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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Have made this recipe several times and turns out perfect every time. My new favorite.
This soup is fabulous! I’m the soup cook at St Vincent de Paul kitchen where today I cooked this for 258 people. It was perfect as I had 6 really large pumpkins that I wanted to use up. There were so many complements from the group we served. One lady hugged me. She said it was the best she had ever eaten! I love your recipes!
Wow, what a wonderful and giving job to have – to help that many people each day is a gift. So glad the soup was a hit!
Made this soup for a Thanksgiving potluck. I thought one batch might not be enough so I made a double batch. I am so glad I did…this soup is so good that I am praying there are leftovers that I can take back home to enjoy myself (I know…selfish…but it really is that good!) Thanks for an awesome recipe. 🙂
Hi,
I really want to try this soup, but I just do not like heavy cream in soups. Do I really need it in the soup? If yes, can I substitute with a little bit of non fat yogurt?
Hi Mindy, You can leave it out (or try a bit of coconut milk instead). Enjoy!
I used the coconut milk and it was great, I think it made it a little less creamy, but it was still really good!
I need to make a soup for Thanksgiving dinner. I picked your spicy pumpkin leek recipe. Two questions: How do I incorporate a fresh pumpkin into the recipe; & how do I adjust the recipe for 10-12 people?
Hi Stan, you can use fresh pumpkin here; just roast and purée it before incorporating it. And if you’re serving it for 10 – 12, I’d suggest just doubling it. You may have a bit leftover, but it will keep nicely in the fridge for 2 – 3 days. Hope everyone enjoys!
Hi Jenn, recently happened across your website and have been excited to try some of your recipes…I have four kids (youngest 4 months old, the other three picky eaters) and love your approach to cooking :). Pumpkin soup is a favourite of mine but is not actually a favourite of my husband’s…but this recipe is fantastic. Everyone really liked it! My husband said it was 100 times better than my old pumpkin soup recipe, maybe have made a pumpkin soup fan of him after all :). My older kids ate two portions, my 3-year-old, who is in a difficult phase where he refuses to eat most savouries, ate three portions! Definitely a winner :).
I live in Germany, where canned pumpkin is not available, so made it with fresh. Also left out the thyme, not realising I was out, and the sage, being too lazy to look it up in German. Next time will be sure to have the herbs!
Look forward to trying more recipes and your cookbook in the spring!
So happy your family enjoyed the soup, Mags – I know what a challenge picky eaters are!
Delicious soup. Turned out much more sweet than spicy, maybe even too sweet. I’d definitely use this recipe again but halve the maple syrup and go heavy on the cayenne pepper.
Made last night, and it was great! Jen, thank you – your recipes are always reliably good! Only change I made was substituting vegetable broth for chicken broth, since it was “Meatless Monday” and it worked very well. Re: cayenne, I used a pinch, which was probably just less than 1/8 tsp, and that it was a touch of heat.
Hi Jenn
Making soup now so quick question. Do you chop the thyme and sage ?
Yep – just corrected. Thanks for catching that, Lee Ann!
How much mashed pumpkin do I need to equal a can of pumkin soup?
Thanks. 💖
Hi Dianne, You’d need about 1-3/4 cups. Hope that helps!