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This Pumpkin Soup is the ultimate fall comfort food, combining creamy, smooth pumpkin with just the right balance of spice and citrus. The saffron and orange zest give it a unique twist that takes the flavor up a notch, while the roasted pumpkin seeds add a perfect crunch.
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I love this pumpkin soup recipe because even though it’s simple to make, it looks fancy and always impresses. It’s perfect for the holidays, potlucks, dinner parties, and cozy fall days. A real crowd-pleaser, it’s a great way to use up leftover pumpkin or squash and you can easily customize it to suit your taste. I think you’re going to love it!
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Pumpkin Soup with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Making pumpkin soup is a breeze if you follow my simple instructions.
Toast the Pumpkin Seeds
Start by preheating your oven to 350°F (180ºC). Line a baking sheet with parchment paper, toss the pumpkin seeds in a bit of sunflower oil and maple syrup, and spread them out on the tray.
If you’re feeling fancy, throw in a few pumpkin slices too—they’ll look great as a garnish later! Pop everything in the oven for 10-15 minutes until the seeds are toasty and golden.
Sauté the Vegetables
In a large pot, heat the olive oil over medium heat. Once it’s hot, toss in the diced onion, pumpkin slices, and sliced carrots.
Stir occasionally, letting everything soften and start to brown. You’re building the foundation of flavor here!
Add the Saffron and Zest
Next, sprinkle in the saffron and orange zest. Stir everything together, and you’ll smell the magic happen—those citrusy and slightly floral aromas will take the soup to the next level.
Simmer and Soften
Pour in the vegetable stock, give everything a good stir, and bring the soup to a gentle simmer. Let it cook for about 35 minutes or until the pumpkin is so soft you can easily mash it with a spoon.
Blend Until Creamy
Once the pumpkin is soft, it’s time to blend. Use an immersion blender to puree the soup until it’s smooth and creamy.
If you don’t have one, a regular blender will do—just be careful with the hot liquid! Stir in the crème fraîche, and season with salt and pepper to taste.
Garnish and Serve
Ladle the creamy soup into bowls and top with your roasted pumpkin seeds, a sprinkle of fresh herbs, and those decorative pumpkin slices you roasted earlier. Now it’s ready to enjoy!
Recipe Notes and Expert Tips
I’ve made this soup for years now, and here are some of my top tips to help you make it perfect for you.
- Best Pumpkins to Use: Sugar pumpkins or butternut squash work best. They’re sweeter and smoother than large carving pumpkins.
- Perfect Roasted Seeds: Keep an eye on the pumpkin seeds while roasting—check them at 10 minutes so they don’t burn and turn bitter.
- Dairy-Free Option: Swap the crème fraîche for coconut cream or a dairy-free yogurt if you’re looking for a vegan or lactose-free option.
- Consistency Control: If you like a thinner soup, you can always add a bit more stock after blending.
- Boosting Flavor: If you don’t have saffron on hand, try adding a pinch of turmeric for color, though the flavor will be different.
- Make Ahead Tip: This soup stores really well, so feel free to make it the day before and reheat when you’re ready.
- Blender Safety: If using a regular blender, blend in batches to avoid any hot soup splashes!
How to Store Leftover Pumpkin Soup
Got leftovers? Great! Store your pumpkin soup in an airtight container in the fridge for up to 3 days.
It also freezes well—just make sure to cool it down completely before transferring to a freezer-safe container. You can keep it frozen for up to 3 months. When you’re ready to eat, thaw it in the fridge overnight and reheat gently on the stove.
What to Serve With Pumpkin Soup
This soup pairs beautifully with some crusty bread or a thick slice of garlic toast for dipping. If you want to go lighter, a fresh green salad with a tangy vinaigrette balances the rich flavors of the soup. For something heartier, grilled cheese is always a winning combo!
More Easy Soup Recipes for You to Try at Home
If you like soup as much as I do, then take a look at some of my favorites.
