Harvest Pumpkin Soup is a creamy blend of pumpkin, stock and cream served warm with pistachios sprinkled on top! So cozy on a cool weather day!
Harvest Pumpkin Soup is just right for serving a hearty, hot soup when you want to snuggle on the couch. We love making simple and delicious soup recipes like our Roasted Tomato Soup, Homemade Corn Chowder and Healthy Mushroom Soup. This is one of our Soup recipes you’ll want to keep in your recipe box!
Harvest Pumpkin Soup
When it starts to get cool, there is nothing more cozy to stave off the cold weather blues than a hot bowl of soup. Especially one that is good for you!
This easy Pumpkin Soup recipe is made from scratch, but we used canned pumpkin puree instead of fresh. I’ve made it both ways and actually prefer canned pumpkin’s flavor. Either way, this soup recipe is hearty and delicious, and packed with vitamins and fiber. We topped it off with pistachios for extra crunch!
Ingredients Needed:
- Potato – for flavor and naturally thickens the soup.
- Onion – we used yellow onion to add savory flavor.
- Chicken Stock or chicken broth – stock generally has more flavor than broth, but either are fine for this soup.
- Pumpkin Puree – an essential ingredient. Be sure to use 100% pumpkin puree or solid pack pumpkin – NOT pumpkin pie filling.
- Cream – for a smooth, rich taste.
- Milk – cuts the amount of cream used in half but still adds creaminess.
- Nutmeg – compliments the pumpkin flavor. Can be omitted if you don’t like nutmeg.
How To Make Harvest Pumpkin Soup
This cozy, healthy fall soup recipe is simple to make in about 40 minutes. It’s perfect for a quick lunch or dinner.
- In a large pot over MEDIUM heat, melt the butter or heat up the olive oil if you prefer it.
- Add in the potatoes and onions. Cook, stirring occasionally, until the onions are translucent, it’ll take about 10 minutes.
- Pour in the stock and bring it to a boil. Cover, reduce the heat to LOW and simmer until the potatoes are tender, about 15 minutes.
- Stir in the pumpkin. Increase the heat to MEDIUM-HIGH and bring the mixture to a boil, then reduce the heat to LOW and simmer for an additional 10 minutes.
- Using an immersion blender, process until smooth. OR working in batches, transfer to a blender and pulse to puree.
- Add in the nutmeg and salt and pepper to taste.
- Stir in the milk and cream and heat thoroughly. Serve hot.
Flavor Add-Ins and Substitutions
Make it dairy-free by substituting coconut cream and coconut milk for the heavy cream and milk.
For a sweeter taste, substitute apple slices for the potato.
Add a handful of fresh herbs like rosemary or parsley.
Give it some heat with a pinch of cayenne pepper!
Drizzle on maple syrup for even more fall flavor.
More Tasty Pumpkin Soup Toppers
The sky’s the limit on soup toppers, whether you like crunchy, salty or savory, there are so many options. Here’s a few ideas:
- Cheddar popcorn
- Toasted Walnuts
- Garlic Croutons
- Shredded Parmesan
- Herb Couscous
- Roasted Broccoli
- Pumpkin Seeds
How to store Pumpkin Soup
Serve the pumpkin soup right away with your favorite toppers, or refrigerate or freeze to serve this creamy soup later. Soups that contain cream or milk don’t hold up well in the freezer. The cream and milk take on a grainy texture and separate when thawed and re-heated. If you plan on freezing the soup, we recommend adding the cream and milk after thawing.
How to refrigerate:
Allow the soup to cool, then transfer into airtight containers. Refrigerate for up to 4 days.
How to Freeze:
Make the soup as directed thru step 2. Allow the soup to cool, then transfer into freezer-safe containers. Leave room for expansion. Add the cream and milk to the re-heated soup.
More Pumpkin Recipes You’ll Love
- Pumpkin Walnut Bread Pudding
- Brown Sugar Pumpkin Cheesecake
- Homemade Pumpkin Cake
- Homemade Pecan Pumpkin Butter
Harvest Pumpkin Soup
Ingredients
- 2 tbsp. unsalted butter or olive oil
- 1 large potato peeled and diced
- 1/2 large yellow onion diced
- 4½ cups chicken stock or vegetable stock
- 15 ounce pumpkin puree not pumpkin pie filling
- salt and pepper to taste
- 1/4 tsp nutmeg
- 1/2 cup heavy cream
- 1/2 cup milk 2% or whole
- 2 tbsp pistachios for garnish optional
Instructions
- In a large pot over MEDIUM heat, melt the butter. Add potatoes and onions, cook stirring occasionally, until the onion is translucent about 10 minutes. Add the stock and bring to a boil. Cover, reduce heat to LOW and simmer until the potatoes are tender, about 15 minutes.
- Stir in the pumpkin. Increase heat to MEDIUM-HIGH and bring mixture to a boil, then reduce heat to simmer and cook for an additional 10 minutes. Using an immersion blender, process until smooth. OR working in batches, transfer to a blender and pulse to puree. Add the nutmeg and salt and pepper to taste.
- Stir in the milk and cream and heat thoroughly. Serve hot.
Chef Tips
Equipment Used
Nutrition Facts
© Copyright Christine Mello for Must Love Home. We would love for you to share a link to this recipe but please do not copy/paste the recipe instructions to websites or social media. We are happy for you to share a photo with a link back to this website instead.
If you made this recipe, please leave a comment and rating. I would appreciate the chance to troubleshoot any issues you might have had before you leave the rating!
Hi Indah, thanks for stopping by! This pumpkin soup is so creamy and delicious! Take care, Christine
I always love the pumpkin soup..super yuuum 🙂