Homemade Pumpkin Soup with Fresh Pumpkin

It’s that time of year again! The leaves start to change color, the candy is out in abundance and kids start deciding what to be for Halloween. You know what else is out this time of year? Fresh pumpkin! There is a perfect creamy soup for those chilly nights, and it’s healthy for you.

Homemade Pumpkin Soup

6 cups chicken stock (or vegetable stock if you’re vegetarian)

1 1/2 tsp salt

3 1/2 cups cubed fresh pumpkin

1 tsp fresh parsley

1 cup chopped onion

1/2 tsp fresh thyme

1 clove garlic, minced

1/2 cup heavy whipping cream

5 whole black peppercorns


  1. Cut pumpkin into 1/2-inch cubes.
  2. Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
  3. Puree the soup in small batches (1 cup at a time) using a food processor or blender.
  4. Return to pan and bring to a boil again. Reduce heat to low and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.

You are more than welcome to add other seasoning instead of parsley and thyme for a sweeter version of pumpkin soup. Just add in cinnamon and nutmeg for a touch of sweetness.

This soup is sure to please everyone on a chilly fall night. Enjoy!

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