- French Onion Soup
- Chicken Noodle Soup
- Cheesy Lasagna Soup
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Easy Homemade Pumpkin Soup Recipe
This creamy Pumpkin Soup is the perfect fall comfort food, with a flavorful twist of saffron and orange zest. Roasted pumpkin seeds add a delicious crunch, making it both simple and impressive. It’s ideal for holidays, potlucks, and cozy fall nights and a great way to use up leftover pumpkin or squash. Easy to customize and a real crowd-pleaser, you’ll want to make it again and again!
Print Recipe Pin Recipe Rate Recipe
Prep Time: 15 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 1 hour hour
Course: Soup
Cuisine: American
Keyword: Pumpkin Soup
Servings: 8
Calories: 126kcal
Author: Mandy Applegate | Hungry Cooks Kitchen
Ingredients
- 2 tablespoons olive oil
- 1 large onion finely diced
- 1 pound pumpkin cut in big cubes
- 2 medium carrots thinly sliced
- 1 teaspoon saffron fronds
- 2 teaspoon orange zest grated
- 4 cups vegetable stock
- 6 tablespoons crème fraîche
- Salt and pepper
- Fresh herbs to serve
Roasted pumpkin seeds:
- 1 tablespoon sunflower oil
- ½ cup pumpkin seeds
- 1 tablespoon maple syrup
US Customary – Metric
Instructions
Preheat the oven to 350°F (180ºC).
Line a baking sheet with parchment paper. Toss the pumpkin seeds with sunflower oil and maple syrup, then spread them out evenly on the sheet. If you'd like, you can add a few pumpkin slices for decoration. Roast the seeds for 10-15 minutes, or until golden and crunchy.
1 tablespoon sunflower oil, 1 tablespoon maple syrup, ½ cup pumpkin seeds
In a large pot, heat olive oil over medium heat. Add the diced onion, pumpkin cubes, and sliced carrots, and cook, stirring occasionally, until the vegetables are soft and slightly browned.
1 large onion, 1 pound pumpkin, 2 medium carrots, 2 tablespoons olive oil
Stir in the saffron and grated orange zest, mixing everything together to release the flavors.
1 teaspoon saffron fronds, 2 teaspoon orange zest
Pour in the vegetable stock, stir, and bring the soup to a simmer. Let it cook for about 35 minutes, or until the pumpkin is soft and tender.
4 cups vegetable stock
Use an immersion blender to puree the soup until it’s smooth and creamy. Stir in the crème fraîche and season with salt and pepper to taste.
6 tablespoons crème fraîche, Salt and pepper
Ladle the soup into bowls and top with the roasted pumpkin seeds, fresh herbs, and the roasted pumpkin slices if you used them. Serve warm and enjoy!
Fresh herbs
Notes
- Best Pumpkins to Use:Sugar pumpkins or butternut squash work best. They’re sweeter and smoother than large carving pumpkins.
- Perfect Roasted Seeds:Keep an eye on the pumpkin seeds while roasting—check them at 10 minutes so they don’t burn and turn bitter.
- Dairy-Free Option:Swap the crème fraîche for coconut cream or a dairy-free yogurt if you’re looking for a vegan or lactose-free option.
- Consistency Control:If you like a thinner soup, you can always add a bit more stock after blending.
- Boosting Flavor:If you don’t have saffron on hand, try adding a pinch of turmeric for color, though the flavor will be different.
- Make Ahead Tip:This soup stores really well, so feel free to make it the day before and reheat when you’re ready.
- Blender Safety:If using a regular blender, blend in batches to avoid any hot soup splashes!
Nutrition
Calories: 126kcal | Carbohydrates: 11g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 5mg | Sodium: 485mg | Potassium: 312mg | Fiber: 1g | Sugar: 6g | Vitamin A: 7684IU | Vitamin C: 8mg | Calcium: 35mg | Iron: 1mg
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