This classic pumpkin soup is made from real pumpkin and has all real food ingredients! It’s the perfect soup for fall!
One of my favorite things about fall is the fact that it becomes soup season! I’m one of those crazy people that can enjoy soup all year long (the weather doesn’t even have to be chilly for me), but it’s even better when it’s soup season and everyone’s doing it!
I didn’t become a huge fan of pumpkin things until I was an adult. I know you’re shocked, right? I think it probably went hand-in-hand with my aversion to vegetables that I used to have, but now that I am officially grown, I adore all things gourd.
I love to use pureed pumpkin as well as pureed butternut squash and even pureed sweet potatoes in all sorts of recipes now! One of my favorites is this classic pumpkin soup. It is so easy to make and only has a few ingredients! It’s low in calories and sugar, yet high in potassium, which I love!
I’m not going to lie though, I am the only one who will eat this soup at my house. I can’t get either kid to try/eat it and Jay’s not much of a soup-as-a-meal kinda guy. He needs his meat and potatoes most of the time. I am holding out hope that the kids will try it eventually; I’m going to keep trying!
As I said before, this soup is made from actual pumpkins (win!) and only has a few other whole food ingrdients (also a win!). I like to add a little garlic and onion to enhance the pumpkin and then sprinkle on a tiny bit of sea salt and pepper for flavor.
My favorite garnish for the top of this classic pumpkin soup is a dollop of Greek yogurt, but you could use sour cream just the same! This recipe is quick and easy to prepare on a busy week night or you can make it ahead of time and then just heat it up; it stores and freezes great!
Classic Pumpkin Soup
- 1 sugar pumpkin cooked (2-1/2 cups puree)
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 3 cups chicken stock or vegetable stock
- 1 cup milk
- 1/2 tsp sea salt
- 1/4 tsp pepper
- 1 TBS butter, unsalted
- Wash and cook sugar pumpkin in Crock-Pot for 2-3 hours. Peel and process in food processor to make 2-1/2 cups pumpkin puree.
- In a large saucepan on the stove, sautée onion and garlic in 1 TBS butter until tender.
- Add pumpkin puree, chicken stock, and milk and cook over medium heat until boiling, then reduce and simmer for 20 minutes.
- Add salt and pepper (to taste).
- Run an immersion blender through soup until smooth (or put soup in a regular blender and process until smooth).
- Garnish with Greek yogurt or sour cream and serve with a crunchy slice of bread.