Classic Pumpkin Soup
As a cozy chill fills the air (meaning it’s under 100 degrees here in Arizona – haha), there’s nothing quite like a steaming bowl of classic pumpkin soup to welcome fall, am I right?
Today, I wanted to share one my favorite fall recipes. This classic pumpkin soup is hearty and features a delightful pop of thyme. It’s so warm and comforting, you’re going to love it.
Why Pumpkin Soup?
Well because pumpkin soup is the epitome of autumn in a bowl. It’s creamy, rich, and radiates warmth with every spoonful. But what makes this recipe truly special is the addition of thyme, which lends a fragrant complexity to this beloved classic soup.
Ingredients You’ll Need
Before we dive into the cooking process, let’s gather our ingredients:
- 1 tablespoon of butter
- 1/2 yellow onion, diced
- 2 teaspoons of minced garlic
- 1 can of pumpkin
- 3 cups of chicken stock or vegetable stock
- 1 cup of milk
- 1 teaspoon of sea salt
- 1/2 teaspoon of pepper
- 1 teaspoon of thyme
Step-by-Step Cooking Instructions
- Butter and Aromatics: Begin by melting the butter in a large pot over medium heat. As it sizzles and foams, add the diced onions and minced garlic. Sauté them until the onions turn soft and translucent, releasing their tantalizing aroma.
- Pumpkin Perfection: It’s time to introduce the star of our show – the canned pumpkin. Add it to the pot and stir it into the onion-garlic mixture. The kitchen will really start to fill with the smells of fall now.
- Seasonal Spices: Sprinkle in the sea salt, pepper, and thyme. Stir them well, coating the pumpkin evenly.
- Liquid Love: Pour in the chicken or vegetable stock, making sure to scrape up any flavorful bits that may have stuck to the bottom of the pot. The combination of stock and spices will infuse the pumpkin with deep, savory notes.
- Simmer: Bring your soup to a gentle simmer and let it cook for about 15-20 minutes. This time allows the flavors to meld together beautifully.
- Creamy Elegance: Time to add a touch of creaminess. Pour in the milk and stir gently. Avoid bringing the soup to a rolling boil, as the milk can curdle. Continue to simmer soup down to desired thickness.
- Blend: Then, using an immersion blender or a regular blender, blend the soup until it achieves that silky-smooth consistency.
- Taste and Tweak: Give your pumpkin soup a taste test. If it needs a bit more seasoning, don’t hesitate to adjust with a pinch more salt, pepper, or a dash of thyme.
- Serve and Enjoy: Ladle your thick and creamy pumpkin soup into bowls. A sprinkle of thyme leaves and a pinch of parsley on top will not only enhance the flavor but also make your dish look as beautiful as it tastes. Pair it with some crusty bread or croutons for that perfect finishing touch.
Tip
This is a pretty hearty soup, but if it’s too watery for your liking, just let it simmer uncovered for an additional 15-30 minutes. This will help some of the liquid cook off and thicken the soup.
Serving Suggestions
Classic pumpkin soup is delicious on its own, but you can really take it to the next level with some creative toppings. Here are a few of my favorite ideas to get you started:
- Toasted Pumpkin Seeds: Roast some pumpkin seeds with a sprinkle of salt and use them as a crunchy garnish.
- Fresh Herbs: Chopped fresh herbs like parsley, chives, or thyme can add a burst of color and freshness.
- Croutons: Top your soup with homemade or store-bought croutons for some extra crunch.
- Parmesan Cheese: Grate some fresh parmesan over each bowl because, well, parmesan is just yummy!
- Sour Cream or Greek Yogurt: Garnish the top of each bowl with a dollop of sour cream or Greek yogurt for a creamier texture and added tang.
Questions about this recipe
There you have it, my friends, my favorite classic pumpkin soup, made even more memorable with the addition of thyme. This autumn-inspired masterpiece will warm your soul with its comforting blend of flavors.
