This creamy pumpkin soup is delicious as an easy weeknight meal or an elegant starter soup for your holiday dinners!
I’ll just be right out with it – this pumpkin soup is the best soup I’ve ever made! It’s creamy, velvety smooth and delicious with a pile of tasty toppings like chopped bacon, sour cream, herbs and a few fresh shavings of Parmesan cheese. Or, heck, leave out the toppings and enjoy it as-is. You’ll love it!
I’ve made it as an easy weeknight dinner with a salad and garlic bread (great for dipping!), and also as a fancy schmancy Thanksgiving starter. This scrumptious soup would be right at home on any Christmas dinner table, too. It’s a great make-ahead meal on its own, or something delicious to start holiday guests’ meal off on the right foot… just remind them to save their appetites!
Creamy Pumpkin Soup
- 3 cups low-sodium chicken broth
- 1/2 tsp. salt
- 2 cups pumpkin puree
- 1/2 cup chopped onion
- 1/2 tsp. chopped fresh thyme
- 1 clove garlic minced
- 6 whole black peppercorns
- 1/2 tsp. freshly ground ginger
- 1/4 tsp. ground cinnamon
- 1/8 tsp. ground nutmeg
- 1/2 cup heavy whipping cream
- 4-5 pieces cooked bacon chopped
- Freshly grated Parmesan
- Sour cream
- In a large pot, combine ingredients 1-10 and bring to a boil. Reduce heat to low and simmer for 30 minutes, uncovered.
- Using a food processor or blender, puree soup in small batches (1 cup at a time). Or, use an immersion blender to blend right in the pot. Return soup to pot and bring to a boil. Reduce heat to low and simmer for another 30 minutes, uncovered. Remove from heat and stir in heavy cream.
- Pour into serving bowls. If desired, top with chopped cooked bacon, Parmesan and/or sour cream.