Pumpkin Soup – Happy Fall

Fall is here, and time to make soups, and hearty meals. Heartwarming and comforting is what comes to mind. This pumpkin soup is all of that–warm,sweet  and savory all at the same time. It contains cream; and I do use heavy cream, you can probably substitute regular milk or skim milk I figure there are 8 servings and only 1/2 cup of cream in the total so it’s not too too terrible. You can also substitute vegetable broth for chicken broth for a vegetarian style soup. It’s a smooth delicious soup, and served with a nice green salad and some crusty bread, it’s awesome! Happy Fall.


6 cups chicken / vegetable stock ( either one)

1 1/2 teaspoons kosher salt

4 cups ( 2 cans) pumpkin puree ( not pie filling – be careful)

1 medium yellow onion chopped

1/2 teaspoon dried thyme ( you can use fresh )

1 clove garlic, minced

1/2 cup heavy cream

1/3 cup maple syrup

5 whole black peppercorns, or a few grinds of the pepper mill

1 tablespoon olive oil


Heat up 1 tablespoon olive oil in a nice deep soup pot ( Le Creuset) add chopped onion and saute till translucent, add garlic and 1 1/2 teaspoons salt. When onion is translucent add stock, pumpkin, thyme, maple syrup and peppercorns. Bring to a boil, reduce heat and simmer on low flame for at least 30 minutes uncovered.

With an immersion blender, ( if no immersion blender a regular blender or food processor will do, but then you need to do in batches of 1 cup at a time and let it cool down a bit)

Blend till well combined, and simmer for another 30 minutes, uncovered. Taste for salt, the peppercorns get ground up and taste wonderful but you may want to add more pepper. Stir in heavy cream and stir well. Pour into soup bowls and enjoy!

You may want to sprinkle some fried onion rings on top. If I am pressed for time I take the onion rings right from the container ( French’s ) makes the best type and add to the soup for a little more flavor and crunch. Not too much just a taste. Of course a great crusty bread with butter and a delicious hard cheese needs nothing else but the soup.

4 responses to “Pumpkin Soup – Happy Fall

  1. Reblogged this on Cooking with Candi and commented:

    OK it’s really Fall so for my re-blog Monday I decided to post this delicious heartwarming soup. Pumpkin is Fall for me, no turning back as beautiful as the weather is . Fall in a bowl! Enjoy!

  2. Could this soup be made in a crock-pot?

    • I am not sure, because you would probably lose some of the liquid to steaming out. I can’t say without having done so. If you’re a big slow cooker then perhaps you could figure out measurements you’d need. It’s a little different with slow cooking. Sorry I couldn’t be more helpful. LMK if you try it.

  3. Gabriella Vasta

    I made it the way you suggested in the recipe and it came out awesome! I also used fresh pumpkin puree. Had a few friends over for dinner last night and everyone loved it! Huge hit! I am having a party in a couple weeks and I would like to make it again. The only reason I was thinking slow cooking was because I would like to have everything prepared a head of time. I think I may just prepare the same way and then keep in a slow cooker to keep warm for serving. Thank you!

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