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A bowl of pumpkin soup with croutons on top and a spoon in it.
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4.80 from 10 votes

Classic Pumpkin Soup

Course Soup, Stew, & Chili
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3 bowls
Calories 229kcal
Author Kristine Underwood

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.
  • Add minced garlic cook 1-2 minutes until fragrant.
  • 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*.
  • 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.
Notes
*If soup is too watery, simmer for an additional 15-30 minutes to let some of the moisture cook out.
Nutrition
Serving: 1 bowl | Calories: 229kcal | Carbohydrates: 26g | Protein: 11g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 1188mg | Potassium: 711mg | Fiber: 5g | Sugar: 13g | Vitamin A: 22350IU | Vitamin C: 9mg | Calcium: 158mg | Iron: 3mg