pumpkin soup recipe

Crock Pot Pumpkin soup is creamy and delicious. A perfect way to enjoy the fresh flavor of Fall pumpkins.

Crock Pot Pumpkin Soup

butter or coconut oil

onion

apple (diced)

salt

ground pepper

cinnamon

fresh grated nutmeg (or more to taste)

pumpkin

maple syrup

chicken broth or vegetable broth

half and half or coconut milk

Saute

Saute the onion and apple in a skillet with the butter or coconut oil if using until the onion is almost translucent. Add the salt, ground pepper, ground cinnamon, and ground nutmeg to the skillet and saute for 1 minute.

Add the cooked onion and apple pieces to the crock pot.

Slow cook

Add the pumpkin puree, maple syrup, and chicken stock or vegetable stock if using to the crock pot mixing to combine. Cook on low for eight hours.

Blend

When the pumpkin soup is finished cooking add the half and half then use a stick blender to blend the soup until creamy.

Sprinkle

Sprinkle about a teaspoon of Cinnamon Maple Toasted Pumpkin Seeds over each bowl of soup before serving. (optional)

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Creamy Crock Pot Pumpkin Soup is a perfect fall soup recipe. Made with real pumpkin puree and taste like a pumpkin picked from the patch. Cubed apples and real maple syrup add just a hint of sweetness.

This creamy pumpkin soup recipe is super comforting and warming - perfect for a cool fall night. I recommend making it with fresh kabocha squash, but buttercup squash, red kuri squash, Hubbard squash, or even butternut squash would work here too.

Pumpkin Soup

(4-pound) pumpkin (kabocha squash is best)

extra-virgin olive oil (more

sea salt

garlic

ginger

cumin

coriander

turmeric

cardamom

coconut

vegetable broth

apple cider vinegar

Sea salt and black pepper

Water (as needed)

microgreens (optional, for garnish)

Preheat the oven to 400°F and line a baking sheet with parchment paper.

Cut the pumpkin in half and scoop out the seeds. Drizzle with olive oil and pinches of salt and pepper and place on a baking sheet, cut-side down. Roast for 50 to 60 minutes, until very soft. When cool to the touch, peel away the skin and measure 4½ packed cups of the flesh.

Heat the 2 tablespoons of oil in a large pot over medium heat. Add the onion, salt, and several grinds of fresh pepper and sauté until soft, 5 to 8 minutes. Add the garlic, ginger, cumin, coriander, turmeric, and cardamom and stir for 30 seconds, until the spices are aromatic. Add the cooked squash, coconut milk, and broth and stir to combine. Simmer for 20 minutes, then stir in the vinegar.

Transfer to a blender, working in batches if necessary. Blend until smooth. Kabocha squash can vary in water content, so if your soup is too thick add up to 1½ cups water (½ cup at a time) to reach your desired consistency. Garnish with additional coconut milk, fresh black pepper, and microgreens, if desired.

Creamy pumpkin soup is the perfect way to welcome fall. It’s smooth, rich, and flavourful—and perfect for adding your favourite toppings!

Creamy Pumpkin Soup

pumpkin seeds

vegetable broth (or water)

onions

red pepper flakes

plummy tomato (chopped)

garlic (minced)

Mrs. Dash herbs

coconut milk

Pour water in a very large pot (so you don't get splashed when blending) and bring to a boil.

Place the pumpkin into the pot with salt, reduce the heat the medium, and add all the other ingredients except the Mrs. Dash and coconut milk. Cover the pot and cook for about 20 minutes or until the pumpkin is fork soft. Remove from heat and use your immersion blender and blend all ingredients together.

Return to stove on low heat and stir the coconut milk and Mrs. Dash in and simmer uncovered for 5 minutes. This helps to thicken up the soup.

Remove from heat and serve alone or with toasted croutons if desired.

This Pumpkin Soup Recipe gives you an easy and tasty homemade pumpkin soup all made in one-pot. The slightly sweet, earthy flavor of the yellow pumpkin, along with added herbs and spices, gives this soup a satisfyingly sweet and savory taste. 

Easy Pumpkin Soup Recipe

pumpkin (- peeled and chopped, 250 grams)

onions (or 1 medium onion)

water

olive oil (- optional)

dry oregano

dry thyme

sugar (or regular sugar, optional)

black pepper (as required)

salt (as required)

bread croutons (- optional)

whipping cream (- optional)

parsley (or cilantro - optional)

Rinse, peel and chop pumpkin in cubes. Also onion and the garlic cloves.

Add the pumpkin cubes, chopped onions and garlic in a 2-litre stovetop pressure cooker. Check the notes section for cooking soup in the Instant Pot.

