Warm up with our creamy pumpkin soup recipe! Packed with fresh pumpkin, leeks, parsnips, and a touch of coconut milk, this comforting fall soup is perfect for chilly days. Easy to make, rich in flavor, and sure to become a seasonal favorite.

Creamy and Velvety Cream of Pumpkin Soup

As the crisp air of fall settles in and the leaves begin to turn, there’s nothing quite like the warmth and comfort of a homemade soup. This time of year calls for hearty, nourishing dishes that bring the flavors of the season right to your table. One of the best ways to embrace the essence of autumn is by making a healthy creamy pumpkin soup recipe —a dish that is not only delicious but also celebrates the bounty of the harvest season.

Why Make Creamy Pumpkin Soup?

Pumpkins are synonymous with fall, and for good reason. They’re versatile, packed with nutrients, and provide a sweet, earthy flavor that pairs perfectly with other seasonal ingredients. This creamy pumpkin soup recipe combines fresh pumpkin with leeks, parsnips, onions, garlic, and sage, all simmered together to create a rich and velvety soup that’s perfect for a cold day.

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.

This easy pumpkin soup recipe 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!

Choosing the Right Pumpkin

The type of pumpkin you use can make all the difference when making pumpkin soup. are the best options, as they have a sweet flavor and a smooth texture that blends well. If you’re short on time, you can use canned pumpkin purée, but using fresh pumpkin will give your soup a more vibrant taste.

Ingredient Descriptions for Creamy Pumpkin Soup

Fresh Pumpkin

Fresh pumpkin is a fall staple that adds a naturally sweet and earthy flavor to the soup. Sugar pumpkins or pie pumpkins are ideal, offering a smooth texture that purées beautifully. Roasting the pumpkin before adding it to the soup deepens its flavor, making the final dish rich and satisfying.

Canned Pumpkin Purée

A convenient alternative to fresh pumpkin, canned pumpkin purée delivers a similar depth of flavor without the prep work. It’s smooth, rich, and perfect for creating a creamy soup. To keep the flavors savory, make sure to use plain pumpkin purée, not pumpkin pie filling.

Leeks

Leeks bring a delicate, onion-like flavor with a hint of sweetness. When sautéed, they soften and meld seamlessly with the other vegetables, adding a subtle depth to the soup.

Parsnips

These root vegetables have a sweet, nutty flavor that complements the pumpkin. Parsnips add a creamy texture and a slight earthiness, making the soup heartier and more flavorful.

Onions

Onions are the aromatic base of the soup, providing a savory backbone that enhances the other ingredients. They become sweet and tender when cooked down, blending smoothly into the soup.

Garlic

Garlic adds a fragrant, slightly spicy kick to the soup. It complements the sweetness of the pumpkin and parsnips, giving the soup a well-rounded flavor profile.

Sage

Sage is a classic herb for fall dishes, offering a warm, earthy flavor with a slight peppery edge. It pairs beautifully with pumpkin, adding an aromatic touch that enhances the overall taste of the soup.

Full-Fat Coconut Milk

Coconut milk adds a luscious creaminess to the soup while keeping it dairy-free and vegan-friendly. Its subtle sweetness complements the pumpkin and enhances the soup’s silky texture.

Or Heavy Cream

Heavy cream adds richness and a velvety texture for those who prefer a more traditional creamy soup. It makes the soup indulgent and satisfying, perfect for a chilly fall day.

Chicken Broth

Chicken broth provides a savory, umami base for the soup, adding depth and richness. It enhances the flavors of the vegetables, making the soup more robust. Vegetable broth works just as well as a vegan option.

Olive Oil

Olive oil is used for sautéing the vegetables, adding a smooth, slightly fruity flavor that complements the other ingredients. It’s a healthier fat that helps bring out the flavors of the leeks, onions, and garlic.

Pumpkin Seeds

Toasted pumpkin seeds add a crunchy texture and a nutty flavor as a garnish. They provide a nice contrast to the creamy soup and make for a beautiful presentation.

Black Pepper

Freshly ground black pepper adds a bit of heat and complexity to the soup. It balances the sweetness of the pumpkin and the richness of the cream or coconut milk.

How to Roast a Pumpkin

I like to roast my pumpkin to bring out the maximum flavor. You can roast the pumpkin the day before if 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!

Cooking Steps

Prep the Pumpkin: Cut the fresh pumpkin into smaller pieces, remove the seeds, and roast it in the oven until tender. This step enhances the pumpkin’s natural sweetness and brings out its flavor.
Sauté the Vegetables: Heat some olive oil over medium heat in a large pot. Add the chopped leeks, onions, parsnips, and garlic, and cook on medium-low heat until softened and fragrant.
Combine Ingredients: Add the roasted pumpkin, sage, and broth to the pot. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer until all the vegetables are tender.
Blend to Perfection: Use an immersion blender to purée the soup until smooth. This step creates a creamy texture that makes every spoonful satisfying.
Finish with Creaminess: Stir in the full-fat coconut milk or heavy cream. If you prefer a vegan pumpkin soup, stick with coconut milk. Season with black pepper, cayenne pepper, and a touch of brown sugar to balance the flavors.
Garnish and Serve: Ladle the soup into a large bowl, drizzle with coconut milk, and sprinkle with toasted pumpkin seeds. For a complete meal, serve with a slice of grilled cheese or crusty bread.

Notes:
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!

Bacon: Optional!
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 the best pumpkin soup recipe that is

rich
creamy
flavorful
thick
and delicious soup to die for!

A Comforting Fall Favorite

There’s something so comforting about a warm, fall creamy pumpkin soup on a cool fall day. Whether you’re preparing it for a quick weeknight meal, serving it as a main dish at your Thanksgiving dinner, or just savoring it on a rainy day, this soup is sure to become one of your favorite fall recipes.

Variations and Tips

Sweet Potato: Add a sweet potato for extra sweetness and nutrition.
Kabocha Squash: Try substituting the pumpkin with kabocha squash for a different twist.
Maple Syrup: A drizzle of maple syrup can add a lovely sweetness to balance the flavors.
Immune System Boost: With its rich nutrients and healthy fats, this soup is a welcome addition to your fall diet, supporting your immune system as the weather cools.

Storage Tips

This fall creamy pumpkin soup is perfect for making ahead and storing. If you plan to enjoy it later, keep leftovers in an airtight container or a freezer-safe container. Reheat gently on medium-low heat until warmed through. It’s a great recipe to double batch and freeze for busy weeknights.

Whether you use your own pumpkin purée or opt for a canned version, this creamy pumpkin soup recipe is a delicious way to celebrate the flavors of fall. So heat the oven, grab your favorite large pot, and let the comforting aroma of pumpkin soup fill your kitchen this season.

More Fall Soup Recipes

Creamy Roasted Cauliflower Soup Recipe

Creamy Polish Dill Pickle Soup (Zupa Ogorkowa)

Creamy Yellow Pepper Soup (Bisque) Recipe

How to Make Butternut Squash Soup with a Pistachios Gremolata Twist

Rich and Creamy – Parsnip Soup

Healthy Creamy Potato Leek Soup

Traditional Polish Kapusniak Soup Recipe (Sauerkraut Soup)

Traditional Ukrainian Borscht Recipe

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