Creamy Pumpkin Soup

Square side shot of a bowl of creamy pumpkin soup on a wooden table.

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5 from 1 vote

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

Cook Time 45

Total Time 55

Servings 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
3 cloves garlic, minced or pressed (about 1 tablespoon total)
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
Kosher salt and ground black 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.

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