Pumpkin Soup

Tested & Perfected Recipes Cookbook Recipe

This post may contain affiliate links. Read my full disclosure policy.

Flavored with leeks, maple syrup and spices, this pumpkin soup is the ultimate fall comfort food.

Bowls of pumpkin soup.

Photo by Johnny Miller, Clarkson Potter 2021

When we think of pumpkin recipes, we usually think of autumn sweets, like pumpkin pie and pumpkin bread, but pumpkin’s earthy flavor is wonderful in savory dishes, too. This velvety pumpkin soup recipe is flavored with leeks, apples, and maple syrup, so it has those sweet undertones that work so well in squash soups, but smoky cumin and spicy cayenne pepper balance out the flavor. If it sounds like an unusual combination, have faith—one reader wrote to me that it was one of the best soup recipes she’s tried in 53 years of marriage! I know canned pumpkin feels like cheating, but it’s a great shortcut; if you don’t mind turning on the oven, you can roast and purée fresh pumpkin (you’ll need 1¾ cups).

“One of our all-time favourites! The hint of spice with the sweetness of the maple syrup and comfort of the chicken broth and pumpkin make it a full 5 stars.”

What You’ll Need To Make Pumpkin Soup

pumpkin soup ingredients
  • Butter: Adds a rich flavor base and helps soften the leeks and garlic.
  • Leeks And Garlic: Provide a savory depth, balancing the sweetness of the pumpkin and apple.
  • Pumpkin Purée: Creates a smooth and sweet base that defines the soup’s comforting flavor. I use canned pumpkin, but if you’d prefer to use fresh pumpkin, opt for smaller varieties like sugar, cooking, or pie pumpkins. For guidance on making pumpkin purée, check out this detailed piece from King Arthur Flour
  • Apple: Adds a slight tartness that complements the pumpkin and spices.
  • Chicken Broth: Forms the soup’s liquid base, balancing flavors and providing a rich, savory undertone. Opt for low-sodium broth here.
  • Maple Syrup: Adds a subtle sweetness that complements the spices and pumpkin.
  • Cumin And Cayenne Pepper: Season the soup, adding warmth and a hint of heat.
  • Fresh Thyme And Sage: Infuse earthy, aromatic flavors that highlight the soup’s autumnal essence.
  • Heavy Cream: Adds richness and a creamy texture.
  • Jump to the printable recipe for precise measurements

Step-By-Step Instructions

Before starting, it’s important to wash the leeks well — they are notoriously dirty. To clean them, cut off the dark green portions and slice the leeks in half lengthwise. Run under water, pulling the layers apart to wash off any dirt, sand, and grit stuck between the layers.

Person washing leeks under running water.

Thinly slice the leeks.

Sliced leeks on a cutting board.

Melt the butter in a soup pot, then add the leeks.

Leeks cooking in a pan.

Cook, until the leeks are softened, about 10 minutes. Stir them periodically so they cook evenly.

Pan of cooked leeks.

Add the pumpkin purée, apples, herbs, salt, and spices.

Apples, herbs, and pumpkin added to a pan with leeks.

As well as the chicken broth, then bring to a boil.

Wooden spoon in a pot of soup.

Simmer for about 20 minutes.

Immersion blender in a pot of soup.

Add the cream and, using a stick blender (or regular blender), blend until smooth.

Pot of blended soup.

Ladle the pumpkin soup into bowls and top with a swirl of cream and more thyme.

Freezer-Friendly Instructions

The soup can be frozen, without the cream, for up to 3 months. Defrost the soup in the fridge for 12 hours and then reheat it on the stovetop over medium heat until hot. Once heated through, add the cream and bring to a simmer before serving.

