Cream of Pumpkin Soup

Cream of Pumpkin Soup is a creamy, savory pumpkin soup. This tastes exactly how you’d imagine fall would. 😛 Substitute the chicken broth with vegetable broth to make it vegetarian. 

One of Zach’s favorite dishes from last year was pumpkin soup with bacon and applewood smoked cheddar. I thought it was pretty good, but it still wasn’t quite what I was looking for in a pumpkin soup. It was a little too sweet for my taste. The bacon and the cheddar were what saved that dish for me. (As I said, Zach loved it. So I suppose it’s perfect for some people! Or maybe Zach just loves food in general.)

My perfect pumpkin soup is something that gives a hint of Thanksgiving, while also being its own savory soup. I’d call it a “savory pumpkin pie” but that might give you the wrong impression. 😛

It’s difficult to describe, you know? When you think of pumpkin, you probably automatically think of a dessert. And eating that dessert makes you feel like, “This is what fall tastes like, right here.” That’s essentially what I’m going for.

Does that even make sense?

Whatever. I found it. And that’s all that matters.

Bonus? It’s so much easier to make than last year’s soup.

Cream of Pumpkin Soup

• 1 1/2 to 2 cups chicken broth or vegetable broth
• 1 cup pumpkin puree
• 1 tablespoon butter, margarine, or coconut oil
• 1/4 tsp garlic salt
• 1 tsp parsley
• 1/2 tsp ground sage
• 1/2 tsp pumpkin pie spice
• 1 cup milk

Step 01: Add the pumpkin puree and 1 cup of chicken broth to a blender and combine until smooth. Set aside.

Step 02: Melt the butter in a medium to large saucepan. Add the flour, seasonings, milk, and remaining chicken broth. Bring to a slight simmer, stirring occasionally. Make sure to scrape the bottom of the pan. Add the pumpkin puree mixture. Bring to a simmer and serve warm.

This soup is incredibly savory, but it still gives you that, “It’s time for fall” feeling. It’s creamy, but not thick. I’m 100% positive this is going to make a regular appearance once cold weather gets here.

Have you ever had pumpkin soup? Last year was actually a first for me. Do you like yours to be sweet, savory, or somewhere in between?

This post was featured on Anyonita Nibbles, In the Playroom, and Gingerly Made.

Cream of Pumpkin Soup

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Serves: 4 Prep Time: 2m Cooking Time: 10m

Ingredients

• 1 1/2 to 2 cups chicken broth or vegetable broth
• 1 cup pumpkin puree
• 1 tablespoon butter, margarine, or coconut oil
• 1/4 tsp garlic salt
• 1 tsp parsley
• 1/2 tsp ground sage
• 1/2 tsp pumpkin pie spice
• 1 cup milk

Instructions

Step 01: Add the pumpkin puree and 1 cup of chicken broth to a blender and combine until smooth. Set aside.

Step 02: Melt the butter in a medium to large saucepan. Add the flour, seasonings, milk, and remaining chicken broth. Bring to a slight simmer, stirring occasionally. Make sure to scrape the bottom of the pan. Add the pumpkin puree mixture. Bring to a simmer and serve warm.

Cream of Pumpkin Soup was last modified: May 22nd, 2017 by Chelsey