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simple creamy pumpkin soup

Simple Creamy Pumpkin Soup

  • Author: Sharilyn
  • Total Time: 35 minutes
  • Yield: 2 Servings 1x


Simple Creamy Pumpkin Soup is savory, filled with robust flavors, and can easily be made dairy-free by adjusting only the herbed topping. 



1 large golden potato

1 can pumpkin

1/2 small white onion

3 cloves garlic

2 cups vegetable broth

1/2 teaspoon salt 

2 tablespoons olive oil

1/2 teaspoon pepper

For the herbed cream:

1/4 cup heavy cream

1/2 teaspoon chopped oregano

1/2 teaspoon chopped rosemary

1/2 teaspoon chopped thyme


  1. Chop onions and potatoes into small pieces
  2. Add olive oil to a pot, bring temperature to medium heat before adding in onions and potatoes. Saute until onions have caramelized. Add vegetable broth, salt, and pepper and heat until mixture has reached a rapid simmer (contents should be boiling gently). Continue boiling gently until potatoes are tender.
  3. Remove mixture from heat; allow to cool slightly (for about 10 minutes) before adding in canned pumpkin.
  4. Use an immersion blender or food processor to blend soup until smooth.

For the herbed cream

  1. Use a small saucepan for the sauce, heat to low-medium heat. Add heavy cream and fresh, chopped herbs to a saucepan. Simmer until mixture has thickened and reduced slightly (about 2-3 minutes. 
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Side Dish
  • Method: Boiled
  • Cuisine: American


  • Serving Size: 1 bowl
  • Calories: 211
  • Sugar: 8.3 g
  • Sodium: 1150 mg
  • Fat: 0.6 g
  • Carbohydrates: 48.7 g
  • Protein: 5.7 g
  • Cholesterol: 0 mg

Keywords: savory pumpkin, savory pumpkin soup, pumpkin soup, pumpkin