Pumpkin Soup made with pumpkin puree, garlic, onion, cream, brown sugar, and warm spices is a delicious fall recipe.
We always serve this pumpkin soup recipe along with light appetizers on Thanksgiving! Then dinner is a huge traditional spread with roasted turkey, slow cooker ham, stuffing, and an absurd number of sides. It’s basically awesome.
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Pumpkin Soup Ingredients
- Pumpkin – Pure pumpkin puree, canned.
- Onion – Sweet yellow onion.
- Garlic – Minced.
- Oil – Any vegetable oil will work (or even rendered bacon fat) but we prefer olive oil.
- Flour – All purpose flour. You can skip this ingredient if you want to make it gluten free.
- Curry powder – Just a little bit for rounding out the flavor, but it doesn’t make the soup taste like curry – I promise!
- Sugar – Brown sugar for a touch of sweetness.
- Stock – I prefer chicken stock but you can absolutely use vegetable stock if you’d like to keep it vegetarian.
- Seasonings – Salt & nutmeg.
- Half and half – Heavy cream, whole milk, or even coconut milk will also work.
How do you make pumpkin soup? (step-by-step)
⭐ First, saute onion in oil until translucent, add minced garlic and saute for about one more minute. Add flour and curry; stir until well mixed with the oil.
⭐ Next, stir in pumpkin, brown sugar, seasoned salt, and nutmeg. Add broth and whisk until smooth.
⭐ Then, bring to a simmer, stirring occasionally.
⭐ Finally, add milk and heat until hot. Do not boil.
Scroll down to the printable recipe card toward the bottom of this article for ingredient measurements and detailed cooking instructions.
Slow cooker pumpkin soup
To make this in a slow cooker, add everything except the flour and half and half to the crock. Whisk until the ingredients are well combined, then cook covered on high or low, as desired. Stir in half and half, then blend before serving if you’d like. (Detailed directions in recipe card).
Instant pot pumpkin soup
To make this in an instant pot, add everything except the flour and half and half to the pot. Whisk until the ingredients are well combined, then cook on manual/high pressure. Stir in half and half, then blend before serving if you’d like. (Detailed directions in recipe card).
Can you make pumpkin soup ahead of time?
Yes, this can be made up to three days ahead of time (or longer if freezing) and then reheated before serving.
Can you use homemade roasted pumpkin instead of canned pumpkin?
Absolutely! You’ll want about 2 cups of roasted and pureed pumpkin to replace a can of pumpkin puree. You could also use roasted butternut squash in this recipe.
What other squash can you use in this recipe?
If you don’t have or can’t find pumpkin, go ahead and use butternut squash at a 1:1 ratio. Try our whole roasted butternut squash recipe!
Storage and Leftovers
How long does pumpkin soup last?
Store the soup in the refrigerator in a sealed container for 3 – 4 days, or longer in the freezer.
Can pumpkin soup be frozen?
Absolutely! Allow the soup to cool, then store in a freezer-safe air tight container. I like to use mason jars for this, just make sure to leave headroom for expansion.
Tips, tricks, and frequently asked questions
🧡 Make it vegan by using vegetable stock and coconut milk.
🧡 If you like a smooth soup, use an immersion blender before serving.
What to eat with pumpkin soup (serving suggestions)
More delicious pumpkin recipes
- Pumpkin pastry
- Pumpkin chocolate chip cookies
- Pumpkin fudge
- Pumpkin cream cheese muffins
- Pumpkin cheesecake
- See all our pumpkin recipes!
Other amazing soup recipes to try
- Easy taco soup
- Beer cheese soup recipe
- Lasagna soup
- Stuffed pepper soup
- Tortellini soup
- See all our soup recipes
Tools we love
- Enameled dutch oven – I love that this can go from stove top to oven. And 6 quarts is the perfect size!
- Large soup ladle – No dinky soup ladles allowed in our house!
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How to Make Pumpkin Soup
- 1 can pumpkin 15 ounces
- 1 cup sweet yellow onions finely chopped (about ½ a medium sized onion)
- ½ tablespoon minced garlic
- 2 tablespoons olive oil
- 1 tablespoon all purpose flour SKIP IF MAKING GLUTEN FREE
- 1 teaspoon curry powder
- 1 tablespoon brown sugar unpacked
- 3 cups stock we used chicken stock, but use vegetable stock if making vegetarian or vegan
- ½ teaspoon seasoned salt
- ¼ teaspoon ground nutmeg
- 3 cups half and half heavy cream or milk also work really well! Use coconut milk if making vegan.
- Saute onion in oil until translucent, add minced garlic and saute for about one more minute. Add flour and curry; stir until well mixed with the oil.
- Stir in pumpkin, brown sugar, seasoned salt, and nutmeg. Add broth and whisk until smooth.
- Bring to a simmer, stirring occasionally. Add milk and heat until hot. Do not boil.
- If desired, blend to smooth with an immersion blender.
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