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Sweet Pumpkin Soup

Warm, creamy, and naturally sweetened with honey, this Sweet Pumpkin Soup captures the heart of fall in every spoonful. Made with simple ingredients like canned pumpkin, carrots, and cozy spices, it’s an easy, nourishing recipe perfect for cool autumn evenings. Serve it with a slice of crusty bread and a thankful heart for the season’s simple blessings.
Course Soup
Cuisine Comfort Food, Homestead
Keyword cozy soup, fall recipes, homestead cooking, pumpkin soup, sweet pumpkin soup
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 people

Equipment

  • Stockpot
  • Immersion blender (or standard blender)
  • Ladle

Ingredients

  • 1/2 cup Carrots, chopped
  • 1/2 cup Celery stalks, diced
  • 1 cup Shallots, chopped
  • 3 tbsp Butter
  • 30 ounces Canned pumpkin (not pie filling)
  • 6 cups Chicken or vegetable broth
  • 1/2 tsp Ground cloves
  • 1/4 tsp Ground allspice
  • 1/4 tsp Ground ginger
  • 1 cup Heavy cream (or coconut milk for dairy-free option)
  • 1/4 cup Raw honey
  • Salt, to taste
  • Pepper, to taste
  • Parsley or red pepper flakes, for garnish (optional)

Instructions

  • In a large stockpot, sauté carrots, celery, and shallots in butter over medium heat until softened and lightly browned, about 5 minutes.
  • Add pumpkin, broth, cloves, allspice, and ginger. Stir to combine.
  • Bring the mixture to a gentle simmer and cook for about 20 minutes, allowing the flavors to blend.
  • Remove from heat and carefully puree the soup using an immersion blender (or in batches in a standard blender).
  • Return the soup to low heat. Stir in the cream and honey until well combined.
  • Simmer a few more minutes and season with salt and pepper to taste.
  • Serve warm, garnished with parsley or a pinch of red pepper flakes if desired.

Notes

  • Use fresh roasted pumpkin or butternut squash puree for a richer flavor.
  • Substitute coconut milk for heavy cream for a dairy-free version.
  • Add a sprinkle of cinnamon or nutmeg for a slightly sweeter touch.
  • Top with roasted pumpkin seeds or a drizzle of extra honey for a cozy presentation.
  • Substitute 1½–2 teaspoons Amanda’s Pumpkin Pie Spice in place of the cloves, allspice, and ginger for a warm, well-balanced flavor. It’s a simple way to use your homemade spice blend and makes the soup even more comforting.
  • Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.