Easy Cream Of Pumpkin Soup Recipe For A Unique Twist

Autumn paints nature in golden hues, and kitchens respond with flavors just as rich. Enters Cream Of Pumpkin Soup Recipe, the season’s star. This robust, earthy gourd transforms into a velvety treasure when pureed.

Cream of pumpkin soup captures this metamorphosis. Each spoonful unveils a tapestry of warmth and comfort, echoing crisp leaves underfoot and fireside chats. The melding of creamy textures with a hint of spice creates a culinary dance. This soup isn’t merely a dish; it’s an experience. 

As the days grow shorter and the air chills, our bodies crave warmth and nourishment. This recipe provides both. Whether shared among friends or savored alone, it’s a tribute to autumn’s embrace. 

Dive into the season. Let the soup’s melody play on your taste buds. Welcome the magic of fall.

What Is Cream Of Pumpkin Soup Recipe?

Begin with 2 cups of pumpkin puree. Sauté 1 diced onion in 2 tablespoons of butter until translucent. Add pumpkin, 3 cups of chicken or vegetable broth, and 1 cup of heavy cream—season with 1/2 teaspoon each of salt, pepper, and nutmeg. 

Blend until smooth. Simmer for 10 minutes. Finish with a sprinkle of roasted pumpkin seeds and a dash of cinnamon. Serve warm and enjoy autumn’s rich, velvety embrace in a bowl.

Can You Vary Cream Of Pumpkin Soup Recipe With Other Ingredients? 

Keto

• Replace brown sugar with a keto-friendly sweetener like erythritol or stevia.
• Use high-fat cream or even cream cheese to increase the fat content.
• You might also consider adding roasted garlic for added flavor.

Paleo

• Skip the whole wheat toast.
• Use ghee or coconut oil in place of margarine and regular butter.
• Opt for a paleo-friendly sweetener or simply omit the sugar.

Gluten-Free

• Ensure the chicken broth you’re using is gluten-free; some brands may contain gluten as a thickening agent.
• Instead of whole wheat bread for toast, go for a certified gluten-free bread.

Whole30

• Omit the brown sugar entirely or replace with dates for a natural sweetener.
• Use ghee instead of butter or margarine.
• Ensure the chicken broth is Whole30 compliant; many have additives or sweeteners that are not allowed on the diet.

Vegetarian

• Replace the chicken broth with vegetable broth.
• Ensure the other ingredients, such as the bread or whipping cream, don’t contain any hidden animal-derived ingredients.

Vegan

• Replace the chicken broth with vegetable broth.
• Use vegan margarine or olive oil/coconut oil in place of butter.
• Omit the heavy whipping cream or substitute with a plant-based cream or milk, like coconut milk, almond milk, or cashew cream. Ensure it’s unsweetened if you’re keeping the savory profile of the soup.

Variations, Add-Ons, And Toppings 

Variations

• Spicy Kick: Add a touch of cayenne pepper or chili flakes for a spicier version.
• Coconut Twist: Substitute whipping cream with coconut milk for a tropical flair.
• Thai Fusion: Add lemongrass, kaffir lime leaves, and replace chicken broth with coconut milk. Remove the leaves before blending.
• Curried Pumpkin: Stir in a spoonful of curry powder or paste for an Indian-inspired flavor.
• Roasted Pumpkin: Roast the pumpkin in the oven before pureeing to give the soup a deeper, caramelized flavor.

Add-Ons

• Protein Boost: Add roasted chicken shreds or tofu cubes.
• Grains: Mix in cooked quinoa, barley, or wild rice for added texture.
• Vegetables: Include roasted bell peppers, corn kernels, or sautéed mushrooms.
• Beans and Legumes: White beans or lentils can provide an added richness and protein punch.
• Herbs: Fresh basil, thyme, or rosemary can be simmered with the soup for added depth.

