Creamy Pumpkin Soup

5 from 5 votes

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.

Prep Time10

Cook Time30

Total Time40

Course: Dinner

Cuisine: American

Diet: Vegan

Servings:

Calories: 206kcal

Author: Allie Petersen

Equipment

Large pot

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

⭐️Use a 2-3 lb pie pumpkin for this recipe. These are fairly small and are found at most grocery stores. To prepare:

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.

Other tips:

- 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.

Nutrition