Velvety smooth and subtly spiced, this creamy pumpkin soup is a fall favorite. Fresh pumpkin is the highlight of this soup, blended to perfection with brown sugar, curry, and nutmeg. Pair it with a hearty loaf of bread to enjoy a delicious light supper. Or try it as the first course of your holiday feast. Either way, pumpkin soup will be one of the reasons you look forward to fall!
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What is Creamy Pumpkin Soup?
There are variations of pumpkin soup from all over the world, and all of them are a little bit different. Our pumpkin soup is a velvety version made from pumpkin, vegetable broth, and cream. These main ingredients are seasoned with onions, curry, and nutmeg then salted to taste. It’s topped with roasted pumpkin seeds or pepitas.
You might think that curry and nutmeg are odd partners in this recipe. Together they may seem unusual, but these flavors are often combined in Indian cuisine. Sometimes people associate curry with a strong taste and smell, but in this soup the flavor is subtle. Both the curry and the nutmeg blend wonderfully with the pumpkin, and they really bring home the flavor of autumn!
How Do You Make Fresh Pumpkin Puree?
When I make this soup or anything that calls for pumpkin puree, I always like to use fresh pumpkin. If you’ve never done that before, I wrote a detailed blog post about how to make your own pumpkin puree. It’s a lot easier than most people think, and the only ingredient you’ll need is a fresh pumpkin!
Check out the post for full details, but in a nutshell all you need to do is cook the pumpkin meat and puree it with a bit of water. That’s it!
If you can’t get your hands on a fresh pumpkin, canned puree will do just as well. You’ll notice the color of the puree is darker than fresh, and the taste may be a little different as well.
How Long Will This Soup Stay Fresh?
This soup will stay fresh for 4 to 5 days in the refrigerator, in a tightly sealed container. It can be reheated gently over the stove or in the microwave, but don’t let it come to a boil.
You can also freeze the soup. Pour portions into Ziploc bags, press the air out, and seal. You can store them flat in the freezer to save space. This soup will keep fresh in the freezer for up to three months. Thaw before using and reheat on stove or in microwave. If it seems too thick, you can add additional water, broth, or cream.
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Directions
- Melt butter in a large saucepan over medium-high heat. Add onion; saute until soft.
- Stir in brown sugar, curry, and nutmeg.
- Add the pumpkin puree and the stock or broth. Take a look here if you’d like to try making your own stock. Stir and cook uncovered 15 minutes.
- Working in batches, use a blender to puree mixture until smooth. Be careful and make sure the lid is on tightly since the mixture is hot.
- Return soup to the pot. Add half and half. Heat until warm, about 5 minutes. Do not boil.
- Serve hot. Garnish with roasted pumpkin kernels or pepitas, if desired.
Looking for More Fall Favorites?
- Try Grandma’s Apple Cake for a delicious autumn dessert
- It isn’t fall until Autumn’s Bounty Wild Rice hits the scene
- Start the morning out right with a Caramel Apple Dutch Baby Pancake
Creamy Pumpkin Soup
Course: SoupsDifficulty: Easy8
servings10
minutes30
minutes40
minutesVelvety smooth and subtly spiced, this creamy pumpkin soup will soon be your fall favorite!
Ingredients
2 tablespoons butter
1 onion, chopped (about 1 cup)
1/4 cup brown sugar
1 teaspoon curry powder
1/2 teaspoon nutmeg
4 cups chicken or vegetable stock (or broth)
4 cups pumpkin puree
1 cup half-and-half
Roasted pumpkin kernels or pepitas (optional)
Directions
- Melt butter in a large saucepan over medium-high heat. Add onion; saute until soft.
- Stir in brown sugar, curry, and nutmeg.
- Add pumpkin and stock or broth. Stir and cook uncovered 15 minutes.
- Working in batches, puree mixture in blender until smooth.
- Return soup to the pot. Add half and half. Heat until warm, about 5 minutes. Do not boil.
- Garnish with roasted pumpkin kernels or pepitas, if desired.
Notes
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