Easy to Make Pumpkin Soup

This Easy to Make Pumpkin Soup recipe has all of the flavors of fall! Pumpkin purée, vegetable stock, onion, garlic, thyme, nutmeg and heavy cream come together in this simple, yet decadent soup recipe. Warm up on a cool fall evening with this thick and creamy vegetarian soup!

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This Easy to Make Pumpkin Soup recipe has all of the flavors of fall! Pumpkin purée, vegetable stock, onion, garlic, thyme, nutmeg and heavy cream come together in this simple, yet decadent soup recipe. Warm up on a cool fall evening with this thick and creamy vegetarian soup!

I just Iove Fall here in Maine for so many reasons! The weather cools down and the fall foliage is gorgeous. However, one of my favorite things about this season is the food. This Pumpkin Soup recipe is so delicious and easy to make that I have it on repeat during the fall and winter months.

The vegetarian pumpkin soup pairs well with my Cheese and Herb Scones or it is terrific to enjoy with a hearty salad like this Italian Salad. Of course, sometimes I just keep it simple and serve it with some crusty dinner rolls  or focaccia bread and butter.

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What ingredients do I need to make the Pumpkin Soup?

One of my favorite things about this pumpkin soup recipe is that it has just 10 ingredients, most of them are already pantry staples at my house. Here is what you will need:

• Vegetable Stock
• Pumpkin Purée 
• Onion
• Garlic
• Thyme
• Nutmeg
• Salt
• Black Pepper
• Heavy Cream
• Parsley 

Kitchen Items Needed:

• Sharp Knife
• Cutting Board
• Large Pot
• Measuring Cups
• Measuring Spoons
• Immersion Blender I love this one from Braun!

How do I make the Vegetarian Pumpkin Soup?

There are just a few steps required to make this delicious, creamy fall soup recipe.

Step 1: Cook the soup

Start off by adding the diced onion, minced garlic, thyme, nutmeg and pumpkin purée to a large pot. Next, pour in the vegetable stock and stir. Bring ingredients to a boil, then turn heat down and simmer for 30 minutes.

Step 2: Blend the soup and add cream

Remove the soup from heat and use an immersion blender to blend the ingredients together until they are combined into a thick, smooth consistency. Season with salt and pepper to desired taste. Then, add in the heavy cream and stir.

Step 3: Warm soup and enjoy!

Return soup to the stove top and heat until warmed through, about 3 to 5 minutes, stirring frequently. Remove from heat and serve warm with additional heavy cream and parsley if desired.

Can I store the leftover Pumpkin Soup?

Yes, you can store the leftovers in an airtight container in the refrigerator for up to 4 days. This soup also freezes well and it can be kept in the freezer in an airtight container for up to 6 months

Are there any variations to the Pumpkin Soup?

I love the original recipe for the soup! However, I make it so frequently during the fall and the soup is extremely versatile so there are several ways I change it up. Here are a few variations that I have tried:

• Apples: Apples are a great compliment to the flavor of this soup. You could dice one up and add it to the pot when cooking or simply add some thinly sliced apples on top as a garnish
• Sweet Potatoes: If you are looking to make the soup a little heartier, add a sweet potato of two. Peel the sweet potatoes and cut into chunks and simmer them along with the vegetable stock and other ingredients.
• Cinnamon: Looking for a touch of spice? Add a teaspoon of Cinnamon or sprinkle a little on top.
• Vegan Variation: It is very simple to turn this vegetarian soup into a vegan soup recipe. Instead of the heavy cream, use canned coconut milk instead. This is one of my favorite variations!
• Fresh Pumpkin: I use the canned pumpkin purée to save time. However, you can easily use fresh pumpkin. All you need to do is roast it first, then add it instead of the purée.

What are the best toppings to add to this Soup Recipe?

There are so many different items that you can add on top of this delicious soup! Check out these ideas:

• Pumpkin Seeds
• Chopped Walnuts
• Fresh Thyme
• Greek Yogurt or Sour Cream

What can I serve with the Pumpkin Soup?

This soup is fairly light, so I like to serve something with it. My Chicken Sliders Recipe with Pesto or How to Make Keto Chicken Tenders are my kids's favorite. I like to have it with a nice salad like this Broccoli Cauliflower Crunch Salad. If there are leftovers, this makes a tasty lunch the next day too!

So Tell Me...

What is your favorite thing about fall? Do you enjoy cooking more in the fall? Have you ever made pumpkin soup?

Thank you so much for stopping by! As always, I would love to hear your thoughts in the comments section below. Have a great week!

Pumpkin Soup

This Easy to Make Pumpkin Soup recipe has all of the flavors of fall! Pumpkin purée, vegetable stock, onion, garlic, thyme, nutmeg and heavy cream come together in this simple, yet decadent soup recipe. Warm up on a cool fall evening with this thick and creamy vegetarian soup!

4.97 from 28 votes

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Course: Soup

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 35 minutes minutes

Servings: 4

Calories: 149kcal

Equipment

• Immersion Blender

Ingredients

• 4 cups vegetable stock
• 2 ½ cups pumpkin puree
• 1 small onion diced
• 3 cloves garlic minced
• ½ teaspoon dried thyme
• ½ teaspoon nutmeg
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• ⅓ cup heavy cream – plus more for serving
• Fresh parsley for garnish

Instructions

• In a large pot, combine the vegetable stock, pumpkin puree, onion, garlic, thyme, and nutmeg.
• Bring to a boil. Turn down the heat and simmer for 30 minutes.
• Remove from the heat and use an immersion blender to blend the soup.
• Season with salt and pepper.
• Add the heavy cream and stir through.
• Return to the stovetop and heat for 3 minutes, stirring frequently.
• Portion the soup into bowls and garnish with a drizzle of additional cream and chopped fresh parsley.
• Serve with nice crusty bread or rolls.

Notes

Store leftovers in the refrigerator in an airtight container for up to 4 days. This soup freezes well and can be kept in the freezer for up to 6 months.

I like to make this soup nice and “stick to the spoon” thick but if you prefer a soup that is thinner in consistency simply use a bit more vegetable stock.

I use canned pumpkin puree to make this soup because it’s easy and cuts down on the prep time but you could make the puree from scratch by roasting a fresh pumpkin.

Nutrition

Calories: 149kcal | Carbohydrates: 20g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 1538mg | Potassium: 379mg | Fiber: 5g | Sugar: 8g | Vitamin A: 24623IU | Vitamin C: 9mg | Calcium: 63mg | Iron: 2mg