This homemade, dairy free pumpkin potato soup with canned pumpkin is full of flavor without the hassle of roasting fresh pumpkin. Whether you serve it smooth or chunky, it’s sure to please!
The leaves are falling all over our lawn.
There’s a noticeable breeze in the air (though today kind of felt like summer, so we’re thoroughly confused about what season it is…).
Regardless of what the temp is like where you are, I think it’s safe to say that late October is solidly “soup season”.
So we’re jumping on the trend train and of course adding pumpkin to this soup.
What type of pumpkin should you use?
There are plenty of ways to make pumpkin soup. The most popular ways are either using fresh pumpkin that you roast in the oven or using canned pumpkin.
If you choose to go with canned pumpkin like I did, just be sure to read the ingredient list to make sure there aren’t a bunch of ingredients that you can’t pronounce.
It should just list pumpkin and maybe salt and water. Beyond that, it’s probably not the best option. If you live near a Trader Joe’s, I definitely recommend their canned pumpkin puree.
How to make pumpkin soup?
This is truly a one pot pumpkin soup!
With any soup though, you want to build layers of flavor, so even if it cooks quickly it’ll taste like it’s been simmering all day long.
- Cook the aromatics (i.e. onion, garlic, ginger etc.) in your soup pot
- Add the starchy thickeners (pumpkin, potato)
- Add the liquid (broth, water)
- Let it simmer on low until the potatoes are tender
- Mash or puree to your desired thickness and enjoy!
P.S. I like to keep this soup a bit chunky, so that you get bits of potato in every bite.
Tim is generally not a fan of soup for texture purposes, so just remember you can make this soup chunky or smooth. You’re in control my friend!
What to eat with this pumpkin soup?
Since it’s soup, you can definitely eat it as is!
OR you can embellish it with toppings like:
- coconut cream
- fried shallots
- roasted brussel sprouts
- pumpkin seeds
- bacon bits
Also be sure to keep some crusty bread handy to sop up all the extra soup in the bowl!
- 1 sweet onion, diced
- 1 tbs olive oil
- 3 golden or yukon gold potatoes, peeled and cut in large cubes medium sized potatoes
- 1 inch knob of ginger root, skin peeled off
- 1 1/2 cups canned pumpkin puree
- 2 cups chicken broth
- 1/2 tbs curry powder
- 1/4 tsp chopped sage, fresh
- 1/2 tsp black pepper
- 1 tbs coconut cream (optional) for serving
- Heat a large saucepan or soup pot to medium high heat. Add olive oil to the hot pot. Add onions and cook 1-2 minutes until translucent and slightly browned.
- Add potatoes and ginger to the pot. Stir continuously for 1 minute to keep the potatoes from sticking to the pot. Add all of the remaining ingredients to the pot and stir. Cook on medium low for 30 minutes or until the potatoes are cooked through.
- Remove the ginger knob from the soup and turn the heat off. Use a potato masher or a large fork to puree half of the soup and leave the other half chunky.
- To serve: Pour soup into a bowl and top with a tbs of coconut cream (optional). See the post for other great soup topping ideas.
- If you like smooth soups, let the soup cool for 30 minutes, then pour the whole thing into a blender and puree until smooth. Pour back into the pot to heat more if necessary.
- See the post for other great soup topping ideas.
Did you try this recipe? I’d love to see how it turned out! Snap a picture and tag @brightrootskitchen or use #brightrootskitchen on Insta.