This delicious pumpkin soup recipe is perfect for fall! I love the sweet and savory flavor of pumpkin, and this soup is one of my absolute favorites.
The cooler weather and colorful leaves have arrived, and they’ve got me feeling like I need a warm and cozy bowl of soup for breakfast, lunch, and dinner.
Change your dinner plans for tonight and make this creamy pumpkin soup, you won’t regret it!
Pumpkins are a great source of fiber, which is essential for a healthy digestive system.
Pumpkin puree can improve your circulatory system, reduce the risk of cancer and diabetes, and help bolster your immune system.
Overall, this pumpkin soup makes for a delicious and nutritious dinner option!
Ingredients to Make Pumpkin Soup Recipe
- Olive oil
- Onion
- Carrot
- Potato
- Pumpkin
- Water OR chicken stock
- Salt + pepper
- Cream to taste
How to Make Pumpkin Soup Recipe
Sauté the vegetables:
Place a large pot on the stove at high heat.
Once the pan is warmed up, add the olive oil. Then add the onion, carrot, sweet potato, and pumpkin. Cook for 4-5 minutes.
• Season the soup:
Season the vegetables with salt and pepper. Roast them for another 5-6 minutes, stirring from time to time, until they are starting to soften and brown.
• Cook the soup:
Pour the chicken stock over the vegetables and reduce the heat to a simmer. Cook for 15 minutes.
• Blend the soup:
I take the pot off the heat and blend the soup until smooth. I use a stick blender when I’m short on time, but you can use a regular blender according to your manufacturer’s instructions for hot liquids.
• Finish the soup:
Place the soup back on the stove over medium heat and heat until it is warm throughout. If you want a thinner soup, stir in some cream. Allow the soup to warm for 2-3 minutes and then serve hot.
More Tasty Soup Recipes
Meatball Soup : Light and Delicious
Tips
If the pumpkin soup recipe is too thick, add more vegetable stock. If it is too thin, allow it to continue simmering over medium-low heat to reduce.
How to store
This pumpkin soup recipe will keep in the fridge for up to 3-4 days.
Pumpkin Soup Recipe
Ingredients
- 2 tbsp olive oil
- 1 medium onion roughly diced
- 1 carrot peeled and roughly chopped
- 1 potato peeled and roughly chopped
- 2 pounds pumpkin peeled and deseeded, roughly chopped
- 5 cups water or chicken stock
- Salt + pepper to taste
- Cream to taste (optional)
Instructions
- Place a large pot on the stove at high heat. Once the pan iswarmed up, add the olive oil. Then add the onion, carrot, sweet potato, and pumpkin. Cook for 4-5 minutes.
- Season the vegetables with salt and pepper. Roast them for another 5-6 minutes,stirring from time to time, until they are starting to soften and brown.
- Pour the chicken stock over the vegetables and reduce the heat to a simmer. Cook for 15 minutes.
- I take the pot off the heat and blend the soup until smooth. I use a stick blender when I'm short on time, but you can use a regular blender according to your manufacturer's instructions for hot liquids.
- Place the soup back on the stove over medium heat and heat until it is warm through out. If you want a thinner soup, stir in some cream. Allow the soup to warm for 2-3 minutes and then serve hot.
