This creamy, vibrant Pumpkin Soup Recipe is a fall classic guaranteed to add sunshine to even the gloomiest day!
In that animated fall classic, It’s the Great Pumpkin, Charlie Brown, the ever-earnest Linus proclaims, “Each year, the Great Pumpkin rises out of the pumpkin patch that he thinks is the most sincere. He’s gotta pick this one. He’s got to. I don’t see how a pumpkin patch can be more sincere than this one.” Despite Linus’ great hopes, all that materializes that night is Snoopy! This loveable tale of hopes dashed is an autumn classic in our house. Even though The Great Pumpkin never makes an appearance, you can enjoy great pumpkin soup and whatever “fall” means in your family.
Pumpkin soup is a wonderfully cozy, easy-to-make soup. Its smooth texture and beautiful color make it a delight to eat. The flavor is a balance of savory and sweet, and the notes of cinnamon, nutmeg, and maple syrup just enhance the fall feels. Got little ones you’re wanting to get veggies into? Pumpkin soup was one of the first soups I fed my toddlers, and as teens, it is still one of their favorites.
You will love making and serving pumpkin soup, especially in the autumn months, when the evenings turn chilly and soup season begins. It’s a filling, meat-free soup that makes for a light meal on its own or a hearty side. We like to enjoy it as a meal along with a few favorite apps while watching It’s the Great Pumpkin, Charlie Brown. If you’ve never seen it before, make a batch of this soup, grab a cozy throw, and cue it up!
Why sugar pumpkins?
If you’ve never made pumpkin soup or pumpkin pie from scratch before, you might be wondering why you can’t just use a big pumpkin like the ones you carve at Halloween. It’s because those big pumpkins tend to have a stringy flesh and a fairly high water content. Sugar (or “pie”) pumpkins are on the small side, have a more intense sweet flavor, and less stringiness to deal with. Look for them in the produce section of your supermarket, or ask at a local farmstand for help finding this variety.
How do I store leftovers?
Storing leftover pumpkin soup is easy. Once cooled, place it in an airtight container. You can refrigerate it this way for up to 4 days. Reheat it gently on low on the stovetop, stirring occasionally (don’t let it boil). You can also reheat it in the microwave, but check and stir frequently. For longer storage, consider freezing it. It will keep in the freezer for up to 3 months. Let it thaw overnight in the fridge before reheating according to the previous instructions.
Serving suggestions
While you can certainly buy roasted pumpkin seeds to garnish your pumpkin soup, you can also make your own ahead of time. This Air-Fryer Pumpkin Seeds recipe is a fast, easy way to do so. You can serve pumpkin soup as a starter or side dish for a larger meal or make it the main attraction. Our family enjoys it as a main, accompanied by some favorite apps. Two favorites are Pretzel Bites and Air-Fryer Mac And Cheese Balls. For dessert? Halloween candy, of course!
Pumpkin Soup Recipe
Ingredients
- 1 tablespoon olive oil divided
- 1 sugar pumpkin (2 1/2 pounds) quartered and seeded
- 1 large yellow onion chopped
- 5 garlic cloves minced
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Kosher salt to taste
- Freshly ground black pepper to taste
- 4 cups vegetable broth
- 3 tablespoons maple syrup
- 1/2 cup heavy cream
- Fresh parsley chopped (for garnish)
- Pumpkin seeds for garnish (optional)
Instructions
- Preheat oven to 425°F. Rub 1/2 tablespoon olive oil over the flesh and place the pumpkin on a baking sheet, cut side up. Roast for 35 minutes or until fork-tender. Cool slightly, scoop out the flesh, and discard the skin.
- In a large pot, heat the remaining olive oil over medium heat. Add the chopped onion and cook until soft. Stir in the minced garlic, ground cinnamon, ground nutmeg, salt, and pepper. Cook for another minute until the spices are fragrant.
- Add the roasted pumpkin flesh and vegetable broth to the pot. Bring the soup to a simmer over medium heat and let it cook for 10 minutes to blend the flavors.
- Use an immersion blender to purée the soup until smooth, or carefully blend in batches with a countertop blender (let the soup cool a bit first).
- Stir in the maple syrup and heavy cream, then taste and adjust the salt and pepper as needed. If the soup is too thick, add more broth to thin it.
- Ladle the soup into bowls and serve hot, garnished with fresh parsley and pumpkin seeds, if desired.
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