Is there anything more comforting than a bowl of creamy pumpkin soup on a cold day? This recipe hits all the right notes—creamy, slightly sweet, and packed with warm spices that’ll make you feel like you're wrapped in a cozy blanket, even if you're still wearing flip-flops in October (I feel you, Texas weather).
This soup isn’t just a quick-fix meal; it has a rich history too. Pumpkins have been a staple in American cuisine since the early settlers learned to grow them from Indigenous peoples. From colonial times to many Southern kitchens, pumpkin soup has been passed down as both a holiday favorite and a weeknight go-to. It’s nostalgic, comforting, and modern all at once. Plus, canned pumpkin makes it a breeze to prepare!
So grab your immersion blender and let’s turn that canned pumpkin into something extraordinary.
Ingredients:
Here’s what you’ll need to whip up this delicious pumpkin soup:
- Olive oil: The base for sautéing your veggies. Opt for extra virgin for its fruity, rich flavor. It’s a Mediterranean staple that adds heart-healthy fats to your dish.
- Yellow onion: Sweet and mild, it forms the perfect background for the pumpkin to shine. A little caramelization adds depth.
- Garlic: Every good soup starts with garlic. Its pungent, warm flavor intensifies as it simmers.
- Fresh thyme: This aromatic herb not only adds flavor but also makes your kitchen smell divine. It balances out the sweetness of the apples and pumpkin.
- Pumpkin purée: Canned pumpkin is the MVP here—convenient and packed with rich pumpkin flavor. Just make sure you’re using purée and not pumpkin pie filling!
- Granny Smith apples: These tart apples balance the sweetness of the pumpkin. You could swap them for a sweeter variety, but Granny Smiths bring a nice tangy edge.
- Chicken stock: Adds richness and depth. If you want to keep it vegetarian, vegetable broth is an excellent substitute.
- Maple syrup: A touch of maple syrup adds a hint of sweetness and luxury. No maple syrup? Brown sugar will work, too.
- Kosher salt: Larger flakes mean better control over seasoning. It’s crucial for balancing the sweet and savory flavors in the soup.
- Nutmeg and cinnamon: Classic fall spices that give the soup its cozy, warm flavor. The aroma alone is worth it.
- Curry powder: The secret ingredient that adds unexpected warmth and complexity. A little goes a long way, but trust me—it’s worth it.
- Cayenne pepper: Just a pinch for a subtle heat. You can skip it if spice isn’t your thing, but where’s the fun in that?
- Better than Bouillon Chicken Base: This concentrated broth brings out deeper flavors. For a vegan version, swap it with the Vegetarian No Chicken Base.
- Heavy whipping cream: For a silky, luxurious finish. Going dairy-free? Use unsweetened coconut cream or coconut milk instead.
- Fresh parsley: Optional, but it adds a pop of color and brightness to the dish.
Equipment: What You’ll Need to Make This Soup
- Large pot: A deep, sturdy pot is essential for cooking the soup evenly. I love using my Mauviel Stewpan, but any large, deep pot will do.
- Immersion blender: Perfect for puréeing the soup directly in the pot, saving you the hassle of transferring hot soup to a blender. If you don’t have one, a regular blender works, but cool the soup first!
- Wooden spoon: Gentle on your pots and perfect for stirring all the goodness.
- Baking sheet (optional): If you’re roasting fresh pumpkin instead of using canned, you’ll need this to get that perfect caramelization.
How to Make the Soup: The Play-by-Play
Sauté the onions and apples: Heat the olive oil in your large pot over medium-high heat. Add the onions and apples, stirring occasionally, until they’re soft and caramelized—about 10 minutes. This step adds flavor, so take your time!
Add garlic and thyme: Once the onions and apples are golden, toss in the garlic and thyme. Let them cook for just a couple of minutes until fragrant. Be careful not to burn the garlic!
Stir in the pumpkin: Add the pumpkin purée and cook for a few minutes, letting it deepen in color and flavor.
Spice it up: Pour in the chicken stock, maple syrup, spices, salt, and Better than Bouillon Chicken Base. Stir everything together and bring the soup to a simmer over medium-low heat. Let it cook uncovered for 30 minutes to allow the flavors to meld.
Blend and cream: After 30 minutes, stir in the heavy cream and use your immersion blender to purée the soup until smooth. Taste and adjust the seasoning—don’t be shy with the salt!
