Thick and Creamy Pumpkin Soup
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Thick and creamy pumpkin soup is one of my favorite ways to enjoy pumpkin when the weather cools down. I like to roast it first, then blend the flesh with chicken stock, maple syrup and cream. There’s just a pinch of nutmeg in the soup, so you can taste the pumpkin without a lot of competing spices. If you enjoy a sweeter pumpkin soup, this is one to try!
This easy creamy pumpkin soup recipe works as a small first course or a larger bowl with bread for lunch. Fresh pie pumpkin is the main option, but plain canned pumpkin also works if pumpkins aren’t available.
Creamy Pumpkin Soup at a Glance
Prep Time: 15 minutes
Cook Time: About 1 hour 15 minutes
Cooling Time: About 10 minutes
Total Time: About 1 hour 40 minutes
Servings: 8 appetizer portions or 4 larger bowls
Main Ingredients: Pumpkin, chicken stock, maple syrup, heavy cream, salt and nutmeg
Best Cooking Method: Oven roasting followed by stovetop cooking and blending
Storage: Refrigerate for 3 to 4 days or freeze for up to 3 months
Why You’ll Love It
- Most of the cooking happens in the oven while the pumpkin roasts.
- The soup only calls for 6 base ingredients, and the toppings are optional.
- You add the stock in stages, so you can stop when the soup is as thick as you want.
Creamy Pumpkin Soup Ingredients
- Pie pumpkins: Choose pumpkins sold for cooking. The whole-pumpkin weight is a shopping guide; weigh the roasted flesh before adding it to the pot because the amount of skin and seeds varies.
- Maple syrup: Use pure maple syrup, not pancake syrup. This is deliberately a sweeter soup, and the variation below gives a smaller starting amount.
- Chicken stock: Measure ready-to-use liquid stock. If you’re using a concentrate or bouillon cube, dilute it according to the package directions first.
- Heavy cream (double cream): Stir it in after blending. You can reserve a little extra for serving.
- Ground nutmeg: Start with a pinch. You can add more after tasting, but too much can overwhelm the pumpkin.
How to Make Creamy Pumpkin Soup
- Prepare and roast the pumpkins: Halve them, scoop out the seeds and roast cut side down until the flesh is completely tender.
- Measure the flesh: Let the pumpkins cool enough to handle, then scoop out and weigh the cooked flesh.
- Cook the soup: Heat the pumpkin with maple syrup and most of the stock, then simmer briefly.
- Blend and finish: Blend off the heat, stir in the cream and seasonings, then add more stock if needed.
Substitutions and Variations
- Less sweet pumpkin soup: Start with 2 tablespoons of maple syrup. Taste the finished soup before adding more, up to the full ⅓ cup (80ml).
- Vegetarian pumpkin soup: Use vegetable stock instead of chicken stock.
- Dairy-free pumpkin soup: Use ½ cup (120ml) unsweetened coconut milk instead of cream. I tried it with full-fat coconut and that is definitely the best option. Choose vegetable stock too if you want a vegan soup.
Equipment
- Rimmed metal baking sheet: Holds the pumpkin halves while they roast. Use a second sheet if they won’t fit in a single layer.
- 6-quart stockpot: Gives you room to stir and blend the soup without filling the pot to the rim.
- Immersion blender: Purees the pumpkin directly in the pot. I used a countertop blender for mine.
You’ll also need a sturdy knife and cutting board, a spoon for scooping the pumpkin and a kitchen scale. Have measuring cups and spoons, parchment paper and a ladle ready too. Keep a food thermometer available for reheating leftovers.
What to Serve with It
Serve pumpkin soup with bread and butter, a grilled cheese sandwich or my butter swim biscuits for dipping. A swirl of cream and a few toasted pumpkin seeds are enough for a topping, with some chopped parsley or cilantro if you like.
Smaller bowls make a good first course before roast chicken and hispi cabbage. For lunch, divide the batch into 4 larger bowls and serve the bread on the side.
How to Store
- Refrigerate: Divide leftovers into shallow covered containers and refrigerate within 2 hours, or within 1 hour if the room temperature exceeds 90°F (32°C). Keep at 40°F (4°C) or below and use within 3 to 4 days.
- Reheat: Heat in a saucepan, stirring frequently, until the soup reaches a rolling boil and at least 165°F (74°C) throughout. Add a splash of stock or water if needed.
- Freeze and thaw: Freeze in portions for up to 3 months for best quality, leaving room for expansion. Thaw in the refrigerator before reheating. Whisk the soup if it separates.
- Make ahead: You can roast and blend the soup the day before serving. Refrigerate it promptly using the guidance above. If preparing a batch specifically for freezing, leave out the cream and add it during reheating.
Creamy Pumpkin Soup FAQs
Yes. Use 2 cans of plain pumpkin puree, each 15 ounces (425g), for a total of 30 ounces (850g). Choose 100% pumpkin, not sweetened pumpkin pie filling which is already spiced and sweetened.
