I am incredibly proud of this pumpkin soup recipe. It’s well-balanced in flavor, has the perfect creamy consistency that you want, and it’s just downright fun to make! It comes together in just about fifteen minutes aside from roasting a little pie pumpkin, which are readily available an easy to work with.
To roast a pumpkin, simply insert a large knife near the stem (but not through the stem), then pull it down to the counter. Repeat on the opposite side and pull the pumpkin apart. Scoop out the seeds (you can of course roast those too!), set the halves cut-side down on a cookie sheet, and roast until easily pierced with a knife (about 45 minutes for a pumpkin this size).
Let cool slightly and pull the skin/stem off. It should come right off. You can even do this hours ahead of time and let the pumpkin sit at room temperature for a bit if you prefer. This is where you normally purée the pumpkin but no need for this soup! You’ll have about two cups of pumpkin flesh to add to butter onions and garlic in your Dutch oven. Add chicken broth and spices and blend it up until nice and frothy.
I use my immersion blender for this step. If you’re a soup fan, you absolutely need an immersion blender. It’s probably my favorite kitchen gadget. If you don’t have an immersion blender, carefully transfer the soup to a blender, blend it up, then pour it back in your dutch oven to whisk in cream and adjust the seasonings as needed.
I love this pumpkin soup with a bit of fresh rosemary, salty parmesan cheese, and pine nuts. I served this soup at my Pumpkin Picnic and ate it for lunch the next few days and I felt like I’d been to a spa. It’s so good for you! It’s filling and made me feel incredibly energized so if you want something delicious and comforting to impress your guests that will make everyone feel great, make this soup.
P.S. I used one of the pumpkins from my Harvest Festival tic-tac-toe game to make this soup (and a couple more to recipe test). How cool are pumpkins? They’re cute AND delicious. Waste not, as the pirates say.
1 whole pie pumpkin (sugar pumpkins)
3 Tbsp unsalted butter
1 small white onion, sliced
2 cloves garlic
3 cups chicken broth
1/2 tsp chili powder
1/2 tsp smoked paprika
1/2 tsp salt
1/4 tsp pepper
Freshly grated nutmeg (to taste)
1/4 cup cream
Garnish: chopped rosemary and parsley, parmesan cheese, pine nuts
- Preheat oven to 400 degrees F. Rinse pumpkin and dry with a paper towel. Cut pumpkin in half (don’t try to cut through the stem!) and scoop out the seeds and stringy bits. Place cut-side down on cookie sheet and roast for 45-60 minutes, or until pumpkin is easily pierced with a knife and the skin is coming off. Set aside to cool. When cool enough to handle, remove the skin. One pie pumpkin should yield two cups of pumpkin flesh.
- While your pumpkin is cooling, melt butter in a Dutch oven and sauté onion until soft (or caramelized if you have the time!). Add garlic and cook for another minute or two, then add the pumpkin flesh and bring to a simmer. Add chicken broth and spices and blend with an immersion blender. (Note: if you don’t have an immersion blender, transfer to blender, then return to pot once blended.) Reduce heat to low and simmer for ten minutes, whisking in cream right before serving.
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Read more about my Pumpkin Picnic episode here. Watch the episode: