This pumpkin soup is creamy, flavorful, and perfect for cool fall days. The recipe uses only a handful of ingredients and emphasizes the natural sweetness of roasted pumpkin.
It requires minimal prep time and provides a nourishing, comforting, and entirely vegetarian-friendly meal that can be served as both a light meal and a warming appetizer.
Ingredients and Substitutes
- Pumpkin: Use a firm, sweet variety like sugar pumpkin, kabocha, or butternut squash for the best flavor and creamy texture. These pumpkins roast well and blend smoothly into the soup. Avoid large carving pumpkins, as they tend to be watery and lack depth of flavor.
- Vegetable Stock: A good-quality vegetable stock enhances the soup’s depth and richness. For a richer flavor, you can use chicken stock as a substitute.
- Nutmeg: Freshly grated nutmeg adds warmth and enhances the natural sweetness of the pumpkin. Start with a small amount and adjust to taste—a little goes a long way.
- Pumpkin Seeds (Optional Garnish): Toasted pumpkin seeds add a crunchy contrast to the smooth, creamy soup. Sprinkle them on top just before serving.
- Pumpkin Oil (Optional Garnish): A drizzle of pumpkin oil adds a nutty, earthy flavor to the soup and gives it extra depth.
Storage and Leftovers
Refrigeration:
Allow the soup to cool completely before transferring it to an airtight container. It will keep in the fridge for up to 3 days.
Freezing:
For longer storage, freeze the soup in individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating:
- Stovetop: Heat over medium-low heat, stirring occasionally until hot. Add a splash of stock if the soup is too thick.
- Microwave: Heat in a microwave-safe bowl for 2 minutes, then stir. Continue heating in 30-second intervals, stirring in between, until hot.
Frequently Asked Questions
How can I thicken the soup?
If your soup turns out too thin, let it simmer uncovered for a few extra minutes to reduce.
What can I serve with pumpkin soup?
Pumpkin soup pairs well with crusty bread, garlic bread, or a side salad. You can also serve it with roasted nuts, crumbled feta, or toasted pumpkin seeds for extra texture and flavor.
Can I use canned pumpkin instead of fresh?
Yes, canned pumpkin can be used in place of fresh roasted pumpkin. Use 100% pure pumpkin puree, not pumpkin pie filling!
However, the flavor won’t be as rich since canned pumpkin lacks the caramelized depth that comes from roasting fresh pumpkin. But it will be more convenient.
More Recipes You May Like:
- Cauliflower Soup
- Pea Soup with White Truffle Oil
- Puy Lentil Soup
- Pumpkin Risotto
- Vegan Broccoli Soup
- Vegan Hungarian Goulash
Pumpkin Soup with Fresh Pumpkin
Equipment
- Baking Tray
- Large Pot
- Food Processor or blender
Ingredients
- 2.2 lbs Pumpkin (unpeeled weight)
- 2 cups Vegetable stock (16 oz)
- Freshly grated nutmeg to taste
- Sea salt to taste
- Freshly cracked black pepper to taste
Garnish (optional)
- Pumpkin oil
- Pumpkin seeds toasted
Instructions
Roast the Pumpkin:
- Preheat the oven to 400°F (203°C).
- Cut the pumpkin in half from top to bottom. Scoop out the seeds and fibrous strands (the stringy bits).
- Place the pumpkin halves on a baking tray lined with baking paper. Brush with olive oil and season with salt and black pepper.
- Roast for 35–45 minutes, or until the flesh is tender.
Prepare the Stock:
- In a large pot, bring the vegetable stock to a boil, then turn off the heat and cover with a lid.
Blend the Soup:
- Scoop the roasted pumpkin flesh into a food processor.
- Add 1 cup of stock and blend until smooth. Once smooth, add the remaining stock and blend again until fully incorporated. Season with freshly grated nutmeg.
Simmer and Adjust:
- Transfer the soup back to the large pot.
- Simmer over medium-low heat for 10–15 minutes, stirring occasionally, until the desired consistency is reached.
- Season to taste with salt, black pepper, and additional nutmeg if needed.
Serve:
- Ladle the soup into bowls and garnish with toasted pumpkin seeds and a drizzle of pumpkin oil.
- Serve fresh from the pot with toasted pumpkin seeds and a drizzle of pumpkin oil.
Jocelyn (Grandbaby Cakes)
Wednesday 18th of December 2019
I'm seriously in love with this soup!!
Jackslobodian
Friday 3rd of January 2020
Me too!
Annie @ Annie's Noms
Wednesday 18th of December 2019
I'm here for any pumpkin recipe, I'm obsessed!! This soup looks so hearty and delicious; perfect for a cold winter night!
Jackslobodian
Friday 3rd of January 2020
If you are obsessed with pumpkin you need to try this pumpkin risotto recipe! Dare I say its even tastier https://jackslobodian.com/pumpkin-risotto/
Lisa | Garlic & Zest
Wednesday 18th of December 2019
I love the beautiful simplicity of this soup. It would make a gorgeous starter for our holiday meal. Where do you find pumpkin oil?
Jackslobodian
Friday 3rd of January 2020
Yes it really does make a great starter! You can find pumpkin oil can be find in some speciality food shops or you can find it online. I have left you affilate link for a pumpkin oil I recommend from Amazon. https://www.amazon.com/gp/product/B006M1ITU4?ie=UTF8&tag=jackslobodi0c-20&camp=1789&linkCode=xm2&creativeASIN=B006M1ITU4
Jordin
Wednesday 18th of December 2019
I can never get enough pumpkin recipes throughout the year! This soup sounds right up my alley, and soo delicious!
Jackslobodian
Friday 3rd of January 2020
Thank you :)
Gloria
Wednesday 18th of December 2019
I happen to love pumpkin and enjoy it all year long. Pumpkin soup is a favourite around here. The perfect bowl of comfort food.
Jackslobodian
Friday 3rd of January 2020
Its a favourite around here too :)