If you’re craving a warm, comforting bowl of autumn in a spoon, this Creamy Pumpkin Soup Recipe is guaranteed to become your new favorite. It’s velvety smooth, packed with the natural sweetness of roasted pumpkin and carrots, and has a subtle kick from perfectly balanced spices. With simple ingredients and a straightforward process, this soup transforms humble vegetables into a luxurious dish that’s perfect for chilly evenings or holiday gatherings.
Ingredients You’ll Need
Gathering fresh, wholesome ingredients is the secret to making this soup sing. Each component adds layers of flavor, richness, and texture to bring out the very best in your Creamy Pumpkin Soup Recipe.
- Cooking pumpkin (2-2.5 lb): Also called pie pumpkin, it’s sweet and moist—ideal for soups and roasting.
- Carrots (6-8 oz, about 2 medium): Add natural sweetness and vibrant color.
- Avocado or olive oil (2 tbsp): Helps roast the vegetables perfectly while adding smooth richness.
- Garlic cloves (4–6, unpeeled): Roasting whole garlic mellows its sharpness and gives a deep, roasted flavor.
- Salt (1.5 tsp coarse kosher or Himalayan): Enhances all the natural flavors in the soup.
- Black pepper (1/2 tsp): Adds subtle heat and depth.
- Onion powder (1 tsp): Boosts the savory notes with a gentle onion flavor.
- Garlic powder (1 tsp): Layers in extra garlicky goodness without overpowering.
- Paprika (1 tsp): Brings warmth and a smoky touch.
- Cayenne pepper (1/4 tsp, optional): For a gentle kick if you like a bit of heat.
- Vidalia onion (1/2): Sweet and tender, perfect for caramelizing.
- Unsalted butter (2 tbsp): Adds creaminess and richness for sautéing.
- Vegetable broth (2 cups): The flavorful base that blends all the ingredients together.
- Heavy whipping cream (1/2 cup): Makes the soup irresistibly creamy and smooth.
- Cheddar cheese (4 oz): Melts in for a comforting, savory finish.
How to Make Creamy Pumpkin Soup Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 425℉. This high temperature ensures your pumpkin and carrots will roast beautifully, caramelizing the natural sugars and giving you that deep, rich flavor that’s so essential to this soup.
Step 2: Prepare the Pumpkin
Remove the stem, halve the pumpkin lengthwise, then scoop out the seeds and membrane. Peel the pumpkin and chop it into cubes. Pro tip: don’t toss out the seeds—they make a delicious, crunchy snack when roasted separately!
Step 3: Add Carrots and Season
Peel and chop the carrots, then toss them with the pumpkin cubes in a bowl. Drizzle with your chosen oil and sprinkle in all the seasonings: salt, black pepper, onion powder, garlic powder, paprika, and cayenne pepper if you like a little heat. Make sure to toss everything so the spices evenly coat the veggies.
Step 4: Roast the Veggies
Spread the seasoned pumpkin and carrots on a baking sheet lined with parchment paper in one even layer. Nestle the unpeeled garlic cloves on the sheet as well to roast slowly with the vegetables. Roast for about 30 minutes until everything is tender and slightly caramelized.
Step 5: Prep While Roasting
Though the veggies are roasting, chop the Vidalia onion, grate the cheddar cheese, and measure out the broth and cream. This is your chance to get other things ready or simply relax—maybe pour a glass of wine and enjoy a breather!
Step 6: Sauté Onions and Combine
Melt the butter in a pot over medium heat, then add diced onion. Allow the onions to sauté slowly until they caramelize and develop a sweet, golden color. Once the roasted vegetables are ready, peel those garlic cloves and add all the roasted goodness to the pot.
Step 7: Simmer and Blend
Pour in the vegetable broth, ensuring the veggies are fully covered. Bring everything to a simmer and cook together for a couple of minutes to marry the flavors. Then remove the pot from heat and blend the soup until smooth using an immersion blender or a heatproof standing blender. Remember to turn off the heat first to avoid any splatters!
Step 8: Finish with Cream and Cheese
Return the blended soup to medium-low heat and stir in the heavy whipping cream and grated cheddar cheese. Stir gently until the cheese melts completely and the soup transforms into a luxuriously smooth and creamy masterpiece. Then, take it off the heat and get ready to serve!
How to Serve Creamy Pumpkin Soup Recipe
Garnishes
Adding a thoughtful garnish elevates your bowl of soup instantly. Try a drizzle of extra cream for swirl effect, a sprinkle of fresh herbs like parsley or chives, or even some toasted pumpkin seeds for a fun crunch.
Side Dishes
This soup pairs marvelously with crusty artisan bread, garlic toast, or a fresh green salad. These accompaniments provide contrast to the creamy soup texture and make for a satisfying, balanced meal.
Creative Ways to Present
For gatherings, serve the soup in hollowed-out mini pumpkins or in rustic bread bowls. These charming presentations not only impress guests but also add a festive touch that celebrates the pumpkin’s seasonal glory.
Make Ahead and Storage
Storing Leftovers
After enjoying your soup, store any leftovers in an airtight container in the refrigerator. It’ll keep deliciously fresh for up to 3 days, making it perfect for quick lunches or cozy dinners later in the week.
