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Pumpkin Soup

Pumpkin Soup is a dish that's not only a heartwarming delight for fall and winter but also a celebration of health and flavor. Try this recipe as a starter at your next holiday dinner!

Recipe Video Here!

With a rich combination of chicken stock, velvety pumpkin puree, aromatic onions and garlic, fresh thyme, peppercorns, a touch of heavy whipping cream, and a sprinkle of fresh parsley, this soup embodies the essence of the season while nourishing your body.

Pumpkin soup is a quintessential holiday starter, setting the perfect tone for a festive feast. As you gather with loved ones during the holiday season, this velvety and flavorful soup offers a delightful introduction to the main event.

Its warm, orange hue mirrors the Fall landscape outside, and its rich, comforting flavors evoke a sense of togetherness and celebration. With a touch of aromatic spices and a sprinkle of fresh herbs, pumpkin soup embodies the essence of the holidays, inviting everyone to savor the season's goodness. Whether enjoyed as a prelude to Thanksgiving dinner or as a special course during a Christmas gathering, this soup is a heartwarming symbol of the joy and togetherness that the holidays bring.

One of the great advantages of pumpkin soup is its versatility when it comes to preparing ahead of time and freezing for long-term storage. During the holiday season, the ability to make a large batch of pumpkin soup, freeze it, and have it on hand for months to come is a real blessing. So, prepare a big batch, freeze it in portion-sized containers, and let the cozy aroma of pumpkin soup fill your kitchen whenever the need for comfort and nourishment arises. It's a culinary convenience that makes the holiday season and winter days all the more delightful.

Creamy Pumpkin Soup Recipe

Serves 6-8 in 45 minutes!


  • For Soup:

  • 4 1/2 cups chicken stock

  • 4 cans pumpkin puree

  • 1 cup onion, diced

  • 2 cloves garlic, minced

  • 2 tablespoons butter

  • 1 ½ teaspoons salt

  • 1/2 teaspoon black pepper

  • 2 tablespoons honey

  • 1/4 teaspoon nutmeg

  • 1/2 teaspoon chopped fresh thyme

  • 1/2 teaspoon rubbed sage

  • 2/3 cup heavy whipping cream

  • Fresh sage leaves, for garnish

  • For Whipped Cream Garnish:

  • 1/4 cup whipping cream, for garnish

  • 1/2 tablespoon powdered sugar

  • 1/2 teaspoon cinnamon

  • For Pepitas:

  • 1/4 cup green pepitas (pumpkin seeds)

  • 2 tablespoons coconut oil, melted

  • 1 tablespoon cane sugar

  • 1/2 tablespoon cinnamon


  1. Roast the pepitas with coconut oil, sugar, and salt on 350F for about 10-15 minutes, stirring occassionally, until they're just turning brown.

  2. In a large pot, sweat the chopped onion in butter on medium low heat until it becomes translucent, about 4-5 minutes.

  3. Add the garlic and herbs, toast together for just one minute and keep stirring, don't brown the garlic.

  4. Pour in the chicken stock and pumpkin puree; add the salt, pepper, honey, and nutmeg.

  5. Bring soup to a simmer on low heat for about 20 minutes until it's a nice thick texture; transfer to a blender, in batches if necessary, or use an immersion blender to achieve a velvety, smooth texture.

  6. Add soup back to the pot and stir in the heavy whipping cream, taste for seasoning. I usually add a little more honey or salt depending on how flavorful that particular can of pumpkin is.

  7. When you're ready to serve, whip the extra cream with the sugar and cinnamon and place a dollop on each bowl, sprinkle each serving with a few roasted pumpkin seeds for garnish and a little crunch!

Creamy Pumpkin Soup is a celebration of both the season and your well-being. Pumpkin is a rich source of fiber, vitamins, and antioxidants, offering nourishment for your body. As the chill of fall and winter sets in, this soup is a soul-soothing, healthful delight that truly embodies the flavors of the season. Savor the goodness of autumn with each spoonful of Creamy Pumpkin Soup!

We didn't grow pumpkins this year but it's a huge goal for next year. I'm super excited about the prospect of growing my own pumpkins so I can make pumpkin puree for soups, pies, and other goodies from scratch! If you've got the time and the will, you can make this soup with whole pumpkins by just cutting them in half, scooping out the seeds, roasting them in the oven, scooping out the soft pumpkin, and adding it to the recipe as you would the puree.

I hope you try this recipe during the holidays this year! If you do, I'd love to hear how it worked out for you! You can tag me in stories and posts or DM me on Instagram and TikTok @LizaHomesteads!


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