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!
Author: Robyn Stone | Add a Pinch
1medium (about 2 pounds) pumpkin, deseeded and cubedabout 2 pound pumpkin, deseeded and cubed
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.