Pumpkin soup is a delicious way to use fresh, canned, or frozen pumpkin, and it’s super nutritious! Make a double batch and freeze half.
Whatever kind of pumpkin you use will be delicious, and this soup will be an autumnal favorite that can truly be served any time of year.
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In my humble opinion, soup season shouldn’t be limited to cold weather months.
There are light soups, chilled soups, chunky soups, and smooth soups, and we can mix and match according to what the season brings (meaning both weather, and produce).
Pumpkin soup is made using a winter squash, so it makes sense that it is most often served during colder months. However, you could easily make a lighter version (adding more liquid) by using canned or frozen pumpkin. Have fresh pumpkin growing, or bought one from the store? Follow my easy guide to bake a pumpkin. It’s as easy as 1, 2, 3!
You can use the pumpkin to make pumpkin gnocchi, too!
You can use uncooked or cooked pumpkin in this recipe. If you have a hard time cutting up a pumpkin, I suggest baking it first. It’s honestly so much easier than peeling and cutting up a really hard pumpkin.
How to Cook a Pumpkin
Never cooked or baked a pumpkin before? Have no fear! It’s easier than pie, it really is! Just click the link above.
Is Pumpkin Soup Healthy?
Pumpkin soup is not only healthy, but super nutritious! Pumpkin is full of vitamins, especially high in Vitamin A, minerals, fiber and antioxidants, and when added to the nutritional benefits of onion and potato, this pumpkin soup recipe is definitely a healthy choice.
It’s so easy to make this pumpkin soup recipe, you won’t even need to follow the recipe after one or two times. Ingredient measurements aren’t critical and it’s a great introduction to making a basic creamy soup that you can adapt to almost any vegetable!
I’ll even show you how to make these cute cream hearts. 💕
These pinwheel sandwiches would be great alongside a bowl of this soup for a fab lunch!
Note: this recipe uses baked pumpkin, but feel free to use chunks of fresh or frozen, raw pumpkin if you desire.
Pumpkin Soup Recipe
by Christina Conte serves 6
FULL PRINTABLE RECIPE BELOW
Remember, measurements are not critical in this recipe. Adjust to your liking (less liquid, or more vegetables for a thicker soup, more stock for a lighter soup).
Add the onions to the hot oil in a pot, and sautè for a few minutes over medium high heat until they start to become translucent.
Add your choice of pumpkin. I used baked, fresh pumpkin.
Cook for a few minutes.
Then add the stock.
Next, put potatoes into the pot.
Stir and bring to a boil, then turn down to simmer about 20 minutes.
The soup is ready when the potatoes are soft.
Use an immersion blender to purée the soup (or put into a blender, but be careful as hot liquid can splash out).
Process until the soup is a smooth and creamy consistency.
Add the milk, if using.
Stir well.
Ladle into bowls and serve hot with some crusty bread or savory scones.
You can add a little cream and swirl it in for a pretty presentation.
Or you can make dots of cream in a circle, in the bowl, then use a toothpick to drag through them in one constant direction to form a ring of hearts. Thicker cream works better than runny cream. Mine was a bit too thin.
Not perfect, but it’s still presentable, right? I hope you enjoy this pumpkin soup recipe as much as I do!
Can I Freeze Pumpkin Soup?
Pumpkin soup freezes perfectly! I would even suggest making a double batch to freeze half in containers for another meal. Add the milk later as there will be a bit less to freeze this way.
Pumpkin Soup (Easy Recipe, Freezes Well)
Yield: 6
Prep Time: 10 minutes
Cook Time: 30 minutes
Additional Time: 5 minutes
Total Time: 45 minutes
A super easy and delicious creamy pumpkin soup recipe.
Ingredients
- 2 Tbsp extra virgin olive oil
- 1 medium to large onion, diced
- 1 can of organic pumpkin, or 2 cups of cooked fresh or frozen pumpkin, or half of a raw sugar pumpkin, peeled and cubed
- 4 cups or 32 oz vegetable or chicken stock
- 2 medium potatoes, peeled and cut into chunks
- salt and pepper
- 1/2 cup (4 oz) milk (optional)
- cream (optional)
Instructions
- Add the onions to the hot oil in a pot, and sautè for a few minutes over medium high heat until they start to become translucent.
- Add your choice of pumpkin. I used baked, fresh pumpkin. Cook for a few minutes, then add the stock.
- Next, put potatoes into the pot. Stir and bring to a boil, then turn down to simmer about 20 minutes. The soup is ready when the potatoes are soft.
- Use an immersion blender to purée the soup (or put into a blender, but be careful as hot liquid can splash out). Process until the soup is a smooth and creamy consistency.
OPTIONAL - Add the milk, if using. Ladle into bowls and serve hot with some crusty bread or savory scones. You can add a little cream and swirl it in for a pretty presentation.
- Or you can make dots of cream in a circle, in the bowl, then use a toothpick to drag through them in one constant direction to form a ring of hearts. Thicker cream works better than runny cream.
Notes
Note: this recipe uses baked pumpkin, but feel free to use chunks of fresh or frozen, raw pumpkin if you desire.
Remember, measurements are not critical in this recipe. Adjust to your liking (less liquid, or more vegetables for a thicker soup, more stock for a lighter soup).
Nutrition Information:
Yield: 6Serving Size: 1 bowl
Amount Per Serving:Calories: 264Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 7mgSodium: 169mgCarbohydrates: 43gFiber: 10gSugar: 11gProtein: 8g
Nutrition information is only estimated.
What about making these pumpkin carrot cupcakes for dessert?
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