Pumpkin Soup

This creamy Pumpkin Soup recipe is savory and gently spiced.

It takes less than 30 minutes to make, and it’s a delicious last-minute soup you’ll want to make again and again.

Pumpkin Soup

His initial reaction was underwhelming when I told my husband I was working on a creamy pumpkin soup recipe. He’s okay with pumpkin-flavored things like my Pumpkin Dump Cake (ok, he loves that one) and Pumpkin Dessert Bars. But he’s not so crazy about pumpkin lattes or other pumpkin-inspired products.

And he couldn’t remember me making this soup before. After many years of marriage, you know there are times when there’s no point in arguing about who’s right and who’s wrong. I knew I’d made this soup before and knew he loved it.

So when I pulled out my old recipe this year and started preparing the soup for the blog, I gave him some to try. “You know me, I don’t like Pumpkin Soup, but this soup is excellent. Truly, you’ve outdone yourself again, wife.” (Yes, he often calls me “wife,” I think it’s cute.)

It’s been a few weeks, and he’s since asked me multiple times to make this soup. NO PROBLEM. I was happy to oblige because I wanted to do recipe testing anyway.

And I’m proud to say we now have the easiest, most delicious, last-minute impress your guests with this recipe pumpkin soup. Ever. I’ve reduced the ingredients to the bare essentials, focusing on taste, texture, and ease.

This is my long-winded way of saying – this savory pumpkin soup rocks.

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Ingredient Notes

Please check the recipe card below for a detailed, printable ingredient list.

BUTTER – I recommend unsalted butter.

GARLIC & ONION – You’ll use quite a few garlic cloves. But no worries—the flavors will blend beautifully, and no one ingredient will stand out.
We’ll use Yellow Onions. I used Vidella onions, which are a type of Yellow Onion. Yellow onions are great for soups, and in this one, they are the star of the show.

MUSHROOMS – For this recipe, use shiitake mushrooms. I’ve tested it with button mushrooms, and it’s not quite the same. You’ll find shiitake mushrooms in most supermarkets.

CHINESE-FIVE SPICE – I’ve used this and had it in my pantry, but I wasn’t sure if it was easy to find. So I looked at three regular Grocery Stores around me, and they all had it in the spice aisle.
Chinese Five Spice is just one of these aromatic spices that can elevate an entire dish. We only need a little bit. If you can’t find it, I’ll give you some tips below that you can use if you need to substitute.

BROTH – I use vegetable broth for my Pumpkin Soup, but you can also use chicken broth. Since this is my recipe, I will say that vegetable stock is nicer. Let me know in the comments if you agree or disagree!

CANNED PUMPKIN – There is no shame in using canned pumpkin purée for this easy recipe. Fresh pumpkin is great, but the flavors from canned pumpkins are just as good, and it speeds up cooking so much.

CREAM – Now it’s time to be decadent and add some well-deserved heavy cream to the soup.

MAPLE SYRUP – Adds sweetness and intensifies the depth of all flavors. Don’t worry. The soup won’t be overly sweet.

SALT + PEPPER – I don’t give an exact measurement. Season to your own taste. However, I recommend using cracked salt and cracked black pepper.

Variations and Additions

The goal of this recipe was to create a truly delicious, easy pumpkin soup that you can throw together in no time. Here are some ideas for putting your own spin on it.

VEGAN – If you need to make a vegan version of this recipe, substitute the heavy cream with coconut cream and use olive oil instead of butter.
And I bet you won’t get any complaints about serving pumpkin coconut soup because it’s also quite delicious.

MAPLE SYRUP SUBSTITUTION – If you don’t have maple syrup on hand, use three tablespoons of brown sugar instead.

SPICE – I don’t love spicy pumpkin soups, but if you want to add a bit more heat, use a dash of cayenne pepper.

How To Make My Favorite Pumpkin Soup Recipe

1. Melt butter in a large pot and sauté garlic and onions over medium heat for 2-3 minutes. Add sliced shiitake mushrooms, cover, and continue to simmer until tender, about 10 minutes. Stir in Chinese Five Spice and maple syrup and continue to simmer for 1-2 minutes.
2. Add pumpkin purée, vegetable broth, and heavy cream, and bring to a simmer. Reduce heat and simmer for an additional 10 minutes over low heat. Season with salt and pepper.
3. Ladle into soup bowls.
   Optional: Garnish with roasted pumpkin seeds.

Recipe Success Tips

• You must use canned pumpkin purée, NOT canned pumpkin pie filling.
• I don’t blend this soup because I like the texture and the surprise of small pieces of onions and mushrooms. However, you can use a regular or hand blender to blend the soup smoothly, but I don’t recommend it for this recipe.
• If you like a thicker soup, reduce the amount of vegetable broth.
• If you’re in a real hurry, reduce your prep time and opt to buy pre-cut onion, minced garlic, and sliced shiitake mushrooms.

Serving Suggestions

A couple of slices of your favorite crusty bread are almost a must. What’s more satisfying than dunking a piece of lightly toasted bread into a bowl of hot, creamy soup?

Adding a handful of croutons is another delicious addition that easily adds an extra bit of crunch.

This filling soup can be served as a first course or a main course with a side of your favorite salad. I like to pair it with a simple cucumber salad.

Soup is always part of our Thanksgiving Dinner routine. We always serve a soup course. My husband has always insisted on this because, after all the cooking, he wants everybody to have a long family dinner, so multiple courses are a must.