This is how to make pumpkin soup in less than 20 mins. Rich, creamy, and delicious. Made with fresh pumpkins, and a touch of maple syrup. And the crunch from the toasted pumpkin seeds gives this soup the warmth of fall.
Table of Content
The weather is getting a bit cooler in the evenings now. My kids know that when it's cooler, then dinner is usually soup, salad, and bread. And the first soup I made this fall was this pumpkin soup with toasted pumpkin seeds. My Aadi loves maple, and believe it or not, pumpkin and maple go so beautifully together.
Why make this soup?
- It's an easy recipe. The reason I say this is the easiest pumpkin soup is that we keep things simple. All we do is chop, sauté, simmer and blend.
- It's a simple recipe. The ingredients are simple and easy to find, pumpkin and some pantry staples.
- It's also quick. The recipe comes together in as little as 20 minutes. Serve a side of salad and bread for a complete meal.
- I also like to add a little maple syrup to this soup, and to me, that kinda compensates for not roasting the veggies.
- And the toasted pumpkin seeds add a nice crunch on top, but you can also use sunflower seeds.
Ingredients and substitutes
- Pumpkin - The best pumpkin to use is a sugar pie pumpkin. You can buy already cut and peeled from the supermarket.
- Maple - Pumpkin, and maple go so beautifully together. Of course, always use good-quality maple syrup.
- Pumpkin seeds - Add a nice crunch on top of the soup.
- Stock - You can use vegetable or chicken stock. And you can even use broth.
- Cream - I like to use half and a half or 10% cooking cream for my soups.
Easy pumpkin soup
- Using a sturdy chopping board and chef's knife peel and cut the pumpkin into smaller pieces - about 2-inch cubes.
Pro tip - Pumpkin is hard so it is very important to use a sharp chef's knife carefully.
- In a soup pot or stockpot, add butter and oil. Sauté the garlic and onions followed by the bay leaves. Cook until onions are translucent.
- Next, add the chopped pumpkin and saute a minute more. Then, add the stock. Continue to cook for 10 to 12 minutes or until the pumpkin is fork-tender.
Pro tip - Keep the heat to medium so it does not burn on the bottom. And if necessary, add a little more water or stock. - Remove bay leaves. Season with salt and pepper. Using a hand blender, blend the soup until smooth.
Pro tip - If using a stand blender, cool the soup for a few minutes and be very careful as the hot soup can splash out and cause serious burns.
- Once smooth, add the maple syrup and cream. Taste and adjust seasoning.
Pro tip - Once you add the cream, do not overheat the soup as it can cause the cream to split due to overheating. - Serve in soup bowls topped with toasted pumpkin seeds and a drizzle of more maple syrup.
Pro tip - The maple syrup is optional but does add a lovely flavor and sweetness to the soup.
Pumpkin seeds
- Place the pumpkin seeds in a dry frying pan and toast them for about two minutes until fragrant. Set aside.
Tips for Success
- If you use ready-to-use store-bought stock make sure to under season your vegetables as commercial stocks have tons of salt added to them.
- You don't always need butter or cream for every soup so feel free to reduce. Vegetables with high fiber like potato, sweet potato, pumpkin, and butternut squash, become very creamy when cooked and pulsed. This means you can eat them more often if you make them healthier.
- Often a tab of butter or cream on the top adds that touch of flavor you need in a soup. So add just that ½ teaspoon of butter or 1 tablespoon of cream on the top as garnish.
- Milk is a great alternative to full-fat cream. Having said that both milk and yogurt can split when added to soups. So add them warm and at the last minute. Then, turn the heat off. OR
- A teaspoon of cornstarch added to every cup of milk will prevent the milk from splitting.
How long will this soup keep?
The soup will keep in the refrigerator for 3 to 4 days. You can also keep it in the freezer for up to 3 months. Always thaw in the fridge overnight for the best results.
Can I roast the pumpkin?
Absolutely, roasting brings out the natural sweetness of the vegetables and enhances their flavor. I do have a roasted pumpkin and sweet potato soup you must try.
Can I add other vegetables to this soup?
Yes, the pumpkin does well in combination with other vegetables such as roasted carrots, turnips, pumpkin, and butternut squash. Try my roasted sweet potato soup or roasted butternut squash soup
What salad can I serve with soup?
For our family, a side salad or sauteed veggies with some homemade fresh bread on the side makes a complete meal. Try
Carrot, celery, or cabbage, Avocado, Chickpea, Asian salad
See all salad recipes
What bread goes well with soup?
