Best Creamy Pumpkin Soup Recipes

CREAMY PUMPKIN SOUP

Steps:

• In a large Dutch oven or other heavy-bottomed pot, melt the butter over medium heat. Add the onions and rosemary and cook, stirring occasionally, until the onions are lightly caramelized, about 15 to 20 minutes. If the onions begin browning too quickly, turn the heat to low.
• Add the maple syrup and garlic and cook, stirring occasionally, until the onions have darkened in color, 3 to 5 minutes. Add the cider and cook, scraping up any bits from the bottom of the pan, until the liquid is reduced by about half.
• Add the broth, pumpkin purée, curry powder, nutmeg, cloves, salt and pepper, stir to combine, and bring to a boil. Turn the heat to medium-low and cook at a full simmer for 10 minutes, stirring occasionally and scraping the bottom of the pot to prevent scorching.
• Working in batches, purée the soup in a blender or food processor and return to the pot (or use an immersion blender). Bring back to a simmer over medium heat, then turn off the heat and stir in the cream. Season with salt and pepper to taste and add more broth if the soup is too thick.
• To make the optional fried sage topping, melt the butter in a small or medium skillet set over medium-high heat. Add the sage leaves and fry until just crisp, 1 to 2 minutes. Using a slotted spoon or a fork, transfer the sage leaves to a paper towel-lined plate, reserving the butter left behind in the pan.
• To serve, spoon the soup into individual bowls. Top each serving with 2 fried sage leaves and a drizzle of the reserved butter (if using), or a swirl of cream and pinch of nutmeg. Serve hot.

CREAMY PUMPKIN SOUP WITH CANNED PUMPKIN PUREE

Steps:

• Melt butter in a large pot over medium heat. Add onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Stir in parsley and increase heat to medium-high. Add flour, stirring constantly, and cook until it thickens, about 2 minutes. Slowly add chicken stock, stirring constantly. Add pumpkin puree and stir until well combined. Stir in chicken base, vegetable base, and pesto. Bring to a very low boil and let it bubble for 2 minutes. Remove from the heat.
• Puree soup on low speed with an immersion blender until creamy, about 30 seconds. Add heavy cream, salt and garlic powder; stir until thoroughly mixed. Ladle into soup bowls and top with pepper.

CREAMY PUMPKIN SOUP

Steps:

• In a large saucepan, saute onion in butter until tender. Add the broth, potatoes and pumpkin; cook until the potatoes are tender, about 15 minutes. Remove from the heat; cool. , Puree half of the mixture at a time in a blender or food processor until smooth; return all to the pan. Add the milk, nutmeg, salt and pepper; heat through. , Meanwhile, combine the sour cream and parsley. Spoon soup into bowls; top each with a dollop of sour cream and sprinkle with bacon.

CREAMY GINGER PUMPKIN SOUP

Steps:

• Melt the butter in a large pot and add onions, cook until tender approx 5 minute.
• Add pumpkin, broth and ginger and cook over medium heat for approx 15 min until pumpkin is very tender.
• Puree with hand blender (or pour mix into regular blender) until you have a smooth texture.
• Add curry, tumeric and cream/milk and heat through without boiling. Add salt to taste.
• Serve with crusty bread.

CREAMY PUMPKIN AND BUTTERNUT SQUASH SOUP

Steps:

• In a large saucepan over medium-low heat, sauté onions in butter and oil for 10 minutes. Add pumpkin, squash, broth or stock, 2 teaspoons salt and pepper. Cover and simmer for 20 minutes until squash is very tender. Process mixture until smooth with a hand blender or in a food processor. Add half-and-half and reheat slowly over low heat: add remaining salt to taste. Top servings with Gruyere cheese and croutons, if desired.

CREAMY SPICED PUMPKIN SOUP

Steps:

• Heat olive oil in a large stock pot over medium-high heat. Add onion and saute until onion is translucent, about 3 minutes. Add the apple, garlic, ginger, and thyme and saute until garlic and ginger are fragrant, about 30 seconds. Stir in salt, pepper, cinnamon, cloves. Pour in Swanson® Unsalted Chicken Broth and pumpkin puree; mix thoroughly. Bring to a boil. Reduce heat and gently simmer until flavors have blended and apples are very soft, 30 minutes.
• Remove pot from heat. Puree the soup with an immersion blender until soup is smooth. Return pot to stove; bring soup back to a boil. Reduce heat to simmer for an additional 30 minutes.
• Remove pot from heat; stir in cream. Serve with your choice of garnishes including crumbled bacon, chopped green onions, sour cream, seasoned croutons.

