Best 6 5 Star Pumpkin Soup Recipes

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Indulge in the comforting flavors of fall with this collection of delectable pumpkin soup recipes. From classic creamy pumpkin soup to unique variations like pumpkin soup with roasted red peppers or pumpkin coconut curry soup, these recipes offer a symphony of tastes and textures to warm your soul. Each recipe is carefully crafted to highlight the natural sweetness of pumpkin, while incorporating a delightful blend of spices and ingredients to create a truly unforgettable culinary experience. Discover the perfect pumpkin soup recipe for your taste preferences and enjoy the essence of autumn in every spoonful.

Let's cook with our recipes!

PUMPKIN SOUP



Pumpkin Soup image

While it looks elegant and is an appealing addition to a holiday meal, this creamy soup is so simple to make. My husband was skeptical at first, but after one bowl, he asked for second helpings! -Elizabeth Montgomery, Allston, Massachusetts

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings (1-1/2 quarts).

Number Of Ingredients 10

1/2 cup finely chopped onion
2 tablespoons butter
1 tablespoon all-purpose flour
2 cans (14-1/2 ounces each) chicken broth
1 can (15 ounces) solid-pack pumpkin
1 teaspoon brown sugar
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon ground nutmeg
1 cup heavy whipping cream

Steps:

  • In a large saucepan, saute onion in butter until tender. Remove from the heat; stir in flour until smooth. Gradually stir in the broth, pumpkin, brown sugar, salt, pepper and nutmeg; bring to a boil. Reduce heat and simmer for 5 minutes. Add cream; cook until heated through, about 2 minutes.

Nutrition Facts : Calories 212 calories, Fat 19g fat (12g saturated fat), Cholesterol 65mg cholesterol, Sodium 427mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 3g protein.

PUMPKIN SOUP



Pumpkin Soup image

This delicious, cream-like soup is served at our family's Thanksgiving dinner every year.

Provided by Lea Ogawa

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Pumpkin Soup Recipes

Time 1h15m

Yield 8

Number Of Ingredients 9

6 cups chicken stock
1 ½ teaspoons salt
4 cups pumpkin puree
1 teaspoon chopped fresh parsley
1 cup chopped onion
½ teaspoon chopped fresh thyme
1 clove garlic, minced
½ cup heavy whipping cream
5 whole black peppercorns

Steps:

  • Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
  • Puree the soup in small batches (1 cup at a time) using a food processor or blender.
  • 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.

Nutrition Facts : Calories 114.5 calories, Carbohydrate 13.5 g, Cholesterol 24.1 mg, Fat 6.3 g, Fiber 4.1 g, Protein 2.7 g, SaturatedFat 3.6 g, Sodium 1458.1 mg, Sugar 5.7 g

FIVE-SPICE PUMPKIN SOUP



Five-Spice Pumpkin Soup image

Even using canned pumpkin puree, this soup is creamy and flavorful and most importantly quick! Garnish with pancetta, chopped fresh herbs, pomegranate seeds, or all three!

Provided by Edible Times

Categories     Pumpkin Soup

Time 55m

Yield 6

Number Of Ingredients 14

4 ounces pancetta, diced
2 teaspoons olive oil
1 small yellow onion, diced
2 stalks celery, diced
3 cloves garlic, minced
2 large bay leaves
6 cups chicken stock
2 (15 ounce) cans pumpkin puree
1 tablespoon apple cider vinegar
5 sprigs fresh thyme
½ teaspoon Chinese five-spice powder, or more to taste
1 pinch freshly grated nutmeg
kosher salt and ground black pepper to taste
½ cup heavy cream

Steps:

  • Cook pancetta in olive oil in a Dutch oven over medium-heat until crispy, 7 to 8 minutes. Remove with a slotted spoon and drain on paper towels.
  • Add onion and celery to the pan drippings and saute until translucent, 5 to 7 minutes. Add garlic and bay leaves and cook until fragrant, about 1 minute, stirring constantly to keep the garlic from burning. Add chicken stock, pumpkin puree, apple cider vinegar, and thyme sprigs; bring to a boil.
  • Reduce heat to low and simmer for 15 to 30 minutes (or up to 2 hours). Remove and discard thyme sprigs and bay leaves. Puree soup with an immersion blender until smooth or blend in batches in a blender.
  • Add five-spice, nutmeg, salt, and pepper. Whisk in cream and serve immediately.

Nutrition Facts : Calories 209 calories, Carbohydrate 21.3 g, Cholesterol 34.5 mg, Fat 13 g, Fiber 8 g, Protein 6.5 g, SaturatedFat 6.2 g, Sodium 1187.7 mg, Sugar 6 g

EASY 5-INGREDIENT PUMPKIN SOUP



Easy 5-Ingredient Pumpkin Soup image

This easy pumpkin soup recipe (kabak corbasi) is from Turkey and you need only a handful of ingredients. Serve with a dollop of Greek yogurt and fresh crusty bread.

