Creamy Pumpkin Soup

5 from 4 votes

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.

Prep Time10

Cook Time20

Total Time30

Course: dinner, lunch, Soup

Cuisine: Amercian

Diet: Vegetarian

Servings:

Calories: 291kcal

Author: Teri & Jenny

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)

US Customary - Metric

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.

Nutrition