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    Home > Blog > Seasonal > Creamy Pumpkin Soup

    Creamy Pumpkin Soup

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

    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.
    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.
    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.
    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 and continue to sauté for an additional 2 to 3 minutes.
    3. Add 1 cup of stock and simmer, about 5 minutes. Once soup is simmering, stir in pumpkin puree and season with salt and pepper.
    4. Transfer mixture to a blender and with the motor running, add remaining stock until fully incorporated.
    5. 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.
    6. 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.
    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.

    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.

    Two bowls of Pumpkin Soup with spoons next to them.

    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!

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

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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 mins
    Cook Time: 20 mins
    Total Time: 30 mins
    Servings: 4

      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.

      NOTES  

    **Makes 1 quart Soup**
    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.
    Freeze Ahead: This soup can be frozen, stored into an airtight container, for up to 3 months.
    To Reheat From Refrigerator: Pour refrigerated soup into a pot and simmer over medium-low heat, stirring occasionally until heated through, 8-10 minutes.
    To Reheat From Freezer: 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

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    October 4, 2020 / 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

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    October 4, 2020 / 3 Comments

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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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