Now add ¾ to 1 cup water or vegetable stock. For a thicker soup add less water.

Cover and pressure cook on medium heat for 8 to 9 minutes. If you do not have a pressure cooker, then you can even cook the pumpkin cubes in a pan. Add water as required if cooking in a pan.

When the pressure drops naturally on its own in the cooker, then only open the lid. Let the pumpkin mixture become warm.

Then with an hand held mixer or beater, blend the whole mixture. You can even add the mixture in a blender or grinder jar and then blend to a fine and smooth puree. Do not blend when hot as then the mixture splutters.

Blend till smooth and fine. You can keep the soup slightly chunky if you want.

Cooking pumpkin

Now keep the cooker back on stovetop on a low to medium heat. Add olive oil. Adding olive oil is optional and you can skip it  completely. You can even add butter or sunflower oil instead of olive oil.

Mix very well.

Then add oregano, thyme and crushed black pepper as required.

Add sugar (optional) and salt as per taste. 

Mix well.&nbsp;if the pumpkin is sweet, then skip adding sugar.

Let the soup come to a gentle simmer till it becomes hot. Then switch off the heat.

Serve pumpkin soup hot or warm.

Making pumpkin soup

Enjoy pumpkin soup as a light dinner. I like to serve it with a slice of warm toasted bread or a baguette. It also works great as a side, pairing it with a mixed veggie pasta dish, light salad or grilled veggie sandwich.

While serving you can garnish the soup with some grated cheese, herbs, bread croutons, crushed black pepper, cream or all of the above. You can serve the soup hot, warm or even chilled.

Serving suggestions

You can make the soup a few hours earlier and refrigerate to be eaten on the same day. Reheat before serving and if required mix in some stock or water if the soup looks very thick. Reheat in a saucepan.

Any leftover can be refrigerated for a day only.

Easily scale the soup recipe to make for more servings.

Scaling, storage &amp; make ahead

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This Pumpkin Soup Recipe gives you an easy and tasty homemade pumpkin soup all made in one-pot. The slightly sweet, earthy flavor of the yellow pumpkin, along with added herbs and spices, gives this soup a satisfyingly sweet and savory taste.

Vegan pumpkin soup recipe with minimal ingredients is easy to make using one pot and ready in 30 minutes! This healthy soup features red lentils and is creamy without the cream!

VEGAN PUMPKIN SOUP

olive oil

onion,

fresh thyme, chopped

red lentils

broth

salt & pepper,

In a large dutch oven or pot, heat oil/water over medium heat, add onion and garlic, saute for 5 minutes. Add the thyme, red pepper flakes, salt and pepper, stir and cook 1 minute more until fragrant.

Add remaining ingredients

Add the pumpkin, red lentils and liquids, bring to a boil, cover, to low and simmer at a gentle boil for 20 minutes. Soup is ready when pumpkin is fork tender and lentils are soft.

Puree

Remove soup from heat, let cool a few minutes. Using an immersion blender (or stand blender), puree the soup to desired consistency. Feel free to leave it a little chunky! Stir in the fresh parsley or use it as a garnish when serving.

Serve

Spoon into serving bowls and top pumpkin seeds, red pepper flakes, pepper and more fresh parsley.

Enjoy your soup with a chunk of homemade Artisan Bread or Vegan Naan Bread for soaking up the juices. For gluten free, try this easy Socca flatbread made with chickpea flour.

Store

Leftovers can be kept in the refrigerator, in a covered container, for 5 &#8211; 6 days. To store longer, freeze portions in freezer safe containers or baggies for up to 2 &#8211; 3 months. Let thaw before heating.

Reheat

Warm the soup on the stovetop over low heat until warmed through or warm in the microwave at 30 second intervals, stopping to stir each time.

I'm OBSESSED with this soup! I was a little heavy-handed with the red pepper flakes so it ended up pretty feisty, but so delicious!

This healthy (and super creamy) roasted butternut squash soup couldn’t be easier to make. With the addition of caramelised onions and a generous pinch of nutmeg, it’s the perfect fall comfort food.

Roasted Butternut Squash Soup (Gluten Free, Dairy Free, Vegan, Paleo)

(~750 g) butternut squash

tbsp sunflower or vegetable oil

onions,

salt & pepper

nutmeg

Pre-heat the oven to 390 ºF (200 ºC) and line a large baking tray with baking/greaseproof paper.

In a large bowl, toss the chunks of butternut squash with 1 tbsp of oil and a pinch of salt and pepper.

Transfer the chunks onto the lined baking tray and spread them out evenly so that they form a single layer.

Roast the butternut squash chunks at 390 ºF (200 ºC) for 45 minutes - 1 hour, until soft and caramelised.

