An easy, comforting and healthy pumpkin soup recipe cooked with common pantry staple ingredients. It is suitable for keto, low carb, and the gluten-free diet. This easy pumpkin soup so delicious and a cinch to make.

The best thing about this soup is that it can be cooked in just 10 minutes with only a handful of ingredients.

The cooler weather and changing leaves mean that the time has come to break out your stash of recipes for soups. They are warm and comforting.

Thus, here is the best pumpkin soup recipe for you to try out on a cold winter night. It is rich in pumpkin flavor and tastes amazing.

This soup can be served at the start of a holiday meal, or even at lunch with a salad or sandwich. There is no better way of serving a leftover turkey sandwich than with a steamy, hot, pumpkin soup as a side.

Thanks to the smooth pumpkin puree and cream, this soup is deliciously creamy. And flavorful as well. To turn it into a bit spicy pumpkin soup recipe, thyme, garlic, and cayenne pepper are added which give a little heat to the soup.

This soup is similar to the pumpkin and carrot soup, but without carrots, it has a little bit of edge to it.

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Easy Pumpkin Soup Recipe
An easy, comforting and healthy pumpkin soup recipe cooked with common pantry staple ingredients. It is suitable for keto, low carb, and the gluten-free diet. This easy pumpkin soup so delicious and a cinch to make.
Easy Pumpkin Soup Recipe
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 20 minutes
Servings
Ingredients
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 20 minutes
Servings
Ingredients
Easy Pumpkin Soup Recipe
Instructions
  1. In a medium saucepan, add the chicken broth, pumpkin puree, garlic, thyme, salt, and pepper.
  2. Stir them so that they are combined.
  3. Bring it to boil
  4. Reduce the heat once it starts to boil.
  5. Let it simmer for around 10 minutes so that the flavors get time to meld into each other.
  6. Remove from heat
  7. Add ½ cup of heavy cream
  8. If you wish, garnish it with sour cream, pepitas, and fresh parsley.
Recipe Notes

To increase convenience you can use ready-made stock and canned pumpkin puree. But, homemade chicken stock and fresh pumpkin puree are better.

You can garnish the soup with a swirl of Greek yogurt or sour cream, a handful of pepitas and a sprinkle of fresh parsley.

To make pumpkin puree at home:

  1. Preheat the oven to 350 degrees.
  2. Cut the pumpkin into half and remove the seeds and strings.
  3. With oil brush the cut sides, and place it on a baking sheet with cut sides down.
  4. Bake for 45 to 50 minutes.
  5. After baking, for 10 minutes let it cool.
  6. Peel the skin away and mash or blend the pumpkin flesh.

You can cook it a day ahead of time and refrigerate it. When needed, you can reheat it. Just keep in mind that it has heavy cream in it so it is best to gently reheat it over low flame or heat.

Likewise, it is not generally suggested to freeze soups containing heavy cream. They sometimes get separated when defrosted and reheated. Therefore, don’t add heavy cream to the soups you intend to freeze. You can always add it after you have defrosted it.

If you wish for something to dip into your soup, tortillas are a good choice.

Nutrition facts

Amount per serving
Total calories: 12o kcal
Calories from Fat: 81
Total Fat: 9 grams; 14%
Saturated fat: 5 grams; 25%
Cholesterol: 32 mg; 11%
Sodium: 786 mg; 33%
Potassium: 299 mg; 9%
Total carbohydrates: 7 grams; 2%
Dietary fiber: 2 grams; 8%
Sugars: 2 grams
Protein: 2 grams; 4%
Vitamin A: 227.6%
Vitamin C: 17.2%
Calcium: 5.1%
Iron: 7.2%

Here was an easy pumpkin soup recipe for you to try out on a cold winter night. It is rich in pumpkin flavor and tastes amazing. So, enjoy it with your family.

Easy Pumpkin Soup Recipe Infographic