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Easy Creamy Pumpkin Soup

A cozy and creamy homemade pumpkin soup made with pumpkin, carrots, zucchini, cauliflower, onion, and cream. Easy to make and perfect for a fall lunch, dinner, or Thanksgiving table.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6
Course: Main Course, Side Dish, Soup
Cuisine: American, North American
Calories: 150
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1.5 lb pumpkin peeled, seeded, and cut into chunks
  • 1 medium yellow onion finely chopped
  • 1 tablespoon butter or ghee
  • 2 medium carrots peeled and chopped
  • 1 medium zucchini chopped
  • 2 cups cauliflower florets about 200–250 g
  • 4 ¼ cups water or vegetable/chicken broth
  • ¾–⅞ cup cream about 200 g; 18% table cream works well
  • 2 ½ teaspoons salt or to taste
  • Black pepper to taste
  • Croutons for serving
  • Pumpkin seeds for serving
  • Freshly ground black pepper for serving

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • chef's knife
  • Immersion blender or countertop blender
  • Measuring cups and spoons
  • Ladle

Method
 

  1. Prepare the vegetables. Peel and chop the onion, carrots, zucchini, and pumpkin. Cut the cauliflower into small florets.
  2. Sauté the vegetables. Heat the butter or ghee in a large pot over medium heat. Add the onion, carrots, and zucchini and sauté for about 5–7 minutes, stirring occasionally.
  3. Add the remaining vegetables. Add the pumpkin and cauliflower to the pot.
  4. Add the liquid. Pour in the water or broth. Add the cream, salt, and black pepper.
  5. Cook until tender. Bring the soup to a gentle boil, then reduce the heat and simmer until all the vegetables are completely tender, about 15–20 minutes.
  6. Blend. Use an immersion blender to blend the soup until completely smooth and creamy. If using a countertop blender, blend in batches and use caution with the hot liquid.
  7. Adjust the seasoning. Taste and add more salt or pepper if needed.
  8. Serve. Ladle the hot soup into bowls and top with crispy croutons, pumpkin seeds, and freshly ground black pepper.

Video

Notes

  • The soup can be made with water or your favorite broth. Vegetable broth works especially well for a vegetarian version.
  • If the finished soup is thicker than you prefer, add a little extra broth or water until you reach your desired consistency.
  • For the smoothest texture, blend the soup thoroughly while the vegetables are still hot and tender.
  • Taste before serving and adjust the salt, especially if using a salted store-bought broth.
  • Leftover soup can be refrigerated in an airtight container and reheated gently on the stovetop or in the microwave.