Freezing
If you want to keep your Creamy Pumpkin Soup Recipe available for longer, it freezes beautifully. Cool it completely before transferring to freezer-safe containers. It can last up to 3 months, just thaw overnight in the fridge before reheating.
Reheating
Warm your soup gently over low heat, stirring occasionally to avoid scorching. If the soup thickens too much, add a splash of broth or cream to bring back that silky consistency. Avoid boiling, which can separate the cream and alter flavors.
FAQs
Can I use canned pumpkin instead of fresh pumpkin?
Absolutely! Canned pumpkin puree can be a convenient shortcut. Just reduce the broth slightly and adjust seasoning, since puree is softer and more concentrated than roasting fresh pumpkin cubes.
Is this Creamy Pumpkin Soup Recipe suitable for vegans?
To make it vegan, simply substitute the butter with olive oil, the heavy cream with coconut milk or another plant-based cream, and use vegan cheese or omit the cheese altogether.
What if I don’t have a blender or immersion blender?
For a chunkier soup, you can skip blending altogether, but the texture won’t be the classic creamy style. Alternatively, use a food processor in small batches carefully.
How spicy is this soup with cayenne pepper?
The 1/4 teaspoon adds a gentle warmth without being overpowering. You can adjust or omit it based on your heat preference to keep it family-friendly.
Can I add other spices or herbs?
Definitely! Thyme, nutmeg, or sage can beautifully complement pumpkin. Just add sparingly to not overwhelm the balanced spice blend already in this recipe.
Final Thoughts
There’s something truly magical about a bowl of creamy, homemade pumpkin soup—it feels like a cozy hug in food form. I hope this Creamy Pumpkin Soup Recipe inspires you to get into the kitchen and create your own delicious moments. Trust me, once you make it, you’ll want to keep this recipe close all year round because it’s just that comforting and irresistible.
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Creamy Pumpkin Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Soup
- Method: Roasting
- Cuisine: American
Description
This Creamy Pumpkin Soup is a comforting and velvety dish made from roasting fresh pumpkin and carrots, then blending them with aromatic spices, vegetable broth, cream, and cheddar cheese. Perfect for cozy fall days, this soup offers a rich depth of flavor with a hint of warmth from paprika and cayenne pepper.
Ingredients
Vegetables
- 2–2.5 lb cooking pumpkin (aka pie pumpkin)
- 6–8 oz carrots (2 medium)
- 4–6 garlic cloves (unpeeled, for roasting)
- 1/2 Vidalia onion
Oils and Fats
- 2 tbsp avocado or olive oil
- 2 tbsp unsalted butter
- 1/2 cup heavy whipping cream
Seasonings
- 1.5 tsp salt (coarse kosher salt or Himalayan salt, adjust to taste)
- 1/2 tsp black pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp paprika
- 1/4 tsp cayenne pepper (to taste)
Liquids and Broth
- 2 cups vegetable broth
Cheese
- 4 oz cheddar cheese, grated
Instructions
- Preheat Oven: Preheat your oven to 425℉ to prepare for roasting the vegetables.
- Prepare Pumpkin: Remove the stem, cut the pumpkin lengthwise, scoop out the membrane and seeds, then peel and chop into cubes. Place pumpkin cubes into a mixing bowl. (Optional: Roast the seeds separately for a snack.)
- Add Carrots and Seasonings: Peel and chop the carrots and add to the bowl with pumpkin. Drizzle with oil and sprinkle with salt, black pepper, onion powder, garlic powder, paprika, and cayenne pepper. Toss everything together to coat evenly.
- Arrange for Roasting: Spread the seasoned pumpkin and carrots in a single layer on a parchment-lined large baking sheet. Add unpeeled garlic cloves onto the sheet as well.
- Roast Vegetables: Roast for approximately 30 minutes until the vegetables are tender and starting to caramelize.
- Prep Ingredients While Roasting: Chop the Vidalia onion, measure liquids, and grate the cheddar cheese to have everything ready.
- Sauté Onion: Melt the butter in a pot over medium heat. Add the diced onion and sauté until caramelized and softened.
- Add Roasted Vegetables and Garlic: Peel the roasted garlic cloves and add them along with the roasted pumpkin and carrots into the pot with the onion.
- Simmer Soup: Pour in vegetable broth, ensuring the vegetables are fully covered. Bring soup to a gentle simmer and cook for a few minutes to meld flavors.
- Blend Soup: Remove the pot from heat. Use an immersion blender or transfer soup in batches to a standing blender to blend until completely smooth. (Ensure the soup is off heat to avoid splattering.)
- Finish Soup: Return blended soup to medium-low heat. Stir in heavy cream and grated cheddar cheese until the cheese has melted fully into the soup. Remove from heat and serve warm.
Notes
- Roasting the garlic unpeeled softens it and adds a mellow, sweet flavor.
- Adjust cayenne pepper amount to control the heat level of the soup.
- Using an immersion blender directly in the pot prevents extra cleanup.
- Save pumpkin seeds for roasting as a delicious, crunchy snack.
- For a dairy-free version, substitute cream with coconut milk and omit cheese.
- Soup thickens as it cools; add extra broth or water to adjust consistency when reheating.
