Pumpkin soup is so easy to make with only a few ingredients. P.S. We even include directions for canned pumpkins if you need an even quicker meal. This post may contain affiliate links. Read my disclosure policy.
Easy Pumpkin Soup Recipe
We’re just beginning the chilly season here in Idaho, and I’m not going to hide it—I’m excited. We had a great summer enjoying the Hawaiian beaches, California sunshine, and even Paris in the Spring, but I’m ready for a change of pace. Bring on the cool temps, fuzzy socks, and comforting, cozy soups I love, like Beef Stew, Split Pea Soup, and Chicken Tortilla Soup. This pumpkin soup will be the first bowl I reach for this year. It’s hearty and creamy from the roasted pumpkin, rich from the coconut milk and bacon, and warms from the inside out, courtesy of the perfect blend of spices. Pumpkin soup reheats well, so it’s easy to make a big pot ahead and reheat when ready to serve. It’s also a versatile recipe that you can customize the flavor to your preferences. You will love cozying up to a bowl of this soup as much as I do.
Ingredients for Pumpkin Soup
The ingredient list is short and sweet for our easy Pumpkin Soup recipe, but each ingredient does play an important part in making this the best Fall soup!
Pumpkin– we need two 2-pound pumpkins or one 4-pounder. Bacon and onion – we use the bacon twice in this recipe using the fat rendering to sauté the onions and to top the soup. This pairing offsets the naturally sweet pumpkin for a savory depth of flavor. Spices – cinnamon, nutmeg, allspice, salt, and pepper Vegetable Stock – you can use store-bought stock or make your own Chicken Stock or Turkey Stock Coconut Milk – unsweetened, full-fat coconut milk is usually found canned in the international section of the grocery store. It adds extra flavor and keeps the soup dairy-free. Maple Syrup – 2-3 Tablespoons adds the perfect amount of sweetening to the soup Pepitas – (optional) See how to make Roasted Pumpkin Seeds from the seeds you take out of the pumpkin before roasting. They make the perfect crunchy topping for pumpkin soup.
How to Buy Pumpkins for Roasting
We use sweet baking pumpkins for pumpkin soup—often called Pie Pumpkins or Sugar Pumpkins—not the Jack-O-Lantern variety. You’ll find these smaller, meatier squash at the grocery store produce section or at your local Farmers Market. They are much easier to cut and fit into an oven for roasting and have a much better texture for eating.
Squash – readers love our Butternut Squash Soup, made with a similar method, but you can swap the pumpkin with any similar squash. Try Kabocha, Buttercup, or Roasted Acorn Squash. Canned Pumpkin – You can substitute 2 cans of pumpkin puree (not pumpkin pie filling) and skip the roasting. You can also use homemade pumpkin puree. Heavy Cream – You can also substitute coconut milk with heavy whipping cream. Spices – try swapping the spices for curry powder, turmeric, or cumin
Find a squash with firm skin without nicks or bruises. We use two 2-pound pie pumpkins, but you can use one 4-lb pie pumpkin if you prefer. If you’re picking one off the vine at your local farm, here’s a guide on how to pick the best one from Southern Living.
Why roast pumpkin for pumpkin soup?
Roasting pumpkin for pumpkin soup makes all the difference, and it doesn’t take much extra effort! I actually think it’s easier than having to peel pumpkin skins ahead. They are easy to remove once roasted. The caramelized flavors from the roasted pumpkin puree create an amazing depth of flavor so each bite is complex and deeply satisfying. Of course, if you’re in a hurry, you can substitute canned pumpkin puree to speed things along, but it may be missing those sweet savory flavors (although, it’s still a delightful soup).
How to Make Pumpkin Soup
Roast the pumpkins by preheating your oven to 425°, and then washing and drying them. Carefully cut it into quarters and scrape out the seeds (Save the seeds to make Roasted Pumpkin Seeds). Place pumpkin pieces on a lined sheet pan cut-side down, then bake at 350°F for 35 minutes. Remove the skin and set aside the pumpkin flesh.
3 Ways to Blend a Creamy Pumpkin Soup
There are a few ways to make a soup creamy but to get a completely velvety smooth texture for this Pumpkin Soup, we prefer the high-powered blender. Here are a few options for how to cream the soup to match your preferences:
High-Powered Blender – This is my favorite way to make pumpkin soup creamy throughout. I carefully spoon the hot soup into the blender in step 5, filling it only halfway so that the liquid doesn’t spill. I blend in batches for a smooth, luxurious soup. Immersion Blender – No need to move the hot liquid, just place the head of the immersion blender into the pot and blend the soup thoroughly. It won’t scratch your pot but can spatter, so I advise wearing an oven mitt and an apron. Food Processor – This is the least effective option for making pumpkin soup since it won’t be silky smooth, but it will break up larger chunks.
How to Serve Pumpkin Soup
This simple soup is so easy to make and easy to serve. Here are a few of our suggestions for platting, topping, and side dishes:
Plating: Spoon into a warm bowl, or try a more festive dish like a hollowed-out mini pumpkin or a small sourdough bread boule with the center scooped out to hold the soup. Toppings: Sprinkle the top of the soup with roasted pumpkin seeds (pepitas), small croutons, oyster crackers, bacon bits, or freshly cracked pepper. You can even take a few springs of microgreens. Side Dishes: Pumpkin soup is great on its own, but it’s easy to make into a full meal. Serve some of our Sourdough Discard Crackers, Crusty Bread, or Focaccia for dipping. On the side, I like serving Grilled Cheese or a fresh salad, like our Homemade Caesar Salad or Cucumber Tomato Salad.
Pumpkin Soup is one of the most festive and satisfying soups for when the weather gets chilly. It’s creamy, warming, and easy to serve to a crowd of hungry friends. Roasting the pumpkin before cooking gives the soup a great depth of flavor – it’s delicious!
More Creamy Soup Recipes
Creamy soup recipes like this Pumpkin Soup hit the spot when you want something warm and satisfying. Here are a few of my favorites you have to try:
To Refrigerate: pack cooled soup in an airtight container and refrigerate for 3-5 days. Freezing: freeze in a freezer-friendly container for up to 3 months To Reheat: thaw in the fridge and then reheat in the microwave or on the stove until heated through. If it is too thick, add water until it reaches your desired thickness.
Sweet Potato Soup Loaded Potato Soup Creamy Cauliflower Soup with Shrimp Corn Chowder Mushroom Soup Tomato Soup Carrot Soup
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