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!

4.93 from 13 votes

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Course: Soup

Cuisine: American

Prep Time: 10

Cook Time: 35

Servings:

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.

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