Enjoy a fall favorite, Harvest Pumpkin Soup throughout the fall and winter. True comfort food that warms you right up. Make Homemade Pumpkin Soup using canned pumpkin puree makes this a healthy soup ready in 30 minutes.
Save the Recipe?
Enter your email below and we'll send the recipe straight to your inbox to view anytime. Plus the bonus of regular recipes to you for inspiration!
I have already started delving into fall recipes! Last week I shared Instant Pot Beer Braised Beef Short Ribs, holy goodness! So yes, I am embracing Pumpkin week with one of my favorite fall soup recipes!
This Pumpkin Soup recipe is one that I can vary the ingredients! This soup can be adjusted for a Vegan diet.
Today I am sharing my all time favorite, Harvest Pumpkin Soup! This healthy fall soup is a crowd-pleaser. A great make-ahead soup too! The pumpkin soup can be frozen until ready to eat. At that time, add in the cream and heat. Great for Thanksgiving meal prep.
Homemade Pumpkin Soup is a great way to enjoy fall flavors with a meal that is ready in 30 minutes. I love this Pumpkin soup because it's a no-brainer easy soup that takes little prep and ready in no time!
I do love homemade pumpkin puree, I really do! Here is the thing, I over commit to making dishes during any family event! Then I go into psycho-mode "why did I commit to 8 dishes to bring". I have a problem with saying no and I feel like everything has to be from scratch.
I do make most recipes from scratch. There are times when we need to use a store made ingredient and the end result is usually awesome!
It's ok for us to use a jar of marinara, can of chicken stock, and yes canned pumpkin puree! Does this mean I don't make any of these from scratch, absolutely not! However, we have to realize, we cannot do it all and we need to compromise.
You may enjoy these family fall favorites:
Butternut Squash and Sweet Potato Soup
Can this Pumpkin Soup recipe be a freezer friendly meal?
Absolutely. Make this soup up until the cream gets added. I freeze in 1-quart bags. When ready to eat, defrost the pumpkin soup. Heat soup add the cream, eat and enjoy! Pumpkin Soup can keep about 3 months in the freezer. Think Thanksgiving! Make ahead!
How long can this Pumpkin Soup Recipe be kept in the fridge?
This soup keeps in the fridge for 3-4 days. At Thanksgiving, this is one recipe you can either make ahead and freeze or make a few days before and keep well covered in the fridge.
What spices can be added to Harvest Pumpkin Soup?
I use cinnamon, nutmeg, cumin, and thyme to this soup. Variations may be turmeric, allspice, parsley, basil, and coriander. Experiment and enjoy the results!
Is Pumpkin Soup good for weight loss?
In general, pumpkin soup is low in calories. Adjusting the cream to fat-free half and half can reduce calories further.
Instructions
- Chop the onions, carrots, celery, and garlic.
- Over medium heat, add to the Dutch Oven or Soup Pot unsalted butter.
- Saute the veggies for about 5 minutes.
- Add in the vegetable stock, herbs, spices and pumpkin puree.
- Bring to a boil and reduce heat to a simmer, about 15 minutes.
- Either puree with an emulsion blender or use a blender to make a smooth base to the pumpkin soup recipe.
- Add in the heavy cream. Stir and get ready to serve.
LOVE SEEING AND SHARING YOUR CREATIONS! WHEN YOU MAKE HOMEMADE PUMPKIN SOUP,
I LOVE TO SEE IT.
TAG @EVERYDAY_EILEEN OR #EVERYDAY_EILEEN
I love any comments or questions below!
I HOPE YOU CONTINUE CONNECTING WITH ME:
FACEBOOK INSTAGRAM, PINTEREST, TWITTER, BLOGLOVIN, GOOGLE
Are you loving this Amazing Homemade Pumpkin Soup, giving it a 5-star rating and any comments are super helpful for me and very much appreciated!
📖 Recipe
Homemade Pumpkin Soup Recipe
As an Amazon Associate, I earn from qualifying purchases
Equipment Needed:
Ingredients
- 1 Tablespoon unsalted butter I use Cabot Butter
- 1 large onion, peeled and diced
- ½ cup diced peeled carrots, approx. 2 carrots
- ½ cup diced celery, approx. 2 stalks of celery
- 3 cloves garlic, peeled and minced
- 1 teaspoon freshly grated ginger
- 32 ounces Vegetable Broth, homemade or canned Note 1
- 16 ounces pumpkin puree, homemade or canned Note 2
- 1 bay leaf
- 1 teaspoon black pepper
- ½ -1 teaspoon Kosher salt
- 1 ½ teaspoon ground cinnamon
- ½ teaspoon ground thyme
- ⅛ - ¼ teaspoon fresh nutmeg, or ½ teaspoon dry nutmeg
- ⅛ teaspoon ground allspice
- 1 cup light cream Note 3
Save the Recipe?
Enter your email below and we'll send the recipe straight to your inbox to view anytime. Plus the bonus of regular recipes to you for inspiration!
Instructions
- Over medium heat, in a large Dutch oven, add butter, melt.
- Once butter sizzles, add onions, carrots, celery. Saute for about 3-4 minutes. Add in the garlic and grated ginger. Saute another minute.
- Stir in the vegetable broth and pumpkin puree. Add in the bay leaf, black pepper, Kosher salt, cinnamon, ground thyme, nutmeg, allspice.
- Increase heat slightly to medium/ high. Bring the soup to a boil. Then reduce heat to low and simmer for about 15- 20 minutes.
- Remove soup from heat. If using a blender, let rest about 10 minutes to cool a bit. Puree soup with an emulsion blender or place in a blender to puree soup till smooth. (See Note 4)
- Return the soup to the Dutch Oven. Add in the cream. Warm soup for a minute or two. Check the seasoning, reseason if necessary. See Note 4
NOTES
- Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and portion sizes.
Nutrition
