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! // addapinch.com
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5 from 1 vote

Creamy Pumpkin Soup Recipe

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!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Servings: 6
Author: Robyn Stone | Add a Pinch

Ingredients

  • 1 tablespoon olive oil
  • 1 medium (about 2 pounds) pumpkin, deseeded and cubed about 2 pound pumpkin, deseeded and cubed
  • 1/2 medium onion diced
  • 2 cloves garlic minced
  • 6 cups chicken stock or vegetable stock
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Optional Toppings:

  • cream, pepitas, bacon, parsley, green onions

Instructions

  • 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.