CREAMY PUMPKIN SOUP

Steps:

• Melt butter in a saucepan over medium heat. Cook and stir onion in melted butter until soft, about 5 minutes. Add curry powder, salt, and cinnamon to the onion; cook and stir 1 to 2 minutes more.
• Transfer onion mixture to a blender with pumpkin puree and cilantro; blend until smooth. Add yogurt; blend again until smooth and pour into saucepan over low heat. Stir chicken broth and milk through the pumpkin mixture; stirring occasionally, cook until hot, about 10 minutes.

CREAMY PUMPKIN & LENTIL SOUP

Steps:

• Heat the oil in a large pan. Fry the onions until softened and starting to turn golden. Stir in the garlic, pumpkin flesh, lentils and thyme, then pour in the hot stock. Season, cover and simmer for 20-25 mins until the lentils and vegetables are tender.
• Meanwhile, wash the pumpkin seeds. Remove any flesh still clinging to them, then dry them with kitchen paper. Heat the 1 tsp oil in a non-stick pan and fry the seeds until they start to jump and pop. Stir frequently, but cover the pan in between to keep them in it. When the seeds look nutty and toasted, add a sprinkling of salt and a pinch of sugar, and stir well.
• Whizz the cooked pumpkin mixture with a hand blender or in a food processor until smooth, then add the crème fraîche and whizz again. Taste for seasoning.
• Serve with a spoonful of crème fraîche, a few thyme leaves and the toasted seeds scattered on top.

CREAMY CURRIED PUMPKIN SOUP

Steps:

• In a small saucepan, saute onions with curry powder in butter until tender. Stir in flour. Gradually add broth and pumpkin. Bring to a boil over medium heat, stirring constantly; cook for 1-2 minutes or until thickened. , Reduce heat. Stir in buttermilk and ham; heat through. ,

BACHELOR'S CREAMY PUMPKIN SOUP

Steps:

• In a saucepan over medium heat, combine the cream of potato soup, water, pumpkin, butter, and cream. Season with salt, pepper, garlic powder, and ginger. Stir until blended, and bring to a simmer. Reduce heat to low, and simmer for 15 minutes.
• Remove from heat, and pour into a tureen. Sprinkle the top with paprika, and top with seasoned croutons.

SUPER CREAMY PUMPKIN SOUP

Steps:

• Set broth boiling, chop skinned pumpkin into pieces, toss into broth.
• Skin carrots, chop, toss inches.
• Follow with red pepper, onion, and chili.
• Boil until very soft (usually about half an hour).
• If veg is still floating, drain off some broth (you can't drain too much as you can always add back, but can't take more out if it's not thick enough :).
• Either use hand blender or upright, blend til smooth.
• Add cream, butter, coconut, and garlic.
• Salt and pepper to taste.
• Eat then, simmer for a while, or freeze. It all works with this one.

CREAMY PUMPKIN SOUP (FROM AUSTRALIA)

Steps:

• Melt butter. Add chopped onion. Cook, stirring frequently, until softened but not brown. Add curry powder; cook 1 - 2 minutes longer. Process this in a food processor or blender. Add pumpkin and salt. Process til smooth. Add evaporated milk. Process again until smooth.
• Pour pumpkin mixture back into pan. Stir in broth. Heat slowly over low heat, stirring occasionally. Meanwhile, stir cinnamon and minced parsley into the sour cream.
• Serve steaming hot with a dollop of the sour cream mixture atop each bowl.

SMOOTH & CREAMY PUMPKIN SOUP

Steps:

• Cut a 4-in. circle around pumpkin stem; remove top and discard. Peel pumpkin; cut in half. Remove strings and seeds; discard seeds or save for roasting. Cut pumpkin into 1-in cubes. Place in a 6-qt. stockpot; add water. , Stir in onion, butter, bouillon, garlic, salt, nutmeg and pepper. Bring to a boil. Reduce heat to medium-low; cook, uncovered, 10-12 minutes or until pumpkin is tender., Add cream; heat through. Puree soup using an immersion blender. Or, cool soup slightly and puree in batches in a blender; return to pan and heat through. If desired, top with roasted pumpkin seeds and fried sage leaves.

