pumpkin soup

This pumpkin soup recipe is creamy AND healthy! It calls for roasted pumpkin for maximum flavor. This roasted pumpkin soup recipe would look lovely on your holiday dinner table, and leftovers would go great with sandwiches or salads the next day. Recipe yields 4 bowls or 6 cups of soup.

Creamy Roasted Pumpkin Soup

olive oil, divided

sugar pie pumpkin

yellow onion, chopped

garlic cloves, pressed or minced

sea salt

cinnamon

nutmeg

cloves

Tiny dash of cayenne pepper (optional, if you like spice)

black pepper

vegetable broth

full fat coconut milk or heavy cream

maple syrup

pepitas (green pumpkin seeds)

Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper for easy cleanup. Carefully halve the pumpkin and scoop out the seeds (you can roast the seeds if you&#8217;d like—see note—but you won&#8217;t need them for this recipe).

Slice each pumpkin halve in half to make quarters. Brush or rub 1 tablespoon olive oil over the flesh of the pumpkin and place the quarters, cut sides down, onto the baking sheet. Roast for 35 minutes or longer, until the orange flesh is easily pierced through with a fork. Set it aside to cool for a few minutes.

Heat the remaining 3 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Once the oil is shimmering, add onion, garlic and salt to the skillet. Stir to combine. Cook, stirring occasionally, until onion is translucent, about 8 to 10 minutes. In the meantime, peel the pumpkin skin off the pumpkins and discard the skin.

Add the pumpkin flesh, cinnamon, nutmeg, cloves, cayenne pepper (if using), and a few twists of freshly ground black pepper. Use your stirring spoon to break up the pumpkin a bit. Pour in the broth. Bring the mixture to a boil, then reduce heat and simmer for about 15 minutes, to give the flavors time to meld.

While the soup is cooking, toast the pepitas in a medium skillet over medium-low heat, stirring frequently, until fragrant, golden and making little popping noises. You want them to be nice and toasty, but not burnt. Transfer pepitas to a bowl to cool.

Once the pumpkin mixture is done cooking, stir in the coconut milk and maple syrup. Remove the soup from heat and let it cool slightly. You can use an immersion blender to blend this soup in the pot. I prefer to use my stand blender, which yields the creamiest results—working in batches, transfer the contents of the pan to a blender (do not fill your blender past the maximum fill line!). Securely fasten the blender&#8217;s lid and use a kitchen towel to protect your hand from steam escaping from the top of the blender as you purée the mixture until smooth. Transfer the puréed soup to a serving bowl and repeat with the remaining batches.

Taste and adjust if necessary (I thought the soup was just right as is, but you might want to add more coconut milk for extra creaminess/milder flavor, or maple syrup to make it a little sweeter).

Ladle the soup into individual bowls. Sprinkle pepitas over the soup and serve. Let leftover soup cool completely before transferring it to a proper storage container and refrigerating it for up to 4 days (leftovers taste even better the next day!). Or, freeze this soup for up to 3 months.

Lovely recipe! For my taste buds it was a teeny bit sweet, so next time i make it i will just leave the maple syrup out, but overall it was creamy and delicious and a nice easy to follow recipe :)

Great recipe! We had this with the 'Mega crunchy romaine salad with quinoa' (recipe: https://cookieandkate.com/mega-crunchy-romaine-salad-recipe/)

I'm visiting my boyfriend who just moved into our new place. I have to stay in our old place another couple of months with all of our stuff... long story short, we realized too late that we didn't have our blender, food processor, nutribullet or anything that would work to blend this soup. Needless to say it was a rather chunky version, and yet it was still DELICIOUS!! We both went for seconds.

I just made this recipe but I didn’t have veggie broth, so I used water and I didn’t have coconut milk, so I used hemp milk.  It turned out really good!  I’ve got a cold and it’s raining, so I didn’t want to go to the store.  This was perfect for soothing my sore throat!

Of all the alternative milks, I believe hemp is the best - always creamy, and super nutritious!  Thanks for the great recipe!

Made this with 2 cans of canned pumpkin--easy and yummy.  My husband enjoyed it too, but I have to figure out which spice didn't appeal to my 2 and 4 year olds ... maybe the cloves.

Lovely recipe. After simmering, did a taste test and decided it was sweet enough, so I left out the maple syrup and used light evaporated milk instead of coconut milk, and added more cayenne, as I like it spicy. Thanks!


