Cozy up with a bowl of creamy pumpkin soup this fall! This quick and satisfying homemade pumpkin soup recipe is full of flavor, and perfect for chilly evenings, and a great addition to holiday meals.
Melt the butter in a Dutch oven set over medium-low heat.
Add the diced onion and sliced carrots to the melted butter. Season with salt and pepper and cook for 4 to 5 minutes or until vegetables are tender. Stir in the garlic, paprika, thyme, and rosemary, and cook for 15 seconds.
Stir in the pumpkin puree. Add in the chicken stock and bring to a boil; lower to a simmer and continue to cook for 15 minutes. At this point, you can either blend it with an immersion blender to make it creamier or leave the soup as is.
Remove from the heat and stir in the heavy whipping cream. Taste for salt and pepper and adjust accordingly.
Choose the correct pumpkin type. Pumpkin puree and pumpkin pie filling are not the same thing. Opt for cans marked 100% pure pumpkin.
Remove soup from heat before introducing heavy cream. Letting the cream warm up a bit before adding can prevent it from curdling in hot soup.
Make it creamy. If you prefer ultra-smooth soup, blend it using an immersion blender before mixing in the cream.
To give your pumpkin soup a kick, consider adding chili powder or a bit of cayenne pepper. You can also stir in a splash of lime or lemon juice, which can brighten the soup and add a tangy kick.
If you want to thin out the soup, add more chicken stock.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.