Creamy Pumpkin Soup: Easy Enough for a Weeknight, Pretty Enough for Company

This creamy pumpkin soup recipe is oh, so easy to make, but it looks fancy enough for company. 

Serve it up with a fresh loaf of bread for dipping.

bowl of creamy pumpkin soup from above

Fall and winter are soup season around here. There’s nothing like a steaming bowl of soup and a piece of crusty bread to fend of chilly nights. This creamy pumpkin soup fits the bill perfectly.

Creamy pumpkin soup

Made with white potatoes and pumpkin puree, it’s a filling meal made with wholesome ingredients. You can use canned pumpkin in this recipe, but homemade pumpkin puree from fresh pumpkins is more flavorful and very easy to make. (You could also use butternut squash!)

Good news for my gluten free friends: This soup recipe is naturally gluten free. The potatoes and pumpkin create a suitably thick soup that doesn’t require the extra thickening agents that are often problematic for those who avoid gluten in their diet.

process photos: making creamy pumpkin soup recipe

Make it ahead

This creamy pumpkin soup recipe works well as a make-ahead meal. Make the soup ahead of time and refrigerate until you’re ready to serve it. Reheat the soup over medium heat, then spoon into bowls and garnish with sour cream and bacon crumbles.

When I’m expecting company, I love to have meals that need nothing more than to be reheated. I want to visit, not focus on cooking!

white bowl of orange soup with sour cream and bacon

Customizing this soup recipe for a special diet

Creamy {dairy free} soup: Use olive oil instead of butter and your favorite nut milk in place of the milk. Omit the sour cream topping.

Creamy {vegetarian} soup: Use vegetable broth instead of the chicken broth. And of course, skip the bacon.

creamy pumpkin soup in white bowl with sour cream and bacon

★ Did you make this pumpkin soup recipe? Don’t forget to give it a star rating below! ★


white bowl of orange soup with sour cream and bacon

Creamy Pumpkin Soup Recipe (Gluten Free)

Yield: 6
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

This smooth and creamy pumpkin soup recipe is a perfect foil to cool Fall weather. It's naturally gluten free. See notes for dairy free and vegetarian substitutes.



  1. In a large saucepan, saute onion in butter until tender.
  2. Add the broth, potatoes, and pumpkin; cook for 15 minutes or until the potatoes are tender. 
  3. Use an immersion blender to puree the mixture until it's smooth. 
  4. If you don't have an immersion blender, remove from the heat and allow to cool. Puree half of the mixture at a time in a blender or food processor until smooth; return all to the pan.
  5. Add the milk, nutmeg, salt and pepper; heat through. Meanwhile, combine the sour cream and parsley. 
  6. Spoon soup into bowls; top each with a dollop of sour cream and sprinkle with bacon.


Looking for a shortcut? Make the bacon in the oven!

To make this a dairy free creamy pumpkin soup, use olive oil instead of butter and your favorite nut milk in place of the milk. Omit the sour cream topping.

To make this creamy pumpkin soup recipe vegetarian, use vegetable broth instead of the chicken broth. And of course, skip the bacon.

Nutrition Information:
Yield: 6 Serving Size: 1 grams
Amount Per Serving: Calories: 287Total Fat: 19gSaturated Fat: 10gUnsaturated Fat: 0gCholesterol: 45mgSodium: 951mgCarbohydrates: 23gFiber: 4gSugar: 8gProtein: 8g

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About the author: Kris Bordessa is an award-winning National Geographic author and a certified Master Food Preserver. Read more about Kris and how she got started with this site here. If you want to send Kris a quick message, you can get in touch here.

4 comments… add one
  • Connie Jean Jan 19, 2020 @ 12:22

    This looks delicious! I’ve been put on a very restrictive diet for now. Do you think using sweet potatoes as opposed to white potatoes would work just as well in this recipe? Thanks!

    • Kris Bordessa Jan 19, 2020 @ 12:40

      I do think so! The end result will be a bit sweeter, but still delicious!

      • Connie Jean Feb 12, 2020 @ 13:05

        I just wanted to give an update. I did try it with sweet potatoes and almond milk. It was super yummy! A definite keeper. Thank you so much for sharing your recipes 🙂

        • Kris Bordessa Feb 14, 2020 @ 15:37


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