Homemade Pumpkin Soup recipes
Pumpkin Soup is one of the best fall soups you’ll ever taste. pumpkin, spices, and pureed until smooth. This easy squash soup is the perfect fall recipe!
This pumpkin soup recipe is the perfect balance between comfort and festivity! The combo of homemade pumpkin puree a delicious savory kick to slightly sweet soup. It’s PERFECTION.
WHOLE PUMPKIN OR CANNED PUMPKIN?
This soup can be made with either a whole pumpkin that you prepare yourself or with canned pumpkin.
Don’t be intimidated by roasting your own pumpkin! It’s easy and the flavor is more interesting than canned pumpkin purée.
To roast it, all you have to do is cut the squash in half, scoop out the seeds (which you can turn into a tasty snack), and then roast the halves until they’re soft all the way through. Scoop out the flesh from the skins and you’re ready to make soup.
how to make pumpkin soup
HOW TO THIN (OR THICKEN) YOUR SOUP
After making this soup, if you’d like it to be a little thinner, just stir in some extra broth or water. Taste to check the seasonings again, and add more salt if needed.
Roasted Pumpkin vs. Canned Pumpkin
And finally, let’s talk about the pumpkin itself!
I wanted to make sure this soup was really robust in flavor which is why I personally opted for roasting an entire pumpkin. If you’ve never roasted pumpkin before, it’s super simple. You just cut the pumpkin in half, scoop out the seeds, place it on a baking sheet and roast it for about 50 – 60 minutes.
And the beauty of doing that is that you can also just toss your carrots and onion on the pan and roast those right alongside the pumpkin!
If you don’t have access to fresh pumpkin, you can certainly use canned. I would recommend using an entire can (maybe 1.5) and just sauteeing the other veggies. It will still taste good, you just won’t get that underlying roasted flavor you’d get from the fresh option.
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- 1 tablespoon olive oil
- 1 cups carrots quartered
- 1 medium onion diced
- 2 cloves of garlic
- 1 medium sugar pumpkin about 2-3 pounds
- 1 teaspoons chili powder
- 1/2 teaspoon cinnamon
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper optional
- 2 cups vegetable stock
- Salt & pepper to taste
- Preheat the oven to 400ºHalf and clean the pumpkin and add it face up to a baking sheet. Add the carrots and onion to the pan as well. Drizzle with olive oil and season with salt and pepper.
- Bake on the center rack for 45 - 50 minutes until the pumpkin is tender. When there is 10 minutes left in the baking, place the garlic on the pan and continue cooking.
- After everything has roasted and cooled slightly, transfer the veggies and garlic to a blender. Scoop the flesh out of the pumpkin and add that to the blender as well. Toss in spices, broth and lime, and blend on high until smooth and creamy.
- Once smooth, Taste and adjust seasoning as needed.
- Garnish with a drizzle of oil, pumpkin seeds if desired.