Pumpkin Soup
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Flavored with leeks, maple syrup and spices, this pumpkin soup is the ultimate fall comfort food.
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
- 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.
Thinly slice the leeks.
Melt the butter in a soup pot, then add the leeks.
Cook, until the leeks are softened, about 10 minutes. Stir them periodically so they cook evenly.
Add the pumpkin purée, apples, herbs, salt, and spices.
As well as the chicken broth, then bring to a boil.
Simmer for about 20 minutes.
Add the cream and, using a stick blender (or regular blender), blend until smooth.
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.
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Pumpkin Soup
Ingredients
- 4 tablespoons unsalted butter
- 2½ 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
- 1½ teaspoons salt
- ½ teaspoon ground cumin
- ⅛ to ¼ teaspoon cayenne pepper, to taste
- 1½ teaspoons chopped fresh thyme, plus more for garnish
- 1½ 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
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.
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This was just “okay”. I followed the directions to the letter and was a little underwhelmed by the overall flavor. Considering how much work it was preparing the leeks, I’ll look for another pumpkin soup recipe. First soup recipe of Jenn’s that hasn’t appealed to me, but I’ve loved the others I’ve made.
Superb savory pumpkin soup. This will be something I look forward to every Fall. I used three leeks and regular chicken broth, because that is all I had and omitted the salt. Very easy to prepare. Thank you for this wonderful recipe.
I love ALL your recipes! This one I’m trying out this weekend and for me 3rd time making the Thai chicken soup as well for a large gathering. Going to double the recipes and put in crockpot for easy access for guests.
Two questions
Wondering if you have a suggestion for one bread that might work for both soups and 30 people, haha!
What should I store the noodles in for the Thai chicken soup to stay at its best?
Hi Kandace, So glad you like the recipes! Regarding bread to serve along with the soups, you could go with the naan recipe although you’d need to make significantly more as the recipe serves only six. While it’s not ethnic, you could go with the crusty artisan bread And bake all three loaves. Lastly, you could go with the cornbread just because it’s easy! For storing the noodles, I’d put them in an airtight container and refrigerate. You may want to toss them with the tiniest bit of oil to help keep them from clumping together too much. Hope that helps and that everyone enjoys!
Just delicious. Seems to get better each day and so glad I can freeze. Thanks for another great recipe.
Made this for a girls night with Popovers and the Maple Butter – super quick and easy and a huge hit!
If I wanted to make a vegetarian version, should I make a vegetarian stock or would using water be okay? There are so many great flavours that I wondered if they would carry the day, so to speak. Thank you and happy Canadian Thanksgiving.
Hi Stella, I would use vegetable broth or stock – store-bought or homemade would both work. Enjoy!
Just made this soup. Absolutely fantastic. I have My own recipe for pumpkin soup, but I love this one equally. For those wondering about the maple syrup. You can BARELY taste it but The sweetness is a good balance. The apple choice isn’t a deal breaker. Use what you have, it
All just gets incorporated anyway. The leeks are the star and a little cream is a Good thing . Made with maple corn bread. Fantastic dinner. I’m sticking with your recipes, They all look great. ♥️♥️
I made this for girls night and it was a huge hit. Everyone surprised how delicious Pumpkin Soup can be. Just the right amount of spice followed by the hint of maple syrup, delicious! They were immediately asking for the recipe. Thank you again Jenn!
I am so grateful for this web-site! I just made the pumpkin soup and had it with home made baguettes. it was a big hit with my son and his girlfriend….great recipe
We have now made this soup three times and it just gets better every time. My husband, who is a picky eater and really does not like pumpkin, loved this soup. This will now be our staple for winter soups. We are a dairy free household and didn’t add cream – the soup was amazing and didn’t miss anything. As all recipes that we cook from you Jennifer, it is super delicious. Thank you!
I’m in my happy place when I sit down to a bowl of this soup! One of my favorite fall recipes. My husband requests it, my kids love it. It’s a perfect pot luck for a Halloween party, Christmas gathering, or a delicious main course for a cold winter day. Thanks Jenn!