Creamy Pumpkin Soup Recipe

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Creamy Pumpkin Soup

Sheri Zander


My husband and I love pumpkin soup in the fall and winter. We grow our own sugar baby pumpkins that I use in this soup, but canned pumpkin works just as well.

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Stove Top


1 c
onion, chopped
2 Tbsp
4 c
chicken stock
2 c
pumpkin puree
1 tsp
1 tsp
1/2 tsp
ground ginger
1/4 tsp
black pepper
1/4 tsp
cayenne pepper
1/4 c
brown sugar, lightly packed
1 c
heavy whipping cream (can sub 1/2 & 1/2 or milk)


1Saute onion in butter until tender. Add 2 cups chicken stock. Bring to a boil, cover, reduce heat and simmer 15 minutes. Then process in blender or food processor until smooth.

2Transfer stock mixture to soup pot. Add remaining stock, pumpkin, salt, cinnamon, ground ginger, pepper, cayenne and brown sugar. Stir well. Brin to a boil, cover, reduce heat and simmer 10-15 minutes.

3Stir in whipping cream and heat.

About this Recipe

Course/Dish: Cream Soups, Other Soups
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy
Hashtag: #pumpkin