Cream of Pumpkin Soup Recipe -
Cream of Pumpkin Soup Recipe

Cream of Pumpkin Soup

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"A creamy pumpkin soup for Autumn. This soup is smooth and flavorful. The addition of ginger lends a sweet and spicy flavor to a traditional seasonal dish. The cinnamon croutons are lovely and make the soup reminiscent of pumpkin pie."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings


  1. Preheat oven to 400 degrees F(200 degrees C). Combine butter, brown sugar, and cinnamon. Spread butter mixture evenly over one side of each bread slice. Place bread, buttered side up, on a baking sheet. Bake 8 to 10 minutes, or until bread is crisp and topping is bubbly. Cut each slice of bread into 8 small triangles or squares.
  2. Saute onion in butter in a medium saucepan until tender. Add 1 can chicken broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes.
  3. Transfer broth mixture into the container of a blender or processor. Process until smooth.
  4. Return mixture to saucepan. Add remaining can of broth, pumpkin, salt, ground cinnamon, ground ginger, and ground pepper; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes, stirring occasionally..
  5. Stir in whipping cream and heat through. Do not boil. Ladle into individual soup bowls. Top each serving with Cinnamon Croutons.
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Reviews More Reviews

Most Helpful Positive Review
Nov 01, 2002

Great soup on a cold day! I made it lowfat by using Pam instead of butter, and using skim milk thickened with corn starch instead of whipping cream. Also, instead of croutons, I just floated some sliced scallions on the top to make it pretty. Thanks for the recipe!

Most Helpful Critical Review
Nov 16, 2007

Dear people- read the reviews. My first taste I almost launched the pot down the sink. Then as it simmered I read more reviews. Unsure how to rate it since it's not that good as written but what are recipes anyway but good ideas to add to, right?!?! Ok agree with me later. This soup is EXCELLENT when you add a palmful of brown sugar. AND add extra pumpkin pie spices. AND a sprinkle or 2 of cayenne pepper. I used half-n-half and I ran outta onions, but did mince up some garlic. I really love how it turned out. Taste as you go and for the love of G-d do NOT over-salt it.

Dec 20, 2003

Great recipe! I made a double batch to take to a party and everyone loved it. I accidentally forgot to add the cream and it was still delicious; BUT I thought it was just a tad too salty, and will halve the salt next time (i'm sure the kind of broth you use affects the saltiness, too). I doubled the ginger and cinnamon, and added a pinch of nutmeg. I think I will follow other reviewers' advice and add about 1/4c brown sugar (or maybe maple syrup?!) next time, and maybe try topping with toasted pumpkin seeds?? The croutons were definitely a great touch to this recipe. I only had a loaf of french bread, so sliced that into 1/2 inch rounds and toppped that with the cinnamon sugar mixture and it was still great (although I think the wheat would've been better). VERY EASY TO MAKE! THANKS.

Oct 17, 2006

This is an excellent base for either a savory or sweet cream of pumpkin soup. When I made it yesterday, I wanted a savory version for our family. I DOUBLED the recipe as given with the following adjustments: (1) Did NOT make the croutons (2) Used unsalted homemade chicken broth (3) Used total of 3 cans of pumpkin puree (4) Used total of 1 1/4 cups heavy cream (5) Used 3 teaspoons salt for total recipe (6) Added 1/2 tsp. Penzey's Chipotle ground red pepper (7) Added 1/2 tsp. Penzey's Ancho Chili pepper ground (8) Added 2 extra good shakes of cinnamon (9) Added fresh ground nutmeg (approx 1/4 tsp.) (10) Used an immersion blender right in the pan rather than pouring into a blender. This was a rich and delicious savory soup. It actually tastes even better the next day. I would suggest you start with only 1/4 tsp. of the Chipotle and Ancho ground peppers and taste and adjust according to your preferences.

Dec 19, 2005

Love the soup -- it's now a staple for us. I also add more spices as other reviewers have said, we like to eat the soup with pumpkin ravioli floating in it -- yum! Now, I am a verrry amatuer cook, so I didn't know this -- let the onions and broth cool down before putting it in the blender! Otherwise it explodes on you!

Nov 23, 2005

The whole family loved this soup. We used whole milk instead of cream (and we loved the consistency, though it may not have been thick enough for others), added 1/4 c brown sugar, another 1/2 t cinnamon, and about 1/4 t cayenne. The cayenne really brought out the flavor of the pumpkin and the sweetness. The only other change was that I always use homemade chicken stock instead of storebought chicken broth. Very, very good soup!

Oct 30, 2003

I made this soup as the main course for a Fall luncheon and it was a HUGE hit! Sweet, but not too much so...the chicken broth helps to take away from the richness of the cream and pumpkin so you can eat a hearty serving and not get tired of it! I haven't had soup this good in a long would be perfect for a first course at the holidays, and it was so easy to make!

Oct 03, 2005

It is an excellant soup. I have never made the croutons but always dip plenty of crusty bread into this soup. I think it is even better second or third day. Easy, delicious, I have never needed to change a thing. I have used this recipe many times


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  • Calories
  • 313 kcal
  • 16%
  • Carbohydrates
  • 19.6 g
  • 6%
  • Cholesterol
  • 65 mg
  • 22%
  • Fat
  • 25.1 g
  • 39%
  • Fiber
  • 3.9 g
  • 16%
  • Protein
  • 4.5 g
  • 9%
  • Sodium
  • 769 mg
  • 31%

* Percent Daily Values are based on a 2,000 calorie diet.

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