November 29, 2022

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Cooking Is My World

Pumpkin Soup Recipe – Cooking Classy

Single serving of pumpkin soup topped with bacon, parsley and pumpkin seeds.

The easiest, tastiest Pumpkin Soup recipe! This creamy, cozy soup is one of the ultimate fall soups. It’s warmly spiced, perfectly sip-able, and those toppings of salty smoked bacon and crunchy pumpkin seeds take it over the top!

This post is sponsored by Danish Creamery. All thoughts and opinions are my own.

Single serving of pumpkin soup topped with bacon, parsley and pumpkin seeds.

The Best Pumpkin Soup!

This is my idea of the best pumpkin soup! It’s like autumn in a bowl and it has such inviting flavor, plus it couldn’t be easier.

No chopping, seeding, roasting and pureeing pumpkin necessary in this recipe. Believe it or not this starts with canned pumpkin and you will be wowed by the end result!

Part of the secret to what makes it so good is the indulgent Danish Creamery Butter.This premium butter takes a bland fruit and turns it into something that is perfectly highlighted with rich flavor (sometimes I even sneak in 2 extra tablespoons of the butter!).

Danish Creamery has been using the same recipe to make their butter since 1895. Using just two ingredients, high quality cream and a touch of sea salt.

It’s just the way butter should be. Here it is the perfect compliment to this soup!

Wondering what to serve with this pumpkin soup? It pairs beautifully with rustic bread for dipping (a hearty French bread or whole wheat are great options), and a fall inspired side salad such as this delicious kale salad.

Two servings of pumpkin soup shown from overhead.

Watch the Video!

Ingredients needed to make homemade pumpkin soup shown.

Pumpkin Soup Recipe Ingredients

  • Danish Creamery Premium Butter
  • Yellow onions
  • Garlic
  • Fresh ginger
  • Spices: Ground cumin, coriander, cinnamon, nutmeg and cayenne pepper
  • Low-sodium chicken broth
  • Canned pumpkin puree
  • Maple syrup
  • Salt and black pepper
  • Apple cider vinegar
  • Heavy cream

Best Toppings for Pumpkin Soup

Toppings are optional but highly recommended. Here are my favorites:

  • Cooked bacon
  • Shelled pumpkin seeds
  • Parsley or chives
  • Croutons (I like to use whole wheat here)
  • Dried apple chips, crumbled

 

Six photos showing steps of sauteeing vegetables and spices in butter and adding pumpkin puree and broth to soup.

How to Make Pumpkin Soup

  1. Melt butter in a large pot over medium heat. Add onion and cook until softened and lightly deepening in color, about 8 to 10 minutes, stirring frequently.
  2. Add in garlic, ginger, cumin, coriander, cinnamon, nutmeg and cayenne pepper and saute 30 seconds longer.
  3. Stir in chicken broth, pumpkin, maple syrup and season with salt and pepper to taste. Bring mixture to a simmer over medium-high then reduce heat to low. Cover and simmer 15 to 20 minutes.
  4. Remove from heat and process mixture in pot with an immersion blender until smooth. Stir cream and apple cider vinegar into soup.
  5. Serve warm with desired toppings.

Six photos showing soup being simmered, then pureed with immersion blender, then heavy cream stirred in.

How to Store and Reheat

  • This soup will keep in the fridge for 3 days.
  • Or freeze it up to 3 months.
  • Store in an airtight container.
  • Thaw overnight and reheat in a the microwave in a microwave safe dish, or over the stovetop in a pot.
  • For food safety slow cooker reheating is not recommended.

Pot of pumpkin soup with wooden ladle.

Can it be made with fresh pumpkin in place of canned?

  • Yes this can also be made with fresh pumpkin as well.
  • Here is a guide on different ways to cook and puree pumpkin on your own.

Pumpkin soup in a white bowl over a wooden plate with wheat bread and butter to the side.

More Delicious Fall Soup Recipes to Try

Single serving of pumpkin soup topped with bacon, parsley and pumpkin seeds.

Pumpkin Soup

This creamy, cozy soup is one of the ultimate fall soups. It’s warmly spiced, perfectly sip-able, and those toppings of salty smoked bacon and crunchy pumpkin seeds take it over the top!

Servings: 8

Prep10 minutes

Cook30 minutes

Ready in: 40 minutes

  • 6 Tbsp Danish Creamery Premium Butter, cut into 1 Tbsp pieces
  • 3 cups chopped yellow onions
  • 4 tsp minced garlic (4 cloves)
  • 4 tsp peeled and minced fresh ginger
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp cayenne pepper
  • 8 cups low-sodium chicken broth
  • 1 (29 oz) can pumpkin puree (not pie filling!)
  • 1/4 cup maple syrup
  • Salt and black pepper
  • 1 Tbsp apple cider vinegar
  • 3/4 cup heavy cream

Optional toppings

  • Cooked bacon, chopped
  • Shelled pumpkin seeds
  • Chopped parsley
  • Melt butter in a large pot over medium heat. Add onion and cook until softened and lightly deepening in color, about 8 to 10 minutes, stirring frequently.

  • Add in garlic, ginger, cumin, coriander, cinnamon, nutmeg and cayenne pepper and saute 30 seconds longer.

  • Stir in chicken broth, pumpkin, maple syrup and season with salt and pepper to taste. Bring mixture to a simmer over medium-high then reduce heat to low. Cover and simmer 15 to 20 minutes.

  • Remove from heat and process mixture in pot with an immersion blender until smooth. Stir cream and apple cider vinegar into soup.

  • Serve warm with desired toppings.

Recipe makes about 11.5 cups.

Nutrition Facts

Pumpkin Soup

Amount Per Serving

Calories 272
Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 11g69%

Trans Fat 0.3g

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 48mg16%

Sodium 584mg25%

Potassium 516mg15%

Carbohydrates 26g9%

Fiber 5g21%

Sugar 14g16%

Protein 5g10%

Vitamin A 16616IU332%

Vitamin C 12mg15%

Calcium 94mg9%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.