Whether you’re serving it as an appetizer for a Thanksgiving feast or as a simple weeknight dinner (me), this classic pumpkin soup will elevate your meal and remind you why fall is truly a season to savor.
So, go ahead, whip up a pot, and let the smells of autumn fill your home and your heart. Happy cooking, and happy fall!
Try these pumpkin goodies too
- Pumpkin French Toast
- Pumpkin Chili in the Crock-pot
- Pumpkin Snickerdoodle Cookies
- Libby’s Pumpkin Muffins
Classic Pumpkin Soup
ingredients
- 1 TBS butter
- 1/2 yellow onion (diced)
- 2 tsp minced garlic (or 2 cloves of garlic, chopped)
- 1 can pumpkin (15 ounces)
- 3 cups chicken stock or vegetable stock
- 1 tsp sea salt
- 1/2 tsp pepper
- 1 tsp thyme
- 1 cup milk
INSTRUCTIONS
- In a large saucepan on the stove, sautée onion in 1 TBS butter until tender.1/2 yellow onion, 1 TBS butter
- Add minced garlic cook 1-2 minutes until fragrant.2 tsp minced garlic
- Stir in pumpkin puree, chicken or vegetable stock, and spices and cook over medium heat until boiling, then reduce heat, add milk and simmer for 20 minutes*.1 can pumpkin, 3 cups chicken stock or vegetable stock, 1 tsp sea salt, 1/2 tsp pepper, 1 tsp thyme, 1 cup milk
- 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, chopped parsley, and serve with a crunchy slice of bread or croutons.
- Store soup in an airtight container for up to a week or freeze for up to 3 months. Soup also cans well.
Delicious! I really love root veggie soups, particularly squash and pumpkin and this didn’t disappoint – so smooth and tasty with so little effort.
Thank you, Caroline! Me too! I’m a huge fan of anything healthy and easy to make! 🙂
I’m with you – soup season is all year long for me. But fall is my favorite and I really embrace all the cozy, comforting soups during this time. This pumpkin soup looks super creamy and delicate at the same time. Can’t wait to try it!
Thank you so much Jenn! I love how smooth pumpkin (and butternut) soups are! I get excited to make them every year!
What a beautiful soup. I had to switch out the milk for coconut cream but it was still wonderful. Thanks!
Thank you so much Ginny! Yes, you could definitely switch out the milk for coconut cream, and in fact, that sounds super yummy!
This soup was so easy to make and so full of flavor. Even my husband, who doesn’t love pumpkin, said it was tasty! I’ll make this again.
Thank you so much, Noor! I’m so glad to hear it. My daughter, who also doesn’t love pumpkin said the same thing! She had a nice big bowl for dinner. So good!
This soup is delicious. Period. Thanks for the great recipe!
Thank you so much, Laura! I’m really glad you enjoyed it.
Oh my gosh. I love pumpkin so much. I’ve never tried pumpkin soup before and now I’m wondering how I’ve gone so long in life without it! This soup was so delicious and so easy to make! Thank you so much!
Haha, I know what you mean Katie! I was late to the game too, but now I make it all the time! Thank you so much! 🙂
I usually make soup in the Crock-pot because it saves time, but this soup was so quick to make, even on my busy nights. Perfect for fall, very yummy recipe. Thanks!
Heck yes, me too Katie! I’m all about quick and easy around here!
Good old pumpkin soup!! It’s just yummy and this recipe is so simple and easy to follow. Saved!
Yes, you should Anjali! It’s definitely one to have every single year, or if you’re like me, every single week! Haha!
This pumpkin soup is delicious! I love how simple the ingredients list is.
Thank you so much Emily! 🙂
That soup is velvety and delicious! Yay for pumpkin season!
Aw thank you so much Liz! I totally agree, gimme all the pumpkin things! Woo!
Could I substitute coconut milk for milk? I have a dairy intolerance. If I could would you use coconut milk or cream?
Hi Connie! Absolutely – you could sub the milk out for any diary-free milk or cream. I bet coconut cream would make it velvety smooth, but either should work well.