Made this and delicious, would make again as it was so easy and affordable. Interesting to see in reviews what alternative ingredients at hand were used, so a very versatile recipe and still robust soup this is

Made the soup today.. i skipped the vegetable broth as I didn’t have any but it turned out really yummy! Thanks for the easy and lovely recipe.

Most pumpkins soup isn’t full bodied or sweet enough for me. I put in coconut cream and used honey instead of the maple syrup and it was perfect. So yummy. My husband who doesn’t like pumpkin soup tried it and was very impressed. This is a keeper for me thanks!!

Amazing!! Thank you so much form NZ! My family never like bland pumpkin soup, but love pumpkin roasted and this was a winner:)) Pretty much followed the full recipe, used a homegrown pumpkin, organic coconut cream/milk, and didn't need the real maple. Beautiful! Thank you from all of us! We are making this in bulk now to give away:)

Lovely recipe!!  I made a half batch and it will do 2 of us 2 nights (adding crispy bacon tomorrow ). I did not use the cream or sweeteners and used chicken stock, needed extra boiling water to thin.  The pumpkin flavour is gorgeous!!  Thank you.

Dee-licious! I will do  it again, for sure. Thanks for a great recipe!

Superb, thank you.  This is going into my favorites recipe book!!!

I have made this soup several times and I love it! 
Do you think this recipe is crockpot friendly? 


I’m not the biggest fan of pumpkin soup but this recipe has changed that. It’s so warming and creamy and flavoursome. Will be recommending to all my friends.

Absolutely delicious! I wasn't sure about the color until I mixed in the cream but all looked right after that. The soup is rich, flavorful, and filling. I'm far from a pro in the kitchen, but this recipe is easy to follow and doesn't have too many ingredients = a winner. Thanks!

OMG Between this soup and the lentil
Soup (in which I totally blended the whole thing lol) I am in love!!!!! Will be making the butternut squash soup next week!!!

Amazing!! 

PS. I never leave reviews... I am the Símon when it comes to it!!! 

Great job 

Cheers,
a big fan

Made this today. Perfect! Myself, the wife and our daughter loved it. Thanks! Will try lentil soup tomorrow!

I made it and it was delicious! I will be making this again but next time I'll try canned pumpkin instead of baking a fresh one. Thank you for the great recipes!

https://content.jwplatform.com/videos/rUhbzP8W.mp4

Watch how to make the best pumpkin soup in this short recipe video! This creamy (yet cream-less) soup features incredible roasted pumpkin flavor. 

Pumpkin Soup Recipe

Delicious Kabocha Soup with just a few simple ingredients.  Enjoy this rich and creamy soup by dipping with your favorite bread.

Kabocha Soup

onion

1.4 lb kabocha (squash/pumpkin) ((640 g))

unsalted butter ((20 g) (See Notes))

chicken broth ((480 ml))

milk ((350 ml) (I use whole milk))

heavy (whipping) cream ((120 ml) (See Notes))

salt

Parsley

Gather all the ingredients.

Thinly slice the onion.

Using a spoon, discard the seeds from the kabocha and cut into thin 6 wedges.

Remove the skin and cut into small equal size cubes.

Heat the butter over medium heat in a pot and cook the onion until soft and brown.

Add the kabocha and sauté to coat with butter.

Add the chicken broth and bring to a boil. Once boiling, reduce the heat and simmer for 12-15 minutes.

Using a skewer, insert into kabocha and check if it’s fully cooked.

Puree the soup in batches in blender or puree with a hand blender until smooth.

Add the milk and heavy cream and stir till combined and do not let the soup boil.

Season with salt and freshly ground black pepper and stir over moderately low heat until it is hot.

Ladle the squash soup into bowls, garnish with the chopped parsley and serve.

Delicious creamy pumpkin soup with lovely garlic curry flavours and cream to finish.

Slow Cooker Pumpkin Soup

Butternut Pumpkins

Medium Potatoes

Carrots

onion,

Mild Curry Powder

Garlic,

Salt & Pepper

mls Vegetable OR Chicken Stock, 3 Cups

250 milliliterss Cream, 1 Cup, Only for Serving

Peel the Butternut Pumpkins and remove the seeds, slice into large chunks and add to the slow cooker

Peel the carrots and potatoes and cut into chunks and add to the slow cooker

Peel and slice the onion and add to the slow cooker

Add the garlic, mild curry powder and salt and pepper to the slow cooker

Pour over the vegetable OR chicken stock and stir to coat

Set the slow cooker to 8 hours on LOW and stir twice during cooking time if you are around

Once all the vegetables are soft and cooked through turn off the slow cooker

Using a stick blender (immersion hand blender) blitz up the vegetables until you have a lovely smooth mixture

If serving straight away add the cream and stir thoughroully

Serve with a lovely crusty loaf of bread or Cheese Puffs (see recipe above)

If freezing, freeze in portions and add the cream to taste after you have reheated the soup.

