This creamy pumpkin squash soup recipe is full of fall flavor! Filling and comforting, this easy recipe is perfect for winter months.
![Bowls of pumpkin squash soup recipe on marble background](https://i0.wp.com/pocketsizedkitchen.com/wp-content/uploads/2023/08/Pumpkin-Squash-Soup-Recipe.jpg?resize=1200%2C1800&ssl=1)
Is there anything better on a cold, rainy day than a comforting bowl of soup? Not really. This pumpkin squash soup recipe is one of my favorites and is about to become one of yours too.
Instead of roasting squash away forever (and ever…), today we are using a shortcut: canned pumpkin! Yes, the canned stuff. Don’t worry- it is full of delicious fall flavor and makes this soup ultra velvety. As much as I love fresh pumpkin, sometimes I just want a cup of hot soup fast.
And guess what? It gets even better. Using a blender, it takes less than 20 minutes for this soup to come together! Say what now?! You have no excuses- make this soup right now!
This post is about how to make pumpkin squash soup.
WHY YOU’LL LOVE THIS RECIPE
This winter squash soup could not be easier if I tried! Here are a few reasons it is the perfect fall soup.
- QUICK & EASY! This soup comes together in under 20 minutes.
- CREAMY & HEALTHY: This soup is velvety and creamy but actually super healthy! It is filling and rich thanks to the can of pumpkin puree.
- BLENDER MAGIC: No slaving over the stove top today! Sauté the onions and dump everything in the blender and walk away. DONE. *mic drop*
- SIMPLE INGREDIENTS: Most of the ingredients needed are pantry staples. You might not even have to go to the grocery store to make this recipe! Try not to skip on fresh herbs if possible, it really elevates the flavor of the soup.
![Ingredients for pumpkin squash soup recipe on marble background](https://i0.wp.com/pocketsizedkitchen.com/wp-content/uploads/2023/08/squash-pumpkin-soup-recipes-easy.jpg?resize=1200%2C1800&ssl=1)
INGREDIENTS
This creamy pumpkin soup uses pantry staples and simple ingredients.
ONION & GARLIC: To flavor the soup and create a flavorful base.
PUMPKIN: This recipe uses canned pumpkin to make it quick and easy. Make sure to buy the 100% pureed pumpkin, not the pumpkin pie filling. You can also use fresh pumpkin or squash, just make sure it is cooked through and soft before blending.
HERBS: A combination of fresh thyme and sage gives this soup a cozy fall flavor. Fresh herbs really enhance the flavor, so try to use fresh instead of dried if possible.
BROTH: I like to use chicken stock, but you can use vegetable broth to make this recipe vegetarian. You will need between 2-4 cups, depending on how thick and creamy you like your soup.
HEAVY CREAM: To help thicken the soup. If you want to make this dairy-free, coconut milk is a great alternative.
MAPLE SYRUP: This ingredient helps to bring out the natural sweetness of the squash. You could replace it with honey or a small amount of brown sugar.
APPLE CIDER VINEGAR: The addition of vinegar takes this soup over the top. Do not skip this ingredient! It really adds depth and flavor to the soup.
TOPPINGS: This soup is delicious topped with pumpkin seeds, fresh thyme, or a dollop of sour cream. A pinch of nutmeg is also a great way to add extra flavor. Make sure to have a loaf of crusty bread too- this winter squash soup recipe is perfect for dunking!
![Bowls filled with pumpkin squash soup recipe on a marble background.](https://i0.wp.com/pocketsizedkitchen.com/wp-content/uploads/2023/08/roasted-butternut-squash-soup.jpg?resize=1200%2C1800&ssl=1)
EQUIPMENT
The beauty of this simple recipe is the cooking method- a blender! If you haven’t made soup in a blender before, then I am about to rock your world. You may also like my spinach soup or tomato bisque recipe that also uses a blender.
REGULAR BLENDER: Don’t worry, you don’t need to have a fancy blender to make this soup. You do need to make sure the container is large enough to fit all the ingredients. Blend this soup until smooth & creamy and then transfer it into a soup pot or Dutch oven to warm up.
HIGH-SPEED BLENDER: I highly recommend having a high-speed blender, such as a Vitamix, Blendtec, or Nutribullet. These blenders have a stronger motor and should be able to cook the soup in under 6 minutes until it is piping hot. I currently use the Vitamix Ascent series with a 64-ounce container.
IMMERSION BLENDER: You can also use a hand blender for this recipe. You will need to transfer all ingredients to a large soup pot (preferably with tall sides) and then slowly mix them together. Once smooth, cook over medium heat until warmed through.
