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Creamy Pumpkin Soup Recipe

Creamy pumpkin soup, gifted to me by a dear friend, is one of my favorite fall recipes. And when I say gifted, let me tell you, this recipe is a gem!

It’s one I wouldn’t have tried except my friend gave it to me, and I figured if she liked it so much I would too. And I did! So I make it yearly! (sometimes twice a year!).Various sized pumpkins on porchCreamy pumpkin soup on tableThis is a partnered post with Hood and I received compensation for sharing. All opinions are my own. 

Last week, I had the chance to attend a Hood Meal Makeover cooking class featuring Hood Sour Cream. I joined a group of food-loving bloggers at AMG Catering in Wilton, Connecticut to learn how to incorporate sour cream into main dishes.

Hood sour cream sitting on tableWhisking creamy pumpkin soup in a metal panPork chops with sage and sour cream in pan

Chef Alison Grace and AMG Event Coordinator Olivia Savarese, guided us through three recipes: Pork Chops with Sage & Sour Cream Sauce, Portobello mushroom & Kale Stroganoff (vegetarian!), and Tarragon Mustard Chicken with Sour Cream. Let me tell you – all the dishes were delightful, and had that tangy sour cream flavor! (I love sour cream!).

Beyond making us dish after dish of deliciousness, our two personal chefs also taught us some kitchen tricks for easier dinners, like:

  1. Buy peeled garlic in bulk to avoid the mess of peeling garlic skin. If you’re worried about it going bad before you can use it, roast it in oil to preserve it for a few more weeks.
  2. Create a “S’Peppa” salt and pepper mix to keep by the stove for easy seasoning (3:1 ration of salt to pepper!).
  3. Make your own oil blend for burn-free sauteeing: Coconut + Olive in a 90/10 percent ratio works well. Or other high-smoke point oil with just ten percent olive oil. You don’t want to use olive oil for cooking as it burns too quickly – save that green-gold goodness for finishing a dish!Hood Meal Makeover Blogger Badge

Pumpkin soup in bowl and Hood sour cream container on table

Creamy Pumpkin Soup Using Hood Sour Cream

Several ideas came to mind, but then I remembered I was making my delicious pumpkin soup this weekend. Typically, I thicken the soup with light cream, but I decided why not use sour cream instead? In fact, this was a great idea because although the fat content between sour cream and light cream remained relatively the same, I was able to add six grams of protein to the soup using sour cream!

Also, by switching to sour cream, the soup had an added tangy flavor that made it better tasting than ever! The citrus peel and ginger already give it some bright notes of flavor, but I think it’s the sour cream that added that final flourish!

If you have some little sugar pumpkins in the house right now (and I bet you do!), grab them and make this yummy soup!

Creamy Pumpkin Soup with sour cream Recipe

Creamy Pumpkin Soup Recipe

Prep Time: 1 hour

Cook Time: 30 minutes

Total Time: 1 hour, 30 minutes

Yield: 4-6 servings

Serving Size: 1 to 1-1/2 cups

Ingredients

  • 2 lb sugar pumpkin
  • 3 T butter
  • 1 onion, chopped
  • 1 garlic clove, crushed
  • 3 1/2 cups water
  • 2 large vegetable bouillon cubes (you may need three depending on the brand)
  • 1/2 tsp ground ginger
  • 1 T lemon juice
  • 3 pared orange zest strips
  • 1 bay leaf
  • 1/4 cup milk
  • 3/4 cup sour cream
  • salt and pepper to taste
  • green onions (optional)

Instructions

  1. Peel and seed pumpkin and cut into 1" cubes.
  2. Melt butter in large pot, add onion and garlic and cook over med-low heat until transparent.
  3. Add pumpkin cubes and toss with onion, cook 2-3 minutes.
  4. Add water and bouillon cubes, bring to a boil.
  5. Immediately add salt, pepper, ginger, bay leaf, lemon juice, orange zest, then reduce heat to simmer.
  6. Gently simmer over low heat, mostly covered for 20 minutes. Stir occasionally.
  7. Remove from heat
  8. Discard zest and bay leaf.
  9. Cool soup slightly.
  10. Process with handheld food processor (keeping blade at the bottom of pan to avoid hot splatters)
  11. Remove 1/2 cup soup, and blend with milk and sour cream. Gently add back to the rest of soup, stirring constantly so cream does not curdle.
  12. Reheat gently before serving.
  13. Garnish with snipped green onions and a dollop of sour cream!

Notes

I marked prep time as 1 hour, because you'll probably need 30 minutes to clean pumpkin and chop onions, etc. Then you'll likely need an additional 30 minutes to let soup cool, add sour cream, etc. So there is some prep at the beginning and end of this recipe.

https://happystronghome.com/creamy-pumpkin-soup-recipe/

And that’s my Hood Meal Makeover with Sour Cream! It was delicious! Will you be trying it out?

What’s your favorite dinnertime recipe that you could makeover with sour cream?

 

Pumpkin soup in bowl on table

Find more Hood Meal Makeover Ideas!

This is a partnered post with Hood and I received compensation for sharing. All opinions are my own. 

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Michelle @ A Dish of Daily Life

Thursday 9th of October 2014

Looks delicious! I use sour cream in soup all the time!! Pinning! It was great to meet you the other day!

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