Grandma’s Pumpkin Soup: A Comforting Autumn Delight
Home » COOK » Recipes » Recipes By Course » Soup Recipes »Discover the heartwarming flavors of Grandma’s Pumpkin Soup. This creamy soup recipe blends fresh pumpkin with cream and nutmeg for the perfect fall comfort dish.
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I know that readers like to skip to the recipe card, but I recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions to ensure that you have all the ingredients and equipment required and understand the steps and timings involved. Images for illustrative purposes.
Grandma’s Pumpkin Soup
Looking for a cozy and delicious way to use up your pumpkin flesh after carving your Jack-o-lantern?
Look no further than Grandma’s Pumpkin Soup!
The simple pumpkin soup is the most comforting of autumn recipes and will warm your soul with every spoonful.
Whether you’re hosting a themed Halloween party, planning a cozy dinner gathering, or simply craving a bowl of warmth on a chilly day, Grandma’s Pumpkin Soup is the perfect choice.
Imagine savoring a mugful of velvety pumpkin goodness in front of a firepit, surrounded by falling leaves and the crisp autumn air.
You could pair it with crusty bread and a refreshing apple walnut salad, and you have a delightful feast that celebrates the flavors of the season.
Or, bring this soup to your next potluck and watch everyone gather around, eager to taste the comforting essence of fall.
The rich flavors and creamy texture of this soup make it an ideal centerpiece for any autumn-inspired occasion.
If you can’t get enough of the autumnal goodness, be sure to explore other pumpkin recipes on The Purple Pumpkin Blog!
From pumpkin pie and bread to lattes and muffins, there’s something to satisfy every pumpkin lover’s craving.
Ingredients & Equipment Used In This Recipe
While most ingredients can be bought in grocery stores, for your convenience, ingredients and equipment needed for this recipe, have been linked to Amazon, Amazon Fresh, or other stores if available online.
Ingredients Needed For Grandma’s Pumpkin Soup
- Fresh Produce – Pumpkin, Carrots, Onions, Potato
- Chilled & Dairy – Heavy Cream (Double Cream)
- Pantry – Olive Oil, Sea Salt, Black Pepper
- Vegetable Stock Cubes (Bouillon)
- Ground Nutmeg
The complete list of ingredients with measurements is found on the recipe card at the end of this post.
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Equipment Needed For This Recipe
- Sharp Knife
- Chopping/Cutting Board
- Large Rimmed Baking Sheet
- Large Saucepan
- Rubber/Silicone Spatula – or you could use a Wooden Spoon if you prefer.
- Food Processor – for processing the roasted pumpkin and other vegetables before adding them to the soup. Alternatively, if you don’t have one, you can use an:
- Immersion Blender – this enables you to blend the soup right in the pan. You could also use a regular blender, but be mindful of blending hot liquids in it.
- Soup Bowls – and spoons for serving.
Recipes on The Purple Pumpkin Blog use cups and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog. I try to give American US customary, imperial, and metric measurements in my recipes. Please note that you can mix cup measurements with weighted measures, but never mix US customary/imperial (pounds, ounces, pints, etc.) with metric (kilograms, grams, liters, etc.).
How Do I Make Grandma’s Pumpkin Soup?
The printable recipe card with the full ingredients list and instructions can be found at the end of this post.
Prep Time: 20 minutes | Cook Time: 1 hour | Total Time: 1 hour 20 minutes
Step 1 – Preheat & Prep: Preheat oven to 425°F/220°C/Gas 7. Peel and chop the pumpkin, carrots, and onions.
Step 2 – Roast Vegetables: Place the chopped pumpkin, carrots, and onions onto a large, rimmed baking sheet (or roasting pan) and drizzle with olive oil. Bake for 40 minutes, until soft but not charred.
Step 3 – Cook Potato: Meanwhile, place the water and crumbled vegetable stock cubes in a large saucepan over medium heat and bring to a boil. Cook the potato in simmering water, for about 20 minutes until soft.
Step 4 – Blend Soup: Place the roasted vegetables into a food processor with the potato and stock. Blend until smooth.
Alternatively, you can add the roasted vegetables to the saucepan and use a handheld immersion blender to blend everything together.
Step 5 – Heat & Serve: Return the soup to the pan over low heat, stirring in the cream, nutmeg, pepper, and salt to taste. Heat gently, then transfer to bowls.
Serve immediately, garnished with a swirl of cream, pepitas, grated fresh nutmeg, a drizzle of olive oil, or a sprinkling of fresh chopped herbs if desired.
What is the Best Pumpkin to Use for Pumpkin Soup?
The best pumpkin for pumpkin soup is a sugar pumpkin or a variety known as a pie pumpkin. These pumpkins have a sweeter and creamier flesh, making them ideal for soups and other pumpkin-based recipes. You could also use butternut squash in this soup recipe which is easy to buy all year round.
Recipe Tips
- Roasting the vegetables before blending intensifies the flavors.
- Roasting also helps to reduce the moisture of the vegetables, especially pumpkin, which, when present, can lead to a watery soup consistency.
- Adjust the seasoning according to your taste preferences.
- For a lighter version, substitute part of the cream with milk or additional vegetable stock.
- Garnish with a sprinkle of freshly ground nutmeg, a swirl of cream, a drizzle of olive oil, chopped herbs, or some toasted pepitas (pumpkin seeds) for an extra touch.
Storing Leftovers & Freezing
- Storing Leftovers:
- Cool (within 1-2 hours), transfer to an airtight container, and store in the fridge for up to 4 days.
- Freezing Instructions:
- Portion the soup into freezer-safe containers, leaving some headspace for expansion.
