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Creamy pumpkin soup recipe

Creamy pumpkin soup recipe

  • Recipes
  • Dish type
  • Soup
  • Vegetable soup
  • Squash soup
  • Pumpkin soup

This wonderfully hearty soup is super-easy to make. Enjoy during the colder autumn or winter evenings.

99 people made this

IngredientsServes: 6

  • 1 (295g) tin cream of mushroom condensed soup
  • 300ml water
  • 425g pumpkin puree
  • 30g butter
  • 250ml cream
  • 1 teaspoon salt or to taste
  • 1/4 teaspoon ground black pepper or to taste
  • 1/2 teaspoon garlic granules or to taste
  • 1/2 teaspoon ground ginger
  • 1 pinch paprika, for garnish
  • 40g seasoned croutons (optional)

MethodPrep:5min ›Cook:20min ›Ready in:25min

  1. In a saucepan over medium heat, combine the soup, water, pumpkin, butter and cream. Season with salt, pepper, garlic granules and ginger. Stir until blended and bring to a simmer. Reduce heat to low and simmer for 15 minutes.
  2. Remove from heat and pour into a serving bowl. Sprinkle the top with paprika and top with seasoned croutons.

Ingredients

Pumpkin puree can be purchased online.

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Reviews & ratingsAverage global rating:(102)

Reviews in English (81)

by jody1

This is truely wonderful! I did add a few extras for my own taste. I used chicken broth in place of water, white pepper, 1 tsp. onion powder, 1 tsp. pumpkin pie spice, 2 tablespoons brown sugar, 1/2 tsp. cumin, 1/2 tsp. sage, nutmeg and cinnamon to taste. I served this soup at a tea and it had everyone asking for more plus the recipe!-23 Jan 2007

by MIME

Surprisingly good! I was a bit apprehensive at first, but it turned well ^^ I did have to subsitute the condensed cream of potato with condensed cream of chicken. I also didn't have any cream, so I added milk instead.It's a very thick and hearty soup. Delicious! (think winter soup ^^)-02 Nov 2002

by ANGIEBUTTT

I made this for a dinner party, and everyone wanted seconds! It's creamy and tasty, especially with extra garlic and potato chunks-- make sure you follow the recipe and use heavy cream, by the way.. thanks =0) So easy to make!-16 Feb 2003


  • 1/2 kg pumpkin (e.g. Hokkaido)
  • 1 onion
  • 1-2 garlic cloves
  • a little oil (for frying)
  • 600 ml vegetable or chicken stock
  • salt
  • pepper
  • a pinch of nutmeg
  • ginger (optional)
  • 150 ml heavy cream (optional)
  • 3-4 tbsp pumpkin seed oil (to garnish)
  • pumpkin seeds (roasted, for garnishing)
  1. First, wash pumpkin and then break into pieces and remove the seeds. Chop pumpkin flesh into small cubes.
  2. Finely chop the onions and garlic and sauté in a little oil. Add the pumpkin cubes, briefly fry and then add the soup. Season with salt, pepper, nutmeg and a little ginger (optional) and leave to simmer.
  3. Once the pumpkin is tender, puree the soup in a mixer with the double cream and season to taste.
  4. Serve in bowls or a hollowed-out pumpkin, drizzle with a little pumpkin seed oil and sprinkle with roasted pumpkin seeds.

May also be made without the cream. Creamy Pumpkin Soup also tastes delicious and has a wonderfully creamy consistency even without cream. If the soup is too thick, simply add a little water or stock.

Add chopped dill and chives for a different yet equally exquisite taste experience!
You want more? Try also our Creamy Garlic Soup with Croûtons.

Hearty Creamy Garlic Soup is easy to make and a classic amongst Austrian creamy soups. Topped with crispy, dark bread croutons, it is an absolute must.


Recipe Summary

  • 3 tablespoons unsalted butter
  • 1 small white onion, chopped
  • 1 clove garlic, minced
  • 1 tablespoon firmly packed light brown sugar
  • 1/2 teaspoon freshly ground cinnamon
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon freshly ground nutmeg
  • 1/8 teaspoon cayenne pepper
  • One 15-ounce can pure pumpkin puree
  • 3 cups low-sodium vegetable broth
  • 1/2 cup heavy whipping cream
  • Kosher salt
  • Crème fraîche, for garnish (optional)

In a large pot, melt the butter over medium heat. Once the butter is just beginning to brown, add the onion and sauté for 5 minutes. Add the garlic, sugar, cinnamon, pepper, nutmeg and cayenne pepper and cook for 3 minutes. Add the pumpkin puree and broth, stir to incorporate, season with salt and bring to a boil. Reduce the heat to low and simmer for 20 minutes. Stir in the cream and let cool for 10 minutes.