Bowls of pumpkin soup.
Photo by Johnny Miller, Clarkson Potter 2021

You May Also Like

Print

Pumpkin Soup

Flavored with leeks, maple syrup and spices, this pumpkin soup is the ultimate fall comfort food.
Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients 

  • 4 tablespoons unsalted butter
  • pounds leeks, white and light green parts only, washed well and thinly sliced (about 6 cups)
  • 4 cloves garlic, roughly chopped
  • 1 15-oz can pumpkin purée
  • 1 apple, peeled, cored, and roughly chopped
  • 6 cups low-sodium chicken broth
  • 5 tablespoons maple syrup
  • teaspoons salt
  • ½ teaspoon ground cumin
  • ⅛ to ¼ teaspoon cayenne pepper, to taste
  • teaspoons chopped fresh thyme, plus more for garnish
  • teaspoons chopped fresh sage
  • ¼ cup heavy cream, plus more for garnish

Instructions

  • Melt the butter in a medium soup pot over medium heat. Add the leeks and garlic and cook, stirring occasionally, until softened, about 10 minutes.
  • Add the pumpkin, apple, broth, maple syrup, salt, cumin, cayenne pepper, thyme and sage. Bring to a boil, then reduce the heat to low and simmer for 20 minutes more.
  • Add the heavy cream. Use a stick blender to purée the soup until completely smooth. (Alternatively, cool the soup slightly and use a blender to purée in batches. Be sure to remove the center knob on the blender and cover with a dishtowel to avoid splatters.) Ladle the soup into bowls and garnish with a swirl of cream (see note below) and fresh thyme leaves, if desired.
  • Note: To add a swirl of cream that floats on top of the soup, whip a few tablespoons of cream with a whisk until ever so slightly thickened. Then use a teaspoon to drizzle and swirl the cream over the soup.
  • Freezer-Friendly Instructions: The soup can be frozen, without the cream, for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. Once heated through, add the cream and bring to a simmer before serving.

Nutrition Information

Per serving (6 servings)Calories: 331kcalCarbohydrates: 53gProtein: 9gFat: 12gSaturated Fat: 7gCholesterol: 27mgSodium: 702mgFiber: 6gSugar: 24g

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.

Comments

  • 5 stars
    YUM!!!!! 😋🧡

    • — cindy martin on October 22, 2024
    • Reply
  • 5 stars
    This recipe for pumpkin soup is hands down the best! The soup has a wonderful pureed texture without being too thick. The maple syrup pairs well with the combination of savory spices. I reduce the amount of maple syrup from 5 Tablespoons to 3 teaspoonsful and still tastes of maple. Thanks, Jen, this one’s a keeper!

    • — Adriana Gamble on October 9, 2024
    • Reply
  • 5 stars
    Absolutely wonderful. I did not expect the pumpkin and cumin to pair so well. This will be a fall and winter regular.

    • — Jenee Mealey on September 27, 2024
    • Reply
  • 5 stars
    Another winner, Jenn. I love that your recipes are easy to make, but complex in flavor. Tip: I bought one package of cleaned leaks at Trader Joe’s which made it easy and was just enough for the soup.

    • — Paula Madson on September 24, 2024
    • Reply
  • 5 stars
    I haven’t made it as I’ve never seen pumpkin puree in Ireland, but it looks delicious. Would roasted or pumpkin pieces be OK? Thanks

    • — Sinéad on September 22, 2024
    • Reply
    • Yes, it’s perfectly fine to use roasted, pureed pumpkin. Just make sure to drain it of excess water so that the consistency. Hope you enjoy!

  • 5 stars
    This was,as are all OUAC recipes, fabulous! Smooth and decadent. I’d probably cut back a touch on the syrup as the only adjustment. This is a keeper! Thanks for sharing.

    • — Cohoma on September 22, 2024
    • Reply
  • 5 stars
    I made this last year and loved it, do you think it’ll be just as tasty without the cream?

    • — Scarlett on August 26, 2024
    • Reply
    • Hi Scarlett, glad you liked it! You can omit the cream or sub coconut milk — either way it will still be delicious!

Add a Comment

Rate the recipe: 5 stars means you loved it, 1 star means you really disliked it




This site uses Akismet to reduce spam. Learn how your comment data is processed.