Harvest Pumpkin Soup

Name: Homemade Pumpkin Soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 Tablespoon unsalted butter (I use Cabot Butter ); 1 large onion, peeled and diced; 1/2 cup diced peeled carrots, approx. 2 carrots; 1/2 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; 1/2 -1 teaspoon kosher salt; 1 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground thyme; 1/8 - 1/4 teaspoon fresh nutmeg, or 1/2 teaspoon dry nutmeg; 1/8 teaspoon ground allspice; 1 cup light cream (Note 3)

Updated: Oct 29, 2024 · Published: Sep 17, 2018 by Eileen Murphy Kelly

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Servings servings

Prep 10

Cook 30

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.

Homemade pumpkin soup served in a large white bowl sprinkled with fresh nutmeg and parsley with a drizzle of creme frache

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

Roasted Seasoned Squash Seeds

Healthy Pumpkin Granola

Harvest Pumpkin Soup in a white soup bowl topped with creme fraiche, parsley, and freshly grated nutmeg.

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.

Pumpkin Soup in a white soup bowl sprinkled with nutmeg and topped with parsley and creme fraiche in from of fall harvest pumpkin.

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.

Fall favorite, harvest pumpkin soup in a bowl, topped with black pepper, fresh nutmeg, and parsley

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A pumpkin soup recipe that is full of flavors and a total comfort soup in a white soup bowl with black pepper, fresh nutmeg, and creme fraiche

Homemade Pumpkin Soup Recipe

A delicious fall/winter soup that will warm you on a cool winter day. Ready in about 30 minutes, this is a great pumpkin soup that is full of nutrients and flavor.

5 from 12 votes

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Course: Soup

Cuisine: American

Keyword: fall soup, fall/winter comfort soup

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: servings

Calories: 154kcal

Author: Eileen Murphy Kelly

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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

US Customary - Metric

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

Note 1: Use either homemade vegetable broth or store made. If store made, I prefer using sodium free to control the amount of salt added.

Note 2: Pumpkin puree, use canned pumpkin puree or feel free to use your own homemade pumpkin puree.

Note 3: Depending on your tastes and preference for calorie count, dietary needs, you can vary the input of "cream". You can use fat-free half and half, dairy-free half and half, light cream, or coconut milk for vegetarians, whole 30. Adjust to your families needs. All these choices have worked for me.

Note 4: Adjusting seasoning is based on your personal flavors and what seasoning you are using. I tend to under season and add in at the end. I always use a conservative amount of salt due to my health issues. Always taste your soup and adjust if needed.

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and portion sizes.

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Nutrition

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Harvest Pumpkin Soup

Can this Pumpkin Soup recipe be a freezer friendly meal?

How long can this Pumpkin Soup Recipe be kept in the fridge?