Made with either homemade or canned pumpkin puree, it’s a perfect blend of sweet and savory. Onion is combined with the sweetness of carrots, warm spices, and a creamy pumpkin base. Garnish with crisp bacon and croutons for the perfect meal!
Fall Favorite Pumpkin Soup
Filled with cozy fall vibes, this pumpkin soup recipe is ideal as a starter for holiday feasts or a main with bread for dipping. It’s a make-ahead marvel, with flavors that only get better over time. Packed with the goodness of antioxidants and fiber from pumpkin. Kid-friendly and adult-approved for all taste buds.
Ingredients for Pumpkin Soup
Pumpkin – A can of pumpkin is the savory base for this recipe, but you can use blended roasted fresh pumpkin. Vegetables – Carrots add a touch of sweetness. Other squash varieties can be added, like butternut or acorn squash. Soup Base – Heavy cream, broth, and butter make the base for this pumpkin soup. Swap in a coconut milk as a dairy alternative. Spices & Seasonings – Bay leaf, thyme, nutmeg, and salt and pepper round out the flavor profile. Add a teaspoon of DIY pumpkin spice if you’d like. Bacon – The salty complement to a sweet and savory soup. Diced ham or sliced smoked sausage are also excellent options.
Toppings – Lots of colorful, crunchy, and tasty toppings make each serving of pumpkin soup a work of edible art! Homemade garlic & herb croutons, sliced green onions, or a few sliced jalapenos make pumpkin soup new every time!
How to Make Pumpkin Soup
Leftovers
Keep leftover pumpkin soup covered in the refrigerator for up to 4 days. Freeze portions in zippered bags for up to 8 weeks. Reheat on the stove to medium heat.
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