recipes that have minimal ingredients that you can keep on hand to make a quick flavorful dish in a pinch.
And this recipe for creamy pumpkin soup is no exception!
Here’s what you need to make it!
- Pumpkin Puree
- Onion
- Carrot
- Bacon
- Half and Half
- Chicken Broth
- Salt
- Pepper
- Sour Cream
My recipe for pumpkin soup is made with bacon.
If you prefer a vegetarian option, you can subtract that out and use vegetable broth instead of chicken.
Instead of cooking the onion and carrots in the bacon juice, add 2 tablespoons of salted butter instead.
Directions to Make the Best Creamy Pumpkin Soup Recipe
The one thing I love about soups is you start with one easy vegetable base and then tweak it for the actual recipe.
To make this creamy pumpkin soup recipe:
- Cook the bacon and remove from pan. Then set aside and allow to drain.
- In bacon drippings, add onion and carrot.
- Cook down for about four minutes.
- Stir in the chicken broth, half and half, pumpkin, salt and pepper.
- Simmer and refrigerate if not using right away.
And if you are preparing this soup ahead for Thanksgiving Day, prep it then night before and then:
- Heat soup on low until ready to serve.
- Dollop with sour cream.
- Sprinkle with bacon bits.
Serves 6 people.
The Best Creamy Pumpkin Soup Recipe
Equipment
Ingredients
- 3 Slices Bacon Cooked and Diced
- 1 Onion Chopped
- 1 Carrot Shredded
- 1 15 Ounce Chicken Broth Canned
- 2 Cups Half and Half
- 1 15 Ounce Pumpkin Puree Canned
- 1/2 Teaspoon Salt
- 1/8 Teaspoon Pepper
- 1/4 Cup Sour Cream Topping
Instructions
- In a dutch oven or stock pot, cook the bacon and remove. Set aside.
- In bacon drippings, add onion and carrot.
- Cook the onion and carrot down until the onion is translucent and soft.
- Sitr in chicken broth, half and half, pumpkin, salt and pepper.
- Simmer and serve immediately or refrigerate.
- When serving, top with a dollop of sour cream and bacon bits.
Notes
Nutrition
Looking for More Great Soup Recipes?
I love a good cozy soup recipe that is easy to make and feels like a hug in a bowl.
Wait until you try these soup recipes!
- Easy Corn Chowder Recipe
- Best Recipe for Pasta Fagioli
- Recipe for Chicken Soup Homemade
- Creamy Balsamic Tomato Soup Recipe
- Healthy Instant Pot Chicken Tortilla Soup
- Easy Spinach Tortellini Soup
- Tortellini Soup with Sausage and Spinach
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