Cream of Pumpkin Soup
Cream of pumpkin soup is a classic, comfort food dish that balances savory and slightly sweet elements. It is easy to make, with simple ingredients such as pumpkin puree, broth, and vegetables. I personally love it in fall when the weather starts getting chilly.
Key Ingredients:
Listed below are the primary ingredient. I have also listed substitutions for a vegan or vegetarian option.
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Pumpkin Purée: The main ingredient for this soup is canned pumpkin. Be sure to NOT use pumpkin pie filling. This gives the soup its body and distinct flavor. It’s smooth, mildly sweet, and blends well with the savory components.
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Celery, Carrots, and Onion: These vegetables form the base of the soup and add flavor.
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Chicken Broth: Chicken broth adds additional flavor. You can substitute a vegetable broth to make this recipe vegan or vegetarian.
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Half and Half: This ingredient adds creaminess and richness. It can be substituted with heavy cream for a thicker result or with milk for a lighter version. For a vegan option, substitutive with milk substitute of choice, such as oat milk.
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Butter: Used to sauté the aromatics, enhancing their flavor. For a vegan option substitute margarine or olive oil.
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Salt and Ground Ginger: The ginger adds a mild spiced note without overpowering the dish.
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Pumpkin Seeds (Optional): Use these as a garnish for texture and a nutty finish.
Serving Suggestions
Cream of pumpkin soup can be served in various settings, from weekday lunches to informal dinners or holiday dinners. Here are a few ways to serve it:
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With Bread: Pair with a slice of crusty sourdough, whole grain toast, or a garlic roll. Try this Artesian Flatbread. It is great for dipping in the soup.
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As a Starter: Serve in small bowls as an appetizer for a fall or winter dinner.
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With Salad: Accompany with a crisp green salad dressed in vinaigrette for a balanced meal.
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With Protein: Serve alongside roasted chicken or a grilled cheese sandwich for added heartiness. It also is a great pairing for a fancier dish like with this Tournedos Rossini.
Below is the recipe
Cream of Pumpkin Soup
This Cream of pumpkin soup is a straightforward and flexible recipe that highlights seasonal ingredients. It works well in both casual and formal meals and can easily be adjusted based on dietary preferences. Vegan and vegetarian option are given.
Ingredients
- 2 cups pumpkin purée (canned; avoid pumpkin pie filling)
- 1 rib celery, finely chopped
- ½ cup carrots, thinly sliced
- ½ yellow onion, thinly sliced
- 1 cup half and half
- 2 tablespoons butter
- 3 cups chicken broth
- 1½ teaspoons salt
- ¼ teaspoon ground ginger
- Pumpkin seeds, shelled (optional, for garnish)
Instructions
- Sauté Aromatics In a 4-quart stockpot, melt the butter over medium heat. Add the sliced onion and cook until translucent, about 4–5 minutes.
- Cook Vegetables and Add Pumpkin Stir in the chopped celery and sliced carrots. Add the pumpkin purée and chicken broth, stirring to combine. Mix in the salt and ground ginger.
- Simmer Bring the mixture to a simmer. Reduce heat and cook for 15–20 minutes, stirring occasionally, until the vegetables are fully softened.
- Blend the Soup Carefully transfer the mixture to a blender. Blend in batches until completely smooth. (Use caution when blending hot liquids.)
- Add Cream and Finish Return the puréed soup to the stockpot. Stir in the half and half and heat gently over low heat. Taste and adjust seasoning if necessary.
- Serve Ladle the soup into bowls. Garnish with a sprinkle of shelled pumpkin seeds, if using. Serve hot.
Notes
See blog post for vegan and vegetarian substitution options
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 176Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 27mgSodium: 1065mgCarbohydrates: 17gFiber: 5gSugar: 6gProtein: 5g
Last Updated on May 29, 2025 by Carleen