Walnut Raisin WW Bread or No-Knead Beer Bread
Roasted Garlic Parmesan Bread Rolls or Garlic Dinner Rolls
See all bread recipes
Printable Recipe
How to Make Pumpkin Soup
Print Pin Rate Share by Email Share on FB Save GrowCalories: 147kcal
Adjust Servings Here: 4 servings
Description
This is how to make pumpkin soup in less than 20 mins. Rich, creamy, and delicious. Made with fresh pumpkins, a touch of maple syrup. And the crunch from the toasted pumpkin seeds give this soup the warmth of fall.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 1 lb (500 g) Pumpkin (roughly chopped )
- ½ cup Onion ( roughly chopped)
- 1 clove Garlic (roughly chopped)
- 2 tablespoon Butter
- 1 tablespoon Olive oil
- 2 cups (470 ml) Chicken stock (or vegetable stock)
- 2 tablespoon Maple syrup ((optional) )
- 2 Bay leaves
- ½ cup (120 ml) Fresh cream ((10 % fat))
Garnish (optional)
- 2 tablespoon Pumpkin seeds (toasted)
- 2 tablespoon Maple syrup
Instructions
- Using a sturdy chopping board and chef's knife peel and cut the pumpkin into smaller pieces - about 2-inch cubes.Pro tip - Pumpkin is hard so it is very important to use a sharp chef's knife carefully.
- In a soup pot or stockpot, add butter and oil. Sauté the garlic and onions followed by the bay leaves. Cook until onions are translucent.½ cup Onion, 1 clove Garlic, 2 tablespoon Butter, 1 tablespoon Olive oil, 2 Bay leaves
- Next, add the chopped pumpkin and saute a minute more. Then, add the stock. Continue to cook for 10 to 12 minutes or until the pumpkin is fork-tender.Pro tip - Keep the heat to medium so it does not burn on the bottom. ANd if necessary, add a little more water or stock.1 lb Pumpkin, 2 cups Chicken stock
- Remove bay leaves. Season with salt and pepper. Using a hand blender, blend the soup until smooth. Pro tip - If using a stand blender, cool the soup for a few minutes and be very careful as the hot soup can splash out and cause serious burns.
- Once smooth, add the maple syrup and cream. Taste and adjust seasoning. Pro tip - Once you add the cream, do not overheat the soup as it can cause the cream to split due to overheating.2 tablespoon Maple syrup, ½ cup Fresh cream
- Serve in soup bowls topped with toasted pumpkin seeds and a drizzle of more maple syrup.Pro tip - The maple syrup is optional but does add a lovely flavor and sweetness to the soup.2 tablespoon Maple syrup
Pumpkin seeds
- Place the pumpkin seeds in a dry frying pan and toast them for about two minutes until fragrant. Set aside.2 tablespoon Pumpkin seeds
Recipe Notes & Tips
- If you use ready-to-use store-bought stock make sure to under season your vegetables as commercial stocks have tons of salt added to them.
- You don't always need butter or cream for every soup so feel free to reduce. Vegetables with high fiber like potato, sweet potato, pumpkin, butternut squash, become very creamy when cooked and pulsed. This means you can eat them more often if you make them healthier.
- Often a tab of butter or cream on the top adds that touch of flavor you need in a soup. So add just that ½ teaspoon of butter or 1 tablespoon of cream on the top as garnish.
- Milk is a great alternative to full-fat cream. Having said that both milk and yogurt can split when added to soups. So add them warm and at the last minute. Then, turn the heat off. OR
- A teaspoon of cornstarch added to every cup of milk will prevent the milk from splitting.
Nutrition Information
Calories: 147- kcalCarbohydrates: 23.6- gProtein: 3.2- gFat: 5.4- gSaturated Fat: 2.9- gPolyunsaturated Fat: 2.5- gMonounsaturated Fat: 0- gTrans Fat: 0- gCholesterol: 13- mgSodium: 211- mgPotassium: 0- mgFiber: 1.3- gSugar: 13.3- gVitamin A: 0- IUVitamin C: 0- mgCalcium: 0- mgIron: 0- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Beth
Such a delicious and hearty soup that we just absolutely love to make for dinner! I just love making this soup during this time of the year! Excited to make this again!
Veena Azmanov
Thank you for the lovely feedback, Beth, I am so happy you are enjoying this soup.
Biana
Pumpkin soup looks delicious! What a great idea for a fall soup, or Thanksgiving.
Angela
One of my favorite fall soups! This is so easy to make and I love the added cream at the end. YUM!
Bianca
This is the perfect soup for the upcoming fall days!