Come in from the cold to a warming bowl of autumnal soup

Butternut squash soup with chilli & crème fraîche

butternut squash,about 1kg,

olive oil

butter

onions,diced

garlic clove,thinly sliced

mild red chillies,deseeded and finely chopped

vegetable stock

fraîche,plus

<a href="https://www.bbcgoodfood.com/content/top-five-paring-knives">Cut</a> 1 peeled and deseeded butternut squash into large cubes, about 4cm/1½in across, then toss in a <a href="http://www.bbcgoodfood.com/review/test-five-best-roasting-tins">large roasting tin</a> with 1 tbsp of the olive oil.

Roast for 30 mins, turning once during cooking, until golden and soft.

While the butternut squash cooks, melt 1 tbsp butter with the remaining 1 tbsp olive oil in a <a href="https://www.bbcgoodfood.com/review/best-saute-pans">large saucepan</a>, then add 2 diced onions, 1 thinly sliced garlic clove and ¾ of the 2 deseeded and finely chopped red chillies.

Cover and cook on a very low heat for 15-20 mins until the onions are completely soft.

Tip the butternut squash into the pan, add 850ml hot vegetable stock and 4 tbsp crème fraîche, then whizz with a <a href="http://www.bbcgoodfood.com/content/top-five-hand-blenders">stick blender</a> until smooth. For a really silky soup, put the soup into a <a href="https://www.bbcgoodfood.com/content/test-five-best-blenders">liquidiser</a> and blitz it in batches.

Return to the pan, gently reheat, then season to taste.

Serve the soup in bowls with swirls of crème fraîche and a scattering of the remaining chopped chilli.

This classic pumpkin soup is thick and loaded with the flavors of fall. This quick and easy recipe is perfect for warming you up on those cold fall and winter days.

Instant Pot Pumpkin Soup

unsalted butter

garlic (minced)

ginger

unsalted vegetable stock

dark brown sugar

pumpkin puree (29 ounce)

heavy whipping cream

Turn on the Instant Pot to 'Sauté' and using the 'Adjust' button, adjust the sauté heat level to 'Normal' and allow it to heat up for a few minutes so that the panel reads 'Hot' before adding the butter.

Add the butter to the pot and, using a spoon or spatula, move it around the bottom of the hot liner to help it melt more quickly.

Once the butter has melted and started to get hot, add the onion and cook, stirring occasionally until it becomes soft and translucent, 4 to 5 minutes. Do not allow the onions to brown. Add the garlic, stir into the onions and continue to sauté for another 1 to 2 minutes.

Add the cinnamon, nutmeg, and ginger to the pot and mix them into the onions. Allow the spices to cook in the onions until they start to release their aroma, approximately 1 minute.

Turn off the 'Sauté' function and add the vegetable stock, brown sugar, and salt then mix everything together well.

Add the pumpkin puree, just spooning it into the center of the pot. Do not mix it into the stock.

Close the pot and set the pressure release valve to 'Sealing'. Select the 'Soup' function and set the cook time to 10 minutes. Once the 10 minute cook time has completed, perform a 5 minute NPR (natural pressure release). As soon as all of the pressure has been released, open the Instant Pot. Turn off the Instant Pot and allow the soup to cool for a few minutes.

Using an immersion blender, puree all of the ingredients and then mix in the heavy whipping cream.

Serve and enjoy!

https://embed.mediavine.com/videos/g6uhlx1ao4ho6gm9u0ps

This pumpkin soup is thick, creamy and perfectly seasoned with fall spices. And making it in the Instant Pot is so fast and easy.

This creamy, easy, and hearty Vegan Pumpkin Tahini Soup is all you need to satisfy your need for something savory and creamy this autumn.

Vegan Pumpkin Tahini Soup

700 gr steamed pumpkin

vegetable milk

yeast

tbsp tahini

sage leaves

tsp sea salt

Peal the pumpkin and the onion, cut them in big chunks and steam them until tender. Shouldn’t take more than ten minutes.

Place all your ingredients in a  food processor, and mix until it looks smooth.

Taste for texture and adjust if needed.

Enjoy the best of fall with this classic Pumpkin Soup from Delish.com.

Pumpkin Soup

garlic,

pumpkin

chicken broth

Kosher salt

c. heavy cream,

What month do you start eating pumpkin everything?

