Pumpkin Soup

Creamy comforting pumpkin soup that can be made in one pot on the stove top. Perfect for taking anywhere in a thermos!

At a glance

Approx 50 minutes


  • 2 tbsp butter
  • 2 large onions, sliced
  • 2 cloves garlic, minced
  • 1 tsp salt
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp ground ginger
  • ½ medium pumpkin, peeled and de-seeded.
  • 2 cups chicken stock
  • 2 cups water
  • ½ cup heavy cream
  • sliced bread (toasted and cut into dippers)


  1. Melt the butter in a large pot over medium heat.
  2. Add the sliced onions to the pan and cook, stirring occasionally until caramelized, about 15 minutes.
  3. Add the garlic, salt, cinnamon, nutmeg, and ginger to the onions and stir constantly for one minute.
  4. Add pumpkin pieces.
  5. Add 1/4 cup of the chicken stock and use a wooden spoon to scrape any browned bits from the bottom of the pan.
  6. Add the remaining chicken broth and water and stir to combine.
  7. Turn heat to low and simmer the soup for 30 minutes or until pumpkin is soft.
  8. Turn the stove off and use a handheld immersion blender to puree the soup. Alternately, use a regular blender and puree the soup in 2-3 batches.
  9. Stir the heavy cream into the soup, serve immediately with warm or toasted bread if desired.

Note: Grate some Parmesan cheese on top to make this soup extra special!