Easy Pumpkin Soup Recipe + Video Instructions | Savory Nothings (2024)

Is it too late in the year to talk about pumpkin soup?

Easy Pumpkin Soup Recipe + Video Instructions | Savory Nothings (1)

I love pumpkin soup so much because you can add all the orange vegetables to it, and nobody will notice. Also, it gets all creamy and dreamy without you actually having to add anything that’s creamy and dreamy!

I mostly make pumpkin soup without cream, because it really doesn’t need it. It has so much flavor and silkiness all by itself already. Even my husband has to admit how good this is, and that means a lot coming from him, talking about pumpkin soup.

Recipe tips

  • Pick a delicious pumpkin. I used a really fun one (I mean, fun as far as pumpkin goes… I’m not that crazy.): A Blue Ballet one. OK, that’s a winter squash. Guilty. You can definitely use a winter squash like Kabocha or Hubbard for this soup if sugar pumpkin in savory dishes makes you feel weird and you’d rather have it in some pumpkin bread.
  • No color, no flavor: Give the ingredients time to roast before adding the stock. That way you get those deep, golden flavors which really make this soup worthwhile.
  • Season to taste. I wrote down my suggested seasonings, and while they are amazing, it’s no dealbreaker if you hate ginger and really want to leave it out. I mean, I’ll be sad. But I’ll understand.
  • Be careful when you blend it. I have burned myself more than once with hot soup, and it’s not fun. Place a clean dishtowel over the soup if you’re blending it with a stick blender. I you’re using a regular blender, read up on what your manufacturer has to say about hot liquids, before you splatter hot soup all over your sweet face and the just-cleaned kitchen.

Step by step photos

Easy Pumpkin Soup Recipe + Video Instructions | Savory Nothings (2)

All good things start with butter (shhhh… you didn’t hear it from me), so melt some in your largest Dutch oven.

Easy Pumpkin Soup Recipe + Video Instructions | Savory Nothings (3)

Once the butter is melted and bubbly, let’s add all those beautiful vegetables.

Sure, you could do just pumpkin. But it would be awfully lonely in there. So it gets some company in the name of onion, sweet potato and carrot.

Easy Pumpkin Soup Recipe + Video Instructions | Savory Nothings (4)

Now let’s get these roasted.

Don’t be afraid of adding a little color. It’s where the flavor magic happens! Accio flavor.

Easy Pumpkin Soup Recipe + Video Instructions | Savory Nothings (5)

Once the veggies are all starting to roast, add some salt and spices.

I do ground nutmeg, cumin, ginger and black pepper. You can add cayenne for some heat, but my kids are very vengeful when it comes to spicy food and I value no more than the necessary havoc around mealtimes.

Easy Pumpkin Soup Recipe + Video Instructions | Savory Nothings (6)

Look, now comes our secret ingredient.

Don’t tell anyone. I add brown sugar to my pumpkin soup.

Why? I like the taste of it.

It’s not like the pumpkin needs more sweetness. But for some reason, that spoon full of brown sugar really adds something to the soup. So, in it goes.

Easy Pumpkin Soup Recipe + Video Instructions | Savory Nothings (7)

Now comes the hard part… Resisting to stir all the time.

I know it’s hard. Bear with me. Roast those veggies without stirring all the time.

It will be fine.

I know I’m stirring in the photo.

Stop it. Hands away.

Easy Pumpkin Soup Recipe + Video Instructions | Savory Nothings (8)

Now in goes the liquid!

Yes, that’s water. No, it doesn’t taste bland.

Chicken stock is pretty amazing, too.

But chances are, I forget to defrost any chicken stock. So it’s nice to have a recipe that works perfectly fine for the more meal prep challenged among us.

Easy Pumpkin Soup Recipe + Video Instructions | Savory Nothings (9)

I’m well aware of the alleged person who got furious because there was a “legit leaf” in her bowl at Chipotle.

Do not worry. That leaf is legit and it’s called bay.