CREAMY PUMPKIN CHIPOTLE SOUP

Steps:

• In large stockpot, heat olive oil. Add onion, leeks and a sprinkle of salt and pepper. Saute onions until beginning to caramelize. This step is important because it will add depth and a subtle sweetness. Add celery and continue to cook, about 5 minutes. Add Chicken Broth, Water, Tomaotes, Sage, Savory, Chipotles, Lime Juice, Pumpkin, and Chicken Base; simmer about 20 minutes or until all vegetables are tender. Puree until smooth. An immersion blender works perfectly. Add Cream and heat through. Season to taste with Salt and Pepper. Can be garnished with some Mexican crema, grated lime peel or cilantro.

CREAMY GINGER PUMPKIN SOUP BY EPICURE ON A BUDGET

Steps:

• Bring the chicken broth to a low simmer. Add the pumpking pulp stiring constantly. Then add immediately the fresh cream, coconut milk and all other ingredients. Allow to simmer, never reaching a boil for 10 minutes.

CREAMY & SPICY PUMPKIN SOUP RECIPE

Steps:

• Heat dressing in large saucepan on medium heat. Add onions; cook and stir 5 to 7 min. or until crisp-tender.
• Add pumpkin, chicken broth, sugar and red pepper; mix well. Stir in water. Bring to boil. Reduce heat to medium-low.
• Stir in cream cheese; cook 3 to 5 min. or until cream cheese is completely melted and mixture is well blended, stirring constantly with whisk.

CREAMY ASPARAGUS AND ROASTED PUMPKIN SOUP

Steps:

• 1. Modern Method: In a large Dutch Oven (the type for stovetops) melt your butter and onion and gently cook until onion is translucent. Stirring frequently don't burn.
• 2. Add the broth, pumpkin, asparagus, and season with salt and pepper. Increse the heat to bring to a boil. Once boiling reduce heat to simmer and simmer for 30 minutes or until the asparagus is nice and tender. You can sprinkle some toasted croutons on top of each bowl. Yummy.
• 3. Note: My hubby added 1 cayanne pepper, chopped and sprinkled that on top too. It added a little heat but not much and was very yummy.
• 4. Hearth Method: Follow modern method but use a round bottom kettle with legs, hanging from a crane in a fireplace or fire irons over a fire pit and cook over a moderate fire.

PARTY HIT CREAMY PUMPKIN SOUP

Steps:

• Cut the top off of the pumpkin and remove the seeds and strings. Carve out the flesh of the pumpkin until the shell is about 1/2 inch thick. Be careful not to make any holes in the skin - the pumpkin is the serving bowl. Steam the pumpkin flesh in a saucepan with an inch of water, over medium heat for 20 minutes. Remove from heat, drain and set aside to cool slightly.
• In a saucepan over medium heat, cook the chicken broth until warm. Puree the pumpkin flesh and gradually stir into the pumpkin broth. Slowly bring the mixture to a boil. Mix in the cream then season with salt, pepper and nutmeg. Remove from heat. Pour soup into the pumpkin shell and garnish with croutons. Top with the pumpkin cap.

CREAMY ROASTED PUMPKIN SOUP

Steps:

• 1. Cut the pumpkin in half and scrape out seeds. Cut into thick wedges, brush lightly with olive oil, sprinkle with salt and bake on a baking sheet at 350 for about an hour or until tender.
• 2. Whisk curry powder into sour cream and chill. Lightly toast pumpkin seeds.
• 3. When the pumpkin is fully cooked, in a large stock pan melt the butter and saute the onions until very soft.
• 4. Add roasted pumpkin and stock. Puree with a stick blender (or in batches in a blender or processor).
• 5. Add thyme, nutmeg, and agave, then bring to simmer, stirring occasionally for 10 to 15 minutes. Stir in cream and season to taste with salt and pepper.
• 6. Serve warm in bowls, garnish with a dollop of the curry cream and pumpkin seeds and enjoy.

CREAMY PUMPKIN SOUP - FOR WEIGHT WATCHING PEOPLE

Steps:

• Melt margarine in a Dutch oven over medium heat.
• Add onion: saute 3 minutes.
• Add sage, curry powder, and nutmeg; cook 30 seconds.
• Stir in flour; cook 30 seconds.
• Add broth tomato paste, and salt, stirring well with a whisk.
• Stir in pumpkin and apple; bring to a boil.
• Cover, reduce heat, and simmer 25 minutes or until pumpkin is tender, stirring occasionally.
• Remove from heat; cool slightly.
• Place mixture in a blender or food processor; process until smooth.
• Return mixture to Dutch oven; add milk.
• Cook until thoroughly heated.
• Garnish with sage sprigs if desired.