Why call this a Rustic Pumpkin Soup? Because is it about as simple as you can get. A pumpkin soup made from nothing but pumpkin, chicken broth, cream and nutmeg. When you’re looking for an easy and delicious recipe to warm up your family as the night get cooler – this is it. The sweet flavors of pumpkin and nutmeg blend together perfectly to create a soup that brings to mind long walks through the countryside with the sounds of leaves crunching under your boots and the crisp smell of fall in the air.
Roasted pumpkin soup was not something I made until recently. Even though I love pumpkin and I roast them every year to use in pies, for some reason I always felt like a pumpkin soup would be difficult. The other day I cleared my entire schedule just to make this soup. I wound up with a lot of free time afterwards, because this only took about 20 minutes to make! This rustic pumpkin soup is so smooth and creamy! I’ve seen a lot of pumpkin soup recipes call for maple syrup or other sweeteners. I didn’t use any here because I wanted a simple soup where the flavors of pumpkin and nutmeg were the stars. I was not disappointed. The sugar pumpkins were sweet enough on their own, and the end result was a delicious, rich soup that was perfect alone but would also pair well with a grilled cheese or tomato sandwich.
I am officially adding this to my favorite weeknight recipe rotation. I used one large sugar pumpkin, which yielded 3 cups of pumpkin puree. You can, of course, use canned pumpkin for this (Not pumpkin pie mix!), but if you can get your hands on fresh pumpkins making your own pumpkin puree is simple and rewarding – you can follow my instructions here.
Here’s what you need:
- 3 Cups pumpkin, canned or fresh
- 4 cups chicken broth
- 1/2 cup heavy cream
- ground nutmeg
(Yes, I am telling you that you only need four ingredients to make delicious pumpkin soup!)
Begin by heating your chicken broth and pumpkin in a large pot until simmering. Add the heavy cream and nutmeg (to taste – I use a good pinch of it). Remove from the heat and, working in batches, puree the soup in a blender or food processor (or use an immersion blender if you have one) until velvety smooth.
To serve divide into bowl or cups, if you like you can drizzle some heavy cream on top or toss in a few roasted pumpkin seeds like I’ve done here. The seeds added a delicious taste and crunch to the soup, much like croutons would.
I love the color of this soup! It just screams ‘Fall’ to me!
You can also pour this into a mason jar and give some to the nice neighbor who cuts the grass in front of your house too. 🙂
What kind of soup is your fall favorite? Let me know in the comments!
- 4 Cups chicken broth
- 3 Cups Pumpkin Puree (fresh or canned)
- 1/2 Cup heavy cream
- Dash Nutmeg
- Begin by heating your chicken broth and pumpkin in a large pot until simmering.
- Add the heavy cream and nutmeg (to taste – I use a good pinch of it).
- Remove from the heat and, working in batches, puree the soup in a blender or food processor (or use an immersion blender if you have one) until velvety smooth.
- To serve divide into bowl or cups. Garnish with pumpkin seeds.