Pumpkin Soup With Bone Broth Recipe: Cozy and nourishing, this high-protein pumpkin soup is perfect for fall with gut-healing bone broth and spices.

pumpkin soup with bone broth recipe pin image

You’ll definitely want to add this pumpkin soup with bone broth to your list of top fall recipes. This simple recipe is nourishing, providing a good source of protein from the bone broth, and packed with gut-healing benefits. It always satisfies my pumpkin cravings, and it’s even better when you serve it with these delicious sourdough croutons.

If you’ve been hanging out on this site for a bit, you’ve probably noticed that I’m all about pumpkin recipes and soups. Whether you’re on the hunt for a great homemade chicken stock soup, regenerative beef broth soup, a tasty butternut squash soup, or any other kind of soup, you’re in the right spot.

Just grab some fresh pumpkin (and who says you can’t make leftover pumpkin soup?) and a few other ingredients bone broth and let’s make a hearty, healthy soup! You can also use pumpkin purée if that’s what you have on hand, though I really recommend going for fresh for the best flavor and texture.

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Why You’ll Love This Recipe

Protein-packed: This soup is loaded with protein from the bone broth, keeping it satisfying without being heavy. It fills you up in the best way, without needing a big hunk of meat. And if you’re a fan of dipping, grab some crusty bread, and you’ve got a meal that’s as filling as it is delicious.
Perfectly simple and flavorful: This gut-healing pumpkin soup has just the right balance of flavors with the pumpkin puree, coconut milk, and warming spices like cinnamon and nutmeg. It’s an easy recipe that doesn’t need extra ingredients to shine. Plus, the rich flavor of the bone broth ties everything together, making it super satisfying without any fuss.
Super creamy without the dairy: The blend of pumpkin puree and coconut milk gives this soup an amazing creamy texture without the need for dairy. It’s smooth and velvety, the kind of texture that makes you want to go back for seconds. No heavy cream needed—this soup’s rich but still light and easy.

What You’ll Need

1 large or 2 small pumpkins
70 fl oz. bone broth (2 liters)
4 cups coconut milk
Salt & pepper
Cinnamon
Nutmeg
Olive Oil

Tools

Oven: Needed for roasting the pumpkins; mentioned in the instructions to preheat.
Cookie sheet: Used to place pumpkins for roasting; mentioned in the instructions to line.
Parchment paper: Prevents sticking; mentioned in the instructions to line the cookie sheet.
Spoon: Used for scooping seeds; implied in the instructions to scoop out the seeds.
Large pot: To heat the bone broth; mentioned in the instructions to add bone broth.
Immersion blender: Blends the soup until smooth; mentioned in the instructions to blend.
Cutting board: Implied for cutting pumpkins; essential for safe preparation.
Knife: Used to cut the pumpkins; implied in the instructions to cut the pumpkins in half.

Instructions

Preheat oven to 400F (200C)
Cut your pumpkins in half, scoop out the seeds, & drizzle the inside with olive oil & salt
Line a cookie sheet with parchment paper, and place your pumpkins open-side down on the cookie sheet
Roast until slightly golden brown spots start appearing on the skin and the inside is soft & mushy
Once done, allow to cool slightly, then scoop out all the puree out of the skin.
Add bone broth to a large pot.
Heat until hot, then add in the pumpkin puree, coconut milk & spices.
Blend using an immersion blender until smooth.
Salt & pepper to taste.

a close up photo of a bowl of pumpkin soup

FAQ

For a nutritious boost, try adding a handful of fresh thyme or sage leaves for flavor. If you want to cut down on calories, using light coconut milk instead of full-fat coconut milk can still give you a creamy texture without the extra fat. Adding some pumpkin seeds on top before serving not only enhances the flavor but also adds a nice crunch!

Warming spices like cinnamon and nutmeg really bring out the flavors of your pumpkin soup with bone broth recipe. A little ginger adds a nice zing, while a pinch of cayenne pepper gives it a warm kick without overpowering it. If you want to add some earthiness, throw in a bit of curry powder or a bay leaf while it’s cooking. Don’t forget to finish with some freshly cracked black pepper to make all the flavors pop.

Pairing the soup with sourdough croutons is a must for that extra crunch! Drizzling a little sour cream or coconut oil on top adds creamy goodness. If you’re feeling adventurous, serve it alongside some pumpkin pie filling for a fun dessert pairing. This easy pumpkin soup is the perfect cozy meal for those colder months.

If you want to change things up, you can try using butternut squash instead of pumpkin. They have a similar texture and taste, so it’s an easy swap. Butternut squash adds a slightly sweeter and nuttier flavor that works really well with the spices.

You can also try different kinds of homemade bone broth; we’re talking homemade chicken broth with fennel or beef bone broth with ginger here. The fennel gives a light anise flavor that adds a fresh twist to the soup, while the ginger brings warmth and a little spice that makes the overall flavor that much better. Throwing in some fresh thyme brings a nice earthy touch that balances the pumpkin’s natural sweetness.

