Go Back Email Link
+ servings
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
Print
5 from 12 votes

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.
Course Soup
Cuisine American
Keyword fall soup, fall/winter comfort soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 5 servings
Calories 154kcal
Author Eileen xo

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
  • teaspoon ground allspice
  • 1 cup light cream Note 3

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. 

Nutrition

Serving: 1.25cup | Calories: 154kcal | Carbohydrates: 16g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 32mg | Sodium: 524mg | Potassium: 328mg | Fiber: 4g | Sugar: 6g | Vitamin A: 17000IU | Vitamin C: 7.7mg | Calcium: 65mg | Iron: 1.6mg