Peeling a raw pumpkin was EXTREMELY hard.  

I added some basil leaves while simmering to give a little punch.  It was a thicker, more hearty chicken soup. Next time I will dice and pan fry chicken and add it in.  Make it a pumpkin base chicken soup.

Super easy and delicious. Even my keto niece loved it (without the cream-subbed butter instead). I cut it in half (just in case). Now I'm going to do the other half of the pumpkin but add 2 slices cut up bacon with the onion and garlic. Will repost after tasting. I have been medically really compromised recently so thank you very much for a recipe I was able to do. It got me back in the kitchen (a little restricted, but feeling some accomplishment). Happy Holidays to all.

This is my first time trying this soup and it was delicious and I used garlic salt I’m a vegetarian so I couldn’t put the meat base in it so I added a few extra seasonings with the onion and the garlic salt and pepper and it was delicious

My first time cooking pumpkin soup, it turned out amazing!!, used soy milk blended with olive oil as a cream substitute since l don't eat dairy products. Made enough to last me a week so will just be reheating it

A delicious combination that's easy to make - great for lunch or as an appetizer.&nbsp;

Pumpkin broccoli soup with cheddar

tbsp butter (15 grams)

onion (diced)

broccoli

10 1/2 oz pumpkin (300 grams, peeled weight)

thyme

salt and pepper

light stock (480 milliliters, chicken

cheddar (55 grams, packed 1/2 cup)

milk (or cream)

Melt butter in a pan over medium heat. Add onion and soften until translucent but not browning, around 5mins.

Meanwhile chop broccoli and pumpkin - use whole stem not just florets of broccoli - in small to medium dice. Add to pan and sweat for around 10 minutes, stirring occasionally and covering in between.

Add thyme, season with salt and pepper to taste and add stock.

Bring to boil and simmer for 5-10mins until the vegetables are tender.

Take off heat and blend, easiest with hand blender or transfer in batches to blender.

Add grated cheddar and stir in, allowing the heat to melt the cheese into the soup.

Add milk or cream and serve.

This super fast and easy Curried Red Lentil and Pumpkin Soup is soul warming and flavorful. Inexpensive, vegan, flavorful, filling, and customizable!

Curried Red Lentil and Pumpkin Soup

olive oil (0.12)

yellow onion (0.31)

garlic (0.16)

Tbsp grated fresh ginger (0.10)

15 ounces. can pumpkin purée (2.00)

dry red lentils (1.34)

vegetable broth (0.78)

curry powder (or to taste) (0.30)

Dice the onion, mince the garlic, and grate the ginger (use a small hole cheese grater). Sauté the onion, garlic, and ginger in a large pot with the olive oil over medium heat until the onions are soft and transparent.

Add the pumpkin purée, red lentils, broth, and curry powder. Stir to combine.

Place a lid on the pot, turn the heat up to medium-high, and allow it to come to a boil. Once it reaches a boil, turn the heat down and simmer on low for 20 minutes, stirring occasionally. After 20 minutes the lentils should be soft and the soup slightly thickened.

Taste to adjust the curry powder or salt as needed, then serve.

Recipe VIDEO above. Just a touch of cream adds a hint of luxury to this super easy pumpkin soup! If you don&#x27;t have cream, use milk or add a knob of butter. Make this with any type of pumpkin OR butternut squash / butternut pumpkin (same thing!). FLAVOUR VARIATIONS - see list in post above (includes quantities).

Pumpkin Soup - Classic and Easy

onion, sliced ((white, brown, yellow))

garlic (, peeled whole)

(750 milliliters) vegetable or chicken broth/stock (, low sodium)

(250 ml) water

Salt and pepper

Cut the pumpkin into 3cm / 2.25&quot; slices. Cut the skin off and scrape seeds out (video is helpful). Cut into 4cm / 1.5&quot; chunks.

Place the pumpkin, onion, garlic, broth and water in a pot - liquid won&#x27;t quite cover all the pumpkin. Bring to a boil, uncovered, then reduce heat and let simmer rapidly until pumpkin is tender (check with butter knife) - about 10 minutes.

Remove from heat and use a stick blender to blend until smooth (Note 3 for blender).

Season to taste with salt and pepper, stir through cream (never boil soup after adding soup, cream will split).&nbsp;

Ladle soup into bowls, drizzle over a bit of cream, sprinkle with pepper and parsley if desired. Serve with crusty bread!

A soothing &amp; cheering soup made with golden Butternut Squash and delicious creamy white beans.&nbsp;

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