Friend, meet bay. Bay, meet friend.

Great. Now let’s add some bay leaf to our soup for more incredible flavor.

Easy Pumpkin Soup Recipe + Video Instructions | Savory Nothings (10)

Now it’s time to simmer this magic pot of soup.

15 minutes will do, so enough time for the dishes and a little dance.

As if I’m the only person singing and dancing over a sink of dirty dishes.

Now all that’s left to do is blending

Easy Pumpkin Soup Recipe + Video Instructions | Savory Nothings (11)

… until the soup is nice and smooth.

Easy Pumpkin Soup Recipe + Video Instructions | Savory Nothings (12)

Now is the point where you’ll need to try the soup and decide if you want to add cream or not.

It’s absolutely up to you. IF you add cream, warm the soup gently for 2-3 minutes with the cream stirred in, but don’t boil it.

Either way, serve the soup hot and steamy from the pot.

With some crusty bread on the side. That’s a cliché, but also a must.

Easy Pumpkin Soup Recipe + Video Instructions | Savory Nothings (13)

More hearty soups

  • Creamy Roasted Butternut Squash Soup
  • Simple Garlic Roasted Tomato Soup
  • Loaded Instant Pot Potato Soup
  • Potato Leek Soup

PSIf you try this recipe, please leavea review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along onPinterest,FacebookorInstagram.

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Easy Pumpkin Soup

This easy pumpkin soup is a hit during the cold fall and winter months. The perfect healthy comfort food for the whole family!

Recipe by Nora from Savory Nothings

made it? tap the stars to add your rating!

4.93 from 57 votes

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Recipe details

Prep 15 minutes mins

Cook 30 minutes mins

Total 45 minutes mins

Servings 8 people

Difficulty Easy


  • 1 tablespoon butter
  • 1 medium onion roughly diced
  • 1 carrot peeled and roughly chopped
  • 1 small sweet potato peeled and roughly chopped
  • 2 pounds pumpkin peeled and deseeded, roughly chopped
  • 5 cups water OR chicken stock
  • ½ tablespoon brown sugar
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground ginger
  • teaspoon ground nutmeg or less if you’re not a huge fan
  • Salt + pepper to taste
  • 1 bay leaf
  • Cream to taste (optional)


  • Sauté the vegetables:

    Melt the butter in a large Dutch oven over medium heat. Add the onion, carrot, sweet potato and pumpkin and cook for 2-3 minutes.

  • Season the soup:

    Season with brown sugar, nutmeg, cumin, ginger, salt and pepper. Roast the vegetables for another 3-4 minutes, stirring from time to time, until they are starting to soften and brown.

  • Cook the soup:

    Pour the chicken stock over the vegetables. Add the bay leaf and bring to a boil. Reduce the heat to a simmer and cook for 15 minutes.

  • Blend the soup:

    Take the pot off the heat and blend the soup until smooth. I like to use a stick blender when I'm short on time, but you can use a regular blender according to your manufacturer's instructions for hot liquids.

  • Finish the soup:

    Add the soup back over medium heat and heat through. Stir in cream to thin to your desired consistency, if desired. Warm for 2-3 minutes, then serve hot.

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Calories: 68kcalCarbohydrates: 13gProtein: 1gFat: 1gCholesterol: 3mgSodium: 36mgPotassium: 484mgFiber: 1gSugar: 5gVitamin A: 13275IUVitamin C: 12mgCalcium: 39mgIron: 1.1mg

Nutrition is an estimate.

More recipe information

Course: Lunch, Main Course

Cuisine: American, Traditional

P.S: If you didn’t use your entire pumpkin, you might want to chop up the rest, throw it on a sheet pan and roast it until soft. Then blend it and make these muffins – you won’t regret it.