Toppings

• Seeds and Nuts: Sprinkle toasted pumpkin seeds (pepitas), sunflower seeds, or chopped toasted pecans for crunch.
• Cheese: Add crumbled feta, goat cheese, or grated parmesan.
• Cream: A swirl of sour cream, Greek yogurt, or crème fraîche can enhance its creaminess.
• Herbs: Freshly chopped parsley, chives, or cilantro adds color and flavor.
• Spices: A dash of smoked paprika, nutmeg, or za’atar can elevate the soup’s aroma.
• Croutons: Besides the cinnamon croutons, garlic croutons or herb-infused ones can add a delightful crunch.
• Oil Drizzle: Finish with a drizzle of flavored oils such as truffle, chili, or herb-infused olive oil for an added layer of flavor.

Can I Make Cream Of Pumpkin Soup Recipe In A Slow Cooker Or Instant Pot?

Slow Cooker

• Preparation: Begin by preparing the cinnamon croutons in the oven, as mentioned in the original recipe. These will be used for garnishing.
• Sautéing: In a skillet over medium heat, melt the butter and sauté the onions until tender.
• Transfer to Slow Cooker: Transfer the sautéed onions to the slow cooker. Add pumpkin puree, chicken broth cans, salt, cinnamon, ginger, and black pepper.
• Cook: Set your slow cooker on low and let the soup cook for 4-6 hours. If you’re short on time, you can set it on high and cook for 2-3 hours.
• Blend: Once cooked, use an immersion blender (or transfer to a standing blender in batches) to puree the soup until smooth.
• Final Touches: Stir in the heavy whipping cream, and let it heat through for about 10 minutes on the low setting. Ensure the soup doesn’t boil.
• Serve: Ladle into individual bowls and top with cinnamon croutons.

Instant Pot

• Preparation: Prepare the cinnamon croutons in the oven as per the original instructions.
• Sautéing: Using the sauté function on the Instant Pot, melt the butter and sauté the onions until tender.
• Add Ingredients: Turn off the sauté function. Add one can of chicken broth to deglaze the pot, ensuring you scrape off any bits stuck to the bottom. Add the pumpkin puree, the other can of broth, salt, ground cinnamon, ground ginger, and ground black pepper.
• Cook: Secure the Instant Pot lid and set the vent to “sealing.” Cook on manual high pressure for 10 minutes. Once done, allow the pressure to release naturally for 10 minutes, then quickly release the remaining pressure.
• Blend: Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a standing blender in batches and blend.
• Final Touches: Switch to the sauté mode, stir in the heavy whipping cream, and let it heat through. Make sure the soup doesn’t come to a boil.
• Serve: Ladle the soup into bowls and garnish with the prepared cinnamon croutons.

Can I Use Store Bought Broth, Or Should I Make My Own?

Store-Bought Broth

• Convenience: It’s quick and easy, especially when you’re in a hurry or need the ingredients to make broth from scratch.
• Consistency: Commercial broths generally have a consistent flavor profile.
• Variety: You can find various types of broths in stores, such as low-sodium, organic, bone broth, and broths tailored to specific diets.

Homemade Broth

• Flavor: You control the ingredients, allowing for a richer and more nuanced flavor profile.
• No Additives: Homemade broth is free from preservatives and artificial flavor enhancers.
• Customization: You can adjust the broth to your liking, adding specific vegetables, herbs, or spices.
• Use of Scraps: Making broth can be an excellent way to use up vegetable scraps, bones, or leftover meat, reducing waste.

How To Serve?

• Temperature: Always serve hot. Use pre-warmed bowls to ensure the soup retains its warmth for longer.
• Presentation: Use wide, shallow bowls. This showcases the soup’s texture and color.

Garnish

• Sprinkle with roasted pumpkin seeds or toasted pine nuts for a crunchy contrast.
• Add a swirl of cream, yogurt, or coconut milk for a touch of elegance and added creaminess.
• Fresh herbs like parsley, chives, or cilantro can be sprinkled on top for color and flavor.
• A dash of paprika, cayenne, or freshly ground pepper can be added for a hint of heat and a pop of color.
• A pumpkin seed or olive oil drizzle can give the soup a glossy finish.

