From Scratch Pumpkin Soup Recipe

Introduction

This from-scratch pumpkin soup is a comforting and creamy dish perfect for chilly days. Roasting the pumpkin brings out its natural sweetness, while a blend of vegetables and spices creates a rich, flavorful base. It’s easy to prepare and makes a delicious starter or light meal.

Ingredients

• 1 (2 to 3 pound) sugar pumpkin (seeded and quartered)
• 1 tablespoon olive oil
• 3 tablespoons salted butter
• 1 white onion (diced, or yellow onion)
• 4 medium carrots (sliced)
• 3 celery ribs (sliced)
• 4 cups vegetable broth
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon black pepper
• 1 cup heavy cream

Instructions

1. Step 1: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. Brush the flesh of the quartered, seeded pumpkin with olive oil and place it on the baking sheet. Roast for 35-40 minutes until the pumpkin is fork-tender. Let it cool slightly, then peel the skin and set the pumpkin flesh aside.
2. Step 2: While the pumpkin roasts, melt the butter in a large pot over medium-high heat. Add the diced onion and cook until soft and translucent, about 5 minutes, stirring occasionally.
3. Step 3: Add the sliced carrots, celery, vegetable broth, salt, nutmeg, and black pepper to the pot. Stir to combine, bring to a boil, then reduce heat and simmer for 15-20 minutes until vegetables are tender.
4. Step 4: Peel the roasted pumpkin if not done already and add the flesh to the pot. Remove from heat.
5. Step 5: Use an immersion blender to puree the soup until smooth. Alternatively, carefully blend in batches in a blender, leaving the lid slightly ajar to allow steam to escape.
6. Step 6: Stir in the heavy cream until fully incorporated. Taste and adjust seasoning if needed. Serve the soup hot.

Tips & Variations

• For extra depth, add a small piece of ginger or a clove of garlic while sautéing the onion.
• Swap heavy cream for coconut milk for a dairy-free option with a subtle tropical flavor.
• If sugar pumpkins aren’t available, use a small sugar pie pumpkin or butternut squash as a substitute.
• Garnish with toasted pumpkin seeds or a drizzle of crème fraîche for added texture and flavor.

Storage

Store leftover pumpkin soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. The soup can also be frozen for up to 2 months; thaw overnight in the refrigerator and reheat thoroughly before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without an immersion blender?

Yes, you can puree the soup in a regular blender. Be sure to blend in small batches and leave the lid slightly open to allow steam to escape safely.

Is it necessary to roast the pumpkin first?

Roasting the pumpkin brings out its natural sweetness and enhances the soup’s flavor, but you can also boil or steam peeled pumpkin chunks if short on time, though the soup may have a milder taste.

From Scratch Pumpkin Soup Recipe

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4.7 from 143 reviews

This from-scratch pumpkin soup is a creamy, comforting fall favorite made by roasting fresh sugar pumpkin to bring out its natural sweetness, then blending it with sautéed onions, carrots, celery, and vegetable broth. Finished with a touch of nutmeg and a swirl of heavy cream, this soup is perfect for cozy dinners and gatherings.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Roasting
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pumpkin

• 1 (2 to 3 pound) sugar pumpkin, seeded and quartered
• 1 tablespoon olive oil
• 1 cup heavy cream

Vegetables & Broth

• 1 white onion, diced (or yellow onion)
• 4 medium carrots, sliced
• 3 celery ribs, sliced
• 4 cups vegetable broth

Seasoning & Fat

• 3 tablespoons salted butter
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon black pepper

Instructions

1. Roast pumpkin: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. Brush the flesh of the quartered, seeded pumpkin with 1 tablespoon olive oil and place it on the prepared baking sheet. Roast for 35-40 minutes, or until the pumpkin is fork-tender. Let it cool slightly, then peel the skin and set the pumpkin flesh aside.
2. Sauté onions: While the pumpkin is roasting, melt 3 tablespoons salted butter in a large pot over medium-high heat. Add the diced onion and cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes.
3. Add vegetables and broth, season and boil: Add the sliced carrots, celery, 4 cups vegetable broth, 1 teaspoon salt, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon black pepper to the pot. Stir to combine. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 15-20 minutes, or until the vegetables are tender.
4. Add roasted pumpkin: While the vegetables are simmering, peel the finished roasted pumpkin (if not peeled already) and add the roasted pumpkin flesh to the pot. Remove the soup from heat.
5. Puree the soup: Use an immersion blender to puree the soup until smooth, or carefully transfer the soup in batches to a blender, blending each batch until smooth. If using a blender, leave the lid slightly ajar to allow steam to escape safely.
6. Add cream and season: Stir in 1 cup heavy cream until fully incorporated. Taste and adjust seasoning if necessary.
7. Serve: Serve the soup hot for a comforting and creamy pumpkin experience.

Notes

• For a vegan version, substitute the butter with olive oil and use coconut cream or cashew cream instead of heavy cream.
• Roasting the pumpkin enhances its natural sweetness and flavor, making the soup richer.
• If you do not have an immersion blender, blend the soup carefully in batches in a regular blender.
• Adjust salt and nutmeg according to your taste preferences to enhance the flavor.

Keywords: Pumpkin soup, roasted pumpkin soup, creamy pumpkin soup, fall recipes, vegetarian soup, homemade pumpkin soup