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A close up view of a bowl of pumpkin soup with a spoon dishing out a bite.
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From Scratch Pumpkin Soup

Pumpkin soup is easy to make from scratch and tastes so much better than canned. It's smooth and creamy and made using an actual sugar pumpkin.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main Dish
Cuisine: American
Keyword: Pumpkin Soup
Servings: 6 servings
Author: Caytlin McCleery

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
US Customary - Metric

Instructions

  • 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.
  • 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.
  • 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.
  • While the vegetables are simmering, peel the finished roasted pumpkin and add the roasted pumpkin flesh to the pot. Remove the soup from heat.
  • 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, make sure to leave the lid slightly ajar to allow steam to escape.
  • Stir in 1 cup heavy cream until fully incorporated. Taste and adjust seasoning if necessary. Serve the soup hot.

Video

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Nutrition

Serving: 1serving | Calories: 295kcal | Carbohydrates: 28g | Protein: 2g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 69mg | Sodium: 1129mg | Potassium: 711mg | Fiber: 4g | Sugar: 10g | Vitamin A: 21280IU | Vitamin C: 32.3mg | Calcium: 115mg | Iron: 1.1mg
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