Easy Pumpkin Soup Recipe + Video Instructions | Savory Nothings (2024)


What thickens pumpkin soup? ›

There are several ways to thicken pumpkin soup. The easiest method is to reduce the soup by cooking off some of the liquid. Alternatively, use a slurry of all-purpose flour or cornstarch and water, add a teaspoon or two of either thickener to a small bowl and stir in 2 to 3 teaspoons of the soup to create a slurry.

Why does my pumpkin soup taste bland? ›

If you think the soup is bland, try adding salt to make all the flavors pop. Use All The Spices Listed. I know it might seem like a long list, but they are all delicious and important for giving the soup a warm and spicy quality: Thyme, Cumin, Ginger, Poultry Seasoning and Cinnamon.

Why is my pumpkin soup so watery? ›

Soft fleshed pumpkins can make the soup a little watery. They are a different beast… from your standard greengrocer pumpkin.” As lovely as pumpkin is, its natural sweetness needs a little back-up to really shine. Try sweating a chopped leek with, or instead of, onion at the start of cooking.

How to make pumpkin soup without vegetable stock? ›

Cook the Base: Heat butter in a large saucepan over medium heat. Cook onion and garlic for 5 minutes until golden. Simmer the Soup: Add pumpkin, water, cream, and salt, and simmer for 30 minutes until the pumpkin is soft. Mash and Adjust: Mash the soup with a potato masher, and adjust the consistency with water.

Is it better to thicken soup with flour or cornstarch? ›

It's important to note that cornstarch has twice the thickening power of flour. If you need to substitute cornstarch to thicken liquid in a recipe that calls for ¼ cup (four tablespoons) flour, you only need two tablespoons cornstarch.

Should I cook soup with the lid on or off? ›

To thicken a soup, stew, or sauce, leaving the lid uncovered is ideal. "It must be off, or semi-covered, if you are slowing down the reduction process," says Stephen Chavez, chef-instructor at the Institute of Culinary Education.

How to thicken pumpkin soup without cornstarch? ›

Ground nuts or crackers are often used to thicken soups, as are fat and flour roux. In order to make a roux, you cook equal parts fat (olive oil, butter) and flour in a pan.

How do you take the bitterness out of pumpkin soup? ›

Sweetness can help balance bitterness, so consider adding ingredients like carrots, onions, or a small amount of sugar or honey. Acidic ingredients like tomatoes or a splash of vinegar can also help balance flavors.

What is the best thickener for soup? ›

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.

What can I put in soup instead of stock? ›

Water. This simple swap should suffice in most recipes that call for broth. To give H2O more depth, you may want to compensate by adding more spices like salt, pepper and bay leaves to your recipe and a tablespoon or two of olive oil to mimic the richness of broth.

How long does homemade pumpkin soup last? ›

Pumpkin soup will keep in the fridge for 4 to 5 days, or can be frozen for 3 months – just thaw then reheat using your chosen method. If your soup is too thick, just loosen it with a touch of water when reheating.

How do you thicken pumpkin soup without flour? ›

Add cream or yogurt

Adding extra cream can thicken a creamy or blended soup like this wild mushroom-soup, but stirring in a spoonful of thick yogurt can be more effective. Be careful not to boil the soup once you've added the cream or yogurt or it may split.

How do you thicken a watery pumpkin? ›

The process is simple. By slowly cooking pumpkin purée on the stovetop (10 to 15 minutes, depending on the recipe), the water is forced to evaporate off, resulting in an ingredient that's thicker and more concentrated.

How do you thicken runny pumpkin pie filling? ›

Cornstarch. A starch thickener is one of the most important ingredients in a pie filling. I use a touch of cornstarch in my pumpkin pie because it helps set up the pie. Makes it a little sturdier and firm, while keeping everything smooth.

How do you thicken pumpkin pie filling without cornstarch? ›

Tapioca-it's not just for pudding! This old-school ingredient may be what your great grandmother used to thicken her pies, and it's still great for making a perfect fruit pie with a clear, stable filling. Tapioca is derived from cassava (also known as yuca or manioc), a starchy root native to South America.


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