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.
Pumpkin Soup is great for your Thanksgiving menu too!
This post canned pumpkin in conjunction with #PumpkinWeek . I received product samples from sponsor companies to aid in the creation of the PumpkinWeek recipes. All opinions are mine alone.
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:
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.
Setting up this event and giveaways is no easy feat and they did an excellent job! The giveaways are absolutely awesome! Everyone, please enter and good luck!
What a great week of recipes an giveaways!
Today’s amazing recipes are below, enjoy!
Here are today’s #PumpkinWeek recipes:
Caramel Pumpkin Spice Latte from Hezzi-D’s Books and Cooks
Cold Brew Iced Pumpkin Spice Latte from The Nifty Foodie
Slow Cooker Pumpkin Apple Cider from The Crumby Kitchen
The Great Pumpkin Cocktail from Culinary Adventures with Camilla
Chicken Enchiladas with Pumpkin Sauce from House of Nash Eats
Creamy Pumpkin Risotto from Rants From My Crazy Kitchen
Harvest Pumpkin Soup from Everyday Eileen
Pumpkin & Sausage Pizza from Hardly A Goddess
Pumpkin Carbonara from The Redhead Baker
Pumpkin Chili from The Chef Next Door
Savory Pumpkin Gnocchi from Platter Talk
Pumpkin Quiche from Jonesin’ For Taste
Stuffed Pumpkin from A Day in the Life on the Farm
Taiwanese Pumpkin Rice Noodles from Caroline’s Cooking
Baked Goods & Desserts:
Chai Frosted Pumpkin Oatmeal Cookies from Who Needs A Cape?
Chocolate Chip Pumpkin Skillet Cookie from The Bitter Side of Sweet
Pumpkin Pecan Pie Dump Cake from For the Love of Food
Chocolate Swirled Pumpkin Cheesecake from Karen’s Kitchen Stories
Classic Pumpkin Roll from Cookaholic Wife
Glazed Pumpkin Chocolate Chip Scones from Family Around the Table
Homemade Pumpkin Pancakes from Tip Garden
Make-Ahead Pumpkin-Chai Egg Bites from Wholistic Woman
No Bake Pumpkin Cookies from Seduction In The Kitchen
Pumpkin Cake Pops from The Beard and The Baker
Pumpkin Cheesecake Ebelskiver from A Kitchen Hoor’s Adventures
Pumpkin Cinnamon Rolls from Amy’s Cooking Adventures
Pumpkin Cookie Bars from Eat Move Make
Pumpkin Ice Cream Pie from 4 Sons ‘R’ Us
Pumpkin Noodle Kugel from The Spiffy Cookie
Pumpkin Oatmeal Chocolate Chip Cookies from Sweet Beginnings
Pumpkin Peanut Butter Cups from It Bakes Me Happy
Pumpkin Pie Pull Apart Muffins from Daily Dish Recipes
Pumpkin Snickerdoodles from The Mandatory Mooch
Pumpkin Spice Latte Whoopie Pies from Strawberry Blondie Kitchen
Pumpkin Spice Pancakes from April Golightly
Pumpkin Spice Popovers from Grumpy’s Honeybunch
Pumpkin Stuffed French Toast from Cindy’s Recipes and Writings
Semi-Homemade Pumpkin Angel Food Cake from Love and Confections
Simple Chocolate Pumpkin Cupcakes from Cooking with Carlee
How to Make Pumpkin Soup:
- 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.
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I LOVE TO SEE IT.
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Homemade Pumpkin Soup Recipe
- 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
- 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
- Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and portion sizes.
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