This thick and creamy pumpkin soup is from my personal repertoire of family recipes. Served with crispy bacon, this soup will, not surprisingly, become your new favorite soup recipe!
This recipe is one of my favorite fall soups!
Creamy Pumpkin Soup:
is easy to make and loaded with maximum flavor! Delightfully creamy, this pumpkin soup will become one of your ‘dream soups’ that you will surely make over and over again.
Thick & Creamy Pumpkin Soup:
makes the weekly rounds at my dinner table during the fall and winter seasons. I always serve it with a dollop of cream of coconut and top it with crispy turkey bacon! There’s nothing better than a big, tummy-warming bowl of comfort soup during the cold season. Trust me on that!
This pumpkin soup is easy to make. Roast, boil, blend and serve!
When I say easy, I mean truly easy! You’ll have soup on the dinner table in no time, with only a handful of ingredients you may already have on hand!
How to make the best pumpkin soup
I still like to roast my pumpkin to bring out the maximum amount of flavor. You can roast the pumpkin the day before, if you know that you have time constraints; OR….you don’t even have to roast it at all, if you don’t feel like it!
Roast the pumpkin:
1. Preheat your oven to 350 degrees and line a baking sheet with parchment paper
2. With a sharp knife, slice off the top of your pumpkin
3. Slice your pumpkin in half from top to bottom
4. Scoop out the inside filling
5. Place both halves of your pumpkin, sliced sides down, on the baking sheet and pop them into your oven
6. Let bake for about 35 – 45 minutes depending on size
If you don’t want to roast, you can also buy already chopped/diced pumpkin from the grocery store and throw it into a pot with the rest of the ingredients! I will still invite you to roast it!
Boil rapidly for 15 minutes and let it cook for an hour. Cool down.
Blend until smooth.
You can add cream instead of coconut milk if you like dairy. Adding a swirl of cream will give incredible depth of flavor and extra richness to the soup. The soup is thick enough by itself, but if you insist, go ahead and make it your delicious recipe!
While the soup is boiling on the stove, I love to fry some turkey bacon in a small pan. Then, I pour some of the bacon fat into the soup, for added flavor, and serve scrumptious bowls with crispy bacon pieces on top. If you are vegan- skip this step!
What sets this pumpkin soup recipe apart?
The added extra flavor thanks to the onion, leek (don’t underestimate the power of leek flavor!) and garlic.
You will end up with:
a delicious soup to die for!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #thetastesoflifeholisticblog
- 1 large pumpkin
- 1 1/2 onions
- 4 leeks
- 2 parsnips
- 1/2 stalk of celery
- 6 cloves garlic
- 4 vegetable bouillon cubes from Rapunzel, or chicken broth
- 2 tbsp garlic powder
- 2 tbsp onion granulated
- 2 tbsp basil
- 1/2 tbsp black pepper
- 1 tbsp thyme
- 1 tbsp turmeric
- 1/2 tbsp smoky paprika
- 1 can coconut milk
- salt to taste
- 2 tbsp apple cider vinegar
- 1 box turkey bacon if you want for garnish
- 1/2 box fresh sage (around 4 T)
- Wash all vegetables
- Roast pumpkin at 425 F for 40 min
- Remove the pumpkin from the oven and remove the skin along with the seeds and cut it
- Cut all vegetables - it doesn’t matter how you cut them, because you are going to blend them
- Brown onion, leek and garlic with 2 T avocado oil
- Add other vegetables
- Add water
- Add bouillon
- Cook for 3 h
- 1 hr before the end of cooking time, add all spices
- Add coconut milk
- Add vinegar
- Take the soup off the stove, let cool and blend, either using an immersion blender or vitamix.
- Garnish with spiced pumpkin seeds.