As the temperatures drop and the leaves fall, I can think of no better way to warm up than with a bowl of creamy pumpkin soup. Made with roasted pumpkin, roasted vegetables, and heavy cream, this soup will quickly become one of your favorite dishes.
If you want to get some more of your pumpkin fix, try us Homemade Pumpkin Pureeour Pumpkin Cheesecake Thumbprint Cookiesor us Pumpkin muffins.
Why our recipe?
- Starts with a sugar pumpkin roast. No cans of pumpkin puree here!
- Heavy cream is added for a velvety smooth creamy finish.
- Tips for freezing your soup so you can enjoy it in the future without all the prep work.
The best part of making homemade pumpkin soup is choosing your desired smoothness. You can enjoy your soup slightly crunchy or make it velvety smooth. No matter how you decide to prepare it, pumpkin soup is the perfect meal or side dish for any fall gathering.
Material notes
- Pumpkin: Choose a sugar pumpkin (pie pumpkin) for the best flavor and texture. They are about 2-3 pounds and are sold in grocery stores during the fall.
- Butter: We like to use salted butter but you can use unsalted butter and add salt to taste.
- Carrots: Peel your carrots before slicing for a smoother texture.
- Vegetable Broth: Keep things vegetarian, but chicken broth will work too. Use a low-sodium alternative to control odor.
- Heavy Cream: Either heavy cream or whipping cream will work. Half can also be used.
Pumpkin You choose the subject
If you've never made homemade pumpkin soup before, you may not realize that the type of pumpkin you use matters. For this recipe, we use a sugar pumpkin, also known as a pie pumpkin. These are different from the larger pumpkins commonly used for carving (jack-o'-lantern pumpkins). Sugar pumpkins are very small, weighing 2 to 3 pounds, and are grown specifically for baking and cooking. They offer a sweeter flavor and have fewer stringy bits than larger pumpkins.
You can usually find sugar or pie pumpkins in the produce section of your grocery store during the fall season (usually September through November). It's also worth checking your local farmers market, as they often carry these pumpkins well into the fall.
Puree the pumpkin soup
To achieve a creamy, smooth pumpkin soup, you need to puree the ingredients. An immersion blender is our favorite tool for this, but you can also use a food processor or a vented blender. Blend until you reach your desired consistency.
Storage and reheating instructions
Keep in fridge Refrigerate any leftover pumpkin soup in an airtight container for up to 4 days.
to freeze The rest of the roasted pumpkin soup is without heavy cream, as cream can develop a strange texture when defrosting. Let the soup cool completely, then transfer it to an airtight, freezer-safe container. Freeze for up to 3 months and thaw overnight in the refrigerator before reheating.
Reheat Microwave single servings in 30-second increments until heated through, or in a saucepan over medium-low heat on your stove until warm, about 10-15 minutes.
