Pumpkin soup is a usually ‘bound’ soup made from a purée of pumpkin. It is made by combining the meat of a blended pumpkin with broth or stock. It can be served hot or cold and is a popular Thanksgiving dish in the United States.
Pumpkin SoupCourse: SoupsCuisine: AmericanDifficulty: Easy
1 tbsp Olive Oil
1 qts Garlic Clove (Minced)
1/2 cups Chopped Onion
3/4 cups Canned Pumpkin Purée
1/2 tsp Chopped Fresh Thyme Leaves
1/4 tsp Kosher Salt
1/8 tsp Ground Cumin
1/8 tsp Chili Powder
1/8 tsp Ground Ginger
1/2 cups Low-Sodium Chicken Broth
1 tsp Maple Syrup
1/2 tbsp Heavy Cream
1 tbsp Pumpkin Seeds (For Serving – Optional)
- Heat the olive oil in a 2-quart saucepan over medium heat for 30 seconds. Add the onion and garlic and cook, stirring occasionally, for 2 minutes.
- Add the pumpkin purée, thyme, salt, cumin, chili powder, and ginger and cook over medium-low heat, stirring occasionally for 5 minutes.
- Add the broth and cook for 3 to 4 minutes, stirring constantly.
- Remove from the heat and stir in the maple syrup and cream.
- Serve warm, garnished with the pumpkin seeds if using.
- If you don’t have canned pumpkin, feel free to use butternut squash instead. We recommend using our roasted butternut squash recipe and use the roasted squash in place of the pumpkin. Follow the rest of the recipe as written. For a smooth consistency, you will need to purée the soup in a blender or use an immersion blender.
- Consider adding in 1/2 teaspoon of red curry paste to cook along with the onions and garlic in the olive oil for a spicy Thai pumpkin soup version.
- If your soup is too thick, add additional broth or cream. In the unlikely event that the soup is too thin, simmer it on the stove for a few extra minutes to let the soup reduce. Reducing the soup will help thicken it.
- Instead of topping your pumpkin soup with pumpkin seeds, consider using homemade croutons instead.
- Be sure to purchase pumpkin purée for this pumpkin soup recipe and not pumpkin pie filling. They both come in a can and can often be found right next to each other on the shelf. The two are very different. Pumpkin pie filling is sweetened and seasoned with pumpkin pie spice and you don’t want to use it in this soup recipe.