Creamy Pumpkin Soup Recipe: How to Make Pumpkin Soup

• 1 2-pound fresh pumpkin (preferably sugar pumpkin variety) or other winter squash such as kabocha, butternut squash, or sweet potatoes
• 2 tablespoons olive oil
• 1 small yellow onion, diced (or 2 leeks, white and light green parts only)
• 3 garlic cloves, peeled and minced
• 1 tablespoon fresh thyme leaves
• 1 teaspoon salt
• ½ tablespoon freshly ground black pepper
• ¼ teaspoon cayenne pepper
• 2–3 cups homemade chicken stock (or low-sodium chicken broth or vegetable broth)
• ¼ cup heavy cream (or coconut milk), for garnish
• ¼ cup pepitas (roasted pumpkin seeds), for garnish

1. 1

   Peel the pumpkin, remove the pumpkin seeds, and cut the pumpkin flesh into 1-inch cubes. Set aside.

2. 2

   In a Dutch oven over medium heat, warm olive oil until shimmering. Add pumpkin, onion, garlic, thyme, salt, pepper, and cayenne pepper and sauté until onion is translucent, about 10 minutes.

3. 3

   Add chicken stock and bring to a boil. Reduce to a simmer and continue to cook over low heat until pumpkin is fork-tender, about 20 minutes.

4. 4

   Using a food processor or immersion blender, puree the soup until smooth. Taste pumpkin puree and adjust seasoning. For a more liquid soup, add additional chicken stock.

5. 5

   Serve with a swirl of cream and a sprinkle of pepitas.

Become a better chef with the MasterClass Annual Membership. Gain access to exclusive video lessons taught by culinary masters, including Gabriela Cámara, Chef Thomas Keller, Yotam Ottolenghi, Dominique Ansel, Gordon Ramsay, Alice Waters, and more.