Pumpkin Soup Recipe – WellPlated.com

This smooth, creamy Pumpkin Soup Recipe has the perfect balance of sweet and savory flavors, along with plenty of cozy fall spices. Roast your own pumpkin or keep things easy with canned. Pumpkin: it’s not just for pie anymore!

Why You’ll Love This Easy Pumpkin Soup Recipe

• Simple Ingredients and Easy Process. The ingredient list for this pumpkin soup recipe is full of pantry and refrigerator staples, which means you probably won’t need to add much to your shopping list. And making it? It’s a cinch!
• Made With a Whole Pumpkin—Or Not. Which is to say: you have options! While my Vegan Pumpkin Soup and Pumpkin Curry Soup recipes are made with canned pumpkin puree, this one starts with roasted pumpkin. Roasting adds depth and sweetness to the soup thanks to the caramelization process, but you can swap in two cans of pumpkin puree if you’re in a time crunch.
• Healthy Comfort Food. This classic fall soup is like a warm hug in a bowl, but unlike so many of our other comfort food favorites, it’s also packed with nutrients. You’re nourishing your body and your soul with every spoonful.

How to Make Easy Pumpkin Soup Recipe

The Ingredients

• Sugar Pie Pumpkin. Not a carving pumpkin—while those are edible, the flavor is lacking. You want the small pumpkins that are usually sold alongside the winter squashes. You can also use kabocha squash or butternut squash in this recipe instead of pumpkin.
• Unsalted Butter. For a light, velvety touch.
• Aromatics. Yellow onion and garlic accentuate the savory side of the pumpkin.
• Spices. Ground ginger, cinnamon, allspice, and cayenne pepper.
• Broth. Either vegetable broth or chicken broth.
• Half-and-Half. The perfect compromise for adding richness and creaminess to the soup without using heavy cream.
• Honey. Plays up the earthy sweetness of the pumpkin.
• Toppings. I like to use either toasted pepitas or Roasted Pumpkin Seeds, along with a swirl of plain Greek yogurt. Chopped fresh herbs like sage or parsley are tasty too.

The Directions

1. Cook the Onion. Get it nice and soft.

2. Add the First Half of the Spices. Cook until fragrant.

3. Add the Pumpkin. Scoop out the flesh of the roasted pumpkin and add it to the pot.
4. Mash. Add the remaining spices, then mash the pumpkin with a wooden spoon. 

5. Stir in the broth. Increase the heat to high. Once the soup comes to a boil, reduce the heat, partially cover, and simmer for 15 minutes.

6. Finish. Remove from heat and stir in the half-and-half and honey. Puree, then season to taste with salt and pepper. Serve this pumpkin soup recipe topped with Greek yogurt and pumpkin seeds, then ENJOY!

How to Roast Pumpkin

While you can use pumpkin puree instead of a fresh, whole pumpkin, I think making your own pumpkin puree from roasted pumpkin ranks as one of those culinary adventures you should partake in at least once in your life.

The good news is that it’s incredibly easy and sugar pie pumpkins aren’t any more unwieldy to work with than your average acorn squash—they’re just slightly bigger. 

Here’s what you’ll need to do:

1. Prepare. Position a rack in the center of your oven and preheat it to 350ºF. Line a baking sheet with parchment paper.

2. Cut off the Top and Halve. Use a sharp chef’s knife to slice the top off the pumpkin, then cut the pumpkin in half from the stem to the base.

3. Scoop. Use a spoon to scoop out seeds and pulp; discard them or save them for making roasted pumpkin seeds.

4. Oil and Season. Drizzle olive oil all over the pumpkin flesh—the insides, not the skin. Sprinkle with salt and pepper and rub it in evenly.

5. Pierce. Place the pumpkin halves cut-side-down on the pan. This allows them to steam as they bake. Pierce the skin with a fork.

6. Roast. Cook pumpkin in the oven for 45 to 55 minutes, or until the flesh is tender. Cool a bit, then scoop out the flesh and discard the skin.

What to Serve with Pumpkin Soup

• Chickpeas or Nuts. Toasted pecans or walnuts add a crunchy contrast to the creamy soup, as do my crispy Roasted Chickpeas.
• Sandwich. We love a soup-and-sandwich duo! You can never go wrong with soup and an Air Fryer Grilled Cheese, but the fall flavors in my Apple Grilled Cheese with Turkey also pair well with this pumpkin soup recipe.
• Bread. You can pick up a crusty loaf of sourdough or a baguette from your favorite bakery, or if you’re feeling ambitious, bake your own Sweet Potato Cornbread or Beer Bread.
• More Toppings. Make the Parmesan sage croutons from my Butternut Squash Soup, crumble up some Air Fryer Bacon, add a spoonful of crème fraîche, grate some aged cheddar over the top—the world is your oyster, friends.

Recipe Tips and Tricks

• Use a Tasty Broth. Avoid the tinny canned varieties and opt for a brand that tastes so good, you’d gladly sip it from a mug when you’re under the weather. The broth forms the base of the flavor in this soup, so it’s worth it to spring for the good stuff—or even use homemade. 
• Let the Soup Cool If You’re Using a Traditional Blender. Piping hot soup in a closed blender is dangerous! Let the soup cool a bit, then transfer it to your blender or food processor. Vent the lid slightly, then cover it with a kitchen towel to catch any spatters that may come through that slight opening. Blend at the lowest speed you can use while still getting the job done.
• Bake the Pumpkin Until It’s Caramelized. The pumpkin will cook from the direct heat of the oven and also the steam created by roasting it cut-side-down. You’ll get the best flavor when the parts of the pumpkin that are in contact with the baking sheet brown a bit.