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Chef Secrets: Tips to Make Your Soup Sing
- Pumpkin Swirl: Want that fancy, thick cream swirl on top of your soup? Here’s the trick: whip a little cream until it’s slightly thickened, then drizzle it over your soup for that restaurant-worthy touch. It’s an effortless way to impress!
- Roast Your Pumpkin: Want to use fresh pumpkin? Roast it at 400°F until caramelized and tender. It brings out the natural sugars and adds a deeper flavor.
- Apples Are Key: The apples balance the sweetness of the pumpkin, adding tartness and complexity. Trust me, it’s not weird—it’s delicious.
- Find Your Flavor Balance: Taste as you go and adjust the seasoning. A touch more salt, a little extra cayenne—maybe a touch more chicken base – finding that sweet spot is the key to a killer pumpkin soup.
Kitchen Tips
- Immersion Blender Pro Tip: Keep the blade submerged to avoid splatters. And wear an apron—pumpkin stains are real.
- Spice It Up: Curry powder and cayenne bring warmth and depth. If you like more heat, feel free to up the cayenne or add a pinch of smoked paprika.
- Make It Ahead: This soup tastes even better the next day, making it ideal for meal prep or a dinner party.
Serving Suggestions: Dress It Up
This soup is lovely on its own, but here are a few ways to make it extra special:
- Pair with grilled cheese or crusty bread for a hearty, comforting meal.
- Top with crispy bacon or pumpkin seeds for texture.
- Serve as an elegant first course for a Thanksgiving meal or fall dinner party.
FAQ: Let’s Clear Things Up
Can I freeze this soup?
Absolutely! Freeze it in an airtight container for up to three months. Leave out the cream before freezing, then stir it in after reheating for a fresher taste.
How do I reheat it?
Warm it gently over medium-low heat, stirring frequently. If it’s too thick, add a splash of chicken stock or water.
Can I make this soup vegan?
Yes! Just swap the chicken stock for vegetable broth and use Vegan Better Than Bouillon No Chicken Base and full-fat coconut milk or unsweetened coconut cream instead of heavy cream.
Can I use fresh pumpkin instead of canned?
You sure can! Roast a sugar pumpkin or pie pumpkin for a caramelized flavor. Canned pumpkin is convenient, but fresh adds an extra depth of flavor.
Storing and Reheating
Leftovers can be stored in an airtight container in the fridge for up to five days. When reheating, use low-medium heat on the stove, stirring frequently. If it thickens too much, add a little stock or water to loosen it up.
If you’re using a microwave, reheat in 30-second intervals, stirring in between to heat evenly. Don’t forget to taste and adjust seasoning before serving.
There you have it—creamy pumpkin soup, the ultimate cozy comfort food! Whether you’re using canned pumpkin or roasting fresh, this recipe is a fall favorite you’ll be making on repeat.
Serve it with your favorite bread, top it with bacon or pumpkin seeds, and enjoy the rich, warming flavors that make you feel right at home.
So, the next time you’re craving something warm and comforting, grab your pot, and make this creamy pumpkin soup. It’s perfect for weeknight dinners, holiday gatherings, or just a quiet night in. Enjoy!
More Cozy Soup Recipes
Creamy Pumpkin Soup with Canned Pumpkin
Equipment
- Baking Sheet optional, if you are roasting fresh pumpkin
Ingredients
- 1 tablespoon olive oil
- 2 cups chopped yellow onion
- 4 cloves garlic minced
- 1 teaspoon chopped fresh thyme
- 2 cans pumpkin puree
- 2 Granny Smith apples peeled & chopped
- 4 cups chicken stock
- 3 tablespoons maple syrup
- ¾ teaspoon kosher salt
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- 1 teaspoon curry powder
- ⅛ teaspoon cayenne pepper
- 2 teaspoons Better than Bouillon Chicken Base to taste
- ½ cup heavy whipping cream
- 2 tablespoons chopped fresh parsley
Instructions
- Stir in pumpkin puree; cook, stirring occasionally, until puree turns a couple of shades darker.
- Stir in chicken stock, maple syrup, salt, nutmeg, cinnamon, curry powder, and chicken base. Bring to a simmer over medium-low. Simmer, uncovered, and stirring occasionally, until slightly reduced and flavors meld, about 30 minutes.
- Add the heavy cream. Use a stick blender to purée the soup until completely smooth.*
- Taste and adjust seasoning with salt, pepper, and chicken base.
- Ladle the soup into bowls and garnish with a swirl of cream (see note below) and chopped parsley, if desired.
Nutrition
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.
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