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+ servings

Creamy Pumpkin Soup

Warm and cozy, every bite of this easy Creamy Pumpkin Soup tastes like a bountiful fall harvest!
Course Dinner, Lunch
Cuisine American
Keyword creamy pumpkin soup, easy pumpkin soup, pumpkin soup with canned pumpkin, roast pumpkin soup
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 12 cups
Calories 181kcal
Author Blair Lonergan

Ingredients

  • 3 tablespoons salted butter
  • 2 large Vidalia onions (or 3 small onions), chopped
  • 4 apples (any variety), peeled, cored and chopped (I use a combination of Pink Lady and Honey Crisp apples)
  • 3 cloves garlic, minced or pressed
  • 2 teaspoons grated fresh ginger (or ½ teaspoon ground ginger), or more to taste
  • 3 (15-ounce) cans pumpkin puree (or about 5 ¼ cups of fresh pumpkin puree from 2-3 fresh sugar pumpkins)
  • 1 cup apple cider
  • 2-3 cups vegetable broth or chicken broth
  • 1-2 cups heavy cream or full-fat coconut milk, at room temperature
  • Salt and pepper, to taste
  • Optional garnish: toasted pumpkin seeds, chopped nuts, chopped fresh herbs, an extra drizzle of cream, dollop of sour cream, crispy bacon, croutons, cheese

Instructions

  • Melt butter in a large pot or Dutch oven over medium-high heat. Add the onions and apples; cook until soft, about 7-8 minutes. Stir in the garlic and ginger; cook until fragrant, about 1 more minute.
  • Add the pumpkin, apple cider, and 2 cups of broth. Bring to a boil, then reduce the heat and simmer for about 15 minutes. Remove from the heat.
  • Puree soup with an immersion blender or puree in batches in a regular blender or food processor, adding extra broth (if necessary) until the soup reaches the desired consistency. Stir in 1-2 cups of cream, depending on how creamy and rich you like your soup. Taste and season with plenty of salt and pepper. The total amount of salt necessary will depend on how salty your broth is (or isn’t), but be sure to taste and season as you go, because too little salt will leave you with a flat-tasting soup.
  • Ladle into bowls and garnish with optional toppings.

Notes

  • How to Roast Fresh Pumpkins: If you want to roast your own pumpkins to make pumpkin puree for this recipe, start with 2-3 medium sugar pumpkins. Cut them in half, scoop out the seeds, and rub the flesh with olive oil. Place them cut-side down on a rimmed baking sheet that’s lined with parchment. Roast in a 425°F oven until very tender, about 30-35 minutes. When cool enough to handle, peel off the skin and mash or puree.
  • Use Libby's canned pumpkin puree for a delicious and easy pumpkin soup. Just make sure that you're buying the pure pumpkin (rather than pumpkin pie filling, which looks very similar on the shelf).
  • Use heavy cream or full-fat coconut milk for the best flavor and texture. Lower fat varieties will have a thinner, more watery consistency.
  • The total amount of salt necessary will depend on how salty your broth is. Make sure that you taste and season as you go. The soup needs a good amount of salt to balance the sweetness in the apples, pumpkin and cider, so don't skimp!
  • Garnish with plenty of tasty toppings for extra flavor and texture. Herbs, nuts, seeds, cheese, sour cream, croutons, and bacon are all delicious options.

    Nutrition

    Serving: 1cup | Calories: 181kcal | Carbohydrates: 22g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 197mg | Potassium: 352mg | Fiber: 5g | Sugar: 13g | Vitamin A: 17177IU | Vitamin C: 9mg | Calcium: 52mg | Iron: 2mg