Marry This Pumpkin Soup Recipe is a creamy and velvety recipe, which is made with fresh pie pumpkins and a touch of maple syrup. It’s the ultimate comfort food recipe, ready in about 1 hour and 30 minutes.
Jump to RecipePumpkin Soup Recipe Ingredients
- 2 whole pie pumpkins
- 1 qt. vegetable or chicken stock
- 1/2 cup heavy cream
- 1/3 cup maple syrup
- dash of nutmeg
- salt to taste
- Extra cream and toasted pumpkin seeds, for serving
How To Make Pumpkin Soup Recipe
- Roast the pumpkins: Preheat your oven to 300°F (150°C). Place the whole pumpkins on a cookie sheet and roast them until they are slightly shriveled and soft to the touch. Allow them to cool slightly.
- Prepare the pumpkin flesh: Once cool enough to handle, slice each pumpkin in half. Carefully scoop out the seeds and stringy pulp. Scoop the cooked pumpkin flesh into a large bowl and set it aside.
- Simmer the soup: In a large pot or Dutch oven, combine the pumpkin flesh, stock, and maple syrup. Heat the mixture over medium heat until it begins to simmer. Use a potato masher or a large spoon to break up any large chunks of pumpkin.
- Blend until smooth: Carefully transfer the hot mixture to a blender or food processor in batches. You can also use an immersion blender directly in the pot. Puree the soup until it is velvety smooth.
- Finish and season: Return the pureed soup to the pot if you used a countertop blender. Stir in the heavy cream and a dash of nutmeg. Blend again briefly to combine. Season with salt to your liking.
- Serve: Reheat the soup gently if needed. Serve hot, garnished with a swirl of extra cream and toasted pumpkin seeds.
Recipe Tips
- How to get extra smooth soup: For an ultra-velvety texture, pass the soup through a fine-mesh sieve after blending to catch any remaining fibers.
- Can I use canned pumpkin? Absolutely! If you’re short on time, you can substitute the two pie pumpkins with about 4 cups (or two 15-ounce cans) of 100% pure pumpkin puree. Skip the roasting and start by simmering the puree with the stock and syrup.
- How to make this soup vegan: To make a dairy-free version, simply substitute the heavy cream with an equal amount of full-fat coconut milk or a cashew cream.
- Adjusting the sweetness: The maple syrup adds a lovely fall flavor, but you can adjust the amount to your preference. Start with less and add more after tasting if you’d like it sweeter.
What To Serve With Pumpkin Soup
This creamy soup is a meal in itself but also pairs wonderfully with other dishes. Here are a few ideas:
- Crusty bread or warm dinner rolls for dipping
- A classic grilled cheese sandwich
- A simple green salad with a light vinaigrette
- Roasted Brussels sprouts
How To Store Pumpkin Soup
Refrigerate: Allow the soup to cool completely, then transfer it to an airtight container. It will keep well in the refrigerator for up to 5 days. Freeze: This soup freezes beautifully. Let it cool, then pour it into freezer-safe containers or bags, leaving about an inch of space at the top for expansion. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating gently on the stove.
Pumpkin Soup Nutrition Facts
- Calories: 210kcal
- Carbohydrates: 35g
- Protein: 4g
- Fat: 8g
- Saturated Fat: 4g
- Sodium: 450mg
- Potassium: 650mg
- Fiber: 6g
- Sugar: 20g
- Vitamin A: 25000IU
- Vitamin C: 25mg
- Calcium: 150mg
- Iron: 2.5mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
If your soup tastes a little flat, it almost always just needs more salt. Salt enhances all the other flavors. Add it gradually and taste as you go. A small splash of apple cider vinegar or a squeeze of lemon juice at the end can also brighten up the flavors without making it taste acidic.
Pie pumpkins (also called sugar pumpkins) are the best choice. They have a sweeter, more flavorful, and less watery flesh than the large carving pumpkins you see for Halloween.
Yes, this is a great recipe to make ahead. The flavors actually meld and become even better the next day. Simply store it in the fridge and reheat gently on the stovetop when you’re ready to serve.
Pumpkin Soup Recipe
Course: DinnerCuisine: InternationalDifficulty: Easy6
servings20
minutes1
hour10
minutes210
kcalA velvety and rich pumpkin soup, sweetened with a touch of maple syrup and finished with cream for a comforting, classic autumn dish.
Ingredients
2 whole pie pumpkins
1 qt. vegetable or chicken stock
1/2 cup heavy cream
1/3 cup maple syrup
dash of nutmeg
salt to taste
Extra cream and toasted pumpkin seeds, for serving
Directions
- Roast whole pumpkins at 300°F until soft; cool, halve, and scoop out the flesh.
- In a large pot, simmer the cooked pumpkin flesh with stock and maple syrup until heated through.
- Carefully puree the mixture in a blender (or use an immersion blender) until velvety smooth.
- Return soup to the pot, stir in heavy cream and a dash of nutmeg, and blend briefly.
- Season with salt to taste and serve hot, garnished with extra cream and toasted pumpkin seeds.
Notes
- For the smoothest possible texture, you can pour the blended soup through a fine-mesh sieve to remove any remaining fibrous bits.
- To save time, substitute fresh pumpkins with 4 cups (about two 15-oz cans) of canned pumpkin puree and skip the roasting step.
- Make this recipe vegan by swapping the heavy cream for an equal amount of full-fat coconut milk or another dairy-free cream alternative.
- The sweetness can be easily adjusted. Start with less maple syrup and add more to taste if desired.