Transfer the soup to a blender (or use an immersion blender in the pot) and puree until smooth. If needed, add additional water or broth to reach desired consistency. Return the mixture to the pot or large a sauce pan. Serve warm and drizzle with crème fraîche.


How To Make The Creamiest Pumpkin Soup

The easiest way to make this soup would be to dump all the ingredients and cook. But I love to saute and caramelize first, to develop flavour. The caramelized pumpkin is the only secret, that makes this soup to stand out. The extra 10 minutes of roasting is really worth.

Start with Caramelizing garlic and onion in butter, until aromatic. Then add chopped carrot and pumpkin. Roast it until you see brown spots on the vegetables. Keep stirring in between to prevent it from burning. It will take roughly 10-15 minutes if done on medium-high heat.

Add warm stock to the pot and cook for another 10-15 minutes until the vegetables are cooked. Blend to a smooth consistency. Stir in the cream and switch off the heat. Don't cook for long after you add the cream.


  • 4 Cups pumpkin, peeled, seeded, and chopped
  • 1 Cup zucchini, chopped
  • 1 Cup yellow onions, chopped
  • 1/2 Cup celery with stem, chopped
  • Vegetable stock (enough to cover vegetables)
  • 1 Cup red pepper, seeded and chopped
  • 6 to 7 Tablespoons olive oil, such as Gaea Extra-Virgin Olive Oil
  • 1/2 Cup toasted pumpkin seeds
  • 1 Cup crumbled goat cheese (or hard cheese)
  • 2 Teaspoons fresh grated ginger

Place the chopped pumpkin, zucchini, onions, and celery in a large soup pot and add the vegetable stock until at least half the vegetables are covered. Bring the broth to a boil then let simmer over low heat for 30 minutes.

Turn off the heat and let the soup cool to room temperature before puréeing vegetable and broth in a blender. Add 2 to 3 tablespoons of olive oil to the puréed mixture and return the soup to the pot and let simmer for 15 minutes before serving in individual soup bowls.

Top each serving with 1 tablespoon of olive oil and the pumpkin seeds, crumbled cheese, and ginger.


How to Make Pumpkin Soup

Heat and Sauté: In a large stock pot over medium heat, add olive oil and onion to the skillet and cook till softened, about 5 minutes. Once translucent, stir in garlic and sauté for 30 seconds.

Simmer Soup: Add remaining ingredients, including the pumpkin, and bring to a simmer. Using an immersion blender, puree soup until smooth. You can also carefully transfer soup to a blender in batches and puree until smooth.

Season: Continue simmering over medium-low heat for 10 minutes. Taste and adjust seasonings, to taste.

Serve: Serve warm with fresh cilantro on top and a drizzle of coconut milk or heavy cream, as desired.


  • Leave Skin on Pumpkin: If you’re using fresh pumpkin, I recommend removing the skin after roasting. The flesh should slide right off with a spoon.
  • Season to Taste: You can adjust the amount of seasonings you use in your soup to suit your tastes.
  • Add Water for Thinner Soup: It’s easy to thin out this soup if it’s too thick for you. Just add water, little by little, until it reaches your desired consistency.
  • Add Ginger: I love garnishing my pumpkin carrot soup with some freshly grated ginger. It makes the soup even more flavorful, warm and cozy.
  • Top with Pumpkin Seeds: Add a satisfying crunch to your soup by topping it with toasted pumpkin seeds!
  • Serve with Pork Sliders: Try serving your soup as a side for my Balsamic Honey Pulled Pork Sliders for a super hearty and delicious dinner.
  • Top with Grain-Free Croutons: Don’t like pumpkin seeds? Toasted croutons made using our Keto Bread are another great way to add some crunch to this creamy soup.

How To Make Creamy Pumpkin Soup

In a soup pot ( I use Dutch oven) add a generous drizzle of extra virgin olive oil, chopped onion and rosemary (photo 1).

