Pumpkin Soup

by Sabrina Snyder

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6 servings
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
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Pumpkin Soup is an easy recipe that combines thick, creamy, and savory readily on your stovetop. Maximum flavor with minimal effort.

Warm, cozy vegetable Soups like Tomato Soup and Butternut Squash Soup make the perfect, light dinner when the weather is cool.

Sabrina’s Pumpkin Soup Recipe

This Pumpkin Soup recipe has almost no hands on time and uses canned or homemade Pumpkin Puree to make it super quick and easy. You won’t believe how flavorful this simple soup is thanks to the aromatic veggies. If you do have a little more time and want to start with roasted pumpkin, there are instructions on how to roast a pumpkin in the notes section of the recipe.

Dinner, then Dessert

Pumpkin Soup Recipe

Pumpkin Soup is an easy recipe that combines thick, creamy, and savory readily on your stovetop. Maximum flavor with minimal effort.
Yield 6 servings
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder
Creamy soup in bowl with sage leaves, and creme fraîche garnish.
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Ingredients
 

  • 1/4 cup unsalted butter
  • 1 yellow onion , diced
  • 1 stalk celery , diced
  • 2 cloves garlic , minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground white pepper
  • 1 teaspoon rubbed sage
  • 6 cups chicken stock
  • 30 ounces canned pumpkin puree
  • 1/2 cup heavy cream

Instructions

  • In a large dutch oven add 4 tablespoons butter, onion and celery on medium heat.
  • Cook for 4-5 minutes until onions are translucent.
  • Add in garlic, stir and cook for 30 seconds until aromatic.
  • Add in salt, white pepper and sage and stir well.
  • Add in the chicken broth (vegetarian broth if desired) and pumpkin puree.
  • Bring to a simmer and cook for 20 minutes.
  • Use an immersion blender until smooth.
  • Add in heavy cream, stir well and bring to a simmer before serving.

Notes

Roasted Pumpkin: Start by halving 2 sugar pumpkins longways (stem to bottom) and scooping out the seeds and string innards. Brush the pumpkin flesh with olive oil, then season with salt and pepper. Roast cut side down on a foil covered baking sheet for 35-45 minutes at 400 degrees, or until very soft. Scoop out the flesh and squeeze in a paper towel or linen cloth to remove any excess liquid.

Nutrition

Calories: 280kcal | Carbohydrates: 23g | Protein: 9g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 50mg | Sodium: 751mg | Potassium: 614mg | Fiber: 5g | Sugar: 10g | Vitamin A: 22627IU | Vitamin C: 8mg | Calcium: 69mg | Iron: 3mg

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About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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