Pumpkin Soup

Pumpkin Soup

5 from 14 reviews

Creamy Pumpkin Soup made with homemade pumpkin puree, chicken broth, onions, garlic, and whipping cream all topped with fresh croutons, crisp bacon, and crisp pumpkin seeds.


  • 2 ½3 lb. pumpkin pie pumpkin 
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1 medium yellow onion finely chopped
  • 3 cloves garlic minced
  • 1 tablespoon grated ginger
  • ½ teaspoon paprika
  • ½ teaspoon ground cumin
  • 4 cups low sodium chicken or vegetable broth
  • ½ cup whipping cream (reserve 2 tablespoons for drizzling)
  • 1 cup homemade croutons (optional)
  • 2 slices crisp cooked bacon chopped (optional)
  • Roasted pumpkin seeds (optional)


  1. Preheat oven to 375 degrees.
  2. Carefully cut the pumpkin in half using a sharp knife. Remove the seeds, strings, and loose pulp. Brush the edges and inside of the pumpkin with olive oil. Place it flesh side down on a baking sheet covered with parchment paper. Roast for 50-60 minutes or until very fork tender.
  3. Once cooled scoop the cooked flesh off the skin and into the bowl of a food processor. Puree on high until smooth.
  4. Melt the butter in a Dutch Oven or heavy stockpot over medium low heat. Add the onions and cook until soft and slightly caramelized stirring frequently. Add the garlic, ginger, paprika, and cumin. Cook for 1 minute while stirring constantly.
  5. Add the chicken broth and pumpkin puree.  Simmer for 10 minutes. Stir in the whipping cream (except the reserved amount).
  6. Ladle the soup into bowls and swirl with a little cream.  If desired garnish with croutons, bacon bits, and roasted pumpkin seeds.


  • See my post on pumpkin puree for easy tips.
  • You can substitute 2 (15 ounce) cans pumpkin puree for the homemade pumpkin puree.
  • Cook the onions until they are soft and slightly caramelized.
  • The soup only needs to simmer for about 10 minutes but feel free to simmer longer if desired. Stir it several times to keep it from burning on the bottom and add more chicken broth if it becomes too thick.
  • Remove from the heat and stir in the cream shortly before serving.
  • The toppings are optional but I strongly suggest them as I think they really take this soup over the top.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze in a zipper freezer bag for up to 3 months. 

Keywords: roast pumpkin soup, how to make pumpkin soup, creamy pumpkin soup,

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