• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Gimme That Flavor

  • Home
  • About
  • Recipes
  • Free Ebook
menu icon
go to homepage
  • Home
  • About
  • Recipes
  • Free Ebook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Home
    • About
    • Recipes
    • Free Ebook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Soups

    Pumpkin Soup

    Published: Nov 29, 2019 Updated: Nov 24, 2020 by Alison Hope · This post may contain affiliate links · 2 Comments

    Jump to Recipe Jump to Video Print Recipe
    Pumpkin Soup

    Deliciously creamy pumpkin soup made with fresh pumpkin. This soup is quick and easy and makes a wonderful appetizer.

    Pumpkin soup topped with black pepper and fresh thyme in a white bowl.

    My favorite thing about making this pumpkin soup is how easy it is. There’s no extra steps involved, it’s just a really straightforward recipe with amazing results.

    The best way to save time on this recipe and make it the easiest version possible is to buy your pumpkin already peeled and chopped. Yes it’s the lazy way, but it’s very worthwhile!

    And if you love creamy delicious soups, then also check out our tomato basil soup and our roasted butternut squash soup too.

    Pumpkin soup topped with fresh thyme and black pepper in a white bowl.

    How To Make Pumpkin Soup

    Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • It really couldn’t be easier!
    • Add some olive oil to a pot along with some chopped onion, crushed garlic and minced ginger, dried thyme and cayenne pepper and sauté until the onions are softened.
    • Add in chopped pumpkin and some vegetable stock and bring to the boil. Turn down the heat and cover the pot and leave it to simmer until the pumpkin is soft and cooked (10-15 minutes).
    • Then use an immersion blender to blend the soup directly in the pot. If you don’t have an immersion blender then transfer the soup in stages to your blender jug and blend it, then return it to the pot when it’s all blended.
    • Stir in some fresh cream and add salt and pepper to taste. Done!
    Step by step process photo collage of making pumpkin soup.

    What Kind of Pumpkin For Pumpkin Soup?

    So if you’re in the USA then the best kind of pumpkin to use for a pumpkin soup is called sugar pumpkin. However, you can also really use any kind of pumpkin that is meant for eating (not the ones meant for carving for Halloween!).

    Butternut squash also works just fine, and in some places (like Australia) it’s called ‘butternut pumpkin’ ha! So yes it can get confusing too.

    You can even make this soup with canned pumpkin purée. You would use two 15oz (425g) cans in place of the fresh peeled and chopped pumpkin and you would follow all the other directions of the soup exactly as written.

    I do recommend fresh pumpkin though for the most delicious results in this soup.

    Pumpkin soup in a white bowl.

    Make It Dairy Free

    You can easily make this soup dairy-free by using coconut cream instead of fresh cream to stir into the soup at the end. It is totally delicious and works just as well.

    Pumpkin soup in a white bowl with a black spoon.

    Storing and Freezing

    This pumpkin soup keeps extremely well in the fridge for 3-4 days and you can reheat it in the microwave or on the stovetop.

    It is also freezer friendly if you want to freeze it. Just thaw overnight in the fridge and then reheat on the stovetop or in the microwave. Alternatively you can cook it directly from frozen. If any separation occurs (from the cream in the soup) just re-blend it with your immersion blender or in your blender jug.

    Spoonful of pumpkin soup.

    More Soup Recipes

    1. Middle Eastern Lentil Soup
    2. Creamy Carrot Soup
    3. Roasted Butternut Squash Soup
    4. Creamy Zucchini Soup
    5. Sweet Potato Soup
    6. Tomato Soup

    Did you make this recipe? Be sure to leave a comment and rating below.

    Pumpkin soup

    Pumpkin Soup

    Deliciously creamy pumpkin soup made with fresh pumpkin. This soup is quick and easy and makes a wonderful appetizer.
    5 from 1 vote
    Print Pin Rate
    Course: Appetizer, Soup
    Cuisine: American
    Diet: Vegetarian
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Servings: 6
    Calories: 217kcal
    Author: Alison

    Ingredients

    • 1 Tbsp Olive Oil Extra Virgin
    • 1 Onion Chopped
    • 2 tsp Crushed Garlic
    • 1 tsp Minced Ginger
    • 1 tsp Dried Thyme
    • ½ tsp Cayenne Pepper
    • 2.2 pounds Pumpkin Peeled and Chopped (~9 cups)
    • 3 cups Vegetable Stock
    • 1 cup Fresh Cream
    • Salt and Pepper To Taste
    US Customary – Metric

    Instructions

    • Add the olive oil to a pot along with the chopped onion, crushed garlic, minced ginger, dried thyme and cayenne pepper and sauté until the onions are softened.
    • Add in the chopped pumpkin and vegetable stock and stir in.
    • Bring to the boil and then reduce the heat, cover the pot and simmer until the pumpkin is soft and cooked (10-15 mins).
    • Use an immersion (handheld/stick) blender to blend the soup directly in the pot. If you don't have an immersion blender then let the soup cool for a bit before transferring it in stages to your blender jug. When it's all blended return it to the pot.
    • Stir in the fresh cream. Add salt and pepper to taste.
    • Serve with a sprinkle of black pepper and a sprig of fresh thyme (optional).

    Video

    Notes

    1. Sugar pumpkin is a great kind of pumpkin to use in this recipe, otherwise use any variety of pumpkin meant for eating or switch for butternut squash. 
    2. You can even use canned pumpkin purée in this soup, you would use two 15-ounce cans of pumpkin purée. Follow all the other directions of the soup as written. 
    3. Make It Dairy-Free: Use coconut cream in place of fresh cream to easily make this soup dairy-free. 
    4. Store leftovers in the fridge where they will stay good for 3-4 days. Reheat in the microwave or on the stovetop. 

    Nutrition

    Serving: 1Serving | Calories: 217kcal | Carbohydrates: 16g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 54mg | Sodium: 488mg | Potassium: 622mg | Fiber: 1g | Sugar: 6g | Vitamin A: 15061IU | Vitamin C: 17mg | Calcium: 70mg | Iron: 2mg
    DID YOU MAKE THIS RECIPE?Rate it & leave your feedback in the comments section below, or tag @gimmethatflavor on Instagram and hashtag it #gimmethatflavor
    NEVER MISS A RECIPE!
    Subscribe and get a FREE ebook!
    « Chocolate Cookies
    Perfect Homemade Pancakes »
    2.5K shares

    About Alison Hope

    Hi I'm Alison, I'm the voice and cook behind Gimme That Flavor. I am a big time foodie and probably cooking up a storm in my kitchen right now! I'm also a cat mom. And a sweet tooth. Binge watcher of TV shows. Terrible sleeper always staying up too late....Find out more about me here.

    Gimme That Flavor is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Gimme That Flavor will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Kristin

      December 03, 2019 at 11:25 am

      This is SO good! Super creamy and I love how quick it is!5 stars

      Reply
      • Alison Hope

        December 03, 2019 at 11:26 am

        Awesome! So glad you loved it Kristin! xo

        Reply
    5 from 1 vote

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Alison Hope Author

    Hi! I'm Alison! Big time foodie. I'm probably cooking up a storm in my kitchen right now. I'm also a cat mom. And a sweet tooth. Binge watcher of TV shows. Terrible sleeper always staying up too late.... 

    More about me →

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Popular Posts

    • Peanut butter cookies
      Best Ever Peanut Butter Cookies
    • Greek yogurt cheesecake
      Greek Yogurt Cheesecake
    • Pancakes
      Perfect Homemade Pancakes
    • Apple crisp
      The Best Apple Crisp
    • Tartar sauce
      Homemade Tartar Sauce
    • Chocolate chip cookies
      Perfect Chocolate Chip Cookies

    Eggless Desserts

    • Eggless cheesecake on a white cake stand with one slice ready to serve.
      The Best Eggless Cheesecake
    • Cookies stacked up on a plate.
      Eggless Chocolate Cookies
    • Biscoff cheesecake on a white cake stand with one slice cut and ready to serve.
      Biscoff Cheesecake
    • Eggless red velvet cake on a white cake stand with one slice cut and ready to serve.
      Eggless Red Velvet Cake
    • Slice of cake on a cake lifter.
      Eggless Carrot Cake
    • Peanut butter cookie leaning against a stack of cookies.
      Eggless Peanut Butter Cookies

    See more Eggless Desserts →

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms & Conditions

    Follow Us

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Contact

    • About
    • Contact

    Copyright © 2022 Gimme That Flavor

    NEVER MISS A RECIPE!
    Subscribe and get a FREE ebook!

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.