Creamy Pumpkin Soup

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Nothing says fall like pumpkin. This creamy soup is the perfect harvest recipe that can be made with either fresh or canned pumpkin purée.

Difficulty: Easy

Hands-on: 20 minutesTotal: 20 minutes

Serves: 5


  • 2 Tbsp. unsalted butter
  • ¼ cup chopped red onion
  • 2 cloves garlic, minced
  • 2½ cups low-sodium gluten-free chicken broth
  • ¼ Tbsp. water
  • 2 cups pumpkin purée
  • 2½ Tbsp. chopped sage
  • 1 tsp. salt
  • ½ tsp. ground black pepper
  • ½ cup light cream
  • ¼ cup whole milk
  • 2¼ oz. soft goat cheese
  • 1 tsp. pumpkin pie spice


  • In a large stockpot, heat butter over medium-high heat. Add onions and cook about 2 minutes. Add in garlic and cook another 2–3 minutes, or until fragrant.
  • Stir in broth and water and bring to a boil. Add pumpkin purée, sage, salt, and pepper; heat for about 2–3 minutes, stirring constantly until pumpkin is incorporated into the broth.
  • Pour mixture into a food processor and blend on low until smooth. While blending, carefully pour in cream and milk. Add goat cheese and blend until mixture is completely smooth.
  • Stir in pumpkin pie spice and serve hot.