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Creamy Pumpkin Soup

Name: Creamy Pumpkin Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 ounces grated Parmesan; 2 teaspoons toasted pumpkin seeds; 2 teaspoons toasted sunflower seeds; 1 teaspoons hemp hearts; 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)

by Teri Lyn Fisher · Published: Oct 4, 2020 · Modified: Nov 28, 2020

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Our 30 minutes Creamy Pumpkin Soup Recipe is simple, creamy, delicious and topped with crispy and nutty Parmesan Crisps! It's the perfect cozy weather soup.

Creamy Pumpkin Soup recipe in a bowl with a spoon in it and parmesan crisps next to it.

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

Ingredients to make Creamy Pumpkin Soup all laid out and labeled on a kitchen counter.

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.

Sautéing shallots and garlic to start making Pumpkin Soup. — Sauté shallots and garlic with butter.

Adding herbs to shallot and garlic in a pot. — Add herbs and spices.

Sautéing herbs, shallots and garlic to start making Pumpkin Soup. — Sauté for another 2 to 3 minutes.

Adding stock to a pot with sautéd garlic, shallots and herbs for Pumpkin Soup. — Add 1 cup of stock to your mixture and let simmer.

Adding Pumpkin Purée in a pot with other ingredients to make Pumpkin Soup. — Add the pumpkin purée and season with salt and pepper.

Combining the pumpkin purée with the stock in a pot for Pumpkin Soup. — Combine.

Pumpkin soup mixture in a blender shot overhead. — Transfer to a blender and add the remaining stock, or use an immersion blender.

Pumpkin Soup in a stock pot with cream mixed in with a wooden spoon. — Pour the Pumpkin Soup back into the pot and let simmer so it thickens up. Stir in the cream if you are using.

A close up on Creamy Pumpkin Soup with crème fraîche drizzled on the top. — Ladle soup into bowls. Top with crème crème fraîche and Parmesan crisps. Serve!

How to Make Parmesan Crisps

Ingredients to make our Seeded Parmesan Crisps to go with our Creamy Pumpkin Soup all laid out on a kitchen counter.

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.

Parmesan and seeds on a baking sheet to make Parmesan Crisps.

Parmesan Crisps on a baking sheet baked.

FAQs

Can I use an immersion blender instead of a regular blender?

Yes! We love using our hand held immersion blender for this recipe. It saves both time and dishes!

Can this pumpkin soup be made ahead of time?

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.

Can this soup be frozen?

Yes! This soup can be frozen, stored into an airtight container, for up to 3 months.

How should I reheat this soup?

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.