Easy Pumpkin Soup

4.94 from 66 votes

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

Prep Time15

Cook Time30

Total Time45

Course: Lunch, Main Course

Cuisine: American, Traditional

Difficulty: Easy

Servings: servings

Calories: 68kcal

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.
1 tablespoon butter, 1 medium onion, 1 carrot, 1 small sweet potato, 2 pounds pumpkin
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.
½ tablespoon brown sugar, ½ teaspoon ground cumin, ¼ teaspoon ground ginger, ⅛ teaspoon ground nutmeg, salt + pepper
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.
5 cups chicken stock, 1 bay leaf
Blend the soup:
Take the pot off the heat, allow to cool a little 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 you'd like. Warm for 2-3 minutes, then serve hot.
cream

Pick a delicious pumpkin. Sometimes I like to use a really fun one (I mean, fun as far as pumpkin goes… I’m not that crazy.) Blue Ballet is great. 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.
Be careful when you blend it. I have burned myself more than once with hot soup, and it’s not fun. If you’re using a regular blender, read up on what your manufacturer has to say about hot liquids, before you splatter hot soup everywhere.