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    Home > Blog > Seasonal > Creamy Pumpkin Soup

    Creamy Pumpkin Soup

    by Teri Lyn Fisher · Published: Oct 10, 2023

    Jump to Recipe
    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 – which also means soup season – which also means Creamy Pumpkin Soup season! ! You either love it or hate it and we love it! We topped our ultra creamy and delicious pumpkin soup with savory, seeded Parmesan crisps that take no time at all to make!

    This soup is 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 Pumpkin Soup

    Ingredients

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

    Process

    1. 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.
    2. Add herbs and spices.
    3. Continue to sauté for an additional 2 to 3 minutes.
    Sautéing shallots and garlic to start making Pumpkin Soup.
    Adding herbs to shallot and garlic in a pot.
    Sautéing herbs, shallots and garlic to start making Pumpkin Soup.
    1. Add 1 cup of stock and simmer, about 5 minutes.
    2. Once soup is simmering, add pumpkin puree and season with salt and pepper.
    3. Whisk together and simmer for 5 minutes.
    Adding stock to a pot with sautéd garlic, shallots and herbs for Pumpkin Soup.
    Adding Pumpkin Purée in a pot with other ingredients to make Pumpkin Soup.
    Combining the pumpkin purée with the stock in a pot for Pumpkin Soup.
    1. Transfer mixture to a blender and with the motor running, add remaining stock until fully incorporated and mixture is smooth.
    2. 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.
    Pumpkin soup mixture in a blender shot overhead.
    Pumpkin Soup in a stock pot with cream mixed in with a wooden spoon.
    1. Ladle soup into bowls, top with a dollop of crème fraîche and gently crumble Parmesan crisps over each bowl. Serve.
    A close up on Creamy Pumpkin Soup with crème fraîche drizzled on the top.

    How to Make Parmesan Crisps

    Ingredients

    Ingredients to make our Seeded Parmesan Crisps to go with our Creamy Pumpkin Soup all laid out on a kitchen counter.
    1. 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.
    2. 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.

    Make Ahead, Freezing and Reheating Guide for Pumpkin Soup

    Make Ahead

    This soup can be made up to 3 days ahead of time. Cool soup completely, then pour it into an airtight container and place in the refrigerator, until ready to use.

    Freezing

    Cool soup completely, then pour it into an airtight container and store in the freezer, until ready to use. Freeze for up to 3 months for best quality.

    Reheating

    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.

    Two bowls of Pumpkin Soup with spoons next to them.

    Standard Blender vs Immersion Blender for This Soup

    We usually use our blender for this recipe because it gives us the smoothest and creamiest results, but you can most definitely use an immersion blender to save on time and a few extra dishes.

    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 Biscuit
    Creamy Pumpkin Soup overhead in a bowl with another bowl peeking in the frame.

    More Savory Pumpkin Recipes You Will Love

    • A bowl of pumpkin mac and cheese for a fork in the pasta.
      Pumpkin Mac and Cheese
    • Pumpkin risotto with seared scallops.
      Pumpkin Risotto with Seared Scallops
    • Roasted pumpkin hummus in a bowl with vegetables on the side, part of our Thanksgiving appetizers collection.
      Roasted Pumpkin Hummus
    • Green bowls of pumpkin beer cheese soup with croutons and spoons.
      Pumpkin Beer Cheese Soup

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    Creamy Pumpkin Soup up close with parmesan crisps on top.

    Creamy Pumpkin Soup

    5 from 4 votes
    PRINT RECIPE Pin Recipe
    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.
    RECIPE BY Teri & Jenny
    Prep Time: 10 minutes mins
    Cook Time: 20 minutes mins
    Total Time: 30 minutes mins
    Servings: 4

      EQUIPMENT  

    • 1 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.

      NOTES  

    **Recipe makes 1 quart soup **
    **1 cup = 1 serving**
    Make Ahead
    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.
    Freezing
    This soup can be frozen, stored into an airtight container, for up to 3 months.
    Reheating
    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.
     
    Calories: 291kcal Carbohydrates: 7g Protein: 10g Fat: 25g Saturated Fat: 14g Cholesterol: 71mg Sodium: 365mg Potassium: 191mg Fiber: 1g Sugar: 2g Vitamin A: 821IU Vitamin C: 3mg Calcium: 189mg Iron: 1mg
    CUISINE: Amercian
    KEYWORD: pumpkin, pureed soup, soup, vegetarian soup
    COURSE: dinner, lunch, Soup
    DIET : Vegetarian

    You Might Also Love...

    • Roasted pumpkin hummus in a bowl with vegetables on the side, part of our Thanksgiving appetizers collection.Roasted Pumpkin Hummus
    • Pumpkin risotto with seared scallops.Pumpkin Risotto with Seared Scallops
    • A bowl of pumpkin mac and cheese for a fork in the pasta.Pumpkin Mac and Cheese

    October 10, 2023 / 3 Comments

    About Teri Lyn Fisher

    Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

    Previous Post: < Previous Post Pumpkin Bars
    Next Post: BEST Pumpkin Recipes Next Post >

    Reader Interactions

    October 10, 2023 / 3 Comments

    Comments

      5 from 4 votes (2 ratings without comment)

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    1. Julie S

      October 30, 2018 at 6:38 am

      5 stars
      Made this last night – delicious!

      Reply
    2. Debbie Spivey

      October 29, 2018 at 6:42 pm

      The perfect comfort food!

      Reply
    3. Peppermint Dolly

      October 29, 2018 at 9:26 am

      Yum, yum and yum some more! This looks divine!

      Rebecca

      Reply

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    Two bowls of creamy pumpkin soup.
    Close up on a bowl of Creamy Pumpkin Soup.
    Two bowls of Creamy Pumpkin Soup.
    A bowl of Creamy Pumpkin Soup with parmesan crisps nearby.

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