Creamy Pumpkin Soup

5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author Nicole Leggio
Servings 6 people
Print Review

This Creamy Pumpkin Soup is packed with pumpkin flavor, a touch of sweetness, and velvety smooth. It's the perfect cozy fall soup, and it only takes 30 minutes to throw together!

Course Soup
Cuisine American
Keyword pumpkin soup, squash soup, fall soup, vegetable soup


  • 2 tbsp unsalted butter
  • 1 cup diced onion
  • 1/2 cup sliced or chopped carrot
  • 1 3/4 tsp kosher salt, divided
  • 3 large garlic cloves
  • 15 oz pureed pumpkin
  • 3 cups low-sodium chicken stock
  • 1/2 tsp ground cinnamon
  • 1/4 tsp black pepper
  • 1 1/2 tbsp packed brown sugar
  • 3/4 cup half and half


  1. Heat a large stock pot to a medium-lo heat. Add butter. Once butter melts, add onion, carrot, garlic, and 1/2 teaspoon salt. Sweat veggies until slightly softened and fragrant, about 4-5 minutes.

  2. Add in pumpkin, chicken stock, remaining salt, cinnamon, black pepper, and brown sugar. Bring to a boil and reduce to a simmer. Simmer for 15 minutes.

  3. Transfer soup to a blender and blend until smooth. Be careful, the soup is HOT! You can also use a hand blender if you don't want to dirty up a blender.

  4. Transfer the soup back to the pot and add half and half. Stir to combine. Simmer another minute or two. Season with salt and pepper. Serve hot.

Nutrition Facts
Creamy Pumpkin Soup
Amount Per Serving (1 bowl)
Calories 141 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g25%
Cholesterol 21mg7%
Sodium 546mg23%
Potassium 366mg10%
Carbohydrates 15g5%
Fiber 3g12%
Sugar 6g7%
Protein 5g10%
Vitamin A 13037IU261%
Vitamin C 6mg7%
Calcium 67mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.