![Bowls of freshly blended pumpkin squash soup recipe on table. Bread and fresh thyme in foreground.](https://i0.wp.com/pocketsizedkitchen.com/wp-content/uploads/2023/08/panera-pumpkin-squash-soup-recipe.jpg?resize=1200%2C1800&ssl=1)
HOW TO MAKE PUMPKIN SQUASH SOUP
This delicious soup is a personal favorite, and I bet it will be yours too! Filling and warming, this easy recipe is perfect for the fall months. Once you see how simple it is to make on a cool day, this will be your go-to soup recipe!
STEP 1: SAUTÉ. In a small saucepan over medium-low heat, add a tablespoon of olive oil and half of an onion. Sauté until translucent and lightly brown, 5-7 minutes. Add garlic, fresh sage, and thyme. Cook for 1 minute until fragrant.
STEP 2: COMBINE. In a large blender container, add onion mixture, pumpkin, maple syrup, broth, heavy cream, salt, and black pepper. Cover it with a lid and make sure it is secure.
![](https://i0.wp.com/pocketsizedkitchen.com/wp-content/uploads/2023/08/pumpkin-soup-recipe-step-by-step.jpg?resize=683%2C1024&ssl=1)
![](https://i0.wp.com/pocketsizedkitchen.com/wp-content/uploads/2023/08/panera-bread-autumn-squash-soup-with-pumpkin-seeds-recipe.jpg?resize=683%2C1024&ssl=1)
![](https://i0.wp.com/pocketsizedkitchen.com/wp-content/uploads/2023/08/butternut-squash-soup-recipe.jpg?resize=683%2C1024&ssl=1)
STEP 3: BLEND. Slowly increase the blender to the highest speed. Let the blender run for 4-6 minutes until piping hot. I like to check it after 2 minutes and adjust the seasoning if needed. If you want a thinner soup, add extra broth or water.
STEP 4: ENJOY! Once the blender has cooked the soup, add a tablespoon of apple cider vinegar. Blend on low for a few seconds, until mixed through. Pour soup into individual bowls and enjoy immediately!
This soup will keep for 4-5 days in the fridge in an airtight storage container. You can also freeze this soup for up to 6 months.
FAQ
Add more salt, 1/4 teaspoon at a time. This will help the flavors pop and come together. You could also add extra maple syrup for sweetness or apple cider vinegar for acidity (add 1 teaspoon at a time).
Yes! Sauté the onions, garlic, and herbs in a soup pot. Then add the remaining ingredients and bring to a boil. Enjoy as is, or use a blender to smooth.
Absolutely! I recommend using a Japanese pumpkin or sugar pumpkin, which are sweet and small. However, you will need to cook and soften it first before blending. Follow the above stovetop directions to cook before transferring to the blender.
This post was about how to make pumpkin squash soup.
![Bowl of pumpkin squash soup recipe](https://i0.wp.com/pocketsizedkitchen.com/wp-content/uploads/2023/08/Best-Pumpkin-Soup-Recipe-.jpg?fit=250%2C250&ssl=1)
Creamy Pumpkin Squash Soup Recipe
Equipment
- Vitamix or high speed blender
Ingredients
- 1 tablespoon olive oil
- 1/2 onion diced
- 1 garlic clove minced
- 2 tablespoons fresh sage diced
- 2 tablespoons fresh thyme
- 1 15oz can 100% pure pumpkin puree
- 2 tablespoon maple syrup
- 2-4 cups chicken broth
- 1/4 teaspoon black pepper
- 3/4 teaspoon salt
- 1-2 tablespoons apple cider vinegar adjust to taste
Instructions
- SAUTÉ: In a small saucepan over medium-low heat, add a tablespoon of olive oil and half of an onion. Sauté until translucent and lightly brown, 5-7 minutes. Add garlic, fresh sage, and thyme. Cook for 1 minute until fragrant.
- COMBINE: In a large blender container, add onion mixture, pumpkin, maple syrup, broth, heavy cream, salt, and black pepper. Cover it with a lid and make sure it is secure.
- BLEND: Slowly increase the blender to the highest speed. Let the blender run for 4-6 minutes until piping hot. I like to check it after 2 minutes and adjust the seasoning if needed. If you want a thinner soup, add extra broth or water.
- ENJOY! Once the blender has cooked the soup, add a tablespoon of apple cider vinegar. Blend on low for a few seconds, until mixed through. Pour soup into individual bowls and enjoy immediately!
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