Easy Pumpkin Soup Recipe + Video Instructions | Savory Nothings (2024)

Is it too late in the year to talk about pumpkin soup?

Easy Pumpkin Soup Recipe + Video Instructions | Savory Nothings (1)

I love pumpkin soup so much because you can add all the orange vegetables to it, and nobody will notice. Also, it gets all creamy and dreamy without you actually having to add anything that’s creamy and dreamy!

I mostly make pumpkin soup without cream, because it really doesn’t need it. It has so much flavor and silkiness all by itself already. Even my husband has to admit how good this is, and that means a lot coming from him, talking about pumpkin soup.

Recipe tips

  • Pick a delicious pumpkin. I used a really fun one (I mean, fun as far as pumpkin goes… I’m not that crazy.): A Blue Ballet one. OK, that’s a winter squash. Guilty. You can definitely use a winter squash like Kabocha or Hubbard for this soup if sugar pumpkin in savory dishes makes you feel weird and you’d rather have it in some pumpkin bread.
  • No color, no flavor: Give the ingredients time to roast before adding the stock. That way you get those deep, golden flavors which really make this soup worthwhile.
  • Season to taste. I wrote down my suggested seasonings, and while they are amazing, it’s no dealbreaker if you hate ginger and really want to leave it out. I mean, I’ll be sad. But I’ll understand.
  • Be careful when you blend it. I have burned myself more than once with hot soup, and it’s not fun. Place a clean dishtowel over the soup if you’re blending it with a stick blender. I you’re using a regular blender, read up on what your manufacturer has to say about hot liquids, before you splatter hot soup all over your sweet face and the just-cleaned kitchen.

Step by step photos

Easy Pumpkin Soup Recipe + Video Instructions | Savory Nothings (2)

All good things start with butter (shhhh… you didn’t hear it from me), so melt some in your largest Dutch oven.

Easy Pumpkin Soup Recipe + Video Instructions | Savory Nothings (3)

Once the butter is melted and bubbly, let’s add all those beautiful vegetables.

Sure, you could do just pumpkin. But it would be awfully lonely in there. So it gets some company in the name of onion, sweet potato and carrot.

Easy Pumpkin Soup Recipe + Video Instructions | Savory Nothings (4)

Now let’s get these roasted.

Don’t be afraid of adding a little color. It’s where the flavor magic happens! Accio flavor.

Easy Pumpkin Soup Recipe + Video Instructions | Savory Nothings (5)

Once the veggies are all starting to roast, add some salt and spices.

I do ground nutmeg, cumin, ginger and black pepper. You can add cayenne for some heat, but my kids are very vengeful when it comes to spicy food and I value no more than the necessary havoc around mealtimes.

Easy Pumpkin Soup Recipe + Video Instructions | Savory Nothings (6)

Look, now comes our secret ingredient.

Don’t tell anyone. I add brown sugar to my pumpkin soup.

Why? I like the taste of it.

It’s not like the pumpkin needs more sweetness. But for some reason, that spoon full of brown sugar really adds something to the soup. So, in it goes.

Easy Pumpkin Soup Recipe + Video Instructions | Savory Nothings (7)

Now comes the hard part… Resisting to stir all the time.

I know it’s hard. Bear with me. Roast those veggies without stirring all the time.

It will be fine.

I know I’m stirring in the photo.

Stop it. Hands away.

Easy Pumpkin Soup Recipe + Video Instructions | Savory Nothings (8)

Now in goes the liquid!

Yes, that’s water. No, it doesn’t taste bland.

Chicken stock is pretty amazing, too.

But chances are, I forget to defrost any chicken stock. So it’s nice to have a recipe that works perfectly fine for the more meal prep challenged among us.

Easy Pumpkin Soup Recipe + Video Instructions | Savory Nothings (9)

I’m well aware of the alleged person who got furious because there was a “legit leaf” in her bowl at Chipotle.

Do not worry. That leaf is legit and it’s called bay.

Friend, meet bay. Bay, meet friend.

Great. Now let’s add some bay leaf to our soup for more incredible flavor.

Easy Pumpkin Soup Recipe + Video Instructions | Savory Nothings (10)

Now it’s time to simmer this magic pot of soup.

15 minutes will do, so enough time for the dishes and a little dance.

As if I’m the only person singing and dancing over a sink of dirty dishes.

