Creamy Pumpkin Soup
“This soup is like fall in a bowl!” – Janet K.
“Creamy and so yummy!!” -Aubrey D. on Pinterest
This creamy pumpkin soup is a fall fan-favorite. My version has the perfect blend of spices like curry, sage, and cinnamon that add warmth and depth of flavor. I love the addition of apple which adds a subtle sweetness and brightness that you don’t find in other pumpkin soups.
Pumpkin Soup Ingredients
How to Make Pumpkin Soup
Step 1:Melt butter in a large pot over medium heat. Add onion and cook for about 3 minutes, stirring frequently.
Add sage, curry powder, cinnamon and nutmeg. Cook for 30 seconds.
Step 2: Whisk in flour, cook 30 seconds. Whisk in broth, tomato paste, and salt. Whisk in pumpkin and apple. Bring to boil. Cover, reduce heat, and simmer for 25 minutes or until pumpkin and apple are tender, stirring occasionally.
Step 3: Remove from heat, cool slightly.
Step 4: Place soup in blender or food processor and process until smooth.
Step 5: Return mixture to the pot. Stir in cream. Cook until heated through, if desired.
Step 6: Ladle the soup into bowls. Garnish with fresh sage, pumpkin seeds, and/or a swirl of cream. Serve with warm bread. Enjoy!
Try out these other cozy soups this fall:
- You will love this Creamy Tomato Gnocchi Soup with pillowy soft gnocchi.
- Warm up with this nourishing Lentil Barley Soup.
- Try out the Miso Dumpling Soup that is a fan-favorite for years.
▶︎For a vibrant, gorgeous pink soup, try out Šaltibarščiai!
❓Recipe FAQs
Allow the soup to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days.
This soup is freezer-friendly. Allow it to cool completely, then transfer it to a freezer-safe container. It can be stored in the freezer for up to 2-3 months.
Let the soup cool for a few minutes before adding to a blender or food processor. When blending hot soup, fill the blender no more than halfway and remove the center piece of the lid to let steam escape, covering the opening with a clean towel. Start on low speed and gradually increase to avoid pressure buildup and splattering.
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Creamy Pumpkin Soup
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Equipment
Ingredients
- 1/2 tbsp butter use a dairy-free version if desired (I like earth balance)
- 1 cup chopped onion
- 1 tsp dried rubbed sage
- 1/2 tsp curry powder
- 1/4 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 4 cups vegetable broth
- 1 tbsp tomato paste
- 3 tbsp all purpose flour
- 3 cups cubbed peeled fresh pumpkin
- 1 cup chopped peeled apple of choice plus slices for garnish
- 1/2 cup heavy cream use a dairy-free version if desired (like Silk)
- Fresh sage leaves optional for garnish
- Pumpkin seeds for topping
- warm bread on the side
Instructions
- Melt butter in a large pot over medium heat. Add onion and cook for about 3 minutes, stirring frequently.Add sage, curry powder, cinnamon and nutmeg. Cook for 30 seconds.1/2 tbsp butter, 1 cup chopped onion, 1 tsp dried rubbed sage, 1/2 tsp curry powder, 1/4 tsp ground cinnamon, 1/4 tsp nutmeg
- Whisk in flour, cook 30 seconds. Whisk in broth, tomato paste, and salt. Whisk in pumpkin and apple. Bring to boil. Cover, reduce heat, and simmer for 20-25 minutes or until pumpkin and apple are tender, stirring occasionally.3 tbsp all purpose flour, 4 cups vegetable broth, 1 tbsp tomato paste, 3 cups cubbed peeled fresh pumpkin, 1 cup chopped peeled apple, 1/2 tsp salt
- Remove from heat, cool slightly.
- Place soup in blender or food processor and process until smooth.
- Return mixture to the pot. Stir in cream. Cook until heated through, if desired.1/2 cup heavy cream
- Garnish with fresh sage, a swirl of cream, pumpkin seeds, or whatever you'd like! Serve with warm bread on the side.
Notes
- Wash your pumpkin thoroughly. Use a peeler or knife to carefully remove the skin on the outside.
- Cut the top off your pumpkin. Remove all the guts/seeds.
- Cut the bottom off. Then chop your pumpkin into 1-2 inch pieces. Aim to have ~ 4 cup heaping cups.
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- This soup is great as a main meal combined with a side like a salad, roasted veggies, and more. Create a light fall salad with mixed greens, sliced apples, candied pecans, and a vinaigrette dressing. This would also be great with a sandwich like a melty grilled cheese.
I just made this Pumpkin Soup and it’s delicious! The combination of flavors is perfect for fall. It’s a new fall favorite in my home.
Happy you enjoyed it Emma 🙂
Finally had the chance to this pumpkin soup recipe a shot, and it’s legit comfort in a bowl. The sweet apple, fresh pumpkin, and sage combo hits the spot, and the spices add a nice kick. Perfect for those cold evenings when you need something warm to cozy up with. Thanks for sharing!
This soup is like fall in a bowl! Even my hubby liked it – and he’s not a soup fan usually.