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1 from 1 vote

Creamy Pumpkin Soup

This Creamy Pumpkin Soup is easy to make and a perfect way to keep warm on cool days! Perfect for fall or to serve on Thanksgiving.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Main Course, Soup
Cuisine: American
Keyword: creamy pumpkin soup
Servings: 8 People
Calories: 224kcal


  • Large Stock Pot
  • Blender
  • Whisk


  • 4 tbsp. margarine
  • 1 Large onion finely chopped
  • 2 carrots finely chopped
  • 28 oz chicken broth 2 14.5 cans of chicken broth
  • 1 cup water
  • 29 oz. canned pumpkin 1 can plain pumpkin
  • 1 golden delicious apple peeled, cored, and chopped
  • 1 tsp. ginger
  • 1 tsp. salt optional
  • 1/4 tsp. nutmeg
  • 1 cup heavy cream


  • Melt margarine in a large stockpot over medium heat. Add onions and carrots, cook 5 minutes or until soft.
  • Add broth, water, pumpkin, apple, ginger, salt, and nutmeg. Bring to a boil, reduce heat and simmer for 30 minutes, stirring occasionally.
  • Cool mixture slightly by removing from heat for a short period of time. Using a blender or food processor, puree soup in batches. I use an immersion blender blending it right in the pot.
  • Return blended soup to pot and whisk in heavy cream by hand. Reheat, but do not boil! Sprinkle a little nutmeg on top and serve! Enjoy!


Serving: 8g | Calories: 224kcal | Carbohydrates: 16g | Protein: 3g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 41mg | Sodium: 701mg | Potassium: 412mg | Fiber: 4g | Sugar: 7g | Vitamin A: 19255IU | Vitamin C: 13.7mg | Calcium: 65mg | Iron: 1.7mg