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An easy and creamy classic Pumpkin Soup recipe that is perfect for fall. Comforting and delicious, this soup has sweet pumpkin flavor with warm, savory spices. It is quick to make, thanks to a can of pumpkin purée.
Meggan’s notes
During my culinary school days, I learned a lot about classical French techniques and how simple elements can come together to create a wonderful dish. In this Pumpkin Soup recipe, I start with familiar ingredients such as a can of pumpkin puree. However, how you garnish and serve the soup makes all the difference.
Most pumpkin soup recipes use shelled pumpkin seeds (pepitas) as a garnish. It makes sense because it matches the ingredients of the soup, but from a texture perspective, pepitas were all wrong to me. The seeds were way too crunchy and distracted from my experience of enjoying the soup.
I prefer to serve the soup with garlic toast which has a lovely, rustic texture. The pungent garlic pairs perfectly with the warm spices in the soup. In fact, I’d love to suggest that garlic toast on the side isn’t optional!
Remember to use pumpkin purée and not pumpkin pie filling. Pumpkin pie filling comes with unnecessary added ingredients. We use maple syrup to sweeten the soup, which adds delightfully rich flavor. Feel free to use heavy cream instead of half and half if you wish. And don’t forget to make the fried sage leaves! They add even more delicious crunch.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Pumpkin purée: Canned pumpkin puree (not pumpkin pie filling) is convenient for this recipe. Or, you can make your own Fresh Pumpkin Pureé using pumpkin flesh. Kabocha squash or butternut works well here, too.
- Chicken broth: Make this soup vegetarian by substituting vegetable broth.
- Half-and-half: Or substitute heavy cream.
Step-by-step instructions
- In a large Dutch oven or large heavy-bottomed pot over medium heat, melt butter. Add onion and cook until softened and translucent, about 5 minutes, stirring occasionally. Add garlic, cumin, coriander, and nutmeg, and cook until fragrant, about 30 seconds.
- Stir in chicken stock, pumpkin pureé, and maple syrup, scraping browned bits from the bottom of the pan. Bring to a boil. Reduce heat and simmer 15 minutes.
- Working in batches, transfer the mixture to a blender or food processor and blend until smooth. Or, use an immersion blender in the pot. Return the soup to the pot over medium-low heat and stir in half-and-half. Return to a simmer.
- Season to taste with sea salt and pepper (I like ½ teaspoon salt and ¼ teaspoon pepper). Adjust consistency by adding additional broth, if needed. Garnish individual bowls with a drizzle of half-and-half and fresh herbs. Serve with garlic toast, if desired.
Recipe tips and variations
- Yield: This recipe makes about 8 cups of soup. It’s enough for 4 hearty main-course servings. Or, serve one cup per person as an appetizer or first-course dish.
- Storage: Store leftovers covered in the refrigerator for up to 4 days. Reheat in the microwave or on the stove to 165 degrees.
- Make ahead: This recipe is best made the day of serving.
- Freezer: Cool completely before storing, then store pumpkin soup in an airtight, freezer-safe container for up to 3 months.
- Make it vegan: For a dairy-free version, sub olive oil for butter, vegetable broth for chicken broth, and coconut milk for half and half.
Frequently Asked Questions
Pumpkin is high in fiber and rich in minerals and vitamins like copper, manganese, riboflavin, iron, niacin, potassium, and vitamins C, K, and E. Pumpkin is also high in the antioxidant beta-carotene, which is beneficial to eye and skin health. (Source)
Leftover pumpkin soup lasts 4 days in the fridge and up to 3 months in the freezer.
A combination of sweetness and spices. In this recipe, I use maple syrup, coriander, cumin, and nutmeg.
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Pumpkin Soup
Ingredients
- 2 tablespoons butter
- 1 medium onion chopped (about 1 cup)
- 2 cloves garlic chopped
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground nutmeg
- 3 cups chicken broth or vegetable broth (see note 2)
- 1 (15-ounce) can pumpkin purée (not pumpkin pie filling, see note 1)
- 1/4 cup maple syrup
- Salt and freshly ground black pepper
- 1/2 cup half-and-half plus more for drizzling (see note 3)
- 1/3 cup fresh sage leaves for garnish, optional (see note 4)
- Garlic toast for serving
Instructions
- In a Dutch oven or large pot over medium heat, melt butter. Add onion and cook until softened and translucent, about 5 minutes, stirring occasionally. Add garlic, cumin, coriander, and nutmeg, and cook until fragrant, about 30 seconds.
- Stir in chicken broth, pumpkin pureé, and maple syrup, scraping browned bits from the bottom of the pan. Bring to a boil. Reduce heat and simmer 15 minutes.
- Working in batches, transfer the mixture to a blender or food processor and puree until smooth. Or, use an immersion blender in the pot. Return the soup to the pot over medium-low heat and stir in half-and-half. Return to a simmer.
- Season to taste with salt and pepper (I like ½ teaspoon salt and ¼ teaspoon pepper). Adjust consistency by adding additional broth, if needed. Garnish individual portions with a drizzle of half-and-half and fresh sage leaves. Serve with garlic toast, if desired.
Notes
- Pumpkin purée: Canned pumpkin pureé (not pumpkin pie filling) is convenient for this recipe. Or, you can make your own Fresh Pumpkin Pureé. Kabocha squash works well here, too.
- Chicken broth: Make this soup vegetarian by substituting vegetable broth.
- Half-and-half: Or substitute heavy cream.
- Yield: This recipe makes about 8 cups of soup. It’s enough for 4 hearty main-course servings. Or, serve one cup per person as an appetizer or first-course dish.
- Storage: Store leftovers covered in the refrigerator for up to 4 days. Reheat in the microwave or on the stove to 165 degrees.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
I was glad that I doubled the recipe because this soup was absolutely delicious! I did add one large carrot chopped in with the onion, but thatโs all I changed. I will be making this again!
So glad you loved it, M! Take care! – Meggan