Creamy Pumpkin Soup

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Smooth, thick, and perfectly soft – Creamy Pumpkin Soup is absolutely delicious and so easy to make! All you need are a few ingredients and minimal time to make this ultimate fall soup!

Soup season is the best season! Soup is the go-to way to warm up on a cold, rainy day—or when you want to make a quick meal that you know everyone will love. Like most things, soup is best made from scratch. Most of the time, all you need is a handful of vegetables, spices and seasonings, and a little water or broth. It’s that simple! Naturally meat-free and gluten-free, this dish is absolutely delicious. This creamy pumpkin soup recipe will put everyone in the fall mood. Everything pumpkin flavored is for the win!

What kind of squash should I use?

The base of this Roasted Pumpkin Soup is roasted pumpkin! Roasted vegetables bring out a lot of flavor, and squash is no exception. We like to use pie pumpkins, also known as sweet pumpkins. This squash has a rich, sweet flavor that is very similar to butternut squash. It’s different from your typical jack-o’-lantern, so be sure to check out the variety before buying!

Is steamed or roasted pumpkin better?

It depends on what you want to do with it! If you want to make your own pumpkin puree, we recommend steaming it, but roasted pumpkin soup is always the best way to go. Roasting helps preserve the pumpkin’s natural flavor, color and texture!

Can I dilute cream of pumpkin soup?

We love this soup and chowder! If that’s not how you like your soup, you can always add more broth until you reach the desired consistency.

Do I have to roast the whole squash?

We absolutely love the flavor of roasted squash in this soup. But, sometimes we just don’t have the time! You can substitute a 15-ounce can of pumpkin puree for the roasted pumpkin in this recipe.

Freezing Instructions:

Keeping a batch of Creamy Pumpkin Soup on hand is perfect for those busy fall days – we know how busy back-to-school season can get, and it’s nice to have something delicious on hand. Just make the Roasted Squash Soup according to the directions, but leave out the cream, as it tends to take on an odd texture when thawed. Allow the soup to cool completely, then place it in an airtight, freezable container and freeze it for up to 3 months. Let it thaw overnight in the refrigerator, then reheat on the stovetop over medium-low heat. Don’t forget to add the cream while heating!

A bowl of creamy pumpkin soup topped with pumpkin seeds.

Storage and Reheating Instructions:

Store leftover pumpkin soup in an airtight container and refrigerate for up to 4 days. You can reheat single servings in the microwave in 30-second increments until heated through, or in a skillet on the stovetop over medium-low heat until heated through, about 10-15 minutes.

If you liked this recipe, you might be interested in these other delicious soup recipes:

watch the video below Caytlin will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

A bowl of creamy pumpkin soup.

Smooth, thick, and perfectly soft – Creamy Pumpkin Soup is absolutely delicious and so easy to make! All you need are a few ingredients and minimal time to make this ultimate fall soup!

Preparation time 15 minute

cooking time 25 minute

total time 40 minute

raw material

  • 1 pumpkin pie sowing and camping
  • 1 tablespoon olive oil
  • 3 tablespoon salted butter
  • 1 medium white or yellow onion peeled and diced
  • 4 medium sized carrots peeled and sliced
  • 3 Celery Ribs slice
  • 4 cup vegetable soup
  • 1 teaspoon Salt or tasting
  • 1/2 teaspoon nutmeg powder
  • 1/4 teaspoon Black pepper
  • 1 cup heavy cream


  • Preheat oven to 425°F. Quarter and seed pumpkins. Brush with olive oil and bake on a parchment-lined baking sheet for 35-40 minutes.

  • Melt butter in large saucepan over medium high heat. Add onion and sauté until soft and translucent, about 5 minutes.

  • Add carrots, celery and vegetable stock. Season with salt, nutmeg and black pepper. Bring to a boil.

  • Reduce heat to medium-low and simmer until vegetables are tender, about 15-20 minutes. While the vegetables are simmering, peel the roasted squash and add the squash flesh to the pot. Keep away from heat sources.

  • Puree with an immersion blender, or transfer in batches to a food processor or blender fitted with a vented lid. Blend until smooth. Stir in the heavy cream and serve warm.

Calories: 295kcal | carbohydrate: 28G | protein: 2G | fat: 20G | Saturated fat: 12G | cholesterol: 69mg | sodium: 1129mg | Potassium: 711mg | fiber: 4G | sugar: 10G | Vitamin A: 21280unit | Vitamin C: 32.3mg | calcium: 115mg | iron: 1.1mg

Creamy Butternut Squash Soup