This post may contain affiliate links. Please read my disclosure policy.
Creamy Pumpkin Soup Recipe – This classic pumpkin soup recipe is creamy, dreamy and made without cream! Quick and easy, this pumpkin soup comes together in a snap for simple weeknight or when entertaining through the holidays!
With one bite of this pumpkin soup, you’d swear it was made with cream! So smooth, velvety, and silky, it is hard to believe that not a bit of cream is included in this classic pumpkin soup recipe!
I love how versatile this quick and easy soup recipe is, too! I know that I can easily make it to serve vegetarian and even vegan friends with just simple tweaks in the garnish for a soup that everyone loves!
While we were on our Alaskan cruise recently, I couldn’t get enough of the warm soups served on the ship and then in the various ports of call that we visited. From the tomato soup with toasty cheese sandwiches served at the Salty Dog Gastropub onboard the Ruby Princess to the clam chowder served at the restaurant we visited for lunch in Skagway, I loved them all!
They were just the perfect thing to warm me up while out and about touring Alaska as well as while on the ship.
When we returned home, I stayed in soup mode by making soup after soup after soup!
I knew that as much as I loved this creamy pumpkin soup, I thought it would be just perfect to share with you for this time of year!
To make it, drizzle your olive oil into a Dutch oven set over medium heat. Then, add in your cubed pumpkin, onion and garlic and cook until the onion and garlic are fragrant, about 3 minutes. This helps to bring out the flavors of the pumpkin, onion and garlic and is a key step in the recipe, I think.
Then, stir in your preferred stock – either chicken or vegetable – and bring to a boil. Once it reaches a boil, reduced to a simmer, cover and cook until the pumpkin is tender and easily presses into the side of the Dutch oven when pressed with a wooden spoon.
Use an immersion blender and blend the pumpkin soup until smooth. If you don’t have an immersion blender, carefully ladle the soup into your standard blender and process until smooth.
Ladle the soup into bowls and top with your preferred optional toppings.
Here’s my Creamy Pumpkin Soup Recipe. I hope you love it!
Creamy Pumpkin Soup Recipe
- 1 tablespoon olive oil
- 1 medium (about 2 pounds) pumpkin about 2 pound pumpkin, deseeded and cubed
- 1/2 medium onion diced
- 2 cloves garlic minced
- 6 cups chicken stock or broth or vegetable stock
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- cream, pepitas, bacon, parsley, green onions
- Add olive oil, pumpkin, onion, and garlic to a Dutch oven set over medium heat. Cook until the onion and garlic are fragrant, about 3 minutes. Stir in the stock, salt and pepper to a Dutch oven set over medium heat. Bring to a boil and then reduce to a simmer. Cover and cook until the pumpkin is tender.
- Blend with a stick immersion blender until the pumpkin soup is smooth. Serve warm with preferred optional toppings.
- If using a standard blender, remove the center piece from the lid, cover with a dish towel and blend on low speed, increasing as needed until the pumpkin soup is smooth. You may need to stop and scrape the sides of the container as needed.
Did you make this recipe?
Mention @addapinch or tag #addapinch!
Share it with the world!
This Alaska Cruise series is sponsored by Princess Cruises.
Do you peel the pumpkin before cooking??
Yes, the pumpkin is removed from the shell. There are a few ways to do this that making it super easy, but I generally just do as follows for this pumpkin soup.
Slice the pumpkin in half and scoop out the seeds and fibrous material from the inside of the pumpkin. Then, place the pumpkin cut side down onto a cutting board and carefully cut away the shell from the pumpkin meat with a sharp knife.
This looks so delicious! Could you substitute canned pumpkin and if so how much would I need? I love your recipes and have tried MANY! So consistently good, Robin!
I’m so glad that you are enjoying the recipes! Yes, you can use either homemade pumpkin puree (or the canned version).
A two-pound pumpkin should give you about 1 1/2 cups of pumpkin puree, so I would begin with that amount of your pumpkin puree in this recipe. I would add the puree along with the stock and you will not need to cook it for as long as listed in the original recipe. Then, you can add more puree if you think is needed to thicken to your desired consistency!
I hope you enjoy it! xo
hI’ve never thought about pumpkin for a soup. Hum…? I love pumpkin ever other way though!
It’s so decadent and delicious, Char. If you try it, I hope you enjoy it! It’s so pretty and tasty for a holiday table! Thanks!
Can i substitute sweet potatoes for pumpkin?
You sure can! I hope you enjoy it! xo
Nommm this soup looks super delicious and it is the perfect season for it, can’t wait to give it a try for myself. I found the recipe through Pinterest 🙂
Hope you enjoy it, Terezie! Thanks so much!
I love pumpkin soup but my favorite recipe had so much cream in it and the cream really bothers my stomach. Daughter is vegan now so your recipe is perfect. I can’t wait to try it out, it looks so delicious!
Wonderful, Linda! I hope you enjoy this!!! Thanks! xo