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Pumpkin Soup


Fresh thyme is a light, unexpected herbal addition to this pumpkin soup recipe. Rich with heavy cream, enjoy it with the family or for a special occasion.

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Rate this recipe 4.5/5 (20 Votes)


  • 6 cups chicken stock
  • 1 1/2 tea­spoons salt
  • 4 cups pump­kin purée
  • 1 tea­spoon chopped fresh parsley
  • 1 cup chopped onion
  • 1/2 tea­spoon chopped fresh thyme
  • 1 clove gar­lic, minced
  • 1/2 cup heavy whip­ping cream
  • 5 whole black peppercorns


Servings 6
Preparation time 15mins
Cooking time 95mins


Step 1

Heat stock, salt, pump­kin, onion, thyme, gar­lic, and pep­per­corns. Bring to a boil, reduce heat to low, and sim­mer for 30 min­utes uncovered.

Purée the soup in small batches (1 cup at a time) using a food proces­sor or blender.

Return to pan, and bring to a boil again. Reduce heat to low, and sim­mer for another 30 min­utes, uncov­ered. Stir in heavy cream. Pour into soup bowls and gar­nish with fresh parsley.

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