Pumpkin Soup

Pumpkin soup is the ultimate comfort dish for chilly evenings. Infused with warm spices like cinnamon and nutmeg and subtly sweetened with maple syrup, this creamy pumpkin soup is both satisfying and heartwarming. Made with simple pantry ingredients and ready in just 40 minutes, it makes an ideal appetizer or a light dinner option. Whether you’re planning a cozy family meal or hosting a fall gathering, this soup pairs beautifully with crusty bread and a swirl of cream, delivering a restaurant-quality experience right at home.

Why You’ll Love This Pumpkin Soup

This pumpkin soup recipe is a delightful combination of sweet, savory, and spicy flavors. The richness of butter-sautéed onions and garlic, the earthy depth of pumpkin, and the sweet-tart touch of Fuji apple make every spoonful a treat. Maple syrup enhances the natural sweetness, while warm spices like cinnamon, nutmeg, and cloves add depth and warmth. Finished with a splash of heavy cream, it’s silky smooth and luxuriously rich. Whether you’re a soup lover or just looking for a seasonal favorite, this dish is sure to impress.

Ingredients

• 4 tablespoons unsalted butter
• 2 pounds sweet onions, peeled and coarsely chopped
• 4 garlic cloves, coarsely chopped
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1 large Fuji apple, coarsely chopped
• 1 (15-ounce) can pumpkin (or 1.2 pounds fresh sugar pumpkin)
• 6 cups chicken stock (or vegetable stock for vegetarian)
• 1 1/2 teaspoons fresh thyme
• 2 tablespoons pure maple syrup
• 1/3 cup heavy cream
• Pepitas (optional garnish)
• Crusty buttered bread (optional)

Step-by-Step: How to Make Pumpkin Soup

1. Prepare Ingredients: Peel and chop onions to yield about 4 packed cups. Chop the Fuji apple to make a heaping 1 cup.
2. Sauté the Base Flavors: Melt butter in a large pot over medium heat. Add the chopped onions and garlic, then season with salt and pepper. Cook until soft and fragrant, about 10 to 12 minutes.
3. Add Flavorings: Stir in cinnamon, nutmeg, cloves, chopped apple, and pumpkin. Mix thoroughly to combine.
4. Simmer the Soup: Pour in the chicken stock, add thyme and maple syrup. Stir well, bring to a boil, then reduce the heat and simmer uncovered for 20 minutes.
5. Blend Until Smooth: Carefully blend the soup in batches until smooth. Return the mixture to the pot.
6. Finish with Cream: Stir in the heavy cream. Taste and adjust seasoning with additional salt or maple syrup if desired.
7. Serve and Garnish: Ladle soup into bowls, drizzle with whisked heavy cream if using, and sprinkle with pepitas. Serve with slices of crusty, buttered bread.

Helpful Tips

• For a creamier texture, use an immersion blender directly in the pot to puree the soup.
• To prevent splatters when blending hot soup, remove the center cap of your blender lid and cover with a kitchen towel.
• Taste the soup before serving and adjust seasoning gradually to your liking.
• Use a quality stock for a richer base flavor.

Substitutions And Variations

• Vegan Version: Replace butter with olive oil, cream with coconut milk, and use vegetable stock.
• Spicy Kick: Add a pinch of cayenne or a chopped chipotle pepper for heat.
• Fresh Pumpkin: Use fresh sugar pumpkin (1.2 pounds), peeled and cubed. Simmer until tender before blending.
• Sweet Apple Twist: Try Honeycrisp or Gala apples instead of Fuji for a different sweet profile.
• Herbs: Swap thyme with sage or rosemary for an aromatic variation.

Storage Instructions

• Refrigerator: Store in an airtight container for up to 5 days. Reheat gently on the stovetop over low heat.
• Freezer: Freeze cooled soup in freezer-safe bags or containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Per serving (based on 6 servings):
Calories: 436
Carbohydrates: 46g
Protein: 12g
Fat: 24g
Saturated Fat: 14g
Cholesterol: 69mg
Sodium: 533mg
Potassium: 1040mg
Fiber: 3g
Sugar: 27g
Vitamin A: 9764IU
Vitamin C: 22mg
Calcium: 101mg
Iron: 2mg

Serving Suggestions

• Serve hot with crusty sourdough or garlic bread.
• Top with roasted pepitas and a swirl of cream or coconut milk.
• Pair it with a crisp green salad for a refreshing and well-rounded meal.
• Add a grilled cheese sandwich on the side for a comforting lunch combo.

Frequently Asked Questions About Pumpkin Soup

Can I use fresh pumpkin instead of canned?
Yes, substitute 1.2 pounds of fresh sugar pumpkin. Peel, seed, and cube it before adding to the pot with the apple. Simmer until soft and then blend.

Is this pumpkin soup vegetarian?
You can make it vegetarian by using vegetable stock and skipping the cream or substituting with a plant-based alternative.

Can I make this soup ahead of time?
Absolutely. This soup keeps well in the fridge for up to 5 days and freezes beautifully for up to 3 months. Reheat slowly on the stovetop.

What can I use instead of maple syrup?
Honey or brown sugar are great alternatives. Start with 1 tablespoon and adjust to taste.

How do I thicken pumpkin soup?
If you’d like a thicker consistency, reduce the stock slightly or simmer the soup uncovered a bit longer to evaporate some of the liquid.

Conclusion

Thank you so much for stopping by to check out this delicious pumpkin soup recipe. I absolutely love how it brings together cozy autumn flavors with minimal effort. From the sweet apple to the warm spices and creamy finish, every bite is like a hug in a bowl. I hope you enjoy making and savoring this soup as much as I do. Don’t forget the crusty bread on the side and maybe a sprinkle of pepitas for a bit of crunch. Happy cooking and thanks again for being part of this food-loving community!

Print