You can, but it changes the flavor because pumpkin pie spice usually includes cinnamon, ginger and cloves or allspice. I’ve only made the soup with a pinch of nutmeg, so add pumpkin pie spice cautiously if you decide to try it.
Check that the pumpkin flesh is completely tender before blending, and remove all the skin and stringy material around the seeds. Firm pieces need more cooking. If the pumpkin is soft but the soup isn’t smooth, blend it for longer in manageable batches.
Yes. Start with ½ cup (120ml) whole milk and hold back some of the reserved stock. The soup won’t come out as rich, and you may not need all the stock. Stir in the milk after blending.
No. The blended pumpkin provides the thickness in this recipe. If you’ve added too much stock, simmer the soup uncovered while stirring regularly to reduce it, or blend in more cooked pumpkin.
Creamy Pumpkin Soup
Ingredients
- 2 pounds (900g) roasted pumpkin flesh, from approximately 2 small pie pumpkins weighing 4 pounds (1.8kg) total
- ⅓ cup (80ml) pure maple syrup
- 4 cups (950ml) chicken stock, divided, using only as much as needed
- ½ cup (120ml) heavy cream (double cream)
- Pinch of salt, plus more to taste
- Pinch of ground nutmeg
- Extra heavy cream
- Toasted pumpkin seeds
- Chopped fresh parsley
Equipment
- Rimmed metal baking sheet, or 2 if needed
- Parchment paper
- Chef’s knife
- Cutting board
- Large spoon for scooping
- Kitchen scale
- Bowl for weighing the cooked pumpkin
- 6-quart stockpot
- Immersion blender or countertop blender approved for hot liquids
- Measuring Cups and Spoons
- Liquid measuring cup (measuring jug)
- Stirring spoon
- Ladle
- Food thermometer, for reheating leftovers
Method
- Preheat the oven to 400°F (200°C). Line a rimmed metal baking sheet with parchment paper. Cut the pumpkins in half and scoop out the seeds and stringy centers. Arrange the halves cut side down, using a second sheet if necessary.
- Roast for about 40 to 60 minutes, checking from 40 minutes, until a fork slides easily into the flesh. Allow longer if the pumpkin is still firm. Set aside for about 10 minutes, or until cool enough to handle.
- Scoop the flesh from the skins into a bowl and weigh approximately 2 pounds (900g) for the soup. Discard the skins. The whole-pumpkin weight is a shopping estimate. If you have less cooked pumpkin, reduce the other soup ingredients and portion yield in the same proportion, including the stock amounts in the following steps.
- Add the pumpkin flesh, maple syrup and 3 cups (710ml) of the chicken stock to a large pot. Bring to a gentle simmer over medium heat, stirring and breaking up the pumpkin with a spoon. Simmer for about 10 minutes.
- Remove the pot from the heat and blend until smooth with an immersion blender. Alternatively, blend in batches in a countertop blender approved for hot liquids, following its filling and venting instructions, then return the soup to the pot.
- Stir in the heavy cream, salt and nutmeg. Add the reserved 1 cup (240ml) stock a little at a time until you like the consistency; you may not need it all. Taste and adjust the salt. Warm gently as needed, stirring, until hot.
- Divide into 8 appetizer portions or 4 larger bowls. Add extra cream, toasted pumpkin seeds or parsley if desired, and serve.
Notes
- Pumpkin amount: You need 2 pounds (900g) of roasted pumpkin flesh. About 4 pounds (1.8kg) of whole pie pumpkins is a shopping estimate, since the amount of skin and seeds varies.
- Canned pumpkin: Use 2 × 15-ounce (425g) cans of plain pumpkin puree. Skip the roasting and cooling steps and start with 3 cups (710ml) stock, adding more after blending if needed. Don’t use pumpkin pie filling.
- Sweetness: For a less sweet soup, start with 2 tablespoons maple syrup and add more after tasting, up to ⅓ cup (80ml).
- Freezing: For the best texture, freeze the soup without the cream and stir it in when reheating.
Sweet Pumpkin Soup for Fall
Thick and creamy pumpkin soup is made with roasted pumpkin, chicken stock, maple syrup and cream. A pinch of nutmeg adds a little warmth without overpowering the pumpkin. Serve it hot with bread and add toasted pumpkin seeds at the table if you like.
More Homemade Soup Recipes
My lightly spiced pumpkin soup includes roasted garlic and cumin if you enjoy those flavors with pumpkin, or you could try this spicy pumpkin soup.
British onion soup with cider is another fall option, while red beet soup gives you a different vegetable soup to add to your meal plan. Fish lovers might enjoy seafood chowder or Cullen skink with smoked haddock. My extra spicy chicken soup is a good choice if you’re in the mood for some heat.