Cook on medium heat for 2-3 minutes until onion starts to become translucent. Add peeled pumpkin cut in cubes (photo 2).

Sautee for a couple of minutes, stirring from time to time (photo 3).

Add water and bring to boil. Cook on slow heat for 20-30 minutes (photo 4).

Once pumpkin is cooked puree everything in a pot using a hand-held blender.

As an alternative you can use your food processor and blend your soup in a few goes (photos 5, 6).

In a skillet pan add pancetta (bacon cubes) and a garlic cloves, toss for a few minutes.

Add porcini mushrooms cut in small cubes. Cook for 2-4 minutes or until water is evaporated.

Add cut in cubes or crumbled chestnuts. Toss again for another few minutes (photos 7, 8).

You can make this step while pumpkin is cooking.

Add roasted pancetta, mushrooms and chestnuts to the soup leaving a few spoons for garnishing.

Pour pumpkin cream soup in bowl, top with more mushrooms, pancetta and chestnut cubes.


To begin making the Cream Of Pumpkin Soup, we will first cook the pumpkins or roast them in the oven. I like roasting them in a pan, as it is faster and tastes delicious too.

Heat a teaspoon of oil in a pan and stir fry the garlic along with the pumpkins until it is soft and tender and gets a sweetish roasted aroma. Once cooked, allow the roasted pumpkin to cool completely.

Add all the ingredients into the blender and blend until smooth. Adjust the consistency of the soup by adding more or less of the vegetable stock or water.

When you are ready to serve, bring the pumpkin soup to a quick boil and serve it along with crushed black pepper on the top.

You can also add some coriander leaves to the Cream of Pumpkin Soup for additional flavor.


Directions

Heat oil in medium pot over medium-high heat. Add onions cook, stirring occasionally, until soft and translucent, about 10 minutes. Add garlic, cumin and crushed red pepper cook until fragrant, about 1 minute more.

Add 4 cups water, pumpkin, and bouillon to pot. Bring water to boil. Reduce heat to medium-low. Simmer, stirring occasionally, until pumpkin is tender, about 15 minutes.

Puree soup in batches in blender return to pot (Or, use submersion blender to puree soup until smooth). Stir in ¾ cup cream. Bring soup to boil reduce heat to low. Simmer until soup thickens, about 10 minutes. Season with adobo.

To serve, divide soup evenly among serving bowls. Drizzle remaining cream over soup garnish with pumpkin seeds, if desired.

You are now able to buy this recipe’s ingredients online! After you select your market, you decide if you want to have your items delivered or if you want to pick them up in store!

Confidently Blend Hot Soup

Caution is required when blending hot soup. The reason: hot liquid creates pressure in the closed blender. When the motor runs, pressure builds causing the soup to forcefully escape through the lid. To sidestep splatters, try this: First, fill the blender no more than halfway with soup. Then, crack the lid to release steam. Cover with a kitchen towel and hold the lid as you blend, gradually increasing the motor’s speed. The results: smooth soup and a clean kitchen!


Directions

  1. Heat 1 tablespoon olive oil and butter over medium heat in a large sauce pan or dutch oven. Add shallots and cook until translucent, about 3 minutes. Add garlic and cook for another couple of minutes.
  2. Add the pumpkin puree and cream cheese, stir until smooth, cooking for a minute.
  3. Turn the heat down to medium low. Pour in the vegetable stock, add cayenne pepper and paprika (and chili pepper flakes, if using), and simmer for 15-20 minutes until smooth is thickened. Season with salt and pepper to taste.
  4. In a small frying pan, heat the remaining olive oil over medium heat. Fry up the sage leaves for about 30-45 seconds on each side, then transfer to a cutting board and chop finely.
  5. Pour soup into individual bowls and garnish with crispy sage. Serve with bread or crackers.

Creamy Pumpkin Soup Recipe by Bianca of Confessions of a Chocoholic blog.

At Bruegger’s, we’re known for our kettle-cooked bagels and Vermont cream cheese. But we’re also on a quest to provide our guests with menu items that push the culinary boundaries. This recipe features signature staples available only at Bruegger’s Bagels, and hand-crafted with a creative twist that may be made easily at home. So, next time you stop by Bruegger’s for your morning coffee and bagel, grab a tub of cream cheese and a few extra bagels to create one of these masterpieces at home.