- Label with the name of the dish, thawing/reheating instructions, and the date to keep track of your food storage.
- Pumpkin soup will last in the freezer for up to 3 months.
- To defrost the soup, place it in the fridge to thaw overnight (or at least 12 hours).
- Reheat in the microwave or on the stovetop until piping hot throughout.
- With all leftovers, ensure the food looks and smells okay before consuming.
- You can always consult the Food Standards Agency in your country for the most up-to-date advice on storing and freezing foods: Food Standards Agency (UK) | Food Safety (USA).
Printable Grandma’s Pumpkin Soup Recipe Card
To save ink, any demonstration photos on the recipe card do not print.
Grandma’s Pumpkin Soup
Ingredients
- 1½ lb pumpkin peeled, seeded, and cubed
- 2 carrots roughly chopped
- 2 onions cut into wedges
- 2½ Tablespoons olive oil
- 1 large potato sliced
- 4 cups water
- 3 vegetable stock cubes (bouillon), crumbled
- 1 cup heavy cream (double cream)
- 1¼ teaspoons ground nutmeg
- 1 teaspoon ground black pepper
- Salt to taste
Optional Garnish
- Heavy cream
- Pepitas pumpkin seeds
- Fresh nutmeg
- Olive oil
- Chopped fresh herbs
SUGGESTED PRODUCTS
Instructions
- Preheat oven to 425°F/220°C/Gas 7. Peel and chop the pumpkin, carrots, onions, and potato as directed in the ingredients list.
- Place the chopped pumpkin, carrots, and onions onto a large, rimmed baking sheet (or roasting pan) and drizzle with olive oil. Roast for 40 minutes, until soft but not charred.
- Meanwhile, place the water and crumbled vegetable stock cubes in a large saucepan over medium heat and bring to a boil. Cook the potato in simmering water, for about 20 minutes until soft.
- Place the roasted vegetables into a food processor with the potato and stock. Blend until smooth. Alternatively, you can add the roasted vegetables to the saucepan and use a handheld immersion blender to blend everything together.
- Return the soup to the pan over low heat, stirring in the cream, nutmeg, pepper, and salt to taste. Heat gently, then transfer to bowls. Serve immediately, garnished with a swirl of cream, pepitas, grated fresh nutmeg, a drizzle of olive oil, or a sprinkling of fresh chopped herbs if desired.
Nutrition
Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Fall Dinner Party Menu Suggestions
You’ve made the soup, but what about the rest of the courses?
Here are additional recipes to create a menu for a fall dinner party or special meal:
- Appetizer: Savory Puff Pastry Bites with Caramelized Onions and Mushrooms
- Salad: Crunchy Apple Celery Salad with Maple-Dijon Vinaigrette
- Main Dish: Lemon Pepper Roasted Chicken with Potatoes
- Side Dish: Spiced Roasted Autumn Vegetables
- Beverage: Apple Cider Dark & Stormy
- Dessert: Apple Bundt Cake Recipe Topped With Creamy Toffee Sauce
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too.
Pumpkin Soup FAQ
Pumpkin soup can taste bland if it lacks sufficient seasoning. Make sure to add enough salt, black pepper, and other spices according to your taste preferences. Additionally, roasting the vegetables before blending them can enhance the flavors.
Pumpkin pairs well with a variety of flavors, including nutmeg, cinnamon, ginger, cloves, thyme, sage, and even a touch of maple syrup or brown sugar. Experiment with these aromatic spices to elevate the taste of your pumpkin soup.
If your pumpkin soup tastes sour, it may be due to overripe or spoiled pumpkin. Ensure you are using fresh, ripe pumpkins. Additionally, check the freshness of the other ingredients, such as cream or vegetable stock, as they can contribute to a sour taste if past their prime.
If your pumpkin soup turns out watery, it may be because of excess water content in the pumpkin or other vegetables. To fix this, you can simmer the soup for longer to evaporate some of the liquid or add a thickening agent like cornstarch or a pureed potato to achieve a thicker consistency.
For the best pumpkin soup, opt for a sugar pumpkin or pie pumpkin variety. Their sweeter and creamier flesh adds an irresistible touch to soups and pumpkin-based dishes. Elevate your recipe with these flavorful pumpkins.
Traditional spices that work well in pumpkin soup include nutmeg, cinnamon, ginger, and black pepper. These spices add warmth and depth of flavor to the soup. Adjust the quantities to your preference, starting with smaller amounts and gradually adding more to achieve the desired taste.
Herbs like thyme and sage complement the flavors of pumpkin and add a savory note to the soup. You can add a small amount of these herbs while simmering the soup or use them as a garnish to enhance the overall taste. Rosemary and Bay are also great savory herbs to use.
Pumpkin soup pairs well with various toppings and accompaniments. Consider garnishing it with toasted pumpkin seeds, a drizzle of cream or sour cream, a sprinkle of chopped fresh herbs like parsley or chives, or a swirl of balsamic reduction for an added flavor dimension.
Pumpkin soup is beloved for its comforting and velvety texture, combined with the warm, earthy flavors of pumpkin and aromatic spices. It captures the essence of autumn and offers a delicious way to enjoy the seasonal harvest while providing nourishment and satisfaction.
If your pumpkin soup lacks flavor, you can try adjusting the seasonings. Start by adding a pinch of salt and pepper, followed by small amounts of spices like nutmeg, cinnamon, or ginger. Taste as you go and gradually build up the flavors until you achieve the desired taste profile. Additionally, adding a splash of citrus juice, such as lemon or orange, can help brighten the flavors.