Accompaniments

• Cinnamon croutons, as mentioned in the recipe, are a great touch.
• For dipping, consider serving with crusty bread or a rustic roll on the side.
• A side salad with a tangy vinaigrette can complement the soup’s creaminess for a more filling meal.
• A crisp white wine like Sauvignon Blanc or Chardonnay pairs well with pumpkin soup. If you prefer non-alcoholic beverages, sparkling water with a slice of lemon or apple cider can be a refreshing accompaniment.
• If serving as a starter, smaller portions are ideal. For a main course, larger bowls with ample soup and hearty bread make for a satisfying meal.

Perfect Side Dishes

• Crusty Bread or Baguette: Great for dipping into the soup.
• Herb-infused Olive Oil: A flavorful dip for bread.
• Focaccia: This herb-topped bread complements the creamy texture of the soup.
• Apple Walnut Salad: The crispiness of apples and walnuts contrasts with the soup’s creaminess.
• Arugula Salad with Goat Cheese and Pomegranate: The peppery arugula and tangy goat cheese offer a refreshing counterpoint to the soup.
• Beet and Orange Salad: The sweet and earthy flavors pair well with pumpkin.
• Brussels Sprouts with Balsamic Glaze: The caramelized, slightly bitter taste contrasts the soup’s sweetness.
• Grilled Asparagus: A slightly smoky flavor that complements the soup.
• Grilled Chicken Strips with Herbs: Light and flavorful, they can add some heft to the meal.
• Mini Quiches or Savory Tarts: With spinach, cheese, or mushrooms.
• Smoked Salmon on Rye Crackers: The smokiness of salmon pairs beautifully with the creamy pumpkin.
• Cheese Board: Featuring brie, camembert, or blue cheese, alongside dried fruits and nuts.
• Spiced Nuts: Especially pecans or walnuts, which complement pumpkin flavors.

Storage & Make Ahead

• Refrigeration: Store leftover Cream of Pumpkin Soup in a sealed container in the refrigerator for up to 4 days. The flavors meld and improve with time.
• Freezing: Pumpkin soup is freezer-friendly. Freeze in airtight containers for up to 3 months. However, the texture may change slightly upon thawing.
• Make Ahead: Prepare the soup base in advance, excluding dairy and garnishes. Refrigerate for up to 24 hours. Add cream or milk just before reheating to maintain a smooth texture.
• Dairy Separation: If freezing, be aware that dairy may separate. Stir well during reheating to restore the creamy consistency.
• Garnish Freshness: Add fresh herbs, croutons, or seeds just before serving to preserve their texture and flavor.

What Can We Do With Leftovers?

• Pasta Sauce: Reduce it on the stove to thicken, then toss with your favorite pasta.
• Casserole Base: Mix with cooked rice, vegetables, and perhaps some cheese. Bake until golden.
• Pie Filling: Add some protein like chicken or tofu in savory pies or turnovers.
• Curry Starter: Add spices, protein, and veggies for a quick curry.
• Bread Bowl: Hollow out a round loaf and pour in the reheated soup.
• Gratin Base: Layer sliced vegetables in a dish, pour the soup, top with breadcrumbs and cheese, then bake.
• Dressing for Roasted Vegetables: Drizzle over or mix with roasted veggies.
• Thickener: Add to stews or other soups to enhance flavor and thickness.
• Risotto Base: Use in place of some broth when making risotto.
• Savory Oats: Mix with oatmeal and top with herbs for a savory breakfast or lunch.

TIPS

• Caramelized Onion Elegance: Start by caramelizing onions for a rich, sweet undertone. Their golden hue complements the pumpkin’s vibrant color.
• Coconut Curry Bliss: Elevate your pumpkin soup with a dash of coconut milk and a hint of curry powder. This fusion adds layers of creaminess and exotic flavors.
• Maple Drizzle Delight: Finish your soup with a delicate drizzle of pure maple syrup. The subtle sweetness harmonizes with the earthiness of pumpkin, creating a comforting and unique taste.
• Spiced Pepita Crunch: Toast pumpkin seeds with a blend of spices for a crunchy topping. Sprinkle this spiced pepita mix for a contrasting texture.
• Herbaceous Surprise: Infuse your soup with fresh herbs like thyme or sage. The herbal notes balance the sweetness and provide a refreshing twist.

Nutrition Table