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Creamy Pumpkin Soup with Canned Pumpkin Puree

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"Savory, creamy, and definitely delicious! I put this pumpkin soup together from things on hand, like canned pumpkin puree, and it was a hit! Serve with crusty bread and butter."
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30 m servings 460
Original recipe yields 4 servings


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  1. Melt butter in a large pot over medium heat. Add onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Stir in parsley and increase heat to medium-high. Add flour, stirring constantly, and cook until it thickens, about 2 minutes. Slowly add chicken stock, stirring constantly. Add pumpkin puree and stir until well combined. Stir in chicken base, vegetable base, and pesto. Bring to a very low boil and let it bubble for 2 minutes. Remove from the heat.
  2. Puree soup on low speed with an immersion blender until creamy, about 30 seconds. Add heavy cream, salt and garlic powder; stir until thoroughly mixed. Ladle into soup bowls and top with pepper.


  • Cook's Note:
  • If you don't have an immersion blender, pour the soup into your blender and blend on low speed just long enough to get it fully blended and smooth.

Nutrition Facts

Per Serving: 460 calories; 41.1 20.7 6.1 140 3312 Full nutrition

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