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!
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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!
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