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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Another winner Jennifer! Once again you hit the trifecta. Quick, easy and tasty! My wife and I both enjoyed it. Thanks for another blue ribbon recipe!
I made this soup and it was delicious. I did not have a stick blender but it was actually fine. I have made potato leek before and for that you would definitely have to blend it but the pumpkin is already smooth. Will make again:)
I made this for dinner tonight, and wow is it tasty! It’s very similar to a favorite pumpkin soup at a local restaurant, so I’m very happy to have this recipe on hand. I subbed honey/ creme fraîche for the syrup/ heavy cream because I already had them on hand, and they worked very well. Can’t wait to try more of your recipes!
I was unsure about this soup, because the ingredients seemed so odd, but decided to give it a shot. I loved it. I don’t think I would add any cayenne next time. I love heat , but not so much in this soup. I started with 2 Tbsp. maple syrup, because some reviews said it was too sweet. I ended up using all 5 Tbsp., and felt it really just rounded out the soup, and did not make it seem too sweet. I used pure maple syrup, and wondered if maybe they were using imitation, which always tastes too sweet to me. I can see myself dunking my leftover turkey sandwich in this rich hearty soup. I did substitute dried herbs for fresh, and just adjusted the amount because I didn’t have those available at the time. As usual, a great recipe, and I can’t wait for the cookbook next year.
Hi Jennifer, I am a huge fan. Spent the summer making only recipes from your blog and was NEVER disappointed! Looking forward the the fall and your warm and cozy recipes. My question is how do you feel about homemad chicken broth vs store bought and do you have a favorite recipe for broth? Thanks, Beth
Hi Beth, So glad you’re enjoying the recipes! Re. the broth, it depends. I wouldn’t bother for a puréed soup like this one that has so many other flavors going on but for a brothy chicken soup, I’d make it from scratch (time permitting). You can’t go wrong with Ina’s recipe.
Thanks and agreed! Ina’s has been my go to for broth for years:) just checking…
Absolutely delicious! I loved all the different flavors — the maple syrup paired with garlic and leeks. I wasn’t sure what the mix of flavors would be like, but it was great! I made it ahead of time and reheated it; next time I think I’ll make it ahead and then put it in the cockpot to keep it warm.
Absolutely delicious and very straight forward. I didn’t use sage, thyme or cream and still fantastic.
Jenn, please ignore previous question. I just saw the picture of ingredients.
Hello Jenn, New Zealand has recently been getting Libby’s pumpkin. Is this what you mean when you say 1 can pumpkin puree?
Thanks. S
Hi Susan, yes Libby’s canned pumpkin is pumpkin puree. Just make sure it isn’t pumpkin pie puree!
Awesome!!! A fall/winter favorite!