This creamy and delicious pumpkin soup can be made with either fresh or canned pumpkin, making it a year-round recipe. To give this soup a mildly spiced chili flavoring, traditional chili ingredients such as chili powder, onion powder, ground cumin, and oregano are added. The lager beer and brown sugar also help to add a little bit of sweetness, which balances out this mildly spiced soup and complements the creaminess added to the soup by the heavy whipping cream. The flavors in this pumpkin soup are warm and comforting, making it a go-to recipe no matter the time of year.
For almost two months now, my house has been decorated for the holidays. As soon as I put away the inside Halloween decorations, I crawled through the attic to start setting up Christmas. However, there’s been one annoying item in my home messing up the Christmas vibe; the wee sugar pumpkin sitting on my kitchen counter. It’s just been sitting there, taking up space, and making me sigh each time I get a glimpse of it out of the corner of my eye. So, after finally having enough of its, “Hey lady, are you ever going to freaking use me before I go bad?” dirty looks, I decided it was finally time to use the darn thing. And, as with this Parmesan Pumpkin Soup with Hot Honey, I’m still pretty much convinced that cooking with fresh pumpkin is the biggest pain in the ass ever, however, it’s not quite as bad when I can guilt B.O.B. Bob to help me cut, deseed, and peel it. Thanks to my Dupuytren’s contracture, and the pain and discomfort it often causes, I now have the perfect excuse to hand a bunch of my most loathed tasks over to him. And thankfully, he’s always very understanding and doesn’t give me dirty looks like that freaking wee pumpkin. So, if you don’t have a B.O.B. Bob, like me, to do your dirty work for you, I’m also including directions on how to use canned pumpkin for this recipe. Because even though fresh pumpkin tastes so much better, canned pumpkin is so much easier and causes way less potential danger to your digits. Plus, if you use canned pumpkin, you won’t have to have a real pumpkin sitting on your counter for possibly months, giving you dirty looks and totally messing up your Christmas theme.
Ingredients:
- 8 Cups of Peeled & Cubed Pumpkin or 2 (15-oz.) Cans Pure Canned Pumpkin
- 1 (32-oz.) Carton Low-Sodium Chicken Broth
- 1 (12-oz.) Bottle of Lager Beer
- 2 Tablespoons Light Brown Sugar, Packed
- 1 Teaspoon Dried Oregano
- 1 Teaspoon Onion Powder
- 1 Teaspoon Chili Powder (Additional for Garnish)
- 1 Teaspoon Ground Cumin
- 1/2 Teaspoon Finely Ground Black Pepper
- 1/2 Teaspoon Ground Sea Salt (Additional to Taste)
- 1 Cup Heavy Whipping Cream
Directions:
- Place all ingredients, except the heavy whipping cream, in a large Dutch oven or stockpot over high heat. Stir to combine.
- When the soup comes to a boil, decrease the heat to low, cover, and cook for 30 minutes, stirring occasionally.
- Add the heavy whipping cream. Stir to combine and allow to cook for 5 minutes uncovered.
- In several small batches, blend the soup until smooth in a traditional blender, or use an immersion blender to blend the soup inside the Dutch oven or stockpot.
- Salt to taste.
- Sprinkle a little bit of additional chili powder on the soup for garnish.
Suggestions:
- One 3 to 5-pound sugar pumpkin or pie pumpkin should yield enough pumpkin to make this recipe; the larger the pumpkin, the more squash flavor and thicker the soup. I used a 4 1/2-pound pumpkin for this recipe.
- If you prefer to use canned pumpkin, I would use two 15-oz. cans of pure canned pumpkin. Since you won’t have to wait for the pumpkin to soften, it will not need the full 30 minutes of cooking time. I would allow the soup to come to a boil, lower the heat, cover it with a lid, and allow it to cook for 15 minutes before adding the heavy whipping cream.
- The color of this soup may vary depending on the pumpkin you use. Fresh pumpkin is not as vibrant as canned pumpkin. It’s quite pale in comparison.
- For added flavor, instead of onion powder use toasted granulated onion which you can find available online.
- Make sure to blend the soup in small batches or the steam from the soup may cause the lid on the blender to blow off. I suggest two to three batches, depending on the size of your blender.
Improvements:
- Use the pumpkin seeds to make these Buttery Chili Roasted Pumpkin Seeds to garnish the soup with.
- Garnish with diced ham or freshly grated cheese.
- CLICK HERE to see all of our other amazing soup, chili, stew, and chowder recipes.
Ingredients:
- 8 Cups of Peeled & Cubed Pumpkin or 2 (15-oz.) Cans Pure Canned Pumpkin
- 1 (32-oz.) Carton Low-Sodium Chicken Broth
- 1 (12-oz.) Bottle of Lager Beer
- 2 Tablespoons Light Brown Sugar, Packed
- 1 Teaspoon Dried Oregano
- 1 Teaspoon Onion Powder
- 1 Teaspoon Chili Powder (Additional for Garnish)
- 1 Teaspoon Ground Cumin
- 1/2 Teaspoon Finely Ground Black Pepper
- 1/2 Teaspoon Ground Sea Salt (Additional to Taste)
- 1 Cup Heavy Whipping Cream
Directions:
- Place all ingredients, except the heavy whipping cream, in a large Dutch oven or stockpot over high heat. Stir to combine.
- When the soup comes to a boil, decrease the heat to low, cover, and cook for 30 minutes, stirring occasionally.
- Add the heavy whipping cream. Stir to combine and allow to cook for 5 minutes uncovered.
- In several small batches, blend the soup until smooth in a traditional blender, or use an immersion blender to blend the soup inside the Dutch oven or stockpot.
- Salt to taste.
- Sprinkle a little bit of additional chili powder on the soup for garnish.
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