Ingredients & Substitutions
Here I explain the best ingredients for my creamy pumpkin soup recipe, what each one does, and substitution options. For measurements, see the recipe card.
How To Make Pumpkin Soup
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
Want to use fresh pumpkin? I’ll be honest, I usually don’t because it’s more time consuming and canned pumpkin is just so easy to get! But if you’ve got time, using a fresh pumpkin for pumpkin soup tastes better and sweeter. I recommend sugar pumpkins (don’t use the kinds you’d carve!). Simply peel and diced them into cubes, then simmer in the soup until very soft, before you puree it. This method is similar to how I make butternut squash soup! Don’t have an immersion blender? I love this immersion blender I got recently for making my soup recipes silky smooth, but a regular blender will work fine. You might need to blend in batches if the soup doesn’t all fit at once. Simmer the soup gently, don’t boil. If you let the pumpkin soup boil a lot, it can splatter all over your stove. This is also why I like to use a deep Dutch oven like this. You could also just cover it, but it doesn’t thicken as well that way. The longer you simmer, the thicker your soup! Give it enough time to reduce and get thick. You can check how much it’s reduced by looking at the line it originally filled to on the sides of the Dutch oven. I usually let this soup reduce by about 1 to 1.5 inches, but it depends on your pot size. It usually takes around half an hour. Prefer a brothy pumpkin soup like my old version? I updated this recipe in 2024 to increase the amount of pumpkin and make the soup thick, but if you prefer it to be thin, just use one can of pumpkin puree. Soup not sweet enough? The sweetness can vary depending on the brand and freshness of your pumpkin puree. Taste it at the end, and if you prefer it sweeter, add a couple tablespoons of maple syrup. (I use my natural sugar-free maple syrup for this when I need it.)
Main Dishes – My roasted chicken thighs or Crock Pot pork tenderloin keep the cozy vibe going. For a one-pan meal, try my sheet pan chicken dinner or parmesan crusted tilapia — both have veggies included. Side Dishes – My fave for fall is a mix of roasted root vegetables. You can also choose individiual veggies, like roasted cauliflower or balsamic brussels sprouts. Fall Salads – Kale salad is our family favorite and goes so well with pumpkin soup! But my butternut squash salad or sweet potato salad are also wonderful this time of year.
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Tips: See the details in the post above! I’ve got a way to use fresh pumpkin if you prefer, how to make your pumpkin soup thick and creamy, how to make it sweeter, and more. Storage: 3-4 days in the fridge. It’s perfect for meal prep and easy to reheat in the microwave or on the stove. Freeze: Up to 3 months in the freezer. I like to freeze in these soup cubes for individual portions.
📖 Want more recipes like this? Find this one and many more in my Fall Ebook Bundle! Still, I’m still very much enjoying that we’re entering pumpkin season and making all the pumpkin recipes again. Here’s a picture on an autumn bike ride from last year to help me remember those beautiful days! What are your favorite fall foods and activities? Let me know in the comments!
