Creamy Pumpkin Soup Recipe (Gluten Free)

white bowl full of orange pumpkin soup, topped with sour cream and bacon.

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

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Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: cups

Author: Kris Bordessa

Ingredients

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

Instructions

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

Notes

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

Did you make this recipe?Mention @attainablesustainable or tag #attainablesustainable!