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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Comments
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I am thinking of making this soup for Thanksgiving. How far in advance do you think I could make it? Have you tried freezing it? I would love your suggestions on how to make this in advance and simply warm it up that day.
Hi Alisa, I think you could get away with making the soup 2 – 3 days ahead and refrigerating, or storing it in the freezer for 2 – 3 months. (If you plan to freeze it, I’d wait to add the cream when you’re reheating it.)
I made this soup yesterday and it was delicious! My children loved it… and it will be a go to recipe now for the fall.
I have tried several of your recipes now and all were wonderful.
Many thanks,
Cathy
This pumpkin soup is wonderful and perfect for Fall. The sweetness and the heat from the spices are very well balanced. I will definitely make this again, a great recipe to turn to when you have company and want to impress.
This soup was fantastic. My husband took a bite and said “this is really good” when he says “really good”, that means it’s a good one. A winner in our household. 🙂 I love your site and your recipes. 🙂
A neighbor gave me a sugar pumpkin from her garden and, despite the fact that I don’t use often use pumpkin puree as an ingredient, I couldn’t let it go bad! So I dove in, found this recipe, and made it — roasting and pureeing a pumpkin for the first time in my life. Well, add to that, I’d run out of packaged chicken broth, so had to use broth from a recent chicken soup I made. The result?? Heavenly!! A very nicely nuanced soup, with several lovely layers of flavor. Thanks (again) for a slam-dunk recipe.
This soup was the bomb! We have a small B&B and in the autumn and winter we serve soup for breakfast instead of fruit. I used homemade stock and local apples. Topped it with a dollop of crème fraiche and some finely diced apple. Guests loved it!
These days almost everything I bake or cook is from Once Upon a Chef, and unfailingly a big hit here. So I take full responsibility for this one fail – I used fresh pumpkin (can’t get the canned variety here), and it was missing the richness of roast pumpkin. Next time I’ve got the oven going anyway, I’ll toss in a pumpkin so I can try this soup again. Liked it anyway, and the kids did ask for it the next night.
Hi Jen…
This is too funny – today I want to use up all the pumpkin puree in the freezer and I have been looking for recipes for pumpkin soups. Opened your email and here is my answer to a savory pumpkin soup.
I have one question can I use any other kind of onion (less quantities of course) instead of leeks.
I’m making this for 30 Masonic men next month. I will use leek today because I always like to make the recipe exactly like it suppost to taste first and then change it up or down for my family.
But is there a substitue for leeks????
Sharon – Streetsville, Ontario
Hi Sharon, While nothing has the same distinct mild taste that a leek has, I think you could get away with shallots here. (Based on the volume of leeks in the recipe, you’ll need a lot of shallots though!) I’d love to hear how it turns out if you use shallots.
This soup was delicious! Thanks for the recipe!
How spicy is the soup? Can I cut down on the spice without compromising the flavor?
Hi Paula, it’s got a little kick but it’s not overly spicy. Feel free to omit the cayenne pepper if someone in your house is spice-averse. It will still be delicious!
I didn’t add spice and it was still
amazing.