Pumpkin Soup
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.
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.
You May Also Like
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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
So I had a pie pumpkin sitting around since Thanksgiving and I was determined not to toss it.
I baked it whole, scooped it out and used it in this excellent recipe with leeks, maple syrup, garlic, cumin and some fresh ginger. I made it vegan with almond milk and it was incredible!
A new family favorite thanks to you, Jenn!
I made something of an approximation of this using what I had on hand. Instead of a can of puree, I roasted a pie pumpkin, and since I was roasting, I threw the garlic in with it. Also, I had some apple cider on hand, so I threw that in as well. Herbs and spices weren’t exact, but same-ish warm flavors. The result was savory and sweet and deep and perfect.
So, I got my leeks from Trader Joe’s, they came with the green part trimmed off. I thinly sliced them until I got 2.25 lb worth. It was A LOT! Probably 10 cups, and filled my entire medium sized pot. The soup turned out the consistency of apple sauce and tasted good, but the leek smell was very strong – I am not motivated to eat it again because, tmi, I basically smelled like leek the next day… By chance, when you measure 2.5 lbs of leeks are the green stems still on? Then when you go home you cut them off and slice the rest to about 6 cups?? Or are you using 2.5 lb of sliced leek?
The 2.5 pounds of leeks assumes that the dark green stems will still be on so if they were removed when you bought them, it makes sense that the soup was very strong in flavor as the white and light green parts are the most pungent. Also, When you buy them, you should purchase 2.5 pounds (versus having 2.5 pounds after slicing them). Hope that clarifies!
A wonderful soup! Absolutely love this recipe. Our local supermarket was selling off Halloween pumpkins for 10p so I have a freezer full and I suspect a lot of this soup will be made over the winter months. Thanks Jenn!
Delightfully surprised! I was looking for a little sweeter than the usual savory pumpkin soup and have found it! I used only 1/2 t. sage, per a reviewer’s comments; I didn’t have leeks, so I subbed caramelized onions; and I used half and half instead of heavy cream (and added at least 1/2 c. instead). Perfect for a chilly fall day. I’ll be back to try more recipes. Thank you!
I’ve made this one other time and it turned out perfect, creamy and delicious. This time less creamy as if I put too much broth in. Is there a way to thicken this up?
Sure, you can simmer it, uncovered, until it gets to your desired thickness.
Made this tonight and it was fantastic! I made my own puree and it was very easy! My daughter (who is very picky) said we can make this again. Highly recommend.
I just made your pumpkin soup. Everybody loved it.
Jenn, I have made so many of your recipes and have saved many more. Is there a way to organize my recipe box. It may be obvious to some, but as my son tells me, I’m technologically challenged.
Hi Kathy, Glad you like the soup! As of now, there’s not a way to organize the recipes in your recipe box – I’m sorry! I will add that to my list of features to potentially add to the site.
I meant to give your soup 5 stars. The last one didn’t stick. I couldn’t find a way to edit it.
Hi. I organize my recipes using an app called Paprika. It clips the recipe. You can organize them with tags. It’s well worth the cost. In fact I paid to have it on my tablet, my phone, and my PC.
Soup tastes amazing! I followed recipe exactly and have blended soup in my Vitamix. My only concern is the texture of the soup is not smooth like the photo…it looks more like baby food? I’ve made lots of soups but have never had this issue. Any ideas for how to solve the issue before my party tonight? Thanks!
Hi Cate, I’m obviously weighing in too late to help, but it sounds like it would’ve benefitted from adding a bit more broth to thin it out. Hope it turned out okay!
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.