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Creamy Pumpkin Soup Recipe

Pumpkin Soup in iron bowl with crutons
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Whether you're looking for a new holiday favorite or a delicious comfort food, this simple Autumn pumpkin soup is sure to be a hit. Enjoy it yourself today!

Original Recipe

    5 - 10 min
    1 hrs 0 min
    1 hrs 10 min


  • 1 large sugar pumpkin
  • 3 tbsp. butter
  • 1 white onion, chopped
  • 1 clove garlic, minced
  • 1 tbsp. light brown sugar
  • ½ tsp. cinnamon
  • ½ tsp. pepper
  • ¼ tsp. nutmeg
  • 3 cups chicken stock
  • ½ cup heavy whipping cream
  • Sea salt
  • Garlic croutons, for garnish
  • Black olives, halved, for garnish


  1. Preheat grill to medium-high.
  2. Wash pumpkin well, then cut vertically into 1” slices, removing seeds.
  3. Brush both sides of pumpkin with olive oil, then grill for about 5 minutes per side, or until pumpkin is tender and grill marks appear.
  4. Remove the pumpkin, remove skin, and then puree in a food processor; set aside.
  5. In a grill-safe wok, melt butter; add the onion, and then sauté for 5 minutes.
  6. Add the garlic, brown sugar, cinnamon, pepper and nutmeg, cooking for another 5 minutes.
  7. Add the pumpkin puree and chicken stock, stir in salt, and then simmer over indirect medium heat for 30 minutes.
  8. Stir in the heavy cream until well mixed.
  9. In 6 large bowls, divide soup mixture, and then top with garlic croutons and black olives.
  10. Serve and enjoy!