Now all that’s left to do is blending

Easy Pumpkin Soup Recipe + Video Instructions | Savory Nothings (11)

… until the soup is nice and smooth.

Easy Pumpkin Soup Recipe + Video Instructions | Savory Nothings (12)

Now is the point where you’ll need to try the soup and decide if you want to add cream or not.

It’s absolutely up to you. IF you add cream, warm the soup gently for 2-3 minutes with the cream stirred in, but don’t boil it.

Either way, serve the soup hot and steamy from the pot.

With some crusty bread on the side. That’s a cliché, but also a must.

Easy Pumpkin Soup Recipe + Video Instructions | Savory Nothings (13)

More hearty soups

  • Creamy Roasted Butternut Squash Soup
  • Simple Garlic Roasted Tomato Soup
  • Loaded Instant Pot Potato Soup
  • Potato Leek Soup

PSIf you try this recipe, please leavea review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along onPinterest,FacebookorInstagram.

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Easy Pumpkin Soup

This easy pumpkin soup is a hit during the cold fall and winter months. The perfect healthy comfort food for the whole family!

Recipe by Nora from Savory Nothings

made it? tap the stars to add your rating!

4.93 from 57 votes

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Recipe details

Prep 15 minutes mins

Cook 30 minutes mins

Total 45 minutes mins

Servings 8 people

Difficulty Easy

Ingredients

  • 1 tablespoon butter
  • 1 medium onion roughly diced
  • 1 carrot peeled and roughly chopped
  • 1 small sweet potato peeled and roughly chopped
  • 2 pounds pumpkin peeled and deseeded, roughly chopped
  • 5 cups water OR chicken stock
  • ½ tablespoon brown sugar
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground ginger
  • teaspoon ground nutmeg or less if you’re not a huge fan
  • Salt + pepper to taste
  • 1 bay leaf
  • Cream to taste (optional)

Instructions

  • Sauté the vegetables:

    Melt the butter in a large Dutch oven over medium heat. Add the onion, carrot, sweet potato and pumpkin and cook for 2-3 minutes.

  • Season the soup:

    Season with brown sugar, nutmeg, cumin, ginger, salt and pepper. Roast the vegetables for another 3-4 minutes, stirring from time to time, until they are starting to soften and brown.

  • Cook the soup:

    Pour the chicken stock over the vegetables. Add the bay leaf and bring to a boil. Reduce the heat to a simmer and cook for 15 minutes.

  • Blend the soup:

    Take the pot off the heat and blend the soup until smooth. I like to use a stick blender when I'm short on time, but you can use a regular blender according to your manufacturer's instructions for hot liquids.

  • Finish the soup:

    Add the soup back over medium heat and heat through. Stir in cream to thin to your desired consistency, if desired. Warm for 2-3 minutes, then serve hot.

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Nutrition

Calories: 68kcalCarbohydrates: 13gProtein: 1gFat: 1gCholesterol: 3mgSodium: 36mgPotassium: 484mgFiber: 1gSugar: 5gVitamin A: 13275IUVitamin C: 12mgCalcium: 39mgIron: 1.1mg

Nutrition is an estimate.

More recipe information

Course: Lunch, Main Course

Cuisine: American, Traditional

P.S: If you didn’t use your entire pumpkin, you might want to chop up the rest, throw it on a sheet pan and roast it until soft. Then blend it and make these muffins – you won’t regret it.

Easy Pumpkin Soup Recipe + Video Instructions | Savory Nothings (2024)

FAQs

What thickens pumpkin soup? ›

Other methods of thickening pumpkin soup include: grinding nuts into a paste then adding to the soup (cashews are ideal). Milk, coconut milk or cream can also be added to make pumpkin soup thicker.

Why does my pumpkin soup taste bland? ›

If it tastes bland, add more salt. The salt definitely brings out all the flavors from that long list of spices. Stir in maple syrup.

What is the best way to cook pumpkin? ›

Place pumpkin cubes on a large baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper (add any other spices you'd like!) Roast at 375 degrees F for 30-35 minutes or until pumpkin cubes are fork-tender, flipping halfway through.

What meat goes with pumpkin soup? ›

Like all sweet and creamy textures, pumpkin loves the savoury flavour of bacon, fried until crisp and sprinkled on top of a pumpkin and potato puree. Grilled pork goes well with pumpkin. Beef is also a great protein for pumpkin dishes.

