Creamy Pumpkin Soup with Fresh Pumpkin
If you are feeling in the fall mood this Creamy Pumpkin Soup made from fresh pumpkin will hit the spot perfectly. It may seem intimidating to use fresh pumpkin, and while I would never judge for using canned goods, I promise that it’s actually way easier than you might think!
Click below to jump right to the recipe 👇
Jump to Recipe
Disclosure – this page contains affiliate links that, at no additional cost to you, I may earn a small commission from. As an Amazon Influencer, I earn from qualifying purchases.
INGREDIENTS FOR PUMPKIN SOUP
- Sugar Pumpkin – using fresh pumpkin makes a huge difference, the roasted pumpkin flavor really stands out.
- Olive Oil
- Sweet Onion
- Garlic Cloves
- Cinnamon
- Nutmeg
- Ginger
- Cayenne Pepper – optional, gives a little heat
- Smoked Paprika – optional, gives a smokey flavor
- Salt
- Pepper
- Vegetable Broth
- Heavy Cream
HOW TO MAKE PUMPKIN SOUP
- Slice the pumpkin (removing seeds) into wedges and lightly coat with olive oil using a basting brush.
- Roast the pumpkin in the oven for about 15 minutes per side, flipping once, remove once fork tender.
- Remove the pumpkin from the oven, allow to cool cool enough to handle, then remove the skin.
- In a dutch oven heat up olive oil and add in the onions, cook for 3-4 minutes then add the garlic and cook 2 minutes more.
- Add the pumpkin, cinnamon, nutmeg, ginger, cayenne, smoked paprika, salt, pepper, and vegetable broth to the dutch oven.
- Bring the soup to a simmer and then cover and cook for 10 minutes.
- Remove the soup from the heat and add in the heavy cream.
- Use an immersion blender to blend the soup until smooth, then return to the dutch oven to warm and serve.
Creamy Pumpkin Soup with Fresh Pumpkin
Equipment
- Immersion Blender Traditional blender works too, but I highly recommend an immersion blender.
Ingredients
- 2-4 Tbsp Olive Oil
- 1 3-4lb Sugar Pumpkin (or "Pie Pumpkin")
- 1 Large Sweet Onion Chopped
- 5 Cloves Garlic Minced
- 1 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1/8 tsp Ginger
- 1/8 tsp Cayenne Pepper
- 1/4 tsp Paprika
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 3 Cups Vegetable Broth (can substitute with Chicken broth)
- 1/4 Cup Heavy Cream
Instructions
Roast Pumpkin
- Preheat oven to 425°f. Line a baking sheet with parchment paper and set aside.
- Slice the sugar pumpkin for roasting in half and remove the seeds. Cut the halves into 2 wedges and lightly brush with olive oil. Place on the prepared baking sheet, on its side.
- Roast the pumpkin for 15 minutes, then flip the wedges onto their other sides. Continue roasting an additional 15 minutes. The pumpkin is done when skin is fork-tender. When the pumpkin is done, remove it from the oven and set aside to cool.
- Once cooled remove the skin off the pumpkin. Chop the pumpkin into small cubes.
Make the Soup
- Heat 1 Tablespoon olive oil in a dutch oven. Add the onion and cook until translucent, about 3-4 minutes. Add garlic and cook an additional 2 minutes.
- Add the pumpkin, cinnamon, nutmeg, cayenne pepper, smoked paprika, salt, pepper, and vegetable broth to the dutch oven. Bring to a simmer, cover and cook 10 minutes.
- Remove from heat and add the heavy cream. If using a traditional blender, allow soup to cool before transferring to the blender. If using an immersion blender you can move directly onto the next step.
- Use an immersion blender to puree soup or use a traditional blender to puree the soup until smooth in small batches (insure soup is completely cooled before using a traditional blender).
- Return the pureed soup to the pot (if using a blender) and simmer until heated through and serve as desired.
Tried this recipe?Let us know how it was!
Notes and Substitution Recommendations
- For a slightly more sweet soup, you can add a Tablespoon of maple syrup or honey to the soup at the same time you add the cream.
- You can bring down the overall spiciness of the soup by reducing the paprika and eliminating the cayenne pepper. I wouldn’t recommend this personally, as I think this soup tastes it’s best with the spice, but if you’re extra sensitive to it than it is an option.
- This recipe can be made vegan/dairy-free by substituting the heavy cream for coconut cream.
- To garnish I used a little bit of sour cream and roasted pumpkin seeds. Coconut cream or even a little bit of greek yogurt would also be a great topping, but I honestly don’t even think this soup needs any toppings.
- Serves great with a nice salad, or a crispy grilled cheese!
Pin this recipe for later 🎃
Your subscription could not be saved. Please try again.
Your subscription has been successful.
