Creamy Pumpkin Soup

Creamy Pumpkin Soup Recipe

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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.

★★★★★ 1 vote
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)

How to Make Creamy Pumpkin Soup


  • 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.

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About Creamy Pumpkin Soup

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