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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I just finished cooking this soup and really love it. Can’t wait till everyone is home and we start eating. The only change i did was to use fresh squash and 4 tbsps maple syrup. Thanks for this great recipe.
Delicious!
If I made the soup on Tues evening (keeping in the frig b/c added cream, first time making) will it be still b ok to serve Sat evening?
Hi Sam, I think waiting until Saturday is pushing it a bit. While it definitely freezes better without the cream, I’d opt for freezing it if you feel strongly about serving it on Saturday. The cream may separate a bit, but you can recombine it when reheating.
I made this soup tonight, and it is very good. I made a couple of minor changes though. I used fresh roasted butternut squash instead of pumpkin. I was concerned about how sweet it would be, so reduced the maple syrup to 3 tbsp instead of five. I used 1 tsp of dry thyme because that’s what I had on hand. And after blending in my vitamix i decided it didn’t need the cream. The soup is delicious. I will definitely make this again.
I don’t know if this is splitting hairs, but is the 2.5 pounds leeks before or after you cut off the dark green parts?
Hi Melinda, It’s 2.5 pounds before cutting. Enjoy! 😊
this was delicious! Not generally liking pumpkin, I took a chance based on the rave reviews. Excellent and savory. As I was unsure of the sweetness of my apple, I used 4 T of maple syrup instead of 5. love the idea of serving in small clear glasses as a holiday appetizer.
I swear – every recipe I’ve tried on this website has been fantastic, including this one. I detest squash but decided to give this a try… was NOT disappointed. So flavourful and love the subtle heat twist. Thanks so much for posting. Made just in time for Canadian Thanksgiving!
Melissa-I totally agree with you that this website is fantastic. EVERY RECIPE IS FANTASTIC. You took the words right out of my mouth. I have been saying this for months since I started using the site. With that said I recently made the French Lentil Soup with Vegetables, never thinking my husband would eat it. He loved it !!!!! So I’m going to try this soup tonight because like you said every recipe is fantastic.
Absolutely delicious! I followed the recipe exactly but substituted fresh butternut squash for the pumpkin. I used the full amount of cayenne pepper. What I loved about the soup is the taste is a surprise from what you expect. If you want to make this truly elegant for a dinner party, putting the finished soup through a chinois or very fine strainer would make it silky smooth and even more beautiful.
I made this soup last weekend and WOW! So yummy! I followed the recipe exactly and my husband said it is his new favorite soup. We had it for dinner two nights in a row – and my family isn’t a fan of leftovers. Served it with a dark nutty bread from Macrina bakery called the Volkhorn and some toasted pepitas to sprinkle on top. A great pairing. I put some in the freezer for another day. Hoping it freezes well but it was very easy to make so you can whip up a batch in now time. Thanks for another yummy recipe!
I made this soup last weekend and we all enjoyed it. It provides 6 very ample portions! I think it would be great for a potluck supper in the fall.
Cocunut milk was substituted for the heavy cream.