pumpkin soup in a black bowl
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5 from 1 vote

Homemade Pumpkin Soup with Parmesan Croutons

Homemade Pumpkin Soup never tasted so good.  A lighter Pumpkin flavour, thanks to a few added ingredients. Creamy and delicious. Don't forget to add some Parmesan Croutons. 
Course: Main Dish, Soup
Cuisine: American
Keyword: Homemade soup, pumpkin soup
Servings: 4 servings
Calories: 391kcal
Author: Rosemary Molloy / An Italian in my Kitchen



  • 1 1/2 tablespoons olive oil
  • 1 leek (cleaned & sliced)
  • 1 pound pumpkin (cubed)
  • 3 medium potatoes (cubed)
  • 2 tablespoons fresh parsley (chopped)
  • 1/4 teaspoon salt (to taste)
  • 1-2 dashes pepper
  • 3 cups vegetable broth
  • 1/4 cup cream


  • 4 slices day old crusty bread (about 2 cups, remove crusts if desired)
  • 2 tablespoons olive oil
  • 2 tablespoons freshly grated parmesan cheese



  • In a large pot add the olive oil and sliced leek, cook for approximately 2 minutes.  Then add the cubed pumpkin, potatoes, parsley, salt, pepper and vegetable broth.
  • Bring to a boil on medium high heat, then lower heat and continue to cook for approximately 25-30 minutes or until vegetables are tender.
  • Pour into a blender and blend until smooth, pour soup back into pot and add the cream, stir to combine and heat until hot.  Serve with homemade parmesan croutons.  Enjoy!


  • Pre-heat oven to 350F (180C).
  • In a medium bowl toss together the cubed bread, olive oil and grated parmesan cheese.  Place on a cookie sheet and bake for approximately 10-15 minutes, halfway through baking flip the cubes and continue baking.  


Calories: 391kcal | Carbohydrates: 47g | Protein: 9g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 1062mg | Potassium: 1158mg | Fiber: 6g | Sugar: 7g | Vitamin A: 10810IU | Vitamin C: 33.7mg | Calcium: 164mg | Iron: 7.7mg