This creamy pumpkin soup recipe is savory and quick to make! A healthy pumpkin soup recipe that is keto-friendly and easily adapted to be vegetarian or vegan.
I love to make this simple pumpkin soup because it's SUCH an easy recipe! It calls for minimal ingredients, including canned pumpkin. A soup this simple and tasty is guaranteed to become your new favorite fall soup.
In addition to being simple and tasty, this soup is versatile as heck! It's savory and hearty enough to be a main dish. It makes a beautiful appetizer. And, it's the perfect side dish for an autumn main course like these Cider Braised Chicken Thighs.
Most creamy soups call for heavy cream or milk. But, it's totally possible to convert this soup into a delicious vegan pumpkin soup recipe! To make this pumpkin soup vegan, you'll need veggie broth and dairy substitutes. I have a full list of suggestions below.
Recipe Adaptation Ideas:
- Vegetarian: To make creamy vegetarian pumpkin soup, substitute the chicken broth for vegetable broth.
- Vegan: To make creamy vegan pumpkin soup, substitute the chicken broth for vegetable broth, and heavy cream for unsweetened coconut cream or full-fat coconut milk. You can also use other non-dairy alternatives like cashew cream (unsweetened, unflavored).
- For a thinner soup, use milk instead of heavy cream. For a vegan option, use oat milk, soy milk or your favorite non-dairy milk, as long as it's unsweetened and unflavored.
- Fresh Pumpkin: If you'd like to use fresh pumpkin, you will need to buy about one pound (16 ounces) of pie pumpkin, roast it and make your own pumpkin puree. Check out this easy guide to roasted pumpkin.
- Other Vegetables: Substitute mashed sweet potato or pureed butternut squash for any amount of the pumpkin purée.
- Slow Cooker: This soup can be made in the slow cooker by adding all of the ingredients except the heavy cream to a slow cooker. Cook on low for 4-5 hours, and allow to cool slightly before adding the heavy cream. Your house will smell amazing!
What To Serve with Pumpkin Soup:
This pumpkin soup recipe is the perfect main dish, but it can be a little tricky to figure out what to serve with it! I recommend:
- Easy Cranberry Harvest Salad with Apple Cider Vinaigrette: This is the perfect fall salad!
- Julie's Italian House Salad: This is a simple, acidic salad rich with Parmesan cheese and artichokes.
- A loaf of crusty bread
How to Garnish Pumpkin Soup:
I think the best way to serve this soup is with fresh herbs and roasted pumpkin seeds (pepitas) on top of the soup. Here's a full list of garnish possibilities!
- Pumpkin seeds
- Fresh herbs like fresh parsley, rosemary or thyme
- A little olive oil (just a splash)
- A splash of heavy cream or coconut cream
- Crumbled bacon
- Parmesan cheese or nutritional yeast
- A drizzle of maple syrup
Storing Leftover Soup
Store leftover soup in an airtight container in the fridge for up to 3 days. Heat any leftovers gently with low heat to prevent the heavy cream in the soup from curdling.
- 1 15-ounce can pumpkin puree
- 4 cups low sodium chicken broth
- 1 and ¼ teaspoons salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ⅛ teaspoon ginger
- ⅛ teaspoon onion powder
- ½ cup heavy cream
- finely chopped herbs, red pepper flakes, salted pepitas
- Heat a large saucepan or dutch oven over medium-high heat. Add pumpkin puree, chicken broth and spices. Whisk vigorously and allow to heat until it just starts to boil.
- Reduce the heat to low and allow to simmer for 15 minutes.
- Remove the pan from heat, then whisk in the heavy cream. Taste, and add additional salt and pepper if necessary.
- Pour into bowls and garnish. Serve warm.
This recipe is easily adapted for both vegan and vegetarian diets. Check the adaptation notes above this recipe card.