Roasting the butternut squash:

Add the onions with 1 tbsp olive oil and a generous pinch of salt into a large skillet.&nbsp;

Cook the onions for 10 - 15 minutes on medium-low heat, stirring frequently, until softened and caramelised.

Caramelising the onions:

Combine the roasted butternut squash and caramelised onions in a deep pot.

Add a generous pinch of salt, pepper and nutmeg.

Add about 2 cups of boiling hot water and blend (with a hand/stick blender, or transfer into a large blender or food processor) until smooth and creamy.&nbsp;

Add more hot water until you reach the desired consistency. Adjust seasoning as needed.

Serve the soup topped with some yogurt (use a non-dairy yogurt alternative to keep this recipe vegan) and a few crispy sage leaves fried in olive oil.

Enjoy!

Making the soup:

The roasted butternut squash soup keeps well in the fridge in a closed container for about 1 week. Reheat it on the stovetop or in the microwave as needed.

Storage:

This easy pumpkin soup is made with chicken broth, pumpkin, bacon, and warm spices, then blended with cream until silky smooth.

bacon (cooked and chopped)

bacon drippings (or butter as needed)

carrot (about 1 medium carrot)

chicken broth

brown sugar

bay leaf

thyme (or ¼ teaspoon dried thyme)

black pepper

(15 pumpkin puree

heavy whipping cream (plus extra for garnish)

parsley

croutons (optional garnish)

In a soup pot over medium-high heat, cook the bacon until crisp. Transfer to a paper towel-lined plate, leaving 2 tablespoons of fat in the skillet. If the bacon grease is less than 2 tablespoons, add butter to make up the difference.

Reduce the heat to medium and add the onion. Cook until softened, about 3 minutes. Stir in the carrot and garlic and cook until fragrant, about 1 minute more.

Add the chicken broth, brown sugar, bay leaf, thyme sprigs, salt, pepper, and nutmeg. Bring to a boil, then reduce to low heat and simmer uncovered for 15 minutes. 

Add the pumpkin and cream and simmer for 2 to 3 minutes.

Discard the bay leaf and thyme stems, and using an immersion blender or hand blender, puree until smooth.

Stir in 1 tablespoon of parsley and pour into soup bowls. Garnish with cream, croutons, crumbled bacon, and remaining parsley.

After years of making various Pumpkin soup recipes, this is the tastiest and the best.  I believe the addition of only 4 slices of bacon; brown sugar; thyme; nutmeg; bay leaf; and parsley elevate this soup.  We are a family that enjoys all varieties of soups; so added butternut squash as an addition;; and then followed the remainder of the recipe to the letter.  I would highly recommend this soup, it is tasty and delicious!

Have cooked numerous pumpkin soup recipes, this one is the best I have ever tasted.  Only make two minor changes: added the bacon crumbled into the soup and; added 1/4 teaspoon pumpkin pie spice into the soup, because this family loves everything pumpkin.  Thanks, Holly, for sharing your recipe.

My family loved this soup! I used a can of evaporated milk instead of cream to reduce the fat, and garnished with a spoonful of sour cream and some pepitas instead of croutons. I will make this recipe again- perfect for chilly weather!

Because I grow our own pumpkins, I always have plenty of puree in the freezer ready for any recipe, anytime.   For this, I chose to use some that was smoked (needed for another recipe) and I think it really added a great flavor, especially when the bacon was apple wood smoked, too.  All the veggies and thyme were from our own garden and the chicken broth was homemade.  Needless to say, this was full of flavor and a big hit.  Definitely a keeper!

It’s the perfect recipe for those winter knights that you want to lounge and have something warm and delicious to eat.

Easy and very good soup! Made it exactly as the recipe was written and it was savory, seasoned just right. My hubby was skeptical but he liked it! Thanks for a great recipe

My husband and I loved this soup. I plan to serve it Thanksgiving. I added a little curry. It was very quick and easy to make. I grated carrots and potatoes for soup.

Top 7 pumpkin soup recipe recipes from across the web

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Crock Pot Pumpkin Soup

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Creamy Pumpkin Soup

Easy Pumpkin Soup Recipe

VEGAN PUMPKIN SOUP

Roasted Butternut Squash Soup (Glut...

Pumpkin Soup

Top 7 pumpkin soup recipe recipes from across the web

The most viewed pumpkin soup recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Crock Pot Pumpkin Soup

Pumpkin Soup

Creamy Pumpkin Soup

Easy Pumpkin Soup Recipe

VEGAN PUMPKIN SOUP

Roasted Butternut Squash Soup (Glut...

Pumpkin Soup

The most viewed pumpkin soup recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine