Creamy, velvety and full of flavor! This easy to make pumpkin soup is so comforting and yummy to eat throughout the fall and winter season!
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I love that this soup is rich and decadent in flavor, easy to make and low in calories. Win-win! It’s the perfect soup to serve for Thanksgiving or Friendsgiving dinner! Who can resist all things pumpkin this time of year? Not me!
Of course, I had to pick the biggest pumpkin I could find! I love huge pumpkins! But, let me tell you that I was a little terrified about cutting into this big beautiful pumpkin monster! Am I the only one that gets scared about cutting into big pumpkins? I start thinking of all the things that could go wrong. Yes, I have a very vivid imagination.
What’s the Best Way to Cut a Pumpkin?
I like to start by cutting a square around the stem and removing it. Once the stem is removed, I then slice the pumpkin from top to bottom into long slices. Then I cut each slice into small pieces. This makes it so much easier to cut away the hard pumpkin skin.
As you can see below, I was able to safely cut this gorgeous pumpkin into small chunks. Now it’s ready for my creamy pumpkin soup recipe.
What Are the Best Pumpkins for Pumpkin Soup?
There are a wide variety of pumpkins to choose from. Some even have really cute names like the Cinderella pumpkin or the Fairytale pumpkin which are great for baking.
Personally, I just use a typical orange pumpkin for my pumpkin soup recipe as they are the easiest to find. However, this recipe is so versatile to make all year round, so if pumpkins aren’t readily available, then I just swap out the pumpkin for butternut squash and it just becomes a butternut squash soup instead.
Only a few basic ingredients are needed:
- Fresh Pumpkin
- Chicken Broth
- Freshly Grated Nutmeg
- Freshly Cracked Black pepper
- Heavy Whipping Cream
That’s it! You might already have most of these ingredients already in your kitchen, so no need to go and buy a bunch of fancy ingredients to get a perfectly elegant restaurant-quality soup! I really don’t like it when I find a recipe I want to make and the ingredient list is full of special ingredients I don’t normally buy or have on hand.
Melt the Butter
Begin by melting 1 stick of butter in a large pot. I love using a large cast-iron Dutch Oven to make my soups for ease of use, flavor,
Once the butter has started to melt, you can begin adding in the onions. Saute the onions for about 2-3 minutes until softened but not browned.
Grate Whole Nutmeg
I like to use whole nutmeg because I love the fresh flavor it adds to my recipes. Grate the nutmeg with a rasp or cheese grater. If you don’t have a whole nutmeg on-hand, it is fine to use ground nutmeg.
Once the onions have softened, add the pumpkin chunks, chicken broth, kosher salt, freshly cracked black pepper, and nutmeg. Hold off on adding the heavy whipping cream until later.
Simmer Until Pumpkin Has Softened
Time to Blend
Once the pumpkin has become soft and tender, it’s time to start blending it. I use a hand blender because it makes it so much easier to just pop the hand blender into the pot instead of having to spoon out the pumpkin into a table blender.
Note: If you’re using a table-top blender, be sure to let the hot pumpkin soup cool down before adding into the blender. Otherwise, you’re going to end up with hot pumpkin soup all over yourself and your kitchen. I would also caution you to blend the soup in small batches.
Blend Until Pumpkin is Creamy
Blend the soup until it becomes smooth and creamy and completely free of any lumps.
Add Heavy Whipping Cream
Once the soup is completely blended and smooth, it’s time to add in the heavy whipping cream.
Blend Heavy Cream Evenly
Blend the heavy whipping cream into the soup with the hand blender or so that it’s well mixed in.
This is what it should look like after the heavy whipping cream has been blended in.
Time to serve!
Drizzle heavy cream on top of creamed pumpkin soup bowl. You can either serve your pumpkin soup simply with nothing added or you can top it with a few raw pumpkin seeds.
- 12 Cups Pumpkin cut into 1-inch chunks (approximately a 5 lb Pumpkin)
- 1 White or Yellow Onion
- 3 Cups Chicken Stock/Broth
- 3 Cups Cold Water
- 2 Tablespoons Olive Oil
- 1 Teaspoon Freshly Grated Nutmeg
- 2 Teaspoons Kosher Salt
- 1 Tablespoon Sugar
- 1/2 Teaspoon Freshly Cracked Black Pepper
- 1/4 Heavy Whipping Cream. Plus more for serving
- 1/4 Cup Pumpkin Seeds for serving (optional)
- In a large dutch oven or a big pot, heat olive oil and then add onions and saute until soft and translucent but not browned.
- Once onions have softened, add in the pumpkin chunks, kosher salt, sugar, nutmeg, freshly ground black pepper and chicken stock/broth. The liquid should be about 1 inch lower than the top of the pumpkins. See notes.
- Reduce the heat to medium-low and simmer for about 30-40 minutes until the pumpkin is soft and tender when poked with a fork.
- Using a hand blender, blend the pumpkin until it becomes super smooth and creamy with no chunks of pumpkin or onions in-sight.
- Then add 1/4 cup of heavy cream into the soup and mix until evenly blended.
- To serve, drizzle each bowl with a little heavy cream and some raw pumpkin seeds (optional).
Do not cover the pumpkin completely with liquid. The liquid should be about one-inch below the top of the pumpkin chunks inside the pot. If there's too much liquid, the pumpkin soup will become too watery.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 272Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 10mgSodium: 1112mgCarbohydrates: 39gFiber: 6gSugar: 17gProtein: 11g