Creamy Pumpkin Soup

I first made this Creamy Pumpkin Soup on a chilly, rainy day a few autumns ago and it was just what I needed to warm up! Not only that, but it felt great to enjoy a creamy soup that was healthy, too. So often, creamy soups are made with high-fat ingredients, but this soup has lots of healthy things in it, as you can see in the recipe below. The recipe is from a cookbook that I had previously reviewed called The Everything Vegan Meal Prep Cookbook by Marly McMillen Beelman. This Creamy Pumpkin Soup seemed like the perfect recipe to try, since the days were getting colder.

I actually liked this Creamy Pumpkin Soup more than I thought I would—the texture really is thick and creamy and it’s a savory soup with onion, chickpeas, red potatoes, and lots of other good ingredients, including pumpkin puree, of course. And I’m a big fan of these savory flavors! The soup is easy to make and you can make it ahead for later or enjoy it as soon as you make it!

Creamy Pumpkin Soup

  • Servings: 6
  • Difficulty: easy
  • Print

CREAMY PUMPKIN SOUP from The Everything Vegan Meal Prep Cookbook

“A delicious way to get that immunity-boosting beta-carotene in your diet. This Creamy Pumpkin Soup is a super easy, savory soup perfect for chilly nights!”

Makes 6 servings                                     Creamy Pumpkin Soup @ NancyC

  • 1 teaspoon olive oil
  • 1/2 cup chopped peeled yellow onion
  • 2 cups pumpkin puree
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 4 cups vegetable broth
  • 2 teaspoons Better Than Bouillon Seasoned Vegetable Base
  • 1 clove garlic, peeled and minced
  • 2 medium unpeeled red potatoes, diced
  • 1 cup Ripple Original Plant-Based Half & Half (I substituted almond milk)
  • 1 cup croutons
  • 2 Tablespoons chopped green onion
  1. Combine olive oil and onion in a large saucepan over medium-high heat. Cook 5 minutes until onions are tender. Stir in pumpkin, chickpeas, vegetable broth, bouillon, garlic, and potatoes and bring to a boil over high heat. Reduce to a simmer over medium-low heat and cook 20 minutes until potatoes are tender. Remove from heat.
  2. Transfer soup to a blender along with half-and-half. Never fill blender more than halfway. Remove lid insert to allow heat to escape. Place a kitchen towel over top and blend at low speed until mixture is smooth.
  3. Transfer soup to a large sealable container (or individual serving containers) and refrigerate up to 5 days. To serve, pour soup into bowls and cook in microwave in 30-second intervals until heated through. Top with croutons and green onions.

Per Serving: Calories: 220 | Fat: 4.5 g |  Protein: 6.4 g | Sodium: 417 mg | Fiber: 7.7 g | Carbohydrates: 37.7 g | Sugar: 7.6 g

Recipe used with permission | nancy-c.com

I added a dash of salt and pepper to the soup I made, so feel free to add your favorite seasonings or herbs to taste if you like. The green onions and croutons make a great topping for the soup, so be sure to include those!

Have you made any savory recipes with pumpkin this season?

Sharing at Thursday Favorite Things, Weekend Potluck, Homestead Blog Hop, Full Plate Thursday, Lou Lou Girls Fabulous Party, Wonderful Wednesday, Inspire Me Monday.

13 thoughts on “Creamy Pumpkin Soup

  1. Holly harrison

    This soup looks so good. Glad to see not heavy cream based..I ate some butternut bisque and was just too thick with the heavy cream. Even though i added water it upset my tummy. This looks perfect! With the almond milk idea😊

    Liked by 1 person

    Reply
    1. nancyc Post author

      Glad you like this, Holly! I also really like that it doesn’t have heavy cream, but instead has healthy ingredients to make it creamy! 🙂

      Like

      Reply
  2. courtneyrobinsonrn

    This sounds delicious and I love that it’s a vegetarian recipe. I’ve been so stressed out recently and have been craving lots of soup. I definitely want to try out this one.

    Liked by 1 person

    Reply
    1. nancyc Post author

      I hope you enjoy this soup, Courtney! It’s definitely relaxing to sit down to a nice creamy bowl of soup, and it’s especially nice when it’s healthy! 🙂

      Like

      Reply
  3. Pingback: Homestead Blog Hop 369 - Ridge Haven Homestead

  4. Sunshine

    This looks delicious and soothing to me! That also looks like a neat cookbook. I eat vegan, and try to stick with simple, low-sugar, meals. I like the chick pea base.

    I’m gonna save this to try for myself.
    Pinning on several boards.
    Congratulations on being featured at this week’s Homestead Blog Hop!

    Laurie
    Ridge Haven Homestead
    Homestead Blog Hop

    Liked by 1 person

    Reply

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