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Pumpkin Soup

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posted: 09/06/23

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This post may contain affiliate links. Please read my disclosure policy

Pumpkin Soup is the perfect fall side dish. Made with simple ingredients, this healthy recipe is a must-make this autumn.

Photo of two bowls of Pumpkin Soup garnished with croutons

We are headed into pumpkin season and I am here for you with all the pumpkin recipes you’ll love this fall. This pumpkin soup is next up, and it is absolutely fantastic. Easy to make, healthy, and delicious: this absolutely belongs on your fall bucket list.

How to Make Pumpkin Soup

This is a brief overview of how this soup comes together. For the full recipe including all ingredients and measurements, please scroll to the recipe card at the bottom of the post.

  • Sauté the vegetables. In a large stock pot, melt butter. Add your carrots, garlic, and onion. Then add the seasonings.
  • Add the stock. Scrape up the browned bits from the bottom of the pot. Then add the pumpkin and stir.
  • Simmer the soup. Bring the soup to a boil, and then reduce it to a simmer and cook for 30 minutes.
  • Blend the soup. Transfer to a blender or use a immersion blender to blend it in the pot until it is smooth and creamy. You could also transfer it to a blender.
  • Enjoy! Top the soup with homemade croutons and enjoy.

Blending Soup

Many creamy soups get their texture from a roux and added dairy, like my Chicken Tortellini Soup. This curried pumpkin soup gets its creamy texture from the pumpkin puree itself. This is amazing because it keeps the soup light and healthy.

In order to make a delicious creamy pumpkin soup, you need to blend it. I find it easiest to use an immersion blender. It comes in handy in so many soup recipes. You can see my recommendation for an immersion blender below. That being said, if this soup is too thick for your immersion blender, it will also work perfectly well in a blender. This soup only makes five cups, so it likely can be blended in one batch.

TOP PICK

Immersion Blender

I love this immersion blender! It is small which makes it perfect for storing, but it is powerful which makes it work fantastic for soups like this.
Product Image
Overhead photo of a pot of Pumpkin Soup

Pumpkin Puree

The base of this soup recipe comes from pumpkin puree, which is different than pumpkin pie filling. Pumpkin puree is made with pumpkin that has been baked and mashed. You can make this pumpkin soup with canned pumpkin puree from the grocery store or make your own.

I share exactly how to make your own and give you three different methods to do it. Make this recipe in the oven, instant pot, or crockpot, and use it to replace store-bought pumpkin in all of your favorite pumpkin recipes.

For this recipe, you will need two cups of pumpkin puree which is about what you would get from a three-pound pumpkin. If you prefer to buy pureed pumpkin, you will need a 15-ounce can.

Pumpkin Puree

Pumpkin puree is easy to make, and I’m giving you three different methods for making it. Use this to replace store-bought pumpkin in all of your favorite pumpkin recipes.
mason jar full of pumpkin puree

Homemade Croutons

The simplicity of making croutons at home can’t be overstated, and neither can the difference in flavor. This is such a quick and easy recipe and definitely worth your time. Use them on salads or in soups like this curried pumpkin soup for some extra crunch. For this recipe, I like to replace the garlic with some dried rosemary. It is the most amazing combo for this soup.

Homemade Croutons

Homemade croutons are so easy to make. They come together with just four ingredients in under 20 minutes, and are amazing on salads and soups.
Close up photo of bowl of Croutons
Photo of two bowls of Pumpkin Soup garnished with croutons on a wooden tray. Salad beside tray.

FAQ

Is this soup vegan?

This soup is vegetarian, but is not vegan due to the butter. Use vegan butter to make the recipe vegan.

Is this recipe gluten free?

The soup is gluten-free, however, the croutons are not unless you make them with gluten-free bread. This is another great reason to make your own!

Storing and Reheating

Once cooled, store any leftover soup in an airtight container in the refrigerator for up to three days.

To reheat leftovers, remove just the portion you plan on eating. Place in a small saucepan over low heat, stirring until warmed through. Always use your best discretion with leftovers.

Freezing Soup

This pumpkin curry soup freezes very well. Once cooled, place in an airtight container with room for the soup to expand. It is great to freeze in individual portions to pull out and heat up for lunch. I like freezing these in bags lying flat for easy storage. Store in the freezer for up to three months.

Thaw the soup in the refrigerator and remove it from the container. Heat it in the microwave or a saucepan.

Photo of a pot of Pumpkin Soup with croutons on counter beside pot.

Other Fall Soup Recipes

If you love the coziness of soup in the fall, you will love these other soup recipes:

If you make this pumpkin soup recipe or any of my other recipes, please leave a comment and let me know what you think. I love hearing from you!

Photo of two bowls of Pumpkin Soup garnished with croutons
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Pumpkin Soup

Serves: 5 servings
(tap # to scale)
Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour
Pumpkin Soup is the perfect fall side dish. Made with simple ingredients, this healthy recipe is a must-make this autumn.

Ingredients

  • 2 tablespoons unsalted butter
  • 3 medium carrots peeled and diced
  • 1 medium yellow onion diced
  • 1 garlic clove minced
  • 1/2 – 1 tablespoon curry powder
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground coriander
  • 1/8 teaspoon black pepper
  • 3 cups vegetable broth
  • 2 cups pumpkin puree (from a 3 pound baking pumpkin or 15 ounce can of pumpkin puree)

Instructions

  • Melt the butter in a large stock pot over medium heat. Add in the carrots, onion, and garlic. Season with the curry powder, salt, ginger, coriander, and pepper.
    2 tablespoons unsalted butter, 3 medium carrots, 1 medium yellow onion, 1 garlic clove, 1 1/2 teaspoons kosher salt, 1/8 teaspoon black pepper, 1/2 – 1 tablespoon curry powder, 1/2 teaspoon ground coriander
  • Sauté the vegetables for 5 to 7 minutes or until the onions are translucent, stirring intermittently.
  • Add in the vegetable broth, scraping up the browned bits from the bottom of the pot. Stir in the pumpkin. Bring the soup to a boil, then reduce it to a simmer and cook, covered, for 30 minutes, stirring 2 to 3 times.
    3 cups vegetable broth, 2 cups pumpkin puree
  • Remove the cover. Using an immersion blender, blend the soup until smooth and creamy. Serve, topped with croutons (see recipe in the post), and enjoy.
Author: Lisa Longley
Course: Soup
Cuisine: American
Photo of two bowls of Pumpkin Soup garnished with croutons

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Pumpkin Soup

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Hi! I'm Lisa Longley, and I am committed to giving you simple dinner ideas and recipes that are easy to make; recipes that will fill your home with joy. I am the owner and author of SimpleJoy.com and I'm so glad that you are here.

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  1. Tanya Schroeder says

    Mmm, I can just smell the rosemary and the curry! Such a wonderful soup Lisa!

  2. Kelly @ Mostly Homemade Mom says

    That soup looks beautiful, Lisa!

  3. Heather @ French Press says

    Lisa – what a delicious combination. i LOVE pumpkin and curry.

  4. Teresa Legler says

    Sounds wonderful. The spices with the pumpkin aroma sound yummy. Will try.

    • Lisa Longley says

      I hope you enjoy it, Teresa!

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