Homegrown and Homemade Pumpkin Soup (Easy)

By Kristen on November 3, 2025

Looking for an easy pumpkin soup recipe?! This time of year is my favorite for growing and baking pumpkins!

This homegrown and homemade pumpkin soup recipe is made with simple ingredients and is the perfect creamy pumpkin soup recipe. This recipe can also be made with store-bought pumpkins or canned pumpkin puree.

We have grown a few different types of pumpkins in our backyard, and these Long Island Cheese Pumpkins are by far my favorite to grow! They are big and beautiful, plus full of the best pumpkin flavor!

Simple Ways to Use Your Homegrown Pumpkins:

Once we harvest and cure our pumpkins, we store them in a designated storage area in our basement, which remains cool and dry. We use them throughout the year for different recipes. Here are some simple ways we use our pumpkins.

Pumpkin Smoothies
Pumpkin Lattes
Pumpkin Bread
Homemade Pumpkin Puree
Fall/Winter Soup Recipes
Pumpkin Pie Filling
Mixed in food for our dog and chickens

What You’ll Need

4 – 41/2 cups cubed Fresh Pumpkin or 2 – 2 1/2 cups Pumpkin Puree
32-ounce container of Chicken Stock or Vegetable Broth
2 tablespoons Butter
1 tablespoon Olive Oil
1/2 of an onion
2 tablespoons minced garlic
1/2 cup heavy cream
1 1/2 teaspoon salt
1/2 teaspoon black pepper
spices of choice

A Few Notes:

If you are using a Long Island Cheese Pumpkin or a large one like it, you will have leftover pumpkin. We love to puree the entire pumpkin, keeping the leftovers in the refrigerator to use in smoothies and pumpkin bread throughout the week.

If you would like to add a sweetener, we’ve used honey, maple syrup, and brown sugar; though, we typically enjoy our pumpkin soup without any sweetener.

Turn your soup into a roasted pumpkin soup by adding some ground-up roasted pumpkin seeds to your simmering pot.

SUBSTITUTES

Heavy Cream – coconut milk, half and half
Long Island Cheese Pumpkins – sugar pumpkins, butternut pumpkin, or any pumpkin you have on hand for baking

EQUIPMENT NEEDED

Regular Blender or an immersion blender (stick blender)
Large Dutch oven or large pot
Sheet pan or baking sheet

INSTRUCTIONS

Preheat your oven to 425 degrees.
Wash and cut the pumpkin. Cube your pumpkin or cut it in half to bake. Spoon the seeds out, and set aside to wash, season, and roast for the best roasted pumpkin seeds.
Bake your whole pumpkin or 4 1/2 cups of cubed pumpkin in the oven for about 20-30 minutes. Your pumpkin should be tender, allowing the pumpkin skin to peel off with ease.
Take your hot pumpkin flesh once peeled and blend it in the blender. Depending on the size of your blender, you may need to repeat this process a couple of times.
In a large Dutch oven, on medium heat, add your olive oil, butter, garlic, and onion til tender.
Combine your vegetable stock or chicken broth and pureed pumpkin from your blender in your Dutch oven. Stirring occasionally.
Turn your soup down to a simmer, season with salt and pepper, and stir in your heavy cream. Here is where you will stir in your sweetener, if desired.
Serve your creamy soup with drizzled cream of choice and sprinkled paprika, or even a dollop of sour cream.

I store our leftover pumpkin soup in an airtight container in the refrigerator for up to a few days.