Creamy Pumpkin Soup Recipe: Easy Weeknight Fare

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

Originally published September 2018; this post has been updated.

bowl of creamy pumpkin soup from above.

Creamy Pumpkin Soup

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.

Made with white potatoes and pumpkin puree, it’s a filling meal made with wholesome ingredients. 

Good news for my gluten free friends: This delicious pumpkin 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.


Pumpkin — I like to use homemade pumpkin puree, but if you don’t have it, canned pumpkin puree is just fine. Just be sure to get plain pumpkin, not pumpkin pie mix. (You could also use roasted butternut squash!)

Onion — You can use any kind of bulb onion you have on hand — white, yellow, or red.

Chicken broth I keep homemade chicken broth on hand, either in the freezer or in the pantry. You can use homemade broth or store bought. To make the soup vegetarian, use a good quality vegetable broth.

White potatoes The addition of potatoes mellows out the pumpkin. Use russet potatoes or red potatoes and peel them before adding them to the soup.

Milk Use whatever type you typically keep on hand. You can certainly use nut milk if you prefer. For a creamier dairy-free alternative, use full fat coconut milk.

Sour cream Serving the soup with a dollop of sour cream adds even more creaminess to this soup.

Bacon Sprinkle the hot soup with cooked and crumbled bacon to give the soup a smoky, salty flavor. (Skip this for a vegetarian bowl!)

process photos: making creamy pumpkin soup recipe

Making the Soup

Start by sautéing the onions until they are soft. Add the broth, potatoes, and pumpkin to the pot and cook until the potatoes are tender. 

Puree the soup using an immersion blender or transfer the soup to the carafe of a stand-up blender. 

Add milk and seasonings and heat through. Serve with a dollop of sour cream and a sprinkle of bacon. SO EASY! 

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!

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.


Allow soup to cool completely then transfer to an airtight container. Store in the refrigerator for up to four days.

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

white bowl of orange pumpkin soup next to a teal colored stock pot.

Creamy Pumpkin Soup Recipe (Gluten Free)

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.
4.75 from 8 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 10 cups
Author: Kris Bordessa


  • 1 medium onion chopped
  • 2 tablespoons butter
  • 4 cups chicken broth
  • 2 cups potatoes peeled and diced
  • 2 cups pumpkin puree or canned
  • 2 cups milk or nut milk
  • ½ teaspoon nutmeg
  • ½ teaspoon sea salt
  • ¼ teaspoon pepper
  • 1 cup sour cream
  • 1 tablespoon fresh parsley chopped
  • 3 strips bacon cooked and crumbled


  • In a large saucepan, saute onion in butter until tender.
    1 medium onion, 2 tablespoons butter
  • Add the broth, potatoes, and pumpkin; cook for 15 minutes or until the potatoes are tender. 
    4 cups chicken broth, 2 cups potatoes, 2 cups pumpkin puree
  • Use an immersion blender to puree the mixture until it's smooth. 
  • 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.
  • Add the milk, nutmeg, salt and pepper; heat through.
    2 cups milk, 1/2 teaspoon nutmeg, 1/2 teaspoon sea salt, 1/4 teaspoon pepper
  • Spoon soup into bowls; top each with a dollop of sour cream and sprinkle with bacon and parsley.
    1 cup sour cream, 3 strips bacon, 1 tablespoon fresh parsley


  • 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.


Serving: 1cup | Calories: 182kcal | Carbohydrates: 16g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 32mg | Sodium: 558mg | Potassium: 430mg | Fiber: 3g | Sugar: 6g | Vitamin A: 7958IU | Vitamin C: 12mg | Calcium: 109mg | Iron: 1mg
Did you make this recipe?Mention @attainablesustainable or tag #attainablesustainable!

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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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