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Pioneer Woman Pumpkin Soup

Pioneer Woman Pumpkin Soup - recipe card
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This creamy pumpkin soup is a cozy fall classic, featuring a silky-smooth texture and a perfect balance of sweet pumpkin and savory aromatics. A touch of heavy cream and butter adds richness, while fresh thyme and nutmeg bring warmth and depth.

Ingredients

Scale
  • 2 tbsp salted butter (1 oz)
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cinnamon
  • 2 cups (15 oz) pumpkin puree (canned or fresh, not pumpkin pie filling)
  • 4 cups low-sodium vegetable broth
  • 1/2 cup heavy cream
  • 2 tbsp honey
  • 1 tsp fresh thyme leaves, chopped (plus extra for garnish)
  • Optional garnish: roasted pumpkin seeds, drizzle of heavy cream

Instructions

  1. 1. Heat a 4-5 quart heavy-bottomed pot or Dutch oven over medium heat. Add the butter and olive oil. When the butter has melted and the foam begins to subside, add the diced onion. Cook for 4-5 minutes, stirring occasionally, until the onion is translucent and tender but not browned.
  2. 2. Add the minced garlic, kosher salt, black pepper, nutmeg, and cinnamon. Cook for 1 minute, stirring constantly, until fragrant. This step blooms the spices, intensifying their flavor.
  3. 3. Add the pumpkin puree and stir to combine. Cook for 2-3 minutes, stirring often, to lightly caramelize the pumpkin and deepen its sweetness.
  4. 4. Pour in the vegetable broth and stir well, scraping up any browned bits from the bottom of the pot. Bring the soup to a gentle simmer over medium-high heat, then reduce heat to medium-low.
  5. 5. Simmer uncovered for 15 minutes, stirring occasionally. The soup will thicken slightly and the flavors will meld. You should see small bubbles breaking the surface; do not let it boil vigorously.
  6. 6. Remove the pot from the heat. Use an immersion blender (or carefully transfer in batches to a regular blender) to puree the soup until completely smooth. If using a regular blender, blend on low and hold the lid down with a towel, and process in small batches to avoid splattering.
  7. 7. Return the pot to low heat. Stir in the heavy cream, honey, and fresh thyme. Warm gently for 3-5 minutes, just until heated through. Do not let it boil or the cream may curdle.
  8. 8. Taste and adjust seasoning: add more salt, pepper, or honey as needed. The soup should be rich, velvety, and slightly sweet with a warm spice backbone.
  9. 9. Ladle into bowls. Garnish with a drizzle of heavy cream, extra thyme leaves, or roasted pumpkin seeds if desired. Serve hot.

Notes

Storage: Refrigerate in an airtight container for up to 4 days. The soup will thicken as it chills; thin with a splash of broth or milk when reheating. Freezing: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheating: Gently warm on the stovetop over medium-low heat, stirring occasionally, or in the microwave in 30-second bursts, stirring between. Do not boil.

Nutrition

Keywords: pumpkin soup, creamy pumpkin soup, pioneer woman pumpkin soup, fall soup, Thanksgiving starter, stovetop soup, easy pumpkin soup, homemade pumpkin soup, pumpkin puree soup, warm spices, comfort food, vegetarian soup

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-pumpkin-soup-recipe/