Provided by Anonymous

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Pumpkin Soup Recipes

Time 35m

Yield 4

Number Of Ingredients 5

2 pounds pumpkin, peeled and cubed
4 cups chicken broth, divided
1 teaspoon sugar, or more to taste
salt and freshly ground black pepper to taste
1 (5.3 ounce) container Greek yogurt

Steps:

  • Combine pumpkin and 1/3 of the chicken broth in a deep pan over medium-low heat. Simmer, covered, until pumpkin is soft, about 15 minutes.
  • Remove from heat and puree with an immersion blender. Add remaining chicken broth, sugar, salt, and pepper. Cook until flavors combine, about 5 minutes.
  • Ladle into bowls and serve with a dollop of Greek yogurt.

Nutrition Facts : Calories 127.7 calories, Carbohydrate 18.4 g, Cholesterol 14.1 mg, Fat 4.4 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 1.9 g, Sodium 1227.9 mg, Sugar 6.8 g

EASY GOURMET PUMPKIN SOUP



Easy Gourmet Pumpkin Soup image

Use the bright orange hubbard pumpkins (Red Kuri, Baby Red Hubbard, or Orange Hokkaido) or small, fresh butternuts for a great taste! The butternuts are great because you don't have to peel them!

Provided by lintlin

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Pumpkin Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 8

1 tablespoon butter
1 (3 pound) sugar pumpkin - peeled, seeded, and cut into matchbox-size pieces
2 tablespoons brown sugar
1 tablespoon yellow curry powder
20 ounces chicken broth
2 tablespoons pumpkin seed oil
sour cream
toasted pumpkin seeds

Steps:

  • Melt the butter in a large pot over medium heat. Add the pumpkin, brown sugar, and curry powder to the butter; cook and stir until the pumpkin caramelizes, 6 to 10 minutes. Pour the chicken broth over the mixture; bring to a boil, and cook until the pumpkin is tender, about 20 minutes more.
  • Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a towel; start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Process in batches until smooth.
  • Garnish each portion of soup with 1 teaspoon pumpkin seed oil, a dollop of sour cream, and a few pumpkin seeds.

Nutrition Facts : Calories 174.2 calories, Carbohydrate 17.8 g, Cholesterol 11.7 mg, Fat 11.1 g, Fiber 3 g, Protein 3.6 g, SaturatedFat 4 g, Sodium 482.6 mg, Sugar 7.3 g

ROASTED PUMPKIN SOUP



Roasted Pumpkin Soup image

Serve with crusty bread and a dollop of extra cream for decoration. Try to find a really dark orange-colored pumpkin--it will look lots better. Enjoy!

Provided by Craig

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Pumpkin Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 11

1 ⅔ pounds sugar pumpkin -- peeled, seeded and cubed
2 carrots, coarsely chopped
2 onions, cut into wedges
2 ½ tablespoons vegetable oil
1 large potato, sliced
1 quart water
3 cubes chicken bouillon, crumbled
1 cup heavy cream
1 ¼ tablespoons ground nutmeg
1 teaspoon ground black pepper
salt to taste

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Place pumpkin, carrots and onions in a baking dish or roasting pan. Drizzle with vegetable oil.
  • Bake in preheated oven 40 minutes, until soft but not blackened.
  • In a large pot over medium heat, bring water and bouillon to a boil. Cook potato in simmering water until soft, about 20 minutes.
  • Combine potato and water with roasted vegetables and puree in a blender or food processor or using an immersion blender until smooth. Return to pot over low heat, and stir in cream, nutmeg, pepper and salt. Heat gently; serve.

Nutrition Facts : Calories 306.7 calories, Carbohydrate 27.6 g, Cholesterol 54.7 mg, Fat 21.4 g, Fiber 3.2 g, Protein 4.3 g, SaturatedFat 10.6 g, Sodium 612.6 mg, Sugar 5.2 g

Tips:

  • For a smooth and creamy soup, use an immersion blender or food processor to puree the soup until it reaches your desired consistency.
  • If you don't have an immersion blender or food processor, you can also puree the soup in a regular blender in batches. Just be careful not to overfill the blender, and blend on low speed until the soup is smooth.
  • To make the soup even more flavorful, roast the pumpkin before adding it to the soup. This will bring out the pumpkin's natural sweetness and add a depth of flavor to the soup.
  • If you're short on time, you can use canned pumpkin puree instead of fresh pumpkin. Just be sure to use unsweetened pumpkin puree, and add a little extra pumpkin pie spice to the soup to compensate for the lack of flavor.
  • Don't be afraid to experiment with different toppings for your pumpkin soup. Some popular options include croutons, bacon bits, sour cream, and chopped nuts.

Conclusion:

Pumpkin soup is a delicious and versatile dish that can be enjoyed all season long. With just a few simple ingredients, you can create a comforting and flavorful soup that is perfect for a chilly fall or winter day. So next time you're looking for a quick and easy meal, give this 5-star pumpkin soup recipe a try. You won't be disappointed!

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