It’s that time of year again, pumpkin season! You either love it or hate it and we love it! Our recipe today is a very simple Creamy Pumpkin Soup that we topped with seedy parmesan crisps. It’s super seasonal, cozy, comforting, and the seeded parmesan crisps take this soup to the next level, while still keeping things pretty quick and easy.
How to make Creamy Pumpkin Soup
- Place a large pot over medium heat and melt butter. Add shallots and garlic and sauté for 3 to 4 minutes or until shallots cook down a bit and begin to caramelize. Season with salt and pepper.
- Add herbs and spices and continue to sauté for an additional 2 to 3 minutes.
- Add 1 cup of stock and simmer, about 5 minutes. Once soup is simmering, stir in pumpkin puree and season with salt and pepper.
- Transfer mixture to a blender and with the motor running, add remaining stock until fully incorporated.
- Pour soup back into the pot and simmer over medium-low heat until soup slightly thickens, 2 to 3 minutes. Stir in cream (or half and half) and adjust seasonings.
- Ladle soup into bowls, top with a dollop of crème fraîche and gently crumble Parmesan crisps over each bowl. Serve.
How to Make Parmesan Crisps
- Preheat oven to 350˚F. On a baking sheet, lined with parchment (or a silpat) divide Parmesan into 8 small piles, 2 inches apart. Top each pile with a sprinkle of pumpkin seeds, sunflower seeds and hemp hearts.
- Place baking sheet in oven and bake for 3 to 5 minutes or until Parmesan has melted into discs and lightly browned. Remove from oven and set aside until completely cooled. The crisps will stiffen as they cool.
FAQs
Yes! We love using our hand held immersion blender for this recipe. It saves both time and dishes!
Yes! This soup can be made up to 3 days ahead of time. Store it in an airtight container, in the refrigerator, until ready to use.
Yes! This soup can be frozen, stored into an airtight container, for up to 3 months.
Pour refrigerated soup into a pot and simmer over medium-low heat, stirring occasionally until heated through, 8-10 minutes.
If frozen, dip frozen container of soup into a bowl of warm water and thaw until soup is just loose enough to come out. Pour partially frozen soup into a pot and cook over medium-low, stirring occasionally, until soup has fully thawed and cooked through. If soup has separated slightly, puree in blender or with immersion blender until smooth. Adjust seasonings as needed.
What to serve with our Creamy Pumpkin Soup
- Cheesy Herb Pull Apart Bread
- Sour Cream and Chive Drop Biscuits
- Cheesy Garlic and Herb Pane Bianco
- Homemade English Muffins
- Black Pepper and Parmesan Beer Bread
- Buttermilk Cornbread
- White Cheddar and Black Pepper Scones
- Ham and Cheese Buttermilk Biscuits
If you’re looking for a simple and delicious soup with a cozy and autumnal vibe, this soup is perfect! Enjoy!
If you love Pumpkin – here a couple more Pumpkin recipes for you:
- Pumpkin Risotto with Seared Scallops
- Pumpkin Crullers
- Baked Pumpkin Cake Doughnuts
- Pumpkin Beer Cheese Soup
- Sweet Pumpkin Butter
- Roasted Pumpkin Hummus
Also check out this post for our Best Soup Recipes!
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Creamy Pumpkin Soup
EQUIPMENT
- blender or an immersion blender
INGREDIENTS
seeded Parmesan crisps
- 2 ounces grated Parmesan
- 2 teaspoons toasted pumpkin seeds
- 2 teaspoons toasted sunflower seeds
- 1 teaspoons hemp hearts
soup
- 2 tablespoons unsalted butter
- 1 shallot, minced
- 2 garlic cloves, minced
- 2 teaspoons fresh minced thyme leaves
- 1 teaspoon fresh minced sage leaves
- pinch ground cinnamon
- pinch ground clove
- 1 ½ cups chicken stock, divided or vegetable stock
- 1 (15 ounce) can pumpkin puree
- ½ cup heavy cream or half and half
- salt and pepper to taste
- crème fraîche, for serving (optional)
INSTRUCTIONS
- Parmesan crisps: Preheat oven to 350˚F. On a baking sheet, lined with parchment (or a silpat) divide Parmesan into 4 small piles, 3 inches apart (they will spread quite a bit). Top each pile with a sprinkle of pumpkin seeds, sunflower seeds and hemp hearts.
- Place baking sheet in oven and bake for 3 to 5 minutes or until Parmesan has melted into discs and lightly browned. Remove from oven and set aside until completely cooled.
- Place a large pot over medium heat and melt butter. Add shallots and garlic and sauté for 3 to 4 minutes or until shallots cook down a bit and begin to caramelize. Season with salt and pepper.
- Add herbs and spices and continue to sauté for an additional 2 to 3 minutes.
- Add 1 cup of stock and simmer, about 5 minutes. Once soup is simmering, stir in pumpkin puree and season with salt and pepper.
- Transfer mixture to a blender (or use an immersion blender) and blend, with the motor running, add remaining stock until fully combined.
- Pour soup back into the pot and simmer over medium-low heat until soup slightly thickens, 2 to 3 minutes. Stir in cream (or half and half) and adjust seasonings.
- Ladle soup into bowls, top with a dollop of crème fraiche and gently crumble Parmesan crisps over each bowl. Serve.
Did you make this recipe? We want to see!
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Made this last night – delicious!
The perfect comfort food!
Yum, yum and yum some more! This looks divine!
Rebecca