This 30-minute creamy pumpkin soup with spiced croutons starts from canned pumpkin purée, which is why it's weeknight-fast. Carrots, celery, and onion build the base, half-and-half rounds it out, and maple syrup balances the pumpkin pie spice. The croutons make it feel like a dinner party.
There’s nothing that says ‘autumn’ quite like a warm bowl of creamy pumpkin soup. This recipe is my absolute go-to when I need a comforting, flavorful meal on the table in a hurry. In just 30 minutes, you can transform simple pantry staples into a velvety, rich soup that feels like a warm hug. The secret? A touch of maple syrup for sweetness and a sprinkle of pumpkin pie spice for that classic fall flavor. And don’t even get me started on the homemade spiced croutons – they’re the perfect crunchy finish!
Ingredients
• For the Creamy Pumpkin Soup
• 1 cup / 128g (4.5 oz) sliced carrots (about 2 medium)
• 2 tablespoons / 28g (0.99 oz) butter
• 1/2 cup / 75g finely chopped onion (about 1 medium)
• 1/2 cup / 50g (1.76 oz) finely chopped celery (about 1 stalk)
• 1 clove garlic, minced
• 4 cups / 950ml vegetable broth
• 2 15-ounce cans / 2 425g (15 oz) cans pumpkin puree
• 1/2 cup / 120ml half-and-half or light cream
• 1/2 cup / 120ml water
• 3 tablespoons / 45ml (1.5 fl oz) maple syrup
• 1 teaspoon / 2.5g (0.09 oz) pumpkin pie spice
• Salt, to taste
• Ground black pepper, to taste
• Celery leaves for garnish, optional
• For the Spiced Croutons
• 3 cups / 170g (6 oz) 1-inch bread cubes
• 2 tablespoons / 28g (0.99 oz) butter
• 2 teaspoons / 5g (0.18 oz) pumpkin pie spice
Instructions
1. First, prepare the croutons. In a large bowl, combine the bread cubes with 2 teaspoons (10 ml / 0.3 fl oz) of pumpkin pie spice and toss to coat evenly. In a large skillet, melt 2 tablespoons (30 ml / 1 fl oz) of butter over medium heat. Add the seasoned bread cubes and cook for about 8 minutes, turning occasionally, until they are golden brown and toasted. Set aside.
2. In a large saucepan or Dutch oven, melt the remaining 2 tablespoons (30 ml / 1 fl oz) of butter over medium heat. Add the sliced carrots and cook for 2 minutes to soften slightly. Add the chopped onion, celery, and minced garlic. Cook for an additional 8 to 10 minutes, stirring occasionally, until all the vegetables are tender and fragrant.
3. Pour in the vegetable broth, then stir in the pumpkin puree, half-and-half, water, maple syrup, and the remaining 1 teaspoon (5 ml / 0.2 fl oz) of pumpkin pie spice. Stir until everything is well combined and bring the soup to a gentle simmer to heat through.
4. Season the soup to your taste with salt and freshly ground black pepper. To serve, ladle the hot soup into bowls and generously top with the homemade spiced croutons and a few fresh celery leaves, if desired.
Nutritional Information
• PER SERVING: 398 cal., 18 g (0.63 oz) total fat (10 g / 0.35 oz sat. fat), 42 mg chol., 1,208 mg sodium, 57 g (2.01 oz) carb., 9 g (0.32 oz) fiber, 8 g (0.28 oz) pro.
Pro Tips
• For an ultra-smooth, velvety texture, use an immersion blender to puree the soup right in the pot after the vegetables are tender and before adding the half-and-half.
• To make this recipe vegan-friendly, simply swap the butter for olive oil or a vegan butter substitute, and use full-fat coconut milk or a plant-based cream instead of the half-and-half.
• This soup is fantastic for meal prep! Store it in an airtight container in the refrigerator for up to 4 days. Keep the croutons separate in a sealed bag at room temperature and add them just before serving to maintain their crunch.
FAQ
Q: How can I make this pumpkin soup vegan
A: To make this recipe completely vegan, simply swap the dairy butter for olive oil or a plant-based butter substitute. For the creamy element, replace the half-and-half with an equal amount of full-fat coconut milk or another unsweetened plant-based cream.
Q: Is this vegetarian pumpkin soup gluten-free
A: The soup itself is naturally gluten-free, as none of the core ingredients contain gluten. However, the spiced croutons are made with bread. To make the entire meal gluten-free, just use your favorite gluten-free bread for the croutons.
Q: Can I add more protein to this soup
A: Yes, to boost the protein and make it a more filling vegetarian meal, you can blend 1/2 cup (480 ml) of rinsed cannellini beans or silken tofu directly into the soup. This adds protein without changing the flavor. Topping the soup with roasted pumpkin seeds or chickpeas is another great option.
Q: How long does this vegetarian pumpkin soup last
A: This soup is excellent for meal prep. You can store the soup in an airtight container in the refrigerator for up to 4 days. For the best texture, keep the spiced croutons in a separate sealed bag at room temperature and add them just before serving to maintain their crunch.
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30-Minute Creamy Pumpkin Soup with Spiced Croutons
Ingredients
Method
- First, prepare the croutons.
- In a large bowl, combine the bread cubes with 2 teaspoons (10 ml / 0.3 fl oz) of pumpkin pie spice and toss to coat evenly.
- In a large skillet, melt 2 tablespoons (30 ml / 1 fl oz) of butter over medium heat.
- Add the seasoned bread cubes and cook for about 8 minutes, turning occasionally, until they are golden brown and toasted.
- Set aside.
- In a large saucepan or Dutch oven, melt the remaining 2 tablespoons (30 ml / 1 fl oz) of butter over medium heat.
- Add the sliced carrots and cook for 2 minutes to soften slightly.
- Add the chopped onion, celery, and minced garlic.
- Cook for an additional 8 to 10 minutes, stirring occasionally, until all the vegetables are tender and fragrant.
- Pour in the vegetable broth, then stir in the pumpkin puree, half-and-half, water, maple syrup, and the remaining 1 teaspoon (5 ml / 0.2 fl oz) of pumpkin pie spice.
- Stir until everything is well combined and bring the soup to a gentle simmer to heat through.
- Season the soup to your taste with salt and freshly ground black pepper. To serve, ladle the hot soup into bowls and generously top with the homemade spiced croutons and a few fresh celery leaves, if desired.
