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Pumpkin Soup

"This delicious, cream-like soup is served at our family's Thanksgiving dinner every year."
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1 h 15 m servings 114 cals
Original recipe yields 8 servings (8 to 10 servings)


  • Calories:
  • 114 kcal
  • 6%
  • Fat:
  • 6.3 g
  • 10%
  • Carbs:
  • 13.5g
  • 4%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 1458 mg
  • 58%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
  2. Puree the soup in small batches (1 cup at a time) using a food processor or blender.
  3. Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.

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Read all reviews 349
  1. 434 Ratings

Most helpful positive review

For a lighter version of this soup, I copied everything off this recipe except only added 1 Tablespoon of the Heavy Whipping Cream. Really I could have gone without the whipping cream all toget...

Most helpful critical review

i don't know what it was with this soup but i was not psyched with the end result. maybe i added too much thyme. i'm not sure. a suggestion to anyone trying this recipie. add coconut milk inste...

Most helpful
Most positive
Least positive

For a lighter version of this soup, I copied everything off this recipe except only added 1 Tablespoon of the Heavy Whipping Cream. Really I could have gone without the whipping cream all toget...

This is an excellent recipe for pumpkin soup! I have been using it for about two years and my whole family loves it! Even kids will eat this soup! Sometimes I replace the heavy whipping cre...

Loved this soup - but I made it for vegetarians with vegetable stock, added a tablespoon or so of peanut butter, some freshly ground black pepper, a bay leaf and I used canned pumpkin. Instead o...

Really good. I made a few changes that others made. First, I cooked my pumpkin in a glass dish at 375 for about 90 minutes (cut in half, cleaned out, cut side down, covered with foil). I cool...

To the previous post, yes, you can use the canned pumpkin, it is just pureed pumpkin, the same (almost)as if you cooked and pureed your own pumpkin. Delicious soup. More people need to try it. ...

My whole family loves it! I started with raw pumpkin and added 8 cups of raw cubed pumpkin instead of 4 cups puree, and it worked great! I just pureed it later on before adding the cream

This is a good pumpkin soup recipe. To the person who wanted to know if sausage could be added. Definitely add some, if you would like. Never be afraid to experiment with a recipe. You might try...

With added cinn, nutmeg, and celery this soup is excellent, it is good made according to the directions but I needed a little more flavor.

Super yummy and super easy. I added a shake or two each of ginger and nutmeg; not enough to be able to taste either spice, but just enough to intensify the flavor of the soup. I also added the c...