Simple Pumpkin Soup Recipe
Admittedly, this basic pumpkin soup was never supposed to be a blog recipe. I made it for dinner for myself one night, because I had a craving for pumpkin. However, it turned out so well that I’ve made it over and over, but I waited to share the recipe until it was more seasonally appropriate. I realize not everyone loves pumpkin quite as much as I do! The soup is easy, ready in 30 minutes, is silky smooth, has rich pumpkin flavor, and amazing depth of flavor for being ready so quickly. It’s also healthy, naturally gluten-free and vegan (omit the cream drizzle at the end or use dairy-free milk), but you’d never know it because. Unbelievably delicious, it’s filling and satisfying without being heavy. Hello Meatless Monday! Because I like my vegan pumpkin soup on the sweeter side, but not as sweet as say sweet potato soup, I incorporate carrots. As they cook down with sweet Vidalia onions and lightly caramelize, they provide the natural sweetness I love. I also added a touch of maple syrup and honey but add them to taste, or omit. It’s not a fussy soup at all, and you can tweak things at the end to taste. Hearty, cozy, warming, and perfect for chillier weather!
What’s in This Basic Pumpkin Soup Recipe?
To make this accidentally vegan pumpkin soup, you’ll need: And my 30-minute stovetop pumpkin macaroni and cheese is creamy, cheesy, and made with subtle pumpkin flavor for a fall-inspired recipe you can enjoy as a side dish or main course!
Olive oil Sweet Vidalia onion Carrots Garlic Canned pumpkin purée – Make sure to use pure pumpkin puree and not pumpkin pie filling! The only ingredient should be pumpkin Ground ginger Cinnamon Water (or stock) Bay leaves Maple syrup and honey (both optional) Heavy cream or half and half (optional) – Omit if you want to keep this recipe vegetarian or vegan, or substitute a dairy-free option
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make This Creamy Pumpkin Soup Recipe
Make sure to slice and prep all the ingredients before you begin. Here’s an overview of how everything comes together:
- Rinse and dry the pumpkin. Then, cut the stem off, and slice the pumpkin in half.
- Scoop out the seeds and stringy pumpkin flesh. Sprinkle both halves with salt, and place them cut side down on a baking sheet lined with parchment paper.
- Bake at 400°F until the pumpkin is fork-tender, allow it to cool, and scoop out the flesh with a spoon. Voilà – You have pumpkin puree!
More Quick Soup Recipes:
ALL OF MY SOUP RECIPES! Tried this recipe? Leave a review! Consider leaving a 5 star rating if you’ve made and loved one of my recipes! Skinny Carrot Potato Soup with Honey Cream — Healthy, hearty, fast, and easy! Packed with flavor and you’ll never miss the fat and calories! 30-Minute Chicken Vegetable Soup — This is an easy soup that’s ready in 30 minutes, hearty, packed with flavor, and has so many healthy vegetables that add great texture along with farro. Easy 30-Minute Minestrone Soup (Olive Garden Copycat) — This minestrone soup recipe takes just 30 minutes to make and it’s way better than what you get at Olive Garden! Homemade always wins in my book! The Best 30-Minute Lasagna Soup — This easy, 30-minute lasagna soup gives you all the rich flavor of your favorite lasagna minus the work. Hearty and comforting, but not as heavy as lasagna! 30-Minute Homemade Chicken Tortellini Soup — This chicken tortellini soup has all the comforting qualities you want in classic chicken noodle soup but with the unexpected twist of cheesy tortellini. Reset Vegetable Soup — Perfect for resetting after indulging!! Low in calories but high in nutrients and fiber! Easy, ready in 30 minutes, hearty, HEALTHY, and tastes AWESOME!! 30-Minute Chicken Noodle Soup — My family loved the homey, classic flavors in the soup and I love that it it’s ready in a flash. It makes enough to stash half in the freezer for a rainy day or for winter cold and flu season.
