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5 from 1 vote

Pumpkin Patch Soup

This is a velvety smooth, savory soup that will warm you from head to toe on a chilly fall day. Top with my buttery, homemade sourdough sage croutons and a dollop of sweet cream for a delicious supper that will surely fill your tummy!
Prep Time1 hr 30 mins
Cook Time30 mins
If using canned pumpkin1 hr 5 mins
Course: Soup
Keyword: Fall, Pumpkin
Servings: 10


Pumpkin Soup

  • 1 large yellow onion, chopped
  • 2 medium carrots, thinly sliced
  • 3 tbsp olive oil
  • 9 cups fresh, cubed pumpkin (OR 2 cans of pumpkin)
  • 3 cans chicken broth (14 and 1/2 ounces each)
  • 2 tbsp fresh, minced sage
  • 2 - 3 cloves garlic, minced
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/8 tsp ground nutmeg

Sweet Cream

  • 3 ounces cream cheese, softened
  • 1/4 cup 2% milk (or other milk of choice)
  • 2 tbsp confectioners' sugar


  • 3 slices sourdough bread, cubed
  • 2 tbsp olive oil
  • 2 tbsp butter, melted
  • 2 tbsp fresh, minced sage


For Pumpkin Soup

  • In a large pot or Dutch oven, heat olive oil over medium heat and saute onion and carrots for 5 minutes
  • Add the cubed pumpkin (or canned if using); cook for 5 - 6 more minutes
  • Stir in chicken broth, fresh sage, minced garlic, salt, pepper, and nutmeg; bring to a boil
  • Reduce heat. Cover and simmer for 15 - 20 minutes, or until the pumpkin is fork tender
  • Cool slightly. Use a blender to process soup in batches, or use an immersion blender to blend directly in the pot
  • Garnish soup with sweet cream and croutons and serve

For the Sweet Cream

  • Using a fork or hand mixer, combine all ingredients until smooth

For Croutons

  • Place bread in a small bowl. Drizzle with olive oil and butter
  • Sprinkle with sage and toss to coat
  • Transfer to a small skillet. Cook over medium heat, stirring frequently, until lightly toasted (about 6 - 8 minutes)


  • Quick Version - If you are short on time, feel free to substitute the roasted pumpkin with two cans of pumpkin instead!
  • Meat Version - To make this a bit more hearty, you can add in browned sausage once the soup is pureed (I like to use the Jimmy Dean Sage breakfast sausage - it is delish!)
  • Substitute - You can also use roasted butternut squash in place of roasted pumpkin for a twist on the original recipe