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Pumpkin Soup Recipe

As soon as it gets cool, I start thinking soup ALL THE TIME. The crockpots go into overdrive and I make soup several times a week.

For fall, you can’t rule out making pumpkin soup. If you think that pumpkin is only for pie, then you’re missing out!

Check out these other pumpkin recipes:

Pumpkin Chocolate Chip Cookies (Grain-Free, Egg-Free!)

Perfect Pumpkin Cookies

Pumpkin Soup Recipe

Pumpkin Soup
Prep time:
Cook time:
Total time:
  • 6 cups chicken broth
  • 4 cups pumpkin puree
  • 1 1/2 teaspoons salt
  • 1 teaspoon chopped fresh parsley (or 1/2 teaspoon dried)
  • 1 cup chopped onion
  • 1/2 teaspoon chopped fresh thyme
  • 1 clove garlic, minced
  • 1/2 cup heavy whipping cream
  • salt and pepper to taste
  • Croutons or crusty bread (optional)
  1. In a [url href=”” target=”_blank”]large soup pot[/url], heat chicken broth, salt, pumpkin, onion, thyme, and garlic. Add salt and pepper to taste.
  2. Bring to a boil, then reduce heat to low, and simmer for 30 minutes uncovered.
  3. Using a food processor, blender or [url href=”” target=”_blank”]emulsion blender[/url], puree the soup one cup at a time.
  4. Return the blended soup to the pot and and bring to a boil again.
  5. Reduce heat to low and simmer for another 30 minutes, uncovered.
  6. Stir in heavy cream until completely mixed into the soup.
  7. Pour into bowls and top with croutons or include a side of crusty bread.
I use an [url href=”” target=”_blank”]emulsion blender[/url] right in the soup pot to blend the soup. It’s a lot easier and you don’t have to take the soup out, blend it and then return it to the pot.

 Used With This Recipe

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Along with being a contributor to, Jacqueline Wilson is: Appalachia Advocate~Supporter of Women~Writer~Accidental Pit Bull Advocate.

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