Creamy Pumpkin Soup

Creamy Pumpkin Soup

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!

Pumpkin Soup Recipe

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!

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Creamy Pumpkin Soup

Yield: Makes 4-5 servings

Ingredients:

① 3 cups low-sodium chicken broth

② 1/2 tsp. salt

③ 2 cups pumpkin puree

④ 1/2 cup chopped onion

⑤ 1/2 tsp. chopped fresh thyme

⑥ 1 clove garlic, minced

⑦ 6 whole black peppercorns

⑧ 1/2 tsp. freshly ground ginger

⑨ 1/4 tsp. ground cinnamon

⑩ 1/8 tsp. ground nutmeg

1/2 cup heavy whipping cream

Optional:

4-5 pieces cooked bacon, chopped

Freshly grated Parmesan

Sour cream

Directions:

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.

Enjoy!

Adapted from AllRecipes.com

      

20 Responses to “Creamy Pumpkin Soup”

  1. #
    1
    Laura (Tutti Dolci) — December 19, 2012 @ 6:17 am

    I’m all about a creamy soup!

  2. #
    2
    Savory Simple — December 19, 2012 @ 1:26 pm

    The garnish really puts this over the top. How delicious!

  3. #
    3
    Elizabeth@ Food Ramblings — December 19, 2012 @ 1:27 pm

    yum- great comforting soup!

  4. #
    4
    Heather (Heather's Dish) — December 19, 2012 @ 1:37 pm

    I love that this is fully-loaded with all those goodies…yum!

  5. #
    5
    Katrina @ Warm Vanilla Sugar — December 19, 2012 @ 2:23 pm

    This looks fabulous!

  6. #
    6
    Ashley — December 19, 2012 @ 3:30 pm

    This sounds amazing. I still have two cans of pumpkin from this year’s fall baking… I think I may need to use them for this!

  7. #
    7
    Erin @ Dinners, Dishes, and Desserts — December 19, 2012 @ 6:06 pm

    Yum, what a great comforting soup! And garnished with bacon is never a bad thing!

  8. #
    8
    Yosef @ This American Bite — December 19, 2012 @ 6:22 pm

    It DOES look awesome, love the rich orange color.

  9. #
    9
    liztiptopshape — December 19, 2012 @ 10:08 pm

    I love this! Love it even more with bacon on top. Great recipe :D

  10. #
    10
    Joanne — December 20, 2012 @ 12:02 pm

    I love finding new ways to make pumpkin soup! It’s one of my winter favorites. This sounds delicious!

  11. #
    11
    Chung-Ah | Damn Delicious — December 20, 2012 @ 7:04 pm

    Can you believe I’ve never had pumpkin soup before?! This has to change ASAP – definitely trying this out over the weekend. I just need some crusty french bread to dip in :)

  12. #
    12
    Rachel Byrnes — May 19, 2013 @ 8:59 pm

    I’ve made this recipe three times already! Delicious! Thanks for posting.

  13. #
    13
    MIKE — September 28, 2013 @ 7:42 pm

    I have made this TWICE already. NICE moves. You’ve got some NIIIICE MOOVES.

  14. #
    14
    Debi — September 30, 2013 @ 3:03 pm

    I too have never had pumpkin soup. This recipe is going to change that for me! Thanks!!

  15. #
    15
    Heidi — November 7, 2013 @ 11:11 pm

    Is that fresh ginger, ground? Or dried ginger? :) this looks great! I am in love with the Panera harvest squash soup so I’ve been looking for a great recipe with pumpkin.

    • Georgia — November 7th, 2013 @ 11:18 pm

      As the recipe states, it’s fresh. But you can use store bought ground ginger spice instead, if you prefer.

  16. #
    16
    Bill — November 26, 2013 @ 12:39 pm

    It’s so cold in Atlanta today and a bowl of this soup would be so yummy tonight! Love that it’s got bacon in it as well! Excellent recipe and as always, great photos!

  17. #
    17
    Judy — November 28, 2013 @ 2:51 pm

    How much does 1 serving yield?

    • Georgia — November 29th, 2013 @ 10:02 am

      I don’t remember exactly, but I believe about 1 1/2 cups.

  18. #
    18
    Emily — December 29, 2013 @ 4:12 pm

    This is second time Ive made this and its to die for!!!! I always end up adding a tad bit more cinnamon, a little bit of garlic salt at the end, more thyme and some brown sugar to get it just right. I prefer mine a little bit sweet. This time I candied some bacon (bake in the oven whilst brushing a mixture of stout beer, brown sugar and cayenne pepper on) and crumbled it on top-IN HEAVEN!!!!

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