Is it better to thicken soup with flour or cornstarch? ›

It's important to note that cornstarch has twice the thickening power of flour. If you need to substitute cornstarch to thicken liquid in a recipe that calls for ¼ cup (four tablespoons) flour, you only need two tablespoons cornstarch.

Why does my pumpkin soup taste watery? ›

There are several ways to thicken pumpkin soup. The easiest method is to reduce the soup by cooking off some of the liquid. Alternatively, use a slurry of all-purpose flour or cornstarch and water, add a teaspoon or two of either thickener to a small bowl and stir in 2 to 3 teaspoons of the soup to create a slurry.

What seasonings should I add to my soup? ›

Some of our favorites are Dried Shallots, Dehydrated Red Bell Pepper, Dehydrated Green Bell Pepper, Tomato Flakes, Minced Onion and Roasted Garlic Flakes. Or, add a bay leaf to your recipe.

How do you rescue bland pumpkin soup? ›

Stir through a little freshly squeezed orange juice after blending along with salt to season and some red wine vinegar for an edge just like they did to that first recorded pumpkin soup. Flavour the onions with a generous teaspoon of smoked paprika.

Why does pumpkin soup make me sleepy? ›

Pumpkins can improve your sleep

Pumpkin seeds contain tryptophan – an amino acid – which increases our sleep hormone melatonin. So if you're finding it hard to drift off, why not try combining them with other foods that contain a lot of tryptophan, such as turkey, chicken, rice and tofu, in your evening meal?

How to make pumpkin taste good? ›

Cook It on the Stove

Briefly cooking your canned pumpkin purée on the stove can help improve both the flavor and texture. This method helps reduce excess moisture, which gives the pumpkin a superior texture. It also releases the natural pumpkin flavor and helps reduce the metallic taste from the can.

Do you pour water when cooking pumpkin? ›

Chop the pumpkin into medium cubes and place in a casserole over a medium flame with a little water (1/4 cup). No need to add a lot of water here as the pumpkin will also release liquid as it cooks. Cover the casserole and cook for about 15 minutes or until the pumpkin can be broken down with a fork.

How long does it take to boil pumpkin? ›

The water does not need to cover the pumpkin pieces. Cover the pot and boil for 20 to 30 minutes or until tender, or steam for 10 to 12 minutes. Check for doneness by poking with a fork. Drain the cooked pumpkin in a colander.

Is Pumpkin Soup good for blood pressure? ›

Lowers blood pressure: A pumpkin's orange color is a sign that it's packed with potassium, which helps lower blood pressure, strengthen the bones, and reduce your risk of stroke and kidney stones.

Is Pumpkin Soup good for high blood pressure? ›

To help decrease your blood pressure, try eating pumpkin, which contains potassium that helps to control blood pressure. Potassium also helps with bone health and decreases your risk for diabetes. Around 10% of your daily potassium is found in just a half-cup serving of canned pumpkin.

Is Pumpkin Soup good for your stomach? ›

For those watching their calorie intake, pumpkin is a fantastic choice. It's low in calories but still provides essential nutrients like vitamins A and C, which support digestive health and your immune system. Its high fiber content also helps you feel fuller for longer, reducing the likelihood of overeating.

Why is my pumpkin soup not thick? ›

The best way to thicken pumpkin soup, assuming you have pureed the soup with a stick blender or food processor, is to simmer it with the lid off for about half an hour. This will evaporate some of the liquid and result in a thicker soup.

What can I use to thicken pumpkin? ›

How to Thicken Pumpkin Puree. To make most recipes, like pumpkin pie, for example, you'll need to drain some of the liquid. Put a fine mesh strainer over a bowl, and then line it with a double layer of cheesecloth. Wrap the puree in cheesecloth and gently squeeze to release the liquid.

How do you thicken a watery pumpkin? ›

If a batch of pumpkin puree appears thin or watery, let it drain in a fine-meshed strainer for 1 hour to remove excess liquid. Most roasted or steamed pumpkin just needs a quick mash to turn soft and creamy-smooth. If lumps remain, place the puree in a blender or food processor, and blend until smooth.

Will pumpkin soup thicken as it cools? ›

Raise the temperature: If your soup seems too watery while cooking, one way to thicken it without adding anything is to turn up the heat so excess moisture gets evaporated. Don't leave it on high heat for too long: Soup thickens as you cool it.

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