Creamy Pumpkin Soup


This pumpkin soup recipe proves savory pumpkin recipes are just as delicious as sweet ones.

Creamy Pumpkin Soup
Photo: Photographer: Antonis Achilleos; Food Stylist: Ruth Blackburn; Prop Styling: Christina Daley
Active Time:
25 mins
Total Time:
1 hrs 30 mins

When the cool temperatures of fall finally grace the South with crisp evenings, the craving for cozy soups hits hard. This creamy pumpkin soup delivers a big comfort food win with a surprise ingredient: roasted sugar pumpkin.

While many recipes lean on a can of pumpkin puree (which is totally acceptable), this hearty pumpkin soup starts with a whole roasted sugar pumpkin, which gives the soup a rich flavor you just can't get from a can.

After you've picked out the perfect pumpkin, simply roast it up, scoop out the tender orange flesh, and puree it using the blender of your choice (we prefer an immersion blender) to create this exquisitely creamy soup. But surprise—there's only a little whipping cream drizzled on top, so this harvest-hued soup is actually a healthy (and delicious) option for dinner.


  • 1 whole (3-lb.) sugar pumpkin

  • 1 medium onion, halved

  • 1 head of garlic

  • 1 Tbsp. extra-virgin olive oil, divided

  • 4 cups low-sodium vegetable broth, divided

  • 1 tsp. kosher salt

  • ¼ tsp. black pepper

  • ¼ cup whipping cream, divided

  • Thyme leaves, pepitas, black pepper (garnishes)


  1. Place pumpkin and onion halves on a large rimmed baking sheet. Cut the top third off the head of garlic. Place on a piece of foil; drizzle with 1/2 Tbsp. extra-virgin olive oil. Wrap tightly in foil; place on pan with pumpkin. Drizzle onion halves with 1/2 Tbsp. olive oil; place cut sides down. Bake at 400°F until pumpkin is fork-tender, 45 to 60 minutes. Cool 15 minutes. Cut pumpkin open; scoop flesh from skin. Discard skin and seeds.

  2. Transfer half of pumpkin and 2 cups broth to a blender. Squeeze roasted garlic cloves from head; discard skins. Add garlic cloves to blender. Discard onion peel; add onion to blender.

  3. Blend 1 minute; transfer to a medium saucepan. Repeat with remaining pumpkin and 2 more cups broth. Bring to a simmer; stir in kosher salt and black pepper. Remove from heat; ladle into bowl. Drizzle each with. 1Tbsp. heavy whipping cream; top with thyme leaves, pepitas, and additional pepper.

Related Articles