Absolutely! While bone broth adds a rich flavor and gut-healing properties, using vegetable broth will create a lighter, yet still delicious, version of the soup. Just keep in mind that it may not have the same protein content, but it’s still a healthy soup option that can satisfy your pumpkin cravings.

Tips

1. . Mix it up with your pumpkins

Instead of just sticking to one type, why not try a combo of sugar pumpkins and butternut squash? Each brings its own sweet vibe to the soup. Roasting them until they caramelize really brings out their natural sugars, making your pumpkin soup even more delicious. Trust me, this little switch will take your soup to a whole new level.

2.Roast them right:

When you’re roasting those pumpkins, crank the oven up to 400°F (200°C) and keep an eye on them until they get those nice golden brown spots. You want them to be soft, almost mushy. This not only makes them sweeter but also cuts down on the cooking time later, saving you some effort.

3. Get that smooth texture:

An immersion blender is your best friend here. It makes it super easy to get that silky-smooth texture in your soup. If you don’t have one, a regular blender works too—just be careful when transferring the hot soup. Blend it until it’s nice and creamy, and you’ll be in soup heaven.

4. Don’t skip the seasoning:

A little salt and pepper can go a long way, so don’t hold back. If you want a bit of heat, toss in a pinch of cayenne pepper or drizzle in some maple syrup if you’d like a touch of sweetness. This way, all the flavors really come together, making your soup the go-to dish for those chilly days.

Storage

Allow the soup to cool to room temperature before transferring it to an airtight container. It can be stored in the fridge for up to 3-5 days.

If you wish to store the recipe longer, freeze the soup in freezer-safe containers or heavy-duty freezer bags. Make sure to leave some space at the top of the container to accommodate the expansion as it freezes. For the best flavor, aim to consume the frozen pumpkin soup within 3 months.

I’m a big fan of reheating-friendly recipes. When you’re ready to enjoy the soup, reheat it on the stovetop over medium heat or in the microwave until it’s warmed through. If frozen, thaw it in the fridge overnight before reheating, and consider adding a splash of water or coconut milk if it thickens too much.

Healthy, Creamy Pumpkin Soup With Bone Broth Recipe

Pumpkin Soup With Bone Broth Recipe: Cozy and nourishing, this high-protein pumpkin soup is perfect for fall with gut-healing bone broth and spices.

Ingredients

1 large or 2 small pumpkins
70 fl oz. bone broth (2 liters)
4 cups coconut milk
Salt & pepper
Cinnamon
Nutmeg
Olive Oil

Instructions

Preheat oven to 400F (200C)
Cut your pumpkins in half, scoop out the seeds, & drizzle the inside with olive oil & salt
Line a cookie sheet with parchment paper, and place your pumpkins open-side down on the cookie sheet
Roast until slightly golden brown spots start appearing on the skin and the inside is soft & mushy
Once done, allow to cool slightly, then scoop out all the puree out of the skin.
Add bone broth to a large pot.
Heat until hot, then add in the pumpkin puree, coconut milk & spices.
Blend using an immersion blender until smooth.
Salt & pepper to taste.

Notes

Tips

1. Mix it up with your pumpkins: Instead of just sticking to one type, why not try a combo of sugar pumpkins and butternut squash? Each brings its own sweet vibe to the soup. Roasting them until they caramelize really brings out their natural sugars, making your pumpkin soup even more delicious. Trust me, this little switch will take your soup to a whole new level.

2. Roast them right: When you’re roasting those pumpkins, crank the oven up to 400°F (200°C) and keep an eye on them until they get those nice golden brown spots. You want them to be soft, almost mushy. This not only makes them sweeter but also cuts down on the cooking time later, saving you some effort.

3. Get that smooth texture: An immersion blender is your best friend here. It makes it super easy to get that silky-smooth texture in your soup. If you don’t have one, a regular blender works too—just be careful when transferring the hot soup. Blend it until it’s nice and creamy, and you’ll be in soup heaven.

4. Don’t skip the seasoning: A little salt and pepper can go a long way, so don’t hold back. If you want a bit of heat, toss in a pinch of cayenne pepper or drizzle in some maple syrup if you’d like a touch of sweetness. This way, all the flavors really come together, making your soup the go-to dish for those chilly days.

Storage

Refrigeration: Allow the soup to cool to room temperature before transferring it to an airtight container. It can be stored in the fridge for up to 3-5 days.

Freezing: If you wish to store the recipe longer, freeze the soup in freezer-safe containers or heavy-duty freezer bags. Make sure to leave some space at the top of the container to accommodate the expansion as it freezes. For the best flavor, aim to consume the frozen pumpkin soup within 3 months.

Reheating: I'm a big fan of reheating-friendly recipes. When you’re ready to enjoy the soup, reheat it on the stovetop over medium heat or in the microwave until it’s warmed through. If frozen, thaw it in the fridge overnight before reheating, and consider adding a splash of water or coconut milk if it thickens too much.