This 30-Minute Creamy Pumpkin Soup is the epitome of fall comfort, and it’s SO simple to make. It’s rich, velvety smooth, and packed with warm, cozy flavors that will leave you feeling oh-so satisfied and nourished.
This isn’t our first rodeo when it comes to pumpkin soup! We made this incredible Creamy Pumpkin Wild Rice Soup a while back, but it has got a lot going on. This time around, we’re bringing you a simplified version that’s just as tasty and even easier to make. And oooof! It was so good that I made a big batch and ate it for lunch every day for a week.
Made all in one Dutch oven, all you need to do is layer up the flavors into a broth, blend it all together with some pumpkin puree, and add in a little cream at the end. It’s what autumn dreams are made of!
- Onions & garlic: You can’t start a soup without aromatics. They are the base of all soup bases!
- Carrots: Carrots add a natural sweetness and great texture to the soup.
- Herbs & spices: We used fresh thyme, ground cloves, nutmeg, and cayenne pepper for some heat.
- Chicken broth: Chicken broth helps to round out the flavors and get this soup to the perfect consistency.
- Pumpkin puree: Nothing tastes as good as pureed pumpkin in soup, especially when it’s creamy.
- Heavy cream: Heavy cream adds richness and a velvety texture to the soup. Mmm.
- Pepitas: Make sure your pepitas are roasted and salted for a little crunch and saltiness to top off your soup.
- High-speed blender: We used a Vitamix to blend up this soup because it gets it ultra creamy and smooth, but any high-speed blender will do the trick.
Great Jones
Dutch Oven
The Great Jones “The Dutchess” is our favorite Dutch oven for every day cooking. It’s great for one-pot meals, soups, and more!
If you don’t have a high-speed blender, you also have the option to use an immersion blender in step #4 instead.
Sure! You can easily make this recipe vegan by using vegetable broth instead of chicken broth and coconut cream instead of heavy cream.
customize the heat!
If you want to add more spice, add more cayenne pepper, and if you want to avoid spice, omit the cayenne pepper. Either way, this soup is sure to warm you up on a chilly fall day.
How to Make Your Own Pumpkin Puree
Look at you being all ambitious and wanting to make your own pumpkin puree! It’s actually not that hard — you’ll just need some extra prep and cooking time. Here’s how to make it:
- Preheat oven to 375°F.
- Cut a small sugar pumpkin in half and scoop out the seeds and strings.
- Place the pumpkin cut side down on a baking sheet lined with parchment paper.
- Bake for 45-50 minutes or until fork-tender.
- Let cool, then scoop out the pumpkin flesh and puree in a food processor or blender until smooth.
- Tada! You now have your own homemade pumpkin puree to use in any recipe you’d like, including this creamy pumpkin soup.
Our Favorite
Beast Blender
The Beast Blender is our go-to blender for smoothies, dips, soups, and everything in between. It’s the perfect size and moderately priced. Oh, and oh-so powerful!
here’s a tip!
To make this easy creamy pumpkin soup ahead, add it to a slow cooker and heat it up on low for 1-2 hours until warmed through. Then just transfer it to a blender and puree until smooth. Easy peasy.
If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. You can also freeze this soup for longer storage — just make sure to let it cool completely before transferring it to a freezer-safe container.
What to Serve with 30-Minute Creamy Pumpkin Soup
Soup and salad or soup and sammich? You can’t go wrong with either option. For salads, keep with the autumn theme and toss up this Roasted Butternut Squash and Blackberry Harvest Salad or Apple Burrata Salad. For sandwiches, Our Favorite Turkey Sandwich or Quinoa Sweet Potato Burgers would be bomb!
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Heat olive oil in a Dutch oven or pot over medium/high heat. Add onion to the oil. Season with ½ teaspoon salt. Saute for 4-5 minutes.
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Add the garlic, carrots, thyme, cloves, nutmeg, cayenne pepper, and remaining salt to the onion and saute for 2 minutes.
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Add broth to the pot and bring to a boil over high heat. Turn heat to low and simmer until the carrots are fork tender, 10-12 minutes.
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Carefully pour the broth and vegetables into a high-powered blender and blend on high until smooth. Add the pumpkin to the blender and blend until combined.
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Transfer back into the pot and bring to a gentle simmer. Top with black pepper, heavy cream, and pepitas. Serve immediately.
- Option to use an immersion blender in step #4 rather than using a Vitamix.
- If you want to add more spice, add more cayenne pepper.
- If you want to avoid spice, omit the cayenne pepper.
Calories: 211 kcal, Carbohydrates: 25 g, Protein: 6 g, Fat: 12 g, Fiber: 8 g, Sugar: 10 g
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography: photos taken in this post are by Erin from The Wooden Skillet.
