Pumpkin Soup
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When the weather turns chilly and all I want is a cozy bowl of comfort, this Pumpkin Soup is my go-to. It’s super easy to whip up, taking just about 50 minutes from start to finish. I love the combination of pumpkin puree, sweet apple, and warming spices like cinnamon and nutmeg—it feels like a big, comforting hug in a bowl. The touch of honey adds a subtle sweetness that balances beautifully with the smoky paprika and savory veggie broth. Whether you’re looking for a hearty weeknight dinner or a special starter for a holiday meal, this soup never disappoints. Top it off with some crunchy walnuts, pepitas, and a swirl of heavy cream for that extra touch of indulgence.
Why You’ll Love Pumpkin Soup
- Perfect Comfort Food: The blend of pumpkin puree, apple, and warm spices makes this soup incredibly comforting on a chilly day.
- Quick and Easy: Ready in about 50 minutes, this soup is simple enough for a weeknight meal but special enough for gatherings.
- Sweet and Savory Balance: The touch of honey and smoked paprika creates a delightful mix of sweet and savory flavors that’s irresistible.
- Customizable Toppings: Add chopped walnuts, pepitas, or a drizzle of cream to make each bowl unique and extra delicious.
- Healthy and Hearty: Packed with nutritious ingredients like pumpkin and carrots, this soup is as nourishing as it is satisfying.
Ingredients Needed To Make Pumpkin Soup
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
- Pumpkin puree
- Onion
- Carrots
- Apple
- Vegetable broth
- Olive oil
- Honey
- Ground cinnamon
- Garlic powder
- Ground nutmeg
- Smoked paprika
- Black pepper
- Kosher salt
- Ground allspice
- Ground chipotle (optional)
- Chopped walnuts (optional)
- Pepitas (optional)
- Heavy cream (optional)
How To Make Pumpkin Soup
- Heat olive oil in a large pot over medium/low heat.
- Add diced onion and chopped carrots. Sauté until onions are translucent.
- Stir in pumpkin puree, apple, vegetable broth, honey, and spices. Cook for 20 minutes, stirring occasionally.
- Blend the soup until smooth with an immersion blender or in batches using a countertop blender.
- Return the soup to the pot and cook for another 10 minutes on low heat.
- Serve the soup hot, topped with chopped walnuts, pepitas, and a drizzle of heavy cream if desired.
Commonly Asked Questions
How long does this pumpkin soup keep in the refrigerator?
This pumpkin soup can be stored in the refrigerator for up to 4-5 days. Make sure it’s in an airtight container to keep it fresh and prevent any odors from seeping in.
Can I freeze pumpkin soup?
Absolutely! Pumpkin soup freezes really well. Let it cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. Just thaw it in the fridge overnight before reheating.
How do I reheat leftover pumpkin soup?
To reheat, simply warm the soup on the stove over medium heat, stirring occasionally until it’s heated through. If you’re using a microwave, heat it in short bursts, stirring in between to ensure even heating.
Can I make this soup ahead of time?
Yes, this soup is great for making ahead! Prepare it up to a day in advance and store it in the fridge. The flavors often deepen and improve after a day or two.
What can I use as a topping for the soup?
Feel free to get creative with toppings! I love adding chopped walnuts, pepitas, and a swirl of heavy cream. You can also try a sprinkle of crumbled bacon or a few fresh herbs for an extra kick.
Pumpkin Soup
Equipment
- Knife
- Measuring Spoons
- Wooden spoon or spatula
Ingredients
- 30 oz pumpkin puree
- 1 large onion diced
- 2 carrots rough chopped
- 1 apple peeled and cubed
- 4 cups vegetable broth
- 1 tbsp olive oil
- 1 tbsp honey
- ½ tsp ground cinnamon
- ⅛ tsp garlic powder
- ⅛ tsp ground nutmeg
- ½ tsp smoked paprika
- ½ tsp black pepper
- 2 tsp kosher salt
- ⅛ tsp ground allspice
- Optional: ⅛ tsp ground chipotle
- Toppings: chopped walnuts pepitas, heavy cream
Instructions
Heat Olive Oil
- Place a large pot over medium/low heat.
- Add olive oil, diced onion, and chopped carrots to the pot.
- Sauté for 10 minutes, or until onions are translucent.
Add Remaining Ingredients
- Stir in pumpkin puree, apple, vegetable broth, honey, cinnamon, garlic powder, nutmeg, smoked paprika, black pepper, kosher salt, allspice, and optional ground chipotle.
- Cook for 20 minutes, stirring occasionally.
Blend Soup
- Use an immersion blender to blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender.
Final Cooking
- Cook the blended soup for an additional 10 minutes over low heat.
Serve
- Ladle the soup into bowls and top with chopped walnuts, pepitas, and a drizzle of heavy cream if desired.
- Enjoy!
Nutrition
I can’t get enough of this pumpkin soup—it’s just the right mix of cozy and flavorful. It’s perfect for those